These well-tested gluten-free breakfast options are worth getting out of bed for! Up your breakfast game with these not-sad recipes that go far beyond plain oatmeal and scrambled eggs.
From quick and easy make-ahead options (like golden milk overnight oats and chewy GF DF breakfast bars) to sneakily gluten-free takes on classics (buttery gluten-free scones, lacy almond flour crepes, and flaky GF quiche), these recipes will make a delicious start to your day. Plenty of allergy-friendly options (DF, egg-free, nut-free & paleo) included.
Wondering what you can make for breakfast that's gluten-free yet delicious?
Here you'll find all my favorite pancakes & waffles, breakfast pastries, egg dishes, and more! I've Included plenty of allergy-friendly options that are also dairy-free, egg-free, vegan, and paleo. Each recipe has been well-tested, and many (like these almond flour scones and sorghum flour pancakes) have become reader-favorites with lots of 5-star reviews.
Here are some gluten-free breakfast staples to have on hand for making these recipes:
- eggs (or egg substitute such as Just Egg)
- milk, buttermilk, and/or yogurt (dairy or plant-based)
- butter & cheese (dairy or plant-based)
- gluten-free flours
- corn tortillas
- gluten-free rolled oats and polenta
- fresh seasonal fruits, vegetables, and herbs
- honey or maple syrup
- vegan coconut flake bacon
- strawberry rhubarb chia jam
- hearty gluten-free bread for toast
Whether you're in the mood for sweet or savory gluten-free breakfast vibes, I hope you find some gluten-free breakfast options in this collection that you'll love!
Still hungry for more? Check out my "dessert for breakfast" section in my cookbook, Alternative Baker.
Gluten-Free Pancakes, Waffles, and Crepes
These gluten-free pancake and waffle recipes cook up with crispy edges and moist middles, perfect for adding all your favorite toppings. Don't forget the syrup!
Gluten-Free Lemon Ricotta Pancakes
Gluten-Free Lemon Ricotta Pancakes
Rich, tender & lacy! These gluten-free lemon ricotta pancakes make a decadent breakfast or brunch in about 30 minutes.
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Lofty Gluten-Free Pancakes with Sorghum Flour
Lofty Gluten-Free Pancakes with Sorghum Flour
Start your day off right with these nourishing gluten-free pancakes! They're crispy on the outside with fluffy, tender middles redolent with the flavor of nutty sorghum flour. With dairy-free, egg-free, and vegan options.
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Citrus Poppy Seed Almond Flour Pancakes (gluten-free, grain-free, paleo, dairy-free option)
Citrus Poppy Seed Almond Flour Pancakes (gluten-free, grain-free, paleo, dairy-free option)
These fluffy almond flour pancakes get loads of flavor from floral citrus zest, nutty poppy seeds, and tender almond flour. Smother them in yogurt, honey, and citrus for a bright winter breakfast. Or use berries in the spring or summer.
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Fluffy Banana Buckwheat Pancakes (GF)
Fluffy Banana Buckwheat Pancakes (GF)
These gluten-free banana buckwheat pancakes get rich flavor and whole-grain goodness from buckwheat flour. Buttermilk makes them tender and tangy, and a touch of nutmeg, vanilla, and maple give them a dessert-for-breakfast vibe. I've also included a dairy-free option. Serve these beauties up with maple syrup and toasted pecans and you'll be in breakfast heaven!
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Spiced Gluten-Free Zucchini Fritters
Spiced Gluten-Free Zucchini Fritters
These easy gluten-free zucchini fritters get a falafel vibe from spices and chickpea flour. Golden, crispy, and tender - so good! I love them served with garlic yogurt dill sauce.
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Light & Crisp Corn Flour Waffles (GF)
Light & Crisp Corn Flour Waffles (GF)
These slightly sweet gluten-free waffles topped with honey butter and juicy berries work as well for breakfast or brunch as they do for dessert. They get big flavor and tender texture from corn flour, which makes them taste like hot-from-the-oven cornbread without the grittiness of cornmeal.
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Lacy Paleo Crepes with Almond Flour
Lacy Paleo Crepes with Almond Flour
These easy almond flour paleo crepes have a delicate, lacy texture and perfectly crisp, golden edges. Made with 6 ingredients and ready in under an hour! Shown here with blueberry chia jam, coconut yogurt, honey, and hemp seeds.
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Quiches and Other Egg Dishes
Eggs are always a great way to start the day. Bake them into a gluten-free quiche or crustless quiche, poach them over a savory sweet potato bowl, or bake them into chilaquiles.
Flaky Gluten-Free Quiche with Spinach & Leeks
Flaky Gluten-Free Quiche with Spinach & Leeks
The ultimate gluten-free quiche recipe: flaky gluten-free crust, creamy filling, and loads of spinach, leeks, and cheese. Delicious all day long!See the recipe notes for dairy-free and grain-free options.
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Foolproof Crustless Quiche with Asparagus
Foolproof Crustless Quiche with Asparagus
Easy asparagus crustless quiche made in under an hour that can be gluten-free, grain-free, and dairy-free! Whip this up for an effortless brunch or easy weekday breakfast. Leftovers keep wonderfully to enjoy throughout the week.
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Savory Mashed Sweet Potato Breakfast Bowl
Savory Mashed Sweet Potato Breakfast Bowl
This mashed sweet potato breakfast bowl goes savory with toasted sesame oil, sautéed spinach and scallions, crunchy coconut bacon, and poached eggs. It’s a simple grain and gluten-free option for breakfast. This nourishing breakfast bowl can also easily be adapted for a vegan diet.See notes for make-ahead, vegan, and egg prep options!
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Baked Green Chilaquiles with Zucchini & Corn
Baked Green Chilaquiles with Zucchini & Corn
Homemade tortilla chips coated in a nap of tomatillo salsa and tossed with summer squash and corn make a cozy nest for baked eggs and a dose of melty cheese. A gluten-free and vegetarian recipe.
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Mushroom Cheddar Dutch Baby {gluten-free}
Mushroom Cheddar Dutch Baby {gluten-free}
Cheesy, savory, gluten-free goodness that works for dinner or brunch.
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Gluten-Free Dutch Baby with Sorghum Flour
Gluten-Free Dutch Baby with Sorghum Flour
Buttermilk and sorghum flour bake into an extra-custardy, gluten-free Dutch baby. Topped with maple cranberries and thick yogurt, it will make you win brunch.
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Coconut Curry Shakshuka
Coconut Curry Shakshuka
Traditional shakshuka gets an upgrade with curry spices and creamy coconut milk.
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Oven Roasted Potatoes and Parsnips
Oven Roasted Potatoes and Parsnips
Golden, spice-crusted potatoes and parsnips with tender middles made with just 10 minutes of active time! The perfect accompaniment to any breakfast or brunch.
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Gluten-Free Breakfast Pastries & Breads
I'm a big fan of dessert for breakfast, especially when it's gluten-free! These goodies are easy to bake up on a weekend to enjoy for a quick breakfast all week long.
Tender Gluten-Free Scones with Almond Flour
Tender Gluten-Free Scones with Almond Flour
Tender, buttery scones made with almond, oat, and sweet rice flours that are undetectably gluten-free. These scones take 20 minutes of active time to make; for best results, chill the dough for 30 minutes before baking. Mix in juicy blueberries, try the lemon-ginger and orange-currant variations in the notes below, or play around with your favorite flavors and mix-ins!
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Gluten-Free Buttermilk Biscuits with Almond Flour
Gluten-Free Buttermilk Biscuits with Almond Flour
You won't believe how flaky, tender, golden, and pillow-soft these gluten-free biscuits are! Made with 10 ingredients, including almond flour, in 1 hour. With dairy-free and vegan options, plus lots of ingredient subs in case you need them. Serve these warm with honey butter if you like.
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Soft & Chewy Gluten-Free Breakfast Bars
Soft & Chewy Gluten-Free Breakfast Bars
These gluten-free breakfast bars are soft and chewy, and full of nourishing nuts, oats, flax seed, and dried fruit. They are nearly vegan and made with honey but no dairy or eggs. Quick to mix up in 15 minutes of active time and they keep like a dream.
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Multi-Grain Nut + Seed Bread (gluten-free + vegan)
Multi-Grain Nut + Seed Bread (gluten-free + vegan)
This gluten-free yeast-free bread is incredibly easy to mix up and it makes epic toast with any of your favorite toppings.
Oats & Porridges
From oatmeal to baked oats to overnight oats to granola, oats make comforting breakfast fare. Be sure to source certified gluten-free oats if you're highly sensitive to gluten. I like Bob's Red Mill brand.
Golden Milk Overnight Oats {gluten-free, vegan}
Golden Milk Overnight Oats {gluten-free, vegan}
Easiest breakfast ever, and brimming with spicy flavors of cardamom, cinnamon, ginger, and turmeric. Serve with the seasonal fruit of your choosing; we like nectarines and berries.
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Super Seedy Vegan Baked Oatmeal with Peaches and Huckleberries {gluten-free & dairy-free}
Super Seedy Vegan Baked Oatmeal with Peaches and Huckleberries {gluten-free & dairy-free}
A versatile breakfast for late summer and early fall days.
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Nearly Instant Super Seeded Oatmeal {vegan, gluten-free}
Nearly Instant Super Seeded Oatmeal {vegan, gluten-free}
This stupid-easy oatmeal takes 10 minutes to make and provides all kinds of healthful, stick-to-your-ribs deliciosity. Inspired by NW Raw's PCT Oatmeal. For a do-ahead option, make the dry mix the night before (or stick it in a jar to bring to work), add the hot milk, garnish, and voilà.
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Crunchy 9-Ingredient Pumpkin Granola
Crunchy 9-Ingredient Pumpkin Granola
These crispy, crunchy clusters of pumpkin granola are laced with maple, pecans, and golden pumpkin pie spice. Made with just 9 ingredients and 10 minutes of active time. So cozy! It's just the thing to enjoy on a crisp fall morning with yogurt or plant milk, fall fruit, and a swirl of nut butter.
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Crunchy Peanut Butter Granola
Crunchy Peanut Butter Granola
This crispy, crunchy peanut butter granola tastes like a chocolate peanut butter cup in breakfast form. Made with natural peanut butter in 10 minutes of active time, it can be gluten-free, dairy-free, vegan, and refined sugar-free.
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Creamy Cheese Grits and Mushrooms
Creamy Cheese Grits and Mushrooms
A vegetarian version of shrimp and grits made with big slices of meaty mushrooms. This dish verges on the decadent side with an abundance of butter, cheese, and cream.
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Sweet Corn Grits with Berries and Honey
Sweet Corn Grits with Berries and Honey
Mix up your breakfast routine with this delicious dish!
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Smoothies, Drinks & Chia Puddings
For warm days, these cool, lightly sweet bowls and bevvies really satisfy.
"PBJ" Tahini Chia Pudding
"PBJ" Tahini Chia Pudding
Nutty tahini chia pudding meets sweet-tart fruit compote and creamy plant yogurt in this vegan dessert, breakfast, or anytime snack. Be sure to give yourself several hours (or preferably overnight) to chill the pudding and let it set.
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Chia Pudding Bowls with Citrus, Dates, and Lavender Honey
Chia Pudding Bowls with Citrus, Dates, and Lavender Honey
Creamy chia pudding gets gussied up for spring with a drizzle of lavender honey, fresh fruit, and bee pollen.
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Hibiscus Berry Smoothie Bowls
Hibiscus Berry Smoothie Bowls
These creamy hibiscus berry smoothie bowls taste like soft serve ice cream kissed with tart hibiscus and floral honey. They're packed with nutrients from hempseed, chia seed, oats, and cashew butter to keep you going long after breakfast.
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Creamy Cashew Gingersnap Lattes {vegan}
Creamy Cashew Gingersnap Lattes {vegan}
When you want a liquid breakfast, try these creamy lattes made with blended cashews and flavored with gingerbread spices.
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Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make any of these gluten-free breakfast recipes, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.
29 Not-Boring Gluten-Free Breakfasts + Lemon Ricotta Pancakes
Print Recipe Pin RecipeThese gluten-free lemon ricotta pancakes cook up with tender middles and crisp edges in 25 minutes.
Servings: 16 pancakes, 4 servings
Ingredients
Wet Ingredients
- 2 tablespoons (25 g) organic granulated sugar
- 2 teaspoons packed finely grated lemon zest (from 2 large lemons)
- 12 ounces (1 ⅓ cups / 340 g) whole-milk ricotta cheese
- 4 large eggs
- 3 tablespoons (42 g) melted unsalted butter
- 2 tablespoons (30 ml) strained lemon juice
- 1 ½ teaspoons vanilla extract (optional)
Dry Ingredients
- ¼ cup + 2 tablespoons (63 g) sweet rice flour (or GF AP flour)
- ¼ cup + 2 tablespoons (55 g) millet flour (or corn flour)
- ¼ cup + 2 tablespoons (35 g) oat flour (or sorghum flour)
- ½ teaspoon fine sea salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ghee or high-heat cooking oil, for cooking the pancakes
Instructions
- In a large bowl, rub the lemon zest into the sugar with your fingertips until moist and clumpy.
- Whisk together the lemon sugar, ricotta, eggs, melted butter, lemon juice, and vanilla.
- Sift in the flours, baking soda and powder, and salt. Stir until just combined.
- Heat a griddle or skillet over medium-low heat. These pancakes like to cook low and slow. Coat the pan lightly with ghee or oil. Drop ¼-cup scoops of batter onto the hot griddle. I like to use a spring-loaded ice cream scoop for uniform pancakes.
- Cook until they're firm enough on top to flip, 2-3 minutes. Use a thin metal spatula to flip the pancakes over. Cook on the second side until golden, about a minute.
- Serve warm topped with your goodies of choice.
- Leftover pancakes keep well, refrigerated airtight, for up to 4 days. Or freeze for longer storage. Reheat before serving.
Notes
Variations
Orange Ricotta Pancakes: use orange zest in place of lemon
Lemon Blueberry Ricotta Pancakes: Try stirring 1 cup fresh or frozen blueberries into the batter. (Disclaimer that I haven't tested this yet!)
Nutrition facts are for 1 of 16 pancakes.
Nutrition
Calories: 102kcalCarbohydrates: 7gProtein: 4gFat: 6gSaturated Fat: 4gCholesterol: 57mgSodium: 124mgPotassium: 74mgFiber: 1gSugar: 2gVitamin A: 220IUVitamin C: 1mgCalcium: 63mgIron: 1mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!
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