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. I've spent hours testing this recipe in my 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.
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.
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
- Gluten Free Pancake Recipe Variations
- What to Serve With Gluten Free Pancakes
- Notes From My Test Kitchen
- Tips for Perfect Gluten Free Pancakes
- How To Store Gluten Free Pancakes
- How to Reheat Frozen Pancakes
- Gluten Free Pancakes Recipe FAQs
- More Gluten Free Breakfast Favorites
- More Maple and Thyme Recipes You'll Love
- 📖 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.
The Best Gluten Free Flour for Making GF 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.
How to Make Gluten Free Pancakes
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.
Gluten Free Pancake Recipe 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.
What to Serve With Gluten Free Pancakes
One of my favorite things about this recipe is how versatile it is - you can make a stack of these pancakes and they are the perfect base for any toppings and sides you're in the mood for. Here are some of my favorites:
- Warm maple syrup and butter - the classic combo and for a good reason. I always warm my syrup for a few seconds in the microwave before serving.
- Fresh fruit - blueberries, raspberries, sliced strawberries and bananas all add something bright and refreshing to these decadent pancakes. If you love fruit in your pancakes, try my strawberry banana pancakes or banana macadamia nut pancakes next.
- Crispy bacon or breakfast sausage - if you love that sweet and savory combination, a side of bacon, sausage or veggie sausage is always a fan favorite in our house.
- A spoonful of nut butter - almond butter, peanut butter or cashew butter melts right into the warm pancakes adding a little bit of protein and a lot of flavor!
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.
Tips for Perfect Gluten Free 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.
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 Recipe 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.
Gluten is a protein found in wheat, barley and rye. It is used to make traditional baked goods and gives them their structure. When flour meets liquid, gluten proteins join together to create a dough.
For anyone with celiac or gluten sensitivity, I reach for tested gluten free blends like Bob's Red Mill 1-to-1 or King Arthur Measure for Measure. Both are made with rice flour, starches, and binders that behave like gluten so you still get tender, fluffy baked goods without the wheat
Yes! For thinner pancakes, add a splash of milk to the batter - start with a tablespoon at a time and stir gently until you get the consistency that you want. Just work slowly, if the batter gets too thin, your pancakes will spread quickly in the pan and you'll lose most of that fluffy texture.
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.
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Lisa says
Fantastic! I tried a few other recipes before finding this one. I deleted the others!
Amanda Smallwood says
Yay! So happy to hear that they came out yummy for you!!
Miriam says
Could i use avocado oil or coconut oil instead of the butter?
Amanda Smallwood says
Hi! I haven’t tried the recipe with avocado oil but I think any oil would work. If you give it a try definitely let me know!
Thanks! Amanda
C. Bryce says
I've tried several GF pancakes, but none have been this good. Because 1 to 1 has Xanthium gum; it does not agree with me, I know I will have a tummy ache later. But if X does not bother you, these are really wonderful pancakes. I will be trying these later using replacing the X with psyllium husk in hopes they will be just as wonderful.
Thank you for sharing your recipes!
Amanda Smallwood says
So glad that the recipe came out yummy for you! Keep my posted when you make them without the xanthum gum…I’ll be curious to hear about how they come out!
Diana Huntsinger says
Very good, light and fluffy. Much better than other gluten free recipes. I will keep this recipe handy for future use.
Amanda Smallwood says
So glad to hear that the pancakes came out yummy for you! Thanks did the feedback!
Karen Mullins says
These pancakes were excellent. My husband (who doesn't like anything gluten free) couldn't even tell the difference! He ate 2 for breakfast this morning.
I did reduce my baking powder to 1 tablespoon and I used Breadtopia Gluten Free All Purpose flour. I find it to be the closest in texture and taste to regular flour. I have tried the other two listed, but they are not a good in my baked goods.
Thanks Amanda for posting this recipe!
Amanda Smallwood says
Thanks so much for the feedback Karen! So glad to hear that they came out yummy! I’ll definitely have to try the Breadtopia flour blend! Thanks so much for mentioning it!
xo Amanda
Laura says
That seems like a LOT of baking powder. Usually, it's 2 teaspoons to 2 cups flour in most basic pancake recipes. 2 tablespoons was WAY too bitter, even with the non-aluminum product. But reducing it to 1 tablespoon still gave it the same lift without the bitter taste.
Amanda Smallwood says
Hi Laura!
Thanks for your feedback! I'm glad to hear that you pancakes were still light and fluffy with the one tablespoon of baking powder. I will update the recipe with an added note based on your results. Thanks!!! Amanda
Linda Leggio says
We made chocolate chip pancakes using this recipe. They came out so tasty! I definitely recommend this recipe to anyone who needs gluten free! It comes out with a smoother taste and is a hit.
Amanda Smallwood says
Thanks so much for your feedback Linda!!! So glad your pancakes came out yummy! The chocolate chips sound like a great addition!! xo Amanda
Lori Weed Godek says
Can these be frozen?? If so, for how long?
Amanda Smallwood says
Hi Lori! You can definitely freeze the pancakes. On the post, scroll down to storage and you will find all of the details on freezing and reheating. 🥞
Cara says
We just tried this recipe and the pancakes looked beautiful and had a great texture. But they tasted very bitter! They were inedible. I read that the aluminum in baking powder can make batter taste bitter. Did you use an aluminum-free baking powder in this recipe? Thank you!
Amanda Smallwood says
Well this is no good!!! I always use aluminum-free baking powder and have never had bitter pancakes so I bet that was it! I'll update the recipe to indicate that you have to use an aluminum free baking powder. What did you use for the flour mix? I wonder if that already had baking soda in it or something like that...
Ali says
Thanks for sharing this recipe! Very tasty and not too dense. Making a batch today. Yum!
Amanda Smallwood says
You bet! So glad that they came out yummy for you!!!
Cheyenne Blakeley says
As a gluten free girl for the last 8 years, I have been searching high and low for the perfect homemade pancake recipe. This is it. They get the perfect crisp, while still being fluffy. 10/10. I'm coming here for all my recipes now. THANK YOU
Amanda Smallwood says
Thanks so much for your feedback!! I love getting messages like this!! So glad the pancakes came out yummy! 🥞
Maria B says
These are absolutely the best gluten free pancakes I have been able to find. Hubby raved about them. It’s nice to find that not every gluten free dish has to be made of almond flour! Loved these!!
Maple and Thyme says
Thanks so much for your feedback Maria! So glad the recipe came out yummy for all of you!!! ❤️🥞
julie says
I just made a half batch of these this morning with oat milk and cashew butter. Delicious! Very light and fluffy. I will be making these again and again. Pinned for later reference! Thanks!
Maple and Thyme says
Thanks so much for the feedback Julie! I love hearing how people make the recipe for them and I'm so glad they came out yummy!!!
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!