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. Whether you reach for Bob's Red Mill Gluten Free 1-to-1 Baking Flour or King Arthur Measure for Measure, this recipe works beautifully every time - and the results are so light and fluffy, no one will ever guess they are gluten free.
We've spent hours testing this recipe in our kitchen so that you can count on delicious results every single time. Feel free to make this recipe your own by adding banana slices, chocolate chips or try making our fluffy gluten free blueberry pancakes.
Quick Look: Light And Fluffy Gluten Free Pancakes
- Ready In: 20 minutes
- Serves: 4 people
- Calories: 597 kcal per serving (approximately)
- Add to Your Shopping List: a trusted gluten free flour blend - I've had good luck with both Bob's Red Mill Gluten Free 1:1 Baking Flour and King Arthur Measure for Measure.
- Dietary Info: gluten free - contains egg and dairy
- Baker's Note: This is a great pancake recipe to make ahead of time. Store the gluten free pancake batter in the refrigerator for easy weekday mornings.
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Jump to:
- Quick Look: Light And Fluffy Gluten Free Pancakes
- Why You'll Love This Gluten Free Pancake Recipe
- Gluten Free Pancake Ingredients
- How to Make Gluten Free pancakes From Scratch
- Notes From My Test Kitchen
- The Best Gluten Free Flour for Making Pancakes
- Tips for Perfect Pancakes
- Gluten Free Pancake Variations
- How To Store Gluten Free Pancakes
- How to Reheat Frozen Pancakes
- Gluten Free Pancakes Faqs
- More Gluten Free Breakfast Favorites
- Recipe
Why You'll Love This Gluten Free Pancake Recipe
That light and fluffy texture - Our gluten free pancakes have the same light and airy texture as a traditional pancake. No gritty, dense texture here.
Ready in 15 minutes - You can mix the batter and have a stack of warm pancakes ready before the coffee finishes brewing.
Simple Ingredients - no mixing up flour blends or looking for hard-to-find ingredients. Just grab your favorite gluten free flour blend and pantry staples that you already have on hand.
Perfect every time - We've tested this recipe multiple times so you can feel confident making it. These pancakes will turn out perfect every time you make them.
No one will ever know that these pancakes are gluten free - Even the pickiest pancake eaters will have a hard time knowing these pancakes are gluten free. They have crisp edges, tender middles and that classic pancake flavor that everyone loves.
Easy to customize - Add fresh berries, chocolate chips, nuts, or banana slices! This recipe works with all of your favorite mix-ins.
Great make-ahead recipe - Make up a big batch of pancakes and freeze the extras. You'll have homemade pancakes ready for busy mornings.
Gluten Free Pancake Ingredients
gluten free flour - for this recipe you want to choose a gluten free 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.
How to Make Gluten Free pancakes From Scratch
See the recipe card for exact quantities and detailed 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. Allow the batter to rest for 5-10 minutes.
- 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.
Notes From My Test Kitchen
I tested this recipe with both Bob's Red Mill 1-to-1 Baking Flour and King Arthur Measure for Measure - both produced light and fluffy gluten free pancakes. This batter can have a tendency to get really thick, to prevent that from happening, I measured the flour by weight using a kitchen scale rather than by volume.
Let the batter rest. When testing this recipe, I found that letting the batter rest for 5-10 minutes allowed the flour to fully hydrate and this will help get rid of any grittiness that you might find in other gluten free baked goods.
Pay attention to your milk temperature. I have, on occasion used milk and butter that was too warm. When I added the eggs, they began to cook in the warm milk. Always aim for milk that is just warm to the touch - around 100° F is the sweet spot.
Anytime I make pancakes, I make a test pancakes first. This is my chance to calibrate the heat and batter consistency. If my pancake cooks too quickly and gets dark, I turn the heat down just a bit. If my batter is too thick, I whisk in a bit more milk. Once I make these adjustments, every pancake comes out golden brown and cooked in the middle.
The Best Gluten Free Flour for Making Pancakes
Both Bob's Red Mill Gluten Free 1 to 1 Baking Flour and King Arthur Measure for Measure work well for making pancakes and other baked goods because they are complete baking mixes. Both work because they have everything needed to make light and fluffy gluten free recipes. You don't need to add any xanthan gum to the recipe.
For this pancake recipe, you need to use a complete gluten free baking mix, not a single flour such as almond or coconut flour alone.
Tips for Perfect Pancakes
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.
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.
Gluten Free Pancake 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.
Gluten Free Banana Macadamia Nut Pancakes: Follow our recipe for Banana Macadamia Nut Pancakes but use the gluten free pancake batter.
How To Store Gluten Free Pancakes
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.
Gluten Free Pancakes Faqs
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 Breakfast Favorites
If you love these gluten free pancakes, here are a few more breakfast favorites to try:
- Light, delicate and amazing filled with Nutella, try our gluten free crepes for an easy but special breakfast.
- Gluten Free Blueberry Pancakes
- Our gluten free waffles are crispy on the outside and fluffy in the middle - these are a weekend staple in our house.
- Gluten Free Madeleines
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Gluten Free Pancakes
Equipment
- large mixing bowl
- large measuring cup
- griddle or frying pan
- measuring cups
- measuring spoons
- whisk
- spatula
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.
- Allow the batter to rest for 5-10 minutes before frying the pancakes.
- 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
DW says
Incredibly delicious. I will be making these again and again.
Maple and Thyme says
So glad to hear this! Thanks so much for your feedback!
Jeri says
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 says
Yay! So glad they came out yummy! Thanks so much for the feedback!!
Juana says
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 says
Awesome!! I’m so glad they came out yummy! Thanks so much for the feedback!!!
Tiffany says
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 says
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 says
This is my go to recipe! My kids and husband love them. This recipe even works well for waffles.
Maple and Thyme says
Thanks for much for the feedback! I’m so glad to hear the recipe works well for everyone!!! ❤️🥞
MR says
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 says
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 says
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 says
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 says
Awesome!!! Blueberries are key
Maple and Thyme says
Yay!!! So glad you liked the recipe!
Paulina says
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 says
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 says
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 says
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 says
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 says
Yay!!! This makes me so happy!!! I’m so glad you loved the recipe!! ❤️
Jaime Thompson says
So good! my younger sister is gluten free and she said their great! Thanks a lot
Maple and Thyme says
Yay!!! So glad you all enjoyed the pancakes!
Becky Mills says
We loved these! We used them to make little pancake, bacon, egg sandwiches..... Sooooo delicious! Thanks!
Maple and Thyme says
Yay!!! I’m so glad that the recipe worked out well for you!!! Sounds delicious!!!
Becky Mills says
Also we subbed maple syrup for the sugar, and they were amazing!!!
Maple and Thyme says
Yum!!!! Great idea!!!
John says
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 says
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 says
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 says
Yum!!! Apple pie pancakes sound amazing!!! Thanks so much! Happy holidays!!!
Kylee says
I have used this recipe more than once and no matter what i do they never cook on the inside. ):
Maple and Thyme says
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. says
You nailed this recipe! It’s great!
Maple and Thyme says
Awww thank you!!! So glad that you liked the recipe!!!
Pam says
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 says
By the way...I used lactose free milk for my husband. Next time I’ll use my coconut-almond blend.
Maple and Thyme says
I love it!! Thanks for much for the feedback! I’m so glad you like the recipe!!!
Ann says
Is the fat content per single pancake or a serve of 2?
Maple and Thyme says
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 says
Can almond or coconut milk be used instead of whole milk?
Maple and Thyme says
Hi! Yes!! Absolutely!!! I’ve made them with coconut milk and they’re fantastic!!
Tasha says
Can Bob’s red mill almond flour be substitute for all purpose?
Maple and Thyme says
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 says
Can Bob’s red mill almond flour be substitute for all purpose?
Maple and Thyme says
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 says
Can I freeze these?
Maple and Thyme says
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 says
Easy to make yummy to eat
Mixed in fresh blueberries so good
Maple and Thyme says
Yay!!! So glad you liked the recipe and blueberries sounds like an awesome add-in!!! 🥞
Sandra says
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 says
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 says
I added mashed banana and cinnamon in the mix and it’s great! Kids love them!
Amanda Smallwood says
Sounds delicious!!! Yum!! 🥞
Mindy says
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 says
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 says
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 says
Hi!!! Yes! 2 tablespoons!!! Thanks for checking!
Ashley says
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 says
I’m so glad you made the recipe work for you and had a yummy breakfast that worked for you! Happy New Year!!!
Cathy says
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 says
Yay!!! I love hearing that a recipe works well for a Picky Pancaker 🤣❤️ thanks for the feedback!
CathiLynn Burgstahler says
Easy and DELICIOUS!
Maple and Thyme says
So glad you like them!!!
Tracey says
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 says
Yay! I’m so glad you enjoyed the recipe! Thank you so much for the feedback!