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 have a light and fluffy texture and no one will ever guess that 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.
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Why You'll Love This 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.
Ingredient Notes
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
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.
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.
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.
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.
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 Recipes
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Gluten-Free Pancakes (Made with GF Flour Blend)
Equipment
- large mixing bowl
- large measuring cup
- 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.
- 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
Bren California says
So friggin' yummy I can't move.
I use 3Tb of sugar and water instead of milk.
Thank you, thank you, thank you
Sherry says
Hi I want to make these vegan. Should I replace the eggs with flax egg
Amanda Smallwood says
Hi!
Yes! Flax eggs will work instead of the eggs. Hope they come out delicious!
April Martin says
Fantastic, I loved them! I halved the recipe which was extremely easy since there was two eggs, that was my main concern. Thank you so much for this recipe. It Is definitely a keeper. I paired it with authentic maple syrup that my husband brought from Downeast. Needless to say, I had seconds!
Amanda Smallwood says
Sounds delicious! Thank you so much for your feedback!!
Mallory Howell says
Absolutely my favorite pancake recipe! I’m counting macros; what is the serving size on these?
Miranda says
Very good and very fluffy! Have made a few times! Today we added a little extra milk to make thin enough for crepes! Also I use coconut milk and dairy free butter to make them dairy free! I usually make a half batch for me and my 2 kids!
Amanda Smallwood says
Sounds delicious Miranda! So glad that you like the recipe and I really appreciate the feedback. xo Amanda
Dana D says
These are by far the best GF pancakes I have ever made. My daughter loves cinnamon so added 3/4 teaspoon and it was amazing. Something you could add if you like and vary the amount. Warming the milk with the butter then adding eggs and vanilla made the batter so smooth. Perfection! Thank you!!
Amanda Smallwood says
Thanks so much for your feedback! So happy to hear that everyone loved the pancakes!! Amanda
Karen says
Easy recipe and most perfect pancakes I have ever had
Amanda Smallwood says
Hi Karen! Thanks so much for the feedback. So glad that you like the recipe and that your pancakes came out yummy!
Becky says
Has anyone tried using honey or maple syrup instead of sugar in this recipe? If so, did it affect the texture? Thanks
Amanda Smallwood says
Hi Becky! I haven’t tried that swap but if you do, definitely keep me posted! I might just add a little less milk to the batter to start and monitor the thickness of the batter. Thanks for checking in!
Wanette says
My kids loved these. My youngest is Celica and it’s hard for my older two. It is nice to find recipes that they all like. Light and fluffy. This is definitely going to be a staple in our household. Thank you for sharing.
I did modify a little. I replaced the 4Tbsp of Sugar and 2tsp of Vanilla for 2 Tbsp of Dr.Oetker Vanilla Sugar.
Amanda Smallwood says
Hi! Thanks so much for the feedback! I love when a recipe works for the whole family! That’s fantastic ❤️
Ann says
I’ve saved this recipe and used it many times. It comes out great!! Thank you
Amanda Smallwood says
Thanks so much for the feedback! 🥞
Mary says
What a winner of a recipe! I found your recipe in a super rush this morning and....it will be my go to gluten free pancake recipe. Delish!
Amanda Smallwood says
So awesome to hear!! Thanks so much for the feedback!! Amanda
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!!!