✨🥞Fluffiest GF/V Pancakes – McDonald’s Hotcakes Copycat

Mary Draper
Dec 9, 2025
2 min read

Our town reached out to us for gluten-free pancakes to serve alongside McDonald’s Hotcakes at their annual “Breakfast with Santa.” While we do have a pancake mix, it’s paleo and contains almonds—so we went back to the lab to make something even more allergy-friendly.

After 5 test batches, the unanimous winner was also the most allergy-friendly version. And we’re sharing it with you!

These pancakes are:

► Wheat & Gluten-Free

► Corn & Rice-Free

► Dairy-Free

► Egg-Free

► Nut-Free

► Soy-Free

► Aluminum-Free

► Dye-Free

And yes—they freeze & reheat beautifully for stress-free weekday breakfasts.

Watch our video here: https://youtube.com/shorts/e-HRmMoon1Q

MAKES 11–12 (4”) Pancakes

DRY

• 80g millet flour

• 80g sorghum flour

• 80g tapioca flour

• 50g cane sugar*

• 1 tbsp cream of tartar**

• 1/2 tbsp baking soda**

• 1 tsp xanthan gum

• 1/2 tsp sea salt

WET

• 1 1/2 cups (360g) water

• 3 tbsp (30g) avocado oil

• 1 tsp apple cider vinegar

STEPS

Whisk together dry ingredients
Whisk wet ingredients, then pour into dry
Mix until just combined
Rest batter 5 min while your pan preheats
Lightly grease your griddle/skillet
Scoop 1/4 cup*** portions & spread gently
Cook 3–5 min, flip, then cook 2–3 min
Enjoy!
Freeze leftovers flat or with parchment between each pancake

NOTES

*Sugar: I used coarse organic cane sugar blended into powder. You can use any granulated sugar or sweetener you love. Coconut sugar also works great.

Leavening: We make our own baking powder with 1 part baking soda & 2 parts cream of tartar so it’s corn & aluminum free BUT if you can’t get cream of tartar (it can be expensive & hard to find), just sub for 1 1/2 tbsp baking powder*

Size: 1/4 cup yields 11–12 pancakes that are about 4-4.5 inches

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