Our gluten free pancakes recipe is everything that a perfect pancake should be: fluffy, light and perfectly golden brown. You can make this recipe with your favorite gluten free flour blend and have a beautiful stack of pancakes on the table in less than 15 minutes. These pancakes taste as good as a traditional pancakes and no one will ever guess that they are gluten free. No need to sacrifice flavor or texture with this recipe.
We have thoroughly tested this recipe in our home kitchen so you can count on delicious results every single time. Feel free to make the recipe your own by adding chocolate chips, banana slices or try making gluten free blueberry pancakes.
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🍋 Ingredient Notes:
- gluten free flour - for this recipe you want to choose a gf flour mix that you know and trust. I've had good luck using both Bob's Red Mill Gluten Free 1 to 1 Baking Flour and King Arthur Measure for Measure. You can experiment with your favorite gluten free flour blend as well.
- baking powder - helps achieve that perfectly fluffy pancake - be sure to use a brand that is aluminum free otherwise your pancakes will have a bitter taste.
- milk - to develop this recipe I used whole milk but any milk works just fine. You can even swap the milk out for your favorite plant based milk
- butter - we use unsalted butter in all of our recipes - a plant based butter works just fine in place of the butter in this recipe
- vanilla - I love a splash of vanilla in all of my pancake and waffle recipes
Instructions
- Step 1: Combine the dry ingredients in a large mixing bowl. Whisk together the gluten free flour, sugar, baking powder and salt in your mixing bowl.
- Step 2: In a large measuring cup, or medium sized bowl, melt the butter. Once the butter is melted, add the milk, eggs and vanilla. Whisk well.
- Step 3: Add the wet ingredients to the dry ingredients. Mix until the batter just comes together.
- Step 4: Warm your favorite frying pan or griddle over medium heat. Use ¼ cup measuring cup to pour batter onto the pan.
- Step 5: Flip the pancakes and cook for an additional minute until cooked through.
- Step 6: Serve gluten free pancakes with butter, warm maple syrup and fresh berries.
See the recipe card for exact quantities and detailed instructions.
Top Tips:
- Make Sure That Your Milk is Warm: You want to be sure that the milk is warm enough that the butter is liquid and floating on the surface of the milk, but not so warm that it cooks the eggs when you combine them in the next step.
- Make Sure That Your Batter is Not Too Thick: The batter will be slightly lumpy which is good. If the batter feels too thick to you, add a splash of milk and mix again.
- Flip the Pancakes Once You See Bubbles Forming on the Surface: When the middle of each pancake is bubbly and the edges look like they are beginning to cook, flip the pancakes and cook for an additional minute until cooked through.
- To be sure that your frying pan is hot enough, first make a mini pancake: Drop a tablespoon of batter onto the frying pan. If it sizzles and begins to cook right away, your pan is ready. If you don't hear a sizzle and the batter just sort of sits there, spreading out, you know that your pan isn't ready to go yet.
Variations:
Gluten Free Blueberry Pancakes: sprinkle a handful of fresh blueberries onto your pancakes right after you place the batter on the hot griddle.
Dairy Free Gluten Free Pancakes: this recipe is perfect when made with your favorite plant based butter and milk. Just simply swap your butter for a vegan butter and the milk for almond or coconut milk. You may need to adjust the amount of milk - start with 1 ½ cups and add more milk as needed.
GF Banana Macadamia Nut Pancakes: Follow our recipe for Banana Macadamia Nut Pancakes but use the gluten free pancake batter.
Storage:
Storing the Uncooked Batter: Store any leftover pancake batter in an airtight container in the refrigerator for 2-3 days. To make fresh pancakes, simply warm your frying pan and scoop batter directly from the refrigerator.
Freezing Cooked Pancakes: Lay pancakes flat on a cooling rack or sheet pan. Allow cooked pancakes to cool completely. Stack in a freezer safe container or bag and move to the freezer for up to 3 months.
How to Reheat Frozen Pancakes:
Toaster or Toaster Oven: Warm pancakes in the toaster/toaster oven for 3-4 minutes - use a medium level of heat.
Oven: Warm at 350° for 3-4 minutes. I like to just place them on the open rack so that they warm and get a little crispy on all of the surfaces.
Microwave: Place pancakes in a single layer on a paper towel lined plate. Warm pancakes for 15-20 seconds. Check and add an additional 5-10 seconds until pancakes are warmed through.
Frozen Pancakes in Air Fryer: Use the reheat setting to warm your pancakes for 1-3 minutes. Check after 1 minutes and add more time as needed.
Frequently Asked Questions:
To make gluten free pancakes from scratch, swap out a high quality gf flour blend for all purpose flour. After you make the swap, follow the directions for a traditional American pancake recipe and you will have gf pancakes from scratch.
Nope! Not this recipe!!! These pancakes have crispy edges, light and fluffy middles that are never gummy and the most distinguished pancake eaters will never even know that they are gluten free!
In general, I find that gluten free flour blends that are created for baking work best for making pancakes. I obviously love the Bob's Red Mill 1 to 1 Baking Flour. That being said, I have also made perfect gluten free pancakes using King Arthur Measure for Measure Flour. You have to be willing to try a few to find the ones that you prefer. Each of the ones mentioned above will produce a light and fluffy gluten free pancake.
More Gluten Free Recipes
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Best Gluten Free Pancakes
Equipment
- griddle or frying pan
Ingredients
- 2 cups (250g) gluten free flour
- 4 tablespoons sugar
- 1 tablespoon baking powder aluminum free
- 1 teaspoon sea salt
- 4 tablespoons unsalted butter, melted
- 1 ½ - 2 cups whole milk start with 1 ½ cups and add milk as needed
- 1 tablespoon vanilla
- 2 large eggs
Instructions
- In a large mixing bowl, whisk together the gluten free flour, sugar, baking powder and salt in your mixing bowl.2 cups (250g) gluten free flour, 4 tablespoons sugar, 1 tablespoon baking powder, 1 teaspoon sea salt
- In a large measuring cup, melt the 4 tablespoons of butter in the microwave. This takes about 45 seconds in my microwave. Once the butter is melted, add the milk to the butter and warm in the microwave for an additional 45 seconds. Be sure that the milk is warm enough that the butter is liquid and floating on the surface of the milk, but not so warm that it cooks the eggs when you add them in the next step.4 tablespoons unsalted butter, melted
- Next, add vanilla extract to the milk and butter. Finally, whisk the eggs into the milk and butter.1 ½ - 2 cups whole milk, 1 tablespoon vanilla, 2 large eggs
- Add the liquid ingredients to the dry ingredients and mix until just combined. The batter will be slightly lumpy which is good. If the batter feels too thick to you, add a splash of milk and mix again.
- Choose your favorite frying pan or griddle and warm over medium heat. Spray pan with a little bit of canola oil or add a bit of butter to the pan. Once the pan is warm, use ¼ cup measuring cup to pour circles of batter onto the frying pan or griddle. Once the middles are bubbly and the edges looks like they are beginning to cook, flip the pancakes and cook for an additional minute until cooked through.
- Serve pancakes fresh with your favorite fruit and some warm maple syrup.
- Store leftover batter in an airtight container in the refrigerator for 2-3 days. To make fresh pancakes, simply warm your frying pan and scoop batter directly from the refrigerator.
Mk says
I liked this recipe. I am gluten and dairy free. I used margarine and almond milk for the substitutes. The only thing I need to work on is mixing a bit better. I ate 4 pancakes and 3 of them had bits of undissolved baking powder. Not pleasant. Total operator error. Otherwise they were good.
Amanda Smallwood says
Hi MK! So happy to hear that your pancakes came out yummy and that the recipe worked well for you! Thanks for the feedback!
Amanda
April Weathers says
I love these pancakes! I went from being a store-bought pancake mix type of mom to a made from scratch, gluten free mom for my daughter who can’t eat gluten. These pancakes are so easy and the most delicious ever! I’m thinking of making some waffles- would this batter translate well in the waffle iron?
Amanda Smallwood says
Hi April! Thanks so much for your feedback. I’m so happy to hear that the recipe is working well for you. I’ve never tried the pancake batter in the waffle iron but we do have a gluten free waffle recipe you can try! xo Amanda
https://mapleandthyme.com/the-best-gluten-free-waffles/
Iris says
Delicious! Light and fluffy!
Amanda Smallwood says
So happy to hear this! 🎉
Kim Aichele says
I have not tried your recipe yet but plan to. Ever used a milk substitute and have good results?
Amanda Smallwood says
Hi Kim! Yes! People have had good luck using both oat and coconut milk. Thanks so much! Amanda
Shelly says
Very good texture. Delicious pancakes.
Amanda Smallwood says
So happy to hear that your pancakes came out delicious! Thank you for your feedback! xo Amanda
Laura says
YES. I've been GF for 15 years, and this is the best pancake recipe I've found. Yum!!!
Alexis says
This is my favorite gluten free pancakes recipe!!
Amanda Smallwood says
SO glad to hear this! Thanks so much for your feedback. xo Amanda
Samantha G says
My favorite gluten free pancake recipe thus far. My gluten eating husband agreed the pancake taste was great even before syrup. I used King Arthur gf 1:1 flour.
Amanda Smallwood says
So happy to hear that your pancakes came out yummy!! Thanks so much for the feedback! xo Amanda
melanie says
What would be a good substitute for the eggs in this recipe?
Amanda Smallwood says
Hi! It’s really hard for me to recommend a substitute that I haven’t tested. I can work on this for sure. In the meantime, if you try something and it works well, definitely let us know. xo Amanda
Cindy says
Love these! Easy to make and SO good.
Amanda Smallwood says
So happy that your pancakes came out yummy! Thanks for the feedback! xo Amanda
Kevin says
I've struggled with finding a good gf pancake mix for a long time. This one is perfection. They're light, fluffy, and delicious!
Amanda Smallwood says
Yay! So happy to hear this! Thanks so much for the feedback!! 🎉
Valerie R. says
Over the past 5 years my boyfriend and I have been on a quest to find the perfect pancake recipe, this has been our favorite so far!
Amanda Smallwood says
So happy to hear that you have enjoyed the recipe. Thanks so much for your feedback! xo Amanda