I swear we eat other things besides breakfast items around here. However, this easy gluten-free pancake recipe is one of the most requested items week after week.
This recipe proves once and for all that you don’t have to give up fluffy pancakes when you go gluten-free, it makes the perfect pancake every single time. Just watch how easy they are to make in this step by step recipe video!
How to Make Fluffy Gluten Free Pancakes
We’ve made this recipe over and over again, enough times to perfect it and make sure it yields a soft and delightful gluten free pancake every time we have breakfast for dinner.
This recipe has been tried and true hundreds of times, one of those yummy recipes I’ve just kept “testing” as an excuse to make it again, even though the perfect gluten free pancake recipe was achieved 100 tries ago.
The secret to making fluffy pancakes is fresh baking powder. While we all have baking powder in our pantries, it’s important to note that after 9 months from opening it begins to quickly decline it’s “rising” power.
Meaning, its ability to provide your pancake batter “lift” and help them rise declines quickly or stops working. This is the culprit to pancakes not coming out as fluffy as they should with this recipe.
One simple trick is to mark the opening date with a pen in your baking powder bag or package so you know it’s always fresh! If your baking powder is still sealed but it’s expired, it will also not provide optimal lift.
Which gluten free flour is best for pancakes?
There are a lot of gluten-free flours out there, and it can be hard to know which one is best to use for different recipes. My favorite one for this recipe is Bob’s Red Mill 1:1 Gluten Free All Purpose Flour. A lot of people have commented that they’ve successfully made this recipe using King Arthur’s Gluten Free flour too.
Two flours that we know don’t result in great pancakes are Namaste and the Costco flour. While those two flours might be great options for other recipes, they are not the best fit for this recipe and will not yield the fluffy consistency that the other gluten-free flours produce with this recipe.
If you are looking for a gluten free pancake made using oat flour, I have this tasty recipe for Gluten-Free Banana Oatmeal Pancakes. This recipe is also delightfully fluffy, and you can make your own oat flour if you don’t already have a gluten-free flour option on hand.
I quit making pancakes for a few months, when I gave up grain and my son switched to a gluten-free diet until I created this recipe. The other 3 people in the house still eat my homemade fluffy pancake recipe while Alex and I eat this gluten-free version.
When changing up your diet, I have realized it so important to make simple swaps so your family can keep as many of their favorite meals as possible. That has meant finding the perfect gluten-free pancake recipe for my son and exploring other healthy meal choices that kids can enjoy as well!
Using this pivotal concept I created the Family KickStart Program. My 30-day family-friendly plan that will help you not only stick to your gluten-free diet, but also ditch sugar and processed foods.
And yes, all the food in the program is family-friendly (there’s not just one but TWO pancake recipes included!)
I would love for you to check it out here, and take advantage of the 30-day Family KickStart Program. My kids have loved doing it with me and I have a feeling your family will enjoy it too (who doesn’t love getting to eat the best pancakes ever while on a special meal plan?).
But back to today’s pancakes. For the sake of simplicity and saving you time, I’ve also included other awesome recipes you might have missed if you are new here.
Note that pancakes don’t come out as well with all gluten free flour mixes. Make sure to check out the recipe notes to see which ones work best for pancakes!
How to Make Pancakes Ahead of Time
These pancakes are so good you’ll want to double the batch and freeze. This is how I freeze my pancakes. There is nothing wrong with being prepared for busy mornings, right? Just take them out of the freezer, stick them in the toaster, and serve. It’s that simple!
Topping Your Gluten-Free Pancakes
Let’s talk syrups, shall we? I love topping these gluten-free pancakes with some homemade syrup. These recipes are gluten-free and make the perfect topping for your tasty pancakes!
This blueberry syrup is the real deal, not like the fake stuff you get at the pancake house. I make it with fresh blueberries in the summer and switch over to frozen berries when not in season. And yes, you can make the blueberry syrup gluten-free too!
Prefer a different fruit? Then you want my recipe for strawberry syrup! The blueberry syrup was such a hit that I switched it up and made a strawberry one –just because.
Lastly, you’ll want to be sure to keep this Cinnamon Syrup recipe handy for when you want just a little bit of extra zing on top of your pancakes. I originally made this for my Cinnamon Roll Pancakes, but I’ve started keeping it on hand for this traditional pancake recipe too. YUM!
Lastly, it’s not quite a topping, but if you’re ever wanting to change up your classic gluten free pancakes, make sure to grab this recipe for Double Chocolate Chip Pancakes. I’ve tested it out with easy gluten free modifications and shared how it’s done so no one has to miss out on the chocolate-y goodness.
If you’re looking for the ultimate list of pancake toppings, I’ve got that for you right here.
Yup. We are pancake obsessed. And dietary restrictions won’t hold us back from our yummy pancakes!Print
Gluten Free Pancakes
The best gluten free pancake recipe around! This recipe is a tried-and-true favorite, easy to make and will yield the fluffiest pancakes.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: Yields 10–12 4″ Pancakes 1x
- Category: Breakfast
- Cuisine: Family Favorites
- 1 ¼ to 1 ½ cups of gluten-free all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 Tablespoon sugar
- 1 ¼ cups milk
- 1 egg
- 3 Tablespoons butter, melted (optional)
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- Make a well in the middle and pour in the milk, egg and melted butter; mix with a fork or whisk until smooth.
- Heat a non-stick griddle or large pan over medium-high heat (I set my griddle at 300-350 F). Pour or scoop ¼ cup of batter for each pancake. Wait until bubbles form to flip. Brown on the other side and serve with butter and blueberry syrup.
All gluten-free all-purpose flour mixes vary in consistency; that’s why the recipe calls for 1 ¼-1 ½ cups of flour. Gluten-free flour tends to be dryer and absorb more liquid, therefore, I would mix slowly and adjust the liquid.
- Serving Size: 2 pancakes
- Calories: 208
- Sugar: 4.8g
- Sodium: 233.7mg
- Fat: 6.9g
- Saturated Fat: 3.9g
- Trans Fat: 0g
- Carbohydrates: 31.3g
- Fiber: 1g
- Protein: 6.1g
- Cholesterol: 47.3mg
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