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!
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🍋 Ingredients:
- 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 (be sure to use a brand that is aluminum free)
- 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!
🍳 Pro Tip:
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
Ingredients
- 2 cups gluten free flour I used Bob's Redmill 1 for 1
- 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
- 2 teaspoons vanilla
- 2 large eggs
Instructions
- 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.
Video
Nutrition
DW
Incredibly delicious. I will be making these again and again.
Maple and Thyme
So glad to hear this! Thanks so much for your feedback!
Jeri
Tried these pancakes this morning and they were delicious! I used coconut sugar in place of regular sugar and they came out perfect. My new favorite pancake recipe! Thank you! 🙂
Maple and Thyme
Yay! So glad they came out yummy! Thanks so much for the feedback!!
Juana
Just tried this recipe. They came out delicious. I did use low fat milk, it didn't make a difference. Thanks for sharing it
Maple and Thyme
Awesome!! I’m so glad they came out yummy! Thanks so much for the feedback!!!
Tiffany
These really are the best FLUFFY gluten free pancakes. I’ve made this recipe about 5 times now with some modifications since I can’t have dairy.
I use coconut oil instead of butter (though I imagine butter is even better 😆). And coconut milk instead of whole milk.
The key (IMO) is to have the skillet pre-heated to medium high heat. I use ghee (clarified butter - it takes all the whey and casein out so it’s better for people with dairy sensitivities) to coat the skillet. Then I cook the pancakes on the ghee at medium high heat so it gets that yummy crisp to the outside. 90 seconds on one side, 60 seconds on the other and then they go into the oven at 200* to make sure insides are cooked. This keeps them fluffy and also prevents them from being over cooked. Sooooooo good!!!!
I made these the past two weekends with pumpkin purée and cinnamon, allspice, nutmeg and ginger for a pumpkin spice pancake. Delicious!! I added 1/4 cup pumpkin purée and only 1.5 cups of coconut milk instead of 2 cups. 1 teaspoon cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg and allspice.
It was a huge hit with the family. Non-GF eaters were SHOCKED these pancakes were GF!
Thank you so much for this PERFECT recipe!!
Maple and Thyme
Oh my goodness! Thank you so much for the thoughtful review! I really appreciate it! Those pumpkin pancakes sound delightful! What a perfect fall spin on the recipe! ❤️🎃
Corrine
This is my go to recipe! My kids and husband love them. This recipe even works well for waffles.
Maple and Thyme
Thanks for much for the feedback! I’m so glad to hear the recipe works well for everyone!!! ❤️🥞
MR
As a non celiac but mom of two celiac kids I can say these are the best gf pancakes I have ever had or made. However I did follow the recipe pretty perfectly with bobs red mill, and added cinnamon. Really great thanks.
Maple and Thyme
Yay!!! I’m so happy to hear that the recipe worked out well for your family! Thanks so much for the feedback and a little cinnamon sounds delightful! I’ll definitely be trying that addition!
Selina Posthumus
I made these this morning. Love them, no ball of dough feeling in my stomach after! Will be making them again, but next time with small pieces of fruit in them. Yummy!!
Maple and Thyme
Yay!!! I’m so glad the recipe was yummy and worked well for you!! Fruit sounds delicious! Thanks so much for the feedback!
xo
Amanda
Liz
Awesome!!! Blueberries are key
Maple and Thyme
Yay!!! So glad you liked the recipe!
Paulina
I love this recipe! I recently had to go gluten free and these pancakes made it that much easier not to miss gluten. Thank you so much for what you do!
Paulina
I love this recipe! I recently had to go gluten free and these pancakes made it that much easier not to miss gluten. Thank you so much for what you do!
Candice
Wow! Wow! Wow!
I don’t think I’ve ever commented on a recipe I’ve tried online but wow! And I ate them 3 days ago and still can’t stop thinking about them. I didn’t even know I liked pancakes that much or that they could be this delicious. (I only made them because my girls wanted them.) They were fluffy and melt in your mouth. I can’t wait to make them again...truthfully I can’t wait to eat them again😊
I did 1.5x the recipe amount so. I used two cups of gluten free flour blend, 1 cup almond flour. I added 1 tsp xanthum gum (for the one cup almond flour). I substituted for almond milk my family is lactose free. Gluten free lactose free delicious 😋
Maple and Thyme
Yay!!!! I’m so glad that you loved the recipe and I love hearing how you adapted it to meet your family’s news!!! Thanks for much for the review, I really appreciate it!
xo
Amanda
Michaela
This is awesome! After finally (15 years of the gf/other allergen-free life) giving up and realizing that Bob’s 1:1 flour is just the best for me, I have a container in the fridge that will hold 2 big bags. And the night before Valentine’s, scrambling for something to make up, I found your recipe! Oh my goodness! So beautiful. Thank you so much! This is now added to my permanent collection. 💖
Maple and Thyme
Yay!!! This makes me so happy!!! I’m so glad you loved the recipe!! ❤️
Jaime Thompson
So good! my younger sister is gluten free and she said their great! Thanks a lot
Maple and Thyme
Yay!!! So glad you all enjoyed the pancakes!
Becky Mills
We loved these! We used them to make little pancake, bacon, egg sandwiches..... Sooooo delicious! Thanks!
Maple and Thyme
Yay!!! I’m so glad that the recipe worked out well for you!!! Sounds delicious!!!
Becky Mills
Also we subbed maple syrup for the sugar, and they were amazing!!!
Maple and Thyme
Yum!!!! Great idea!!!
John
Love this recipe. As a variant, we added two chopped apples with a little cinnamon and coconut sugar with we run in the microwave for two minutes. Apple pie pancakes. Then topped with a little whipped cream. A new favorite around here. We also do bananas and chocolate chips and of course blueberries. Thanks and Happy Holidays!!
John
Oh yes, and yes a little more milk is needed. About a quarter cup. I have found this to be true for most of my GF recipes. I am also curious to try this recipe with even more milk or almond milk to make crepes.
Maple and Thyme
Thanks for the feedback John!!! Definitely let us know how they come out with almond milk or as crepes! I’ve made them with coconut milk and they were great!!!
Maple and Thyme
Yum!!! Apple pie pancakes sound amazing!!! Thanks so much! Happy holidays!!!
Kylee
I have used this recipe more than once and no matter what i do they never cook on the inside. ):
Maple and Thyme
Oh that’s so annoying! I’m sorry!! I’ve heard feedback that recipe needs more milk. I think if the batter is super thick, they don’t cook as well. I would suggest adding a bit more milk and make sure that your pan isn’t too hot. Sometimes if they cook fast, they don’t cook through but get dark on the outside. Thanks for letting me know!
Lisa W.
You nailed this recipe! It’s great!
Maple and Thyme
Awww thank you!!! So glad that you liked the recipe!!!
Pam
I made half a batch and added a bit more milk, then a bit more. Made 5 large pancakes. Nice texture. Will be my to go recipe—-gluten free!
Pam
By the way...I used lactose free milk for my husband. Next time I’ll use my coconut-almond blend.
Maple and Thyme
I love it!! Thanks for much for the feedback! I’m so glad you like the recipe!!!
Ann
Is the fat content per single pancake or a serve of 2?
Maple and Thyme
I think that truly depends on how many pancakes you made with the batter and also if you used whole milk and butter or changed the ingredients at all. The fat content is per serving.
Sandrea
Can almond or coconut milk be used instead of whole milk?
Maple and Thyme
Hi! Yes!! Absolutely!!! I’ve made them with coconut milk and they’re fantastic!!
Tasha
Can Bob’s red mill almond flour be substitute for all purpose?
Maple and Thyme
Hi!
I haven't tried substituting the all-purpose for almond flour. I'm guessing they will have a different texture but still be delicious! Let me know how they come out if you try it!
Tasha
Can Bob’s red mill almond flour be substitute for all purpose?
Maple and Thyme
Hi Tasha! I haven’t tried swapping for almond flour but I’m guessing it would work. If you have a chance to try it definitely let me know!!!
loretta lewis
Can I freeze these?
Maple and Thyme
Definitely can freeze them!!! You can also store the batter for 2-3 days in the refrigerator and fry them up as you want them. Thanks for reaching out!
T
Easy to make yummy to eat
Mixed in fresh blueberries so good
Maple and Thyme
Yay!!! So glad you liked the recipe and blueberries sounds like an awesome add-in!!! 🥞
Sandra
I love, love these pancakes! I add I fresh fruit to them and they are so good. How can I make them into waffles?
Maple and Thyme
Hi Sandra!
I'm so glad that you like the recipe! Here is the link to our gluten free waffle recipe. It is very similar and produces amazing waffles!
xo
Amanda
Davia
I added mashed banana and cinnamon in the mix and it’s great! Kids love them!
Amanda Smallwood
Sounds delicious!!! Yum!! 🥞
Mindy
My mother said these were the best pancakes I've ever made and she's adamant she hates GF food.
I also made them DF by substituting Oat Milk
Maple and Thyme
I love it!!! Thank you so much for the feedback! I’m so glad she loved them and I’m psyched that they came out yummy with oat milk! That’s always good to know!!
Suzanne
Just wondering if it’s supposed to be 2 tablespoons of baking powder or 2 teaspoons. It says tablespoons but wasn’t sure.
Maple and Thyme
Hi!!! Yes! 2 tablespoons!!! Thanks for checking!
Ashley
Easy to make!!! Halved the recipe (it’s just me). Had to change some things- Used a sugar alternative and almond milk (I hate my diet), added dash of cinnamon. Tasted like your traditional pancake! Can’t tell the difference. Will be my go to for pancakes-Great recipe!! Thank you !
Maple and Thyme
I’m so glad you made the recipe work for you and had a yummy breakfast that worked for you! Happy New Year!!!
Cathy
I’ve tried almond flour and I hate all things coconut. From a Picky Pancaker, this works. Thanks so much for sharing a great recipe.
Maple and Thyme
Yay!!! I love hearing that a recipe works well for a Picky Pancaker 🤣❤️ thanks for the feedback!
CathiLynn Burgstahler
Easy and DELICIOUS!
Maple and Thyme
So glad you like them!!!
Tracey
Absolute BEST gluten free pancake recipe we've ever had!! Seriously could not tell the difference in taste or texture from regular pancakes! Perfect edge, too! Will definitely be making these regularly!
Maple and Thyme
Yay! I’m so glad you enjoyed the recipe! Thank you so much for the feedback!