Beautifully fluffy gluten free pancakes with a twist – sugar sprinkles scattered through the mix! I made this as a bit of an experiment and we loved how they turned out so I knew I had to share the recipe with you guys asap.

The base gluten free pancake recipe doesn’t use any sugar as the sprinkles give a lovely sweetness once added, so don’t worry about these being sickly. They are a brilliant treat breakfast (my little girl LOVES these) or dessert, depending what mood you are in.

Top them with fruit, syrup, ice cream, nutella, chocolate or anything else. Or perhaps you could even set up your own pancake bar and leave the kids to top their own.

Are Sprinkles Gluten Free?

Not all sprinkles are gluten free, some varieties contain wheat, so please always read the label. I find the Dr Oetker range to be largely gluten free in the UK and I have used their “Unicorn Confetti” sprinkles in these images. At the time of writing they were gluten free and suitable for coeliacs.

Gluten Free Sprinkles Pancakes (makes approx 10)

Fluffy Sprinkles Pancakes (GF)
Yield: Makes 10 Panckes

Fluffy Sprinkles Pancakes (GF)

Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes


  • 190g gluten free self raising flour
  • 1 tsp gluten free baking powder
  • 3 large eggs
  • 150ml milk
  • Gluten free sugar sprinkles (I used Dr Oetker “Unicorn Confetti”)


  1. Sift the gluten free flour and baking powder into a bowl then stir to mix them.
  2. Crack the eggs into the mixing bowl and use a fork to mix them into the flour until well combined.
  3. Now add the milk and whisk well to get rid of any lumps in the gluten free pancake batter.
    Leave the batter to rest of 15 minutes, then you can get cooking!
  4. Take a frying pan and place over a medium-low heat. Once the pan is hot, carefully ladle a small amount of pancake mix into the pan to create a pancake shape (approx 2 tbsp of mixture). You can have a few pancakes on the go at the same time if your pan is large enough.
  5. Now immediately shake some sprinkles all over the top of your gluten free pancake (approx 1 tsp per pancake). You want to do this while the mixture is still very wet so that some sprinkles sink down into the gluten free pancake batter.
  6. Once the pancake has risen slightly, with small bubbles popping round the edges of the pancake, carefully flip the gluten free pancake and cook for a further minute on the other side.
  7. Serve your gluten free sprinkles pancakes in a stack topped with your choice of toppings. I opted for more sprinkles, golden syrup and blueberries but chocolate would be amazing too!

Looking for more gluten free pancake recipes? Why not try one of these:

Enjoy! x