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Quinoa Pancakes

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Gwen Adams

Quinoa Pancakes Recipe

Leftover cooked quinoa is a delicious and protein-packed addition to pancakes. It adds wonderful texture, without any added taste. An added bonus? They're so easy to change from gluten-full to gluten-free! These pancakes can be flavored and topped however you'd like. From coconut to lemon and raspberry, have fun making this tasty breakfast treat.

View step-by-step
directions on our blog

At a glance

12 (4") pancakes
Nutrition information


Choose your measure:

  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour or Gluten-Free Multi-Purpose Flour
  • 1 cup cooked quinoa
  • 1 tablespoon malted milk powder (omit for gluten-free version)
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla
  • 1/4 teaspoon flavor or 1 teaspoon extract of your choice
  • *These pancakes work well with any flavor or extract. We enjoy making them with anything from maple or coconut flavor to almond or lemon extract.


  1. Stir together the flour, quinoa, malted milk powder, brown sugar, baking powder, cinnamon, and salt in a medium bowl until well blended.
  2. In a separate bowl, whisk together the milk, eggs, oil, vanilla, and extract or flavor until combined.
  3. Add the wet ingredients to the dry, whisking all the while until well combined. The batter will have texture because of the quinoa, but shouldn't have dry lumps.
  4. Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F, and lightly grease. The pan or griddle is ready if a drop of water skitters across the surface, evaporating immediately.
  5. Drop 1/4 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Turn over only once. Serve immediately.
  6. Yield: 12 (4") pancakes

Nutrition Information

  • Serving Size 1 pancake, 70g
  • Servings Per Batch 12 pancakes
Amount Per Serving:
  • Calories 155
  • Calories from Fat 49
  • Total Fat 6g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 32mg
  • Sodium 125mg
  • Total Carbohydrate 22g
  • Dietary Fiber 1g
  • Sugars 4g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.