There are a lot of recipes for gluten free pancakes out there. If you are looking for a light and fluffy gluten free pancake that turns out perfect every time, this is the recipe for you! Our recipe makes a traditional American pancake that you would never guess is gluten free. It's easy to follow, tested multiple times in our home kitchen and made with Bob's Red Mill Gluten Free 1 to 1 Baking Flour in place of all-purpose flour.
We worked on this recipe for months before releasing it because we wanted to be sure that it would come out perfect in your kitchen every single time. This recipe can easily be made into gluten free blueberry pancakes or our most popular Banana Macadamia Nut Pancakes This one will quickly become your go-to gluten free pancake recipe!
In this post...
- gluten free flour - for this recipe you want to choose a gf flour mix that you know and trust. This recipe was made with Bob's Red Mill Gluten Free 1 to 1 Baking Flour. I've also had good luck with King Arthur Measure for Measure. You can experiment with other flours but you may not get the same results
- baking powder - helps achieve that perfectly fluffy pancake
- salt - balances out the flavors in the pancake
- milk - for this recipe I use whole milk - this recipe works well if you 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
- eggs - for supporting that fluffy texture and structure in the pancake
How to Make Gluten Free Pancakes From Scratch:
- Combine your dry ingredients in a large mixing bowl. Whisk together the gluten free flour, sugar, baking powder and salt in your mixing bowl.
- In a large measuring cup, melt 4 tablespoons of butter in the microwave. This takes about 45 seconds in my microwave. Once the butter is melted, you’ll add the milk to the butter and warm in the microwave for an additional 45 seconds. IMPORTANT: 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.
- Add the vanilla extract to the milk and butter. Whisk the eggs into the milk and butter.
- Add the wet ingredients with 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.
- Warm your favorite frying pan or griddle over medium heat. Spray the pan with a little bit of canola oil or add a bit of butter to the pan. Make sure that the frying pan is nice and warm.
- Once the pan is warm, use ¼ cup measuring cup to pour circles of batter onto the frying pan or griddle. 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.
See the recipe card for exact quantities and detailed instructions. You can print the recipe from the recipe card too!
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.
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.
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 from Maple and Thyme:
- Macadamia Nut Banana Bread with Chocolate and Coconut (Gluten-Free)
- Maple Pecan Granola
- No Bake Almond Butter Cacao Energy Bites
- Maple Roasted Sweet Potato and Black Bean Enchiladas
- Orange Almond Baked Oatmeal
Best Gluten Free Pancakes
- large mixing bowl
- large measuring cup
- griddle or frying pan
- 2 cups gluten free flour I used Bob's Redmill 1 for 1
- 4 tablespoons sugar
- 2 tablespoons baking powder
- 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
- 2 teaspoons vanilla
- 2 large eggs
- In a large mixing bowl, whisk together the flour, sugar, baking powder and salt in your mixing bowl.
- 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.
- Next, add vanilla extract to the milk and butter. Finally, whisk the eggs into the milk and butter.
- 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.