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One million blog readers (plus, the tiny pancake critics in my own house) can’t be wrong about this gluten-free pancake recipe. It proves once and for all that you don’t have to give up perfect pancakes when you go gluten-free!
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How to Make Fluffy Gluten Free Pancakes
I’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 single time.
The secret to making the best gluten-free 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 its “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 gluten-free pancakes not coming out as fluffy as they should with this recipe.
Which All-Purpose 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 two favorites for baking and making pancakes are Bob’s Red Mill 1:1 Gluten Free All Purpose Flour and King Arthur’s Measure for Measure Gluten-Free Flour. Both ready-to-use mixes will yield great gluten-free pancakes.
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.
Other Gluten-Free Pancake Flours
While these classic gluten-free pancakes are achieved using a simple 1:1 all-purpose gluten-free flour, you can also make gluten-free pancakes using alternative flours. In this post, you can learn everything you need to know about flour substitutions.
Here are a few of my other tried and true recipes in case the flour you have on hand isn’t an all-purpose.
- Oatmeal Pancakes
- Cassava Flour Pancakes
- Almond Flour Pancakes
- Coconut Flour Pancakes
- Flourless Protein Pancakes
Gluten-Free Pancake Mix
If you want to make your own gluten-free pancake mix, simply add the dry ingredients: gluten-free all-purpose flour, baking powder, salt, and sugar inside a zip bag. Label the zip bag with the measurements of wet ingredients in the recipe card and there’s little to no measuring required next time!
Gluten-Free Pancake Ingredients
The measurements are in at the end of the post, but before you make any swaps, check what ingredients you need for these GF pancakes and what’s the purpose of each one:
- Gluten-free all-purpose flour: not all are the same. For best results with this recipe, I recommend either Bob’s Red Mill 1:1 Gluten Free All Purpose Flour or King Arthur’s Measure for Measure Gluten-Free Flour. More thoughts on different flours in the recipe card notes.
- Baking powder: for the sake of fluffiness, make sure it is fresh!
- Salt: enhances the other ingredients’ flavor.
- Sugar: to make these pancakes slightly sweet.
- Milk: your favorite regular or dairy-free milk.
- Egg: to help bind the ingredients. For eggless pancakes, check this recipe.
- Butter: optional for delicious flavor.
How to Make Gluten-Free Pancakes
I want you to feel confident that cooking gluten-free pancakes is just as easy (and delish!) as making classic pancakes, so in the recipe card below you can find a quick video where you can watch me make the pancakes so you can learn all my tips like when to flip gluten-free pancakes and how to get that fluff!
Let’s walk through it step by step.
- Sift
Add all the dry ingredients into one large bowl, and sift. Make a well in the middle. - Pour them in
Add the wet ingredients into the middle of the bowl. - Whisk
Whisk the batter until smooth. - Cook them up
Using a ¼ measuring cup, pour batter onto a preheated griddle. - Flip
Wait until edges are defined and middles “bubble” to flip the gf pancakes. - Serve
Stack them high and top with your favorite gluten-free pancake toppings.
How to Make Gluten-Free 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!
If you’re making breakfast for a crowd, you can simply keep pancakes warm off to one side by piling them on a plate topped with foil.
Gluten-Free Mix-ins for Pancakes
This classic gf pancake recipe can be spruced up by using your favorite gluten-free add-ins! It’s a versatile recipe, so you can truly make it your own. Here are a few of my favorite flavor additions:
- Honey
- Blueberries
- Mini chocolate chips
- Pumpkin
- Peaches
- Banana Nut
- Spinach
Gluten-Free Pancake Toppings
Let’s talk toppings, shall we? I love drizzling these gluten-free pancakes with my homemade Blueberry Syrup or this tasty Strawberry Syrup. And what about whipped cream, chopped fruits, and mini chocolate chips? They make the tastiest gf pancakes!
Nuts and honey? Another great combo! You’ll find more and more delicious ideas in this epic list of pancake toppings.
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.
Yup. We are pancake obsessed. And dietary restrictions won’t hold us back from our yummy pancakes!
Best Gluten-Free Pancakes
Watch how it’s made:
Ingredients
- 1 ¼ to 1 ½ cups of gluten-free all-purpose flour, see note*
- 3 teaspoons aluminum-free baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 ¼ cups milk
- 1 egg
- 3 tablespoons butter, melted (optional)
Instructions
Make the batter
- 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.
Wait 5 minutes
- Wait for the gluten-free flour to absorb the liquid and set. Check the batter consistency or cook one test pancake. If needed, add 1 to 2 tablespoons of additional gluten-free flour until you have a thick batter consistency. Watch the video in this recipe post.
Cook the pancakes
- Heat a griddle or a large non-stick pan over medium-high heat. Once hot, grease the griddle or pan with butter or oil. Pour or scoop ¼ cup of batter for each pancake. Cook them for about 2 minutes, making sure to wait until bubbles form and edges are defined before flipping them over. Cook them for one more minute on the other side. Remove them from the hot surface onto a plate and repeat the process with the remaining pancake batter.
Serve
- Stack them high, add butter, syrup, and your favorite pancake toppings!
Notes
- All gluten-free all-purpose flour mixes vary in consistency due to the ingredient % used in the mix. I recommend you add the last ¼ cup of flour slowly into the batter. Test with one pancake after waiting 5 minutes for the liquid to absorb, and then troubleshoot if necessary.
- Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it’s important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.
TLN says
Best gluten free and grain free pancakes I’ve ever had I used to always use premade and they were never super fluffy and a little dense
I love how these don’t taste gluten free so you would never know they were if you weren’t told. My picky family loved them and I could stop eating them.
Keely says
I’ve not tried these as pancakes, but I turn them into mini muffins to make it a breakfast on-the-go. I omit the sugar, but add two scoops of French vanilla protein powder, two tablespoons of maple syrup, and half a pound of cooked, crumbled sausage. I cook them at 350 for 15-20 minutes. It makes 24 protein-packed mini muffins that my whole family loves. I use Bob’s Red Mill 1-1 gluten free flour.
Laura says
So glad you enjoyed this recipe and found your own way to make it too, sounds amazing!
Dactyl says
I started with the recommended 1.25c of flour and this batter was ridiculously thick, more like bread dough. I thinned it with a bit of milk to make a pancake consistency.
Yuck, if anything it tastes weirdly eggy with only the one egg.
Laura Fuentes says
What gluten-free baking mix did you use? And were any othe ingredients swapped? While the batter is on the thick side, it’s not bread dough.
Dactyl says
KA, I usually make my own blends but was out of town and did not have access to my ingredients or recipes.
I subbed nothing but understand why you asked.
Laura Fuentes says
I’m sorry they didn’t turn out. I’m an avid KA user (it’s the one I recommend along with bob’s) so I’m not sure what happened.
Emma says
They came out so fluffy!! Usually we make really dense gluten free pancakes, but we decided to make these and they’re so good!!
Debbie says
We made these and I was worried the texture would be odd but if you didn’t know they were gluten free, you would never know! I added vanilla, cinnamon and nuts- so good! Thank you for a great recipe to fall back on.
Fiona says
How much vanilla and cinnamon did you add? Just curious because it sounds delicious!
Laura Fuentes says
I would add 1 teaspoon vanilla extract to the batter and no more than 1 teaspoon cinnamon. Enjoy.
Linda says
Can these be made ahead and just have the dry ingredients ready like a premixed option to add wet ingredients on those busy mornings?
Laura says
Yes! You can definitely make the gluten free mix ahead of time. I share my tips and tricks for homemade gluten-free pancake mix here.
Sara says
I’m the only gluten-free member of our family but I tried making these for everyone anyway and no one noticed. I call that a win!
April Roberts says
I made these this morning blueberry style they were just like “real” pancakes from what I remember and delicious. My husband who is not GF lived them too.
Jenn says
Love this pancakes recipe! I recently tried using coconut milk to make the pancakes and that didn’t go to well. The taste was fine but the texture wasn’t. DO you have any recommendations if I have to use coconut milk? I have to avoid milk for a few months to heal my gut and don’t really want to give up my favorite pancakes
Thank you!
Natalie says
Added 3/4 Tbsp of vanilla and 1 tsp of cinnamon for extra flavor. Came out perfectly delicious!!
Amanda says
These turned out great!
Estella says
The BEST gluten-free pancakes. They have a fluffy texture and all your tips are spot on!
Carol D says
Best pancakes anywhere! You will NOT be disappointed, guaranteed! Thank you!!
Megan says
I haven’t had a fluffy pancake in almost 5 years. These were amazing! I used King Arthur 1:1 as that’s what’s available to me, that was the only thing I had to do differently. Otherwise I followed exactly and omg…I’m checking my ingredients making sure it’s all gluten free -it’s that good! (They are, I just can’t believe how good these are! )
Natalie says
Delicious pancakes. My new go to recipe. Even the rest of family enjoyed them despite them being gluten free! Thank you
Doris says
These are really good but I added a couple of tablespoons each of ground flax seed and hemp seed plus wild blueberries for a major health boost. A little more water was required but the results were delish.
Sharon Rose says
I made this last night. It was the best fluffy gf pancake I’ve ever eaten!
Elyse says
Two of my kids have celiac and we were so thrilled to find this truly fluffy gluten free pancake recipe! Delicious!
Chelle says
Absolutely amazing, and truly lives up to the name “best gluten- free pancakes”.
I used Schär (schaer) bread flour for the gluten free flour base
Angela says
This makes the fluffiest GF pancakes! My go-to recipe from here on out. So yummy!!
Holley says
My family loves these gf free pancakes! I make them every weekend as requested 🙂 Thanks for sharing!
Mahy says
I love starting my days with pancakes. Yours look amazing and are definitely a keeper!
Dina and Bruce says
You were not kidding. These were super fluffy! Served with fresh strawberries!Yum!
chara says
Love this recipe and I am making this for our breakfast tomorrow. thanks for sharing
Patty says
So excited to find these fluffy gluten free pancakes, that everyone can enjoy! You couldn’t even tell they were gluten-free so we got no complaints!
Jo-Ann says
I really enjoyed the pancakes. This recipe is the best I have tried to date.
cherri york says
Best gf pancakes ever! Follow the recipe exactly with Bob’s Red Mill 1 for 1 flour,they were tender and fluffy. Rivaled my grandma’s pancakes!
K Williams says
Been cooking gluten free for 12+ years. These are the BEST gluten free pancakes that I have ever made. Thank you so much. Can’t wait to explore the rest of your recipes.
Loraine K says
I make this and store it dry in a canning jar in my cupboard as I make one serving at a time. I add one egg to 1/4 cup mix, let stand until pan is heated then fry. A bit heavier but delicious.
Laura Fuentes says
Thank you for sharing how you use this Loraine!
Christy Covington says
These are so good!!! My husband even said that they are better than gluten pancakes!!
Diane Flower says
Delicious. So very light & fluffy. The best I have ever made. Usedv2 different toppings. Maple syrup plus St Dafour black cherry fruit conserve
Lauren says
These actually are the BEST! My husband not only tolerates these, but actually enjoys them! My son and I are both GF / DF and this recipe is used weekly in our house.
Laura Fuentes says
thank you for sharing how much you enjoyed these, Lauren!
Deb says
Husband approved
Our dogs liked as well. (They always get the 1st pancake.)
Laura Fuentes says
The first pancake is the worst! Brilliant on the dogs getting it! I’ll have to do the same at my house -vs me getting it. lol
barb says
Made this recipe and found they are the best i have tried, stay fresh longer
Helen says
These really are the best gluten free pancakes. I’ve tried many but yours is the best. While I use other gf mixes for cookies and baked goods, you’re right, bobs works best for pancakes.
Helen says
These pancakes came out perfect. I will say that they definitely need the flavoring so do t skip!
Lisa says
Hi, I made these with 1 1/2 Cup4Cup & followed your recite, my batter was more of a loose dough. I cooked them anyway, they were still too doughy when cooked. Any idea what I could of messed up?
Laura Fuentes says
Hi Lisa, I’m sorry the recipe didn’t turn out for you. Unfortunately, in my experience, Cup 4 Cup is not a good gluten-free flour mix to use for pancakes. It’s terrific for cookies, breading foods, and many other purposes, but it simply doesn’t “absorb” liquid the way you need to for making pancakes. In the post, I shared all my tips and the flours that have worked consistently for this reason.
Yvonne Back says
What is all purpose flour?
Plain or Self raising?
Laura Fuentes says
To my knowledge, there is no self-rising gluten-free flour mix. an “all-purpose” will often be in the product packaging, meaning that the gluten-free flour mix can be used in pancakes, cookies, and more.
Heidi says
I’ve tried several different GF recipes and this one is the best so far, and sooo easy. I included the butter, and they came out delicious!
Laura Fuentes says
Thank you for sharing how much you enjoyed these gluten-free pancakes.
Dawn Elizabeth Thomas says
nice receipe.tastes very good.
Laura Fuentes says
Everything you need to make the recipe, amounts and step by step, are in the recipe card in the post.
Vickie says
My husband is celiac and loves pancakes. I’m not a big pancake eater. So I’ve cut your pancake recipe in thirds, but wondering what to do about the egg. I’ve use egg replacers before, and also have use a whole egg in the smaller recipe but they seem to come out a little like a crepe.
What would you recommend?
Laura Fuentes says
The reason it came out more like a crepe is because the batter had too much liquid -this happened when you cut the other ingredient amounts but kept the egg intact. My suggestion is to make the recipe as is and freeze the pancake for future use.
Rita says
Make the whole recipe and freeze the leftovers! Pop them in the toaster later!
elizabeth says
these were so fluffy
kelly says
followed the recipe to a T and these were by far the best gluten-free pancakes I’ve ever had.
Deborah says
For a lower sodium option, I used 4.5 tsp Hain (sodium free) baking powder and substituted unflavored soy milk for the milk. Opted for no margarine or butter. Perfect for husband on very low sodium celiac diet! He loves them! Has become our go-to recipe for pancakes.
Cindy says
I’m not an expert with GF baking but this recipe makes me look like one. My husband recently started omitting gluten and I have felt inferior trying to get out right. I tried these this morning and he loved them! Thank you! This is the best recipe I have found after trying several that flopped.
Sue says
Finally!! a pancake recipe the whole family can enjoy since it’s gluten-free!
Syeda Fatima says
This is the best recipe ever! To all those from Ontario Canada, I used Robin Hood Gluten free and Irrestibles brand gluten free all purpose flour to make the pancakes. I only subbed coconut sugar for white. OMG. So. Good. Gluten eaters couldn’t tell the difference. Everyone kept asking for more. Thank you so much!!!
Laura Fuentes says
Thank you! Glad you enjoyed them!
Arlene says
Yummy, very easy to make. I used almond milk and no butter added that after cooked so yummy. Great recipe!
Carolyn says
Was the three teaspoons of baking powder a typo? These came out really chalky and definitely needed more milk.
Laura Fuentes says
Hi Carolyn, there are indeed 3 teaspoons of baking powder. The chalky texture isn’t the baking powder’s issue it’s a flour issue. What type of flour did you use?
Nunuvyabizznizz says
I’m always leary of recipes that have nothing but positive reviews and the one not-so-positive review is somwhow always chalked up to “user error”. Lol.
Laura says
I totally understand your concern, which is why I try to answer and assist readers in troubleshooting if they get less-than-stellar results. I have made these pancakes for years, and literally thousands have enjoyed them on my site, but of course there can be issues for some (like with any recipe) and I’m always happy to help figure out the issue where possible. The more detailed a commenter is with their issue the more I’m able to help, because I can clearly see where the problem was. Not every gluten-free flour is the same, which is why I also provide extensive details in the post about the ones I’ve had success with and recommend. I hope that helps!
Lyn says
Never had much success with gf free pancakes before. I found go-to recipes for anything else.. but not pancakes! So we always had to buy regular pancakes for the gluten eaters in the family. Made these this morning using Bob’s 1 to 1. Added some chocolate chips and a bit of vanilla.
I waited but the gluten eaters didn’t notice (my daughter usually would) and they said they were delicious. I tasted them afterwards. So good! Soft and fluffy like the regular ones. Thank you for this recipe! Hope to try more of your recipes.
Laura Fuentes says
Thank you Lyn! I’m so glad everyone enjoyed these gluten-free pancakes and no one noticed!
Sally says
Do you have a suggestion for a sugar substitute? Would Splenda work?
Laura Fuentes says
Hi Sally, you can omit the sugar or swap for 1 packet of Splenda.
Siena says
I swapped out regular sugar for coconut sugar, pumpkin puree for the egg, homemade cashew milk for for cows milk. It was yummy.
Silvia says
Thank you for this recipe. They were so good and fluffy. The only modifications I made was maple instead of table sugar and I folded the blueberries in the batter. I thought I would never be able to eat blueberry pancakes again. It’s a keeper
Laura Fuentes says
So glad this recipe is a keeper for you!
Judith P Martin says
Made these today with Cup4Cup GF flour, my favorite. They were delicious and nice and fluffy. My husband said they were as good as his old stand-by recipe…. that’s a real compliment. Thanks for sharing.
How can I print your recipes? Judi
Laura Fuentes says
I’m excited these were a hit with your husband. I really like cup 4 cup as well. To print it, at the top right of each recipe card there is an orange “print” button. That should generate a prompt to print. Enjoy!
Krystal208 says
Not sure if im doing something wrong, but my pancakes turn out looking more like english muffins than pancakes. The kids still love them, but ive got some figuring out to do.
Shannon Belsito says
This was excellent, I added 1/4 lemon to the milk to make buttermilk and a teaspoon of Baking Soda, only 2 teaspoons of baking powder and 2 eggs instead of one, with a touch of vanilla. These were the most fluffy & moist gluten free pancakes I’ve ever had!
Shelisah Piggee says
Wow this is an AMAZING recipe! I did use ghee instead of butter, used almond milk, used 2 tbs truvia instead of gran. sugar, and added a little cinnamon because that’s a personal preference. I did have to add about a 1/4 cup more of milk. But man these are so fluffy and sooooo good! Thank you!!!
melinda douthitt says
thank you for your great ideas. I’m glad you tried this. I’m watching my weight, so i’m going to take your ideas.
Alex says
This recipe works so well. The texture is amazing and the flavor is an exact fit for any toppings. Perfect for my breakfast cravings and safe for my tummy! Thank you!!!
Sherri says
Great recipe! I’ve made many gluten free pancake recipes and my husband always turns his nose up at them. He gobbled these up quickly and said they were really good. Thanks so much for this quick and easy gf pancake recipe!
Cori says
Could I use this recipe to make crepes as well?
Laura Fuentes says
Yes, but for crepes, I would suggest adding more liquid. The batter for crepes is thinner, so add about 1/4 cup more milk.
Kathleen Schalk says
Hi Laura,
I love the way you write and the way you think about alternatives and test theories till you know the results for sure! So thank you for all that!
I have put your Gluten Free Pancakes recipe into my recipe book, but I want to use either that or a mix to make the carrot version you mentioned in a discussion. I already bought the fresh carrots, but am not sure how much shredded carrot to add, and what kind of spices should be used to make my pancakes taste like carrot cake…. which would be Heaven on Earth, LOL!
Thanks,
Kathleen
Laura Fuentes says
Hi Kathleen, if you want to make Carrot cake pancakes, add 3/4 cup of grated carrots, 1/4 cup finely chopped walnuts (either into the batter or as a topping), 1/2 cup raisins, and 1/2 teaspoon of cinnamon into the batter. Enjoy!
Cass says
Best GF pancake recipe out there! I’ve used your recipe for years as my go-to but then recently I tried some newer ones just to see. They were not remotely as good so I always come back to yours. Thank you for making breakfast easy.
Laura Fuentes says
Glad to have you back!
Sofi says
Very fluffy! I used green pea flour.
Laura Fuentes says
Wow! thanks for sharing that green pea flour worked for you with this recipe.
Katie says
Turned out delicious and very easy to make! Thank you.
Sanchia says
It’s been really hard to find good GF recipes since my husband turned Celiac. But this recipe was amazing. Simple and easy. Loved the taste.
Sheila says
Excellent and easy thanks.
Sandra McCurry says
I’m new to the gluten-free life. I really need help with flour blend recipes for nightshade gluten-free to make breads, cakes, pie crusts and cookies. Please help me with nightshade flour recipes.
Laura Fuentes says
Unfortunately, I am not familiar with all the gluten-free flours available in the marketplace so I cannot advise on the best to use for nightshade-free. My suggestion would be to make your own by combining: 1 cup white rice flour + 1 cup brown rice flour + 2/3 cup arrowroot starch +
1/3 cup tapioca starch. this blend would avoid potato starch (the nightshade). I hope this helps.
Joyce Davis says
Could I use Red Mill 1 to 1 for these pancakes?
I wouldn’t know how to correct the other ingrediencies.
I made your Gluten Free Pumpkin Spice Pancakes for my son
visiting from Arizona.
I tried them and they were out of this world!
Laura Fuentes says
Hi Joyce, yes! I love Bob’s 1 to 1 for nearly all of my gluten-free recipes, especially gluten-free pancakes. I’m glad you enjoyed the pumpkin spice ones!
Adriana says
Pancakes look yummyyyy.. Could I replace the egg with something for a vegan recipe?
Laura Fuentes says
Adriana, take a look at this recipe for pancakes and the best egg substitutes.
Sharon Larson says
I’m making these as I text
Ikram says
I tried this recipe today with half the baking powder as I didn’t want a bitter after taste. I also left out the optional butter to keep it healthy-ish. It was gorgeous and fluffy. We were even eating them without toppings. Thank you Laura! Best compliment was from my 1 1/2 year old who can’t speak properly yet and reacted with mmm to each of his first three bites 🙂
Laura Fuentes says
I’m thrilled these easy gluten-free pancakes were a hit!
Jess says
I haven’t eaten pancakes in so long since I had to switch to gluten free flour, and finally decided to try making gluten free pancakes. These were so good! I added chocolate chips. They came out a tiny bit rubbery; maybe because I left out the butter and also had to use almond milk, but overall, so good! Yay, I can eat pancakes again!!! Thank you!
pete says
very good recipe, turned out perfect. for those in uk i used doves gf plain flour
John W. says
Hi Laura, I’ve tried a lot of different GF pancake recipes, and yours is the best. I make them dairy free too, using almond, oat, or flax milk and whatever light oil I have on hand – light and fluffy pancake perfection. Thanks!
Laura Fuentes says
Thank you John, I’m glad you enjoyed them and found a way to make them dairy-free!
Lea Sanders says
This recipe is wonderful – so fluffy and delicious even with a few of my modifications: instead of egg I used flax egg, and instead of oil I used applesauce. I used my own gf flour blend of brown rice/white rice/tapioca starch/arrowroot flour and it worked perfectly. Thanks Laura!
Abi says
I used cup4cup and the consistency was weird (which is to be expected with GF flours) but it cooked up great – nice and fluffy! I’m also thrilled that this works either Bob’s Red Mill 1:1 GF flour – there was a recipe another blog that works but I love this recipe since it uses a little less fat. Lara, thanks for the great recipe and I’m sorry for all the people who have a negative comment about a FREE recipe they online. The recipe is great and love your site! Thank you!!!!
Laura Fuentes says
Thanks, Abi! I’m so glad this worked out for you! Just like you mentioned, the flour used can make a HUGE difference. I am so glad cup4cup worked for you!
Marilou says
Hi, am I wrong or do I need 11 and a half cups of flour, that seems like a lot to me so many I got it wrong
Laura Fuentes says
You need 1 1/2 (1.5 cups) of flour for this recipe.
Nicole says
I used arrowhead mills. This is my first time cooking with gluten free flour and unfortunately it did not go well. Pancake was sticking like crazy and took forever to cook. If it’s even edible. Any pointers?
Laura Fuentes says
I am sorry to deliver the news that Arrowhead Mills flour is not suited for pancakes. I don’t personally recommend it and if you have some, use it on cookies (here is a gluten-free chocolate chip cookie recipe you can use it in) It is very grainy and not suited for pancakes or muffins. Bob’s Red Mill 1:1 Gluten-Free Flour is your best bet with pancakes.
S. Mayo says
I had this recipe saved for a while and finally made it today. OMG these were the best pancakes I ever had. I added a tsp of vanilla and some blueberries and a little extra milk (I used almond unsweetened milk) to loosen the batter some. I will never buy box pancake mix again. Thank you!
JC says
I made this recipe substituting GF All Purpose Flour with Cassava Flour and whole milk with half and half. I kept all other ingredients the same and WOW were these wonderful pancakes! I also added blueberries and they were delicious!
Natasha Wing says
Didn’t work at all with almond flour. Too thin and didn’t flip right
Laura Fuentes says
Natasha, this pancake recipe is not an almond flour compatible recipe. Sorry!
Socks says
My first attempt at making pancakes and it was a success. Love the simple and easy recipe. Taste great and it’s fluffy . Thank you Laura.
Laura Fuentes says
Wooohoo! thank you and keep making them!
AE says
First GF pancake recipe I’ve actually enjoyed! Thank you so much
Ria Brown says
Great tasting pancakes! Can you tell me how many the recipe should make? I am trying figure out how many carbs there are per pancake. Thanks.
Laura Fuentes says
Depending on the size, 6-10
Ashley says
These turned out perfect. I’m not even a huge fan of pancakes but I’ll definitely be eating them more often now. Thank you!
Laura Fuentes says
I’m so glad you enjoyed them!
Lora Anne says
Made this recipe tonight. Pancakes turned out perfect. Only adjustment was lower temp on stove. I added blueberries to a few of the pancakes.
Laura Fuentes says
I’m so glad these were a success for you, Lora Anne. Glad you enjoyed them!
Sandra Larimore says
Wading through 10+pages or more, to finally reach the recipe is tedious. Please post the recipe, then talk about it!
Laura Fuentes says
Hi Sandra, at the very top of EVERY blog post there’s a button that says “jump to recipe” which will take you directly to the recipe.
Venus says
There are SO many gluten free flours, both single grain and blends, and no standard in what stores carry. Driving all over town in hopes of finding one particular brand is not reasonable. A recipe that gives only a general guideline – “gluten free flour blend” is useless to me. I have used some flours that gave a dense hard result. In gluten free baking, it is crucial to know what grain blends give a good result, especially for something like a fluffy pancake.
Laura Fuentes says
Hi Venus, for this reason, I always link out the brand that I use to test my recipe. I specifically wrote in the blog post “not all gluten-free flour mixes perform the same. Make sure to check the recipe notes.” If you check the recipe card, you will see that I linked it out and there’s a photo of what I used. It doesn’t mean you have to buy it through me, but now you know which one works.
Gabrielle Rougeau-Moss says
This one is working!! Plain pancake, but it didnt crumble do death! It was fluffly and so good! Thanks yo so much !!
Eve says
Some of the best pancakes I’ve ever eaten! Super fluffy and yummy. I put a touch more sugar and only 2tsp of baking powder, plus a couple of drops of vanilla. Will absolutely make again. Thank you!!
Tennyson says
I used Cup4Cup flour in this and it came out the consistency of a thick paste. I added another egg and incrementally more milk until it looked like pancake batter which seemed to work. I think the guar gum makes the c4c flour need more liquid. Also, using medium-high heat with a electric burner/skillet was WAY too hot. I would recommend medium heat (or maybe even a bit lower) when cooking on a stove top.
Laura Fuentes says
I’ve found that Cup4Cup is great for cookies and baking, not pancakes. You will definitely need more liquid. Sorry!
Stacy Merrill says
This is my go to recipe for pancakes. I make a batch and freeze some every other weekend. I’ve been using the Great Value (walmart) brand with success. I also use avocado oil and hemp milk since we are gluten, dairy, and nut free.
Laura Fuentes says
I’ve recently tried the Great Value brand too and I’m very impressed.
Jessica De La Cruz says
has anyone tried coconut flour?
Laura Fuentes says
Jessica, coconut flour will not work for this recipe.
Aryn Evans says
Finally a perfect pancake! I have been looking for a truly equivalent gluten free alternative to the pancake for years, and the search is over. These were perfect. I used Bob’s Red Mill 1-to-1 flour mix, 2% lactose free milk, and included the optional butter (Kerry’s Irish gold). I used butter instead of oil in the pan. THANK YOU for creating this staple!!!
Laura Fuentes says
I’m so glad!! I do feel that Bob’s 1:1 is the perfect flour for great gluten free pancakes. Thank you for trying it!
JoAnn says
I just made thus gluten free pancake recipe..and they came out delicious! This is the first time I made gluten free pancakes. I used the King Arthur flour..I also added 2 ripe small bananas and Almond milk instead of whole milk and 6 pkgs stevia instead of sugar. Thank you for this recipe! I will be freezing the leftovers.
Laura Fuentes says
I’m so glad this was a success and you enjoyed these, JoAnn!
Sabrina says
Hat can be used to replace the sugar?
Laura Fuentes says
In this recipe, you can omit it. Enjoy!
Margarita says
The best recipe ever with the best gluten free flour! Thank you very much! I now make them 2-3 times a week:)
Shari says
Fantastic recipe! I’m gluten free but my guy is not. However, he is a very good guy, supportive and health conscious. So when I buy gf items from the store I often get a report from him via thumbs up/down. There’s no middle of the road here. I made these pancakes this morning using the Bob’s 1:1 gf All Purpose Flour. I used Erythritol instead of sugar. The pancakes cooked so quickly. They were fluffy and delicious. We are already planning ahead for the next batch. Cooking some apple slices for topping and sprinkling with cinnamon. I’m making some to freeze for quick breakfasts during the week. Can’t wait to try more of your gf recipes!
Laura Fuentes says
So glad you were able to use it and enjoy it together!
Shayna says
Wow!! These are super fluffy and sooo delicious !!!! Thank you for this super easy and delicious recipe!!! I added banana, blueberries, and chocolate chips. So amazing !!!
Malka says
Amazing! I’m gluten free and these are the best pancakes I have ever tasted! Thank you!!
Jessica Caballero says
Terrible recipe, I used namaste flour and more than 2 cups of milk. And I only used 1 1/4 cup flour. It was so thick and took so long to cook.
Laura Fuentes says
I’ve never had anyone have success with Namaste flour and this recipe. I’m sorry they didn’t turn out for you. I recommend using Bob’s Red Mill 1:1 All Purpose flour or KAF Gluten Free flour. Hands down, they perform the best.
Kat says
I tried Namaste pancake mix and thought it was the worst ever. So my guess is that Namaste doesn’t make a good gf blend. I hope you try again with Bob’s or something else.
Irene Horton says
My husband who doesn’t usually like pancakes really likes these and my grandchildren eat them plain they like them so much. FYI I am the only gluten intolerant member of the family and it is so good to finally find a pancake recipe that is really delicious. Thank you.
Christine chualiva says
Looking forward to trying. My nephew makes these and they are the best.
Anne says
Omg so I have tried a ton of gluten free pancake recipes and this is by far the BEST. I definitely recommend, I used the 1.25 cups of gluten free flour! Thanks!!
Laura Fuentes says
I’m so glad you loved these, Anne!
Diana West says
Delicious! I ran out of my pre-made mix and found this one. I won’t be buying the pre-made again! I didn’t do all the fancy sifting or naking a well for eggs, though;) I just tossed it all in a bowl and whisked it briefly(I like mine tender so I never want to overmix). Still turned out great! Thanks, Laura!
Libby says
I made these for my husband with the blueberry syrup using Bob’s One to One GF flour. The batter was thick do I added a bit more liquid, but he LOVED them.
Jeannine A Sturm says
Perfect, thank you!!
Aimee says
I have loved this pancake recipe – I love the texture and flavour. Even my mom-GF friends love the pancakes. Thanks for sharing!
Mel says
Love them! They turned out perfectly… thank you for sharing!
For anyone in Australia… I used white wings plain flour (gf of course) and 1 1/4 cups was plenty and coles lactose free milk. I did use butter but next time I’ll try with nuttlex
Thanks again!
Lisa Nassal says
Delicious and perfect gluten free pancakes! I made them according to the recipe using cup4cup flour and soy milk. We have these every Sunday and add cinnamon and chopped apple and cook in coconut oil. This will be my only pancake recipe!
Laura Fuentes says
I’m so glad!! Thank you for trying my recipe.
Dad D. Stackhouse says
I had the same experience as GF Girl. Pancakes were complete goo on the inside. I tried to salvage the morning by putting the batter into my Belgian waffle iron. After 8 minutes on high temp (average 3-4 minutes normally) they came out decent. For reference I used the Costco GF flour and almond milk.
Laura Fuentes says
I’m sorry they didn’t turn out for you. I’m unfamiliar with that four mix. I tend to stick to my tried and true mixes.
Dee Dyer says
Bob Mills 1to 1. The white GF flour is really good. I freeze the extras.
TeamSmith8 says
My gf daughter who is very picky loved and asked if I could make these every time❤
Mary says
This recipe worked well for us. We did have to add extra liquid to thin the batter a bit so that the pancakes cooked evenly. At first the batter was too thick and we got mushy middles. But once we thinned the batter it worked out beautifully.
Sherri says
I just made this for breakfast this morning and my whole family really enjoyed them. Glad I made extra so my gluten free son will have plenty for leftovers.
Barbara says
What gluten free all purpose flour do you recommend?
Laura Fuentes says
I prefer Bob’s Red Mill 1:1 All Purpose Gluten Free flour. You can find it here.
Laura says
Oh by far the best gluten free pancakes ever!!!!
Nicole says
The whole family loooved this recipe, so easy & yummy! I used coconut milk, as I don’t tolerate milk very well — this added a coconutty taste while giving us all the fluffy goodness. Definitely a keeper.. thank you
Maggi Johnson says
Can you recommend a good flour that won’t leave these mushy?
Laura Fuentes says
Absolutely. I use Bob’s Red Mill 1:1 All Purpose Gluten Free flour.
Andrea Jones says
Good base recipe. Easy to adjust to make it my own. Added a tsp of Mexican vanilla, 1/2 tsp cinnamon, and almond milk and oil instead of butter to make it dairy free. Kids and hubby ate them up.
Lisa Merrick says
Just started on this journey for my daughter, but she has to have it dairy free as well. Would i substitute rice milk for the regular milk? or do I have to add other ingredients?
Laura Fuentes says
Definitely, you can substitute rice milk for dairy milk in this recipe.
Louise says
Omg, I’ve never left a comment about a recipe before but these are not just the best gluten free pancakes I’ve ever had but the best pancakes I’ve had EVER. Recently diagnosed as gluten intolerant, I had made my peace with missing out on a lot of my favourite food but these were unbelievable! Thank you for the recipe!
Laura Fuentes says
I am SO glad this recipe satisfied your pancake craving! Success!
Shehla says
Thank your for the recipes!
Elizabeth says
Wow! These are Awesome! Super delicious
Gluten Free Girl says
The pancakes tasted delicious, I used coconut milk, but they did NOT cook in the middle. I tried several batches- leaving them on grill for extended time- and they were STILL doughy in the middle. Had to toss them in trash- waste of $$.
Laura Fuentes says
What gluten-free flour did you use?
Aiyana says
My boyfriend and I make these pancakes at least twice a week and they always turn out! We always add blueberries, and usually sub 1/4 c buckwheat for some of the flour. Today we also added 1 T flax for fluffiness, and I’m subbing earth balance for real butter and we use almond milk to make them dairy free! They look great so far!
Laura Fuentes says
great add-ins!
Laurel says
These are by far the best gluten free pancakes I’ve made, and I’ve made a lot. I will only ever make these again. So good!!!!
Laura Fuentes says
I’m so glad you enjoyed them. Thank you for trying my recipe!
Karen says
You mention a dairy free option but I can’t actually see that option. Can I replace the milk with rice milk?
Laura Fuentes says
Yes, absolutely. The milk can be replaced with rice milk.
Miranda Jacobs says
I was just about to make this and I saw the recipe completely changed! Do you have the original one with the applesauce in it still? I would love to make that one, it was my absolute favorite!
Laura Fuentes says
So sorry Miranda! Here you go! You can find the recipe here.
Kelsey says
Hi! I’m very disappointed that you didn’t include BUTTER and EGGS in your ingredients list but you had them in you’re video. Those are crucial…… I just wasted 30 mins of my time trying to figure out what went wrong and it’s bc those ingredients weren’t even listed. Please update thanks.
Laura Fuentes says
Kelsey, the recipe should be updated and ready for you.
Joan Dalton says
joandalton45@yahoo.com
I used this recipe as a jumping off point. I had no all purpose gf flour and was missing the applesauce as well. I used 1/3c sweet rice flour and 2/3 almond flour and omitted the cinnamon. I also used 1 tsp baking powder and 1 tsp of baking soda, rather than two of powder. For the wet ingredients I used 1 egg and 1 cup kefir (not good for vegans but very good for the pancakes!), 1 TBSP sunflower oil and the vanilla, and omitted the applesauce. I greased a large cast iron pan w coconut oil and cooked – they were a little bit hard to flip but a flat metal spatula did the trick. It made exactly 12 small/medium sized pancakes. I haven’t made or eaten pancakes for years and just decided today was the day. So happy I stumbled in your version! Thanks, Joan
Marsha Gibbons says
Why would you make a recipe where you do not use all the wet ingredients?
Laura Fuentes says
I am not sure what you mean by not using all wet ingredients
Alison Fell says
Laura…
Many thanks for this wonderful recipe. I’ll confess I added an egg, substituting it for some of the liquid. After being waylaid by a phone call, I thought the mixture looked a little thick, so I added another half cup of milk.
There seemed to be some method in my madness. The pancakes turned out beautifully – maybe not as thick as the recipe intended, but delicious, nevertheless.
Topped with thin slices of caramelised apple, a dash of pouring cream and a date/caramel sauce. My family are very happy with my foray into GF, so far…
Just sorry I can’t attach the pic I took.
Laura Fuentes says
I am glad your substitutions worked out for you!
Laura says
The BEST and easiest gluten-free pancake mix we’ve ever found! I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. I add a dash of cinnamon and vanilla. Restaurant quality or better! Thank you!
Laura Fuentes says
I’m so glad you enjoyed these, Laura!
Amanda says
Fluggy, Yummy… Thank you !
I have missed having really good pancakes since being GF and these are the best yet!
Keep writing please x
Amanda says
sorry meant to say fluffy not fluggy, thank you again x
Mindy M says
I just want to say these are lovely pancakes. Far and away the best I’ve made in ages. Gluten free for the win! Thank you!
Laura Fuentes says
I’m so glad Mindy!
Enrique says
Great recipe! I’ve made these pancakes a half a dozen times in the past few weeks. Thanks for sharing!
Jodie says
We made these this morning. My son is GF, so we made your original recipe and just substituted regular flour for Bob’s cup4cup GF flour and added 1 tbls baking soda…the
Kids LOVED them!!! Thank you! Always fun to find a new recipe the boys actually enjoy.
Anna says
If i dont have flax could i use eggs for the GF pancakes?
Laura Fuentes says
Absolutely!
Gina Seghi says
HI Laura. Very excited about a gluten free/dairy/egg free pancake recipe. I made them this morning and they were VERY gummy and flat. Good flavor but almost inedible. I used Bobs Red Mill Gluten Free 1 to 1 Baking Flour (blue package), honey instead of maple syrup, and unsweetened almond milk instead of regular milk. After reading some of your other posts I will now be testing my baking powder. Any other thoughts you might have? Wrong flour I assume?
Im looking forward to a redo very soon.
Laura Fuentes says
I use BRM 1:1 without issues. Clearly, with so many substitutions the pancakes are not “fluffy” like regular pancakes but they should not be gummy and flat. Try adding an additional 1/2 teaspoon of baking powder next time.
Lois Parsons says
Do you have a recipe for gluten free pancake mix?
Thanks Lois
Laura Fuentes says
you can place the dry ingredients in a zip bag and all it needs is the “wet” when ready to make.
dawn says
These were great. I added a couple teaspoons of almond milk along with about 1/4 cup of rolled oats.
Ariel says
I’ve made the regular version of these pancakes a couple times, with the optional butter and I add a little vanilla, and they come out great everytime! I’ve done away with Bisquick mixes and had a hard time finding a recipe, so I am super grateful that I found thus perfect pancake. 🙂
Laura Fuentes says
I’m so glad this has become your perfect pancake! Thank you for trying my recipes.
Maureen says
We make pancakes nearly every weekend and this is my favorite recipe to use. I use the original recipe without butter and add a little vanilla, cook with coconut oil, they are good even without syrup. If the batter gets to thick I just add a little water. Why people buy Bisquick I will never understand. Thanks for the wonderful recipe.
Margarita says
Hi Laura, I make this pancakes VERY often and my whole family LOVES them! Thank you for sharing the recipe.
The only think I seem to not get right is that every time I make them they become very crumbly – I’m not sure if this is how they should be or if I’m doing something wrong. I use regular unbleached flour and do not alter the recipe in any way except that usually I double or triple it. I’d greatly appreciate it if you can give me any insight on that 🙂
Thank you so much for all you do – your book is one of my kitchen’s regular “helpers” 🙂
Laura Fuentes says
Margarita, I am going to assume that you are making the regular version, right? The recipe with regular flour? If it’s too crumbly two things: one not enough liquid or your baking powder isn’t active.
Jessika says
We love brinner at my house too (Thursday nights)! It’s my girls’ favorite night and the only night my hubby makes dinner. He’s the breakfast guy so he takes over in the kitchen for that.
Great recipe!
Jami says
I made the gluten free pancakes for my daughter who has a lot of dietary needs. I had to use almond milk, and opted to use sugar instead of syrup. I also used Bob’s Red Mill GF Flour. The pancakes are delicious, definitely cinnamony but really good (difficult to find a good GF pancake recipe!! Has been for us anyways…), but the pancakes were on the gummy side, any thoughts why that would be? I will definitely make them again, probably regularly! Just prefer a little less gum and a little more fluff. 🙂 Thanks for the help, and the great recipe!!
Laura Fuentes says
Hi Jami, the gumminess is definitely from Bob’s Red Mill flour. I believe you are using the red package and that mix consists of a lot of bean flours (garbanzo, faba) and it’s high starch. My favorite is King Arthur Flour AP GF. Fluffier pancakes every time. Glad you enjoyed them!
Tammy Scates says
Mine were gummy (or chewy) as well. I used the Bob Mill’s gf flour, but I dont remember the pkg being red.
Anyway, I halved the recipe and it seemed a little thick to me so I added a touch more milk.
We are having to do low carb and gluten free. I have not found any low carb pancake recipes she liked so this is a winner in my book. I’ll try a different gf flour mix when I run out of this one. Thanks for the recipe!!!
Anonymous Tipper says
Bob’s Red Mill has two different GF flour blends. One is the “red” one and the other is the “blue” one. The “red” one is a blend that does NOT contain xanthan gum. The “blue” one DOES contain xanthan gum. It’s quite possible that the “gummy” texture you’re describing is because you used the “blue” 1-for-1 flour blend containing xanthan gum. If this recipe was written for a GF flour blend that did not contain any binding gums that could account for the difference in texture.
I actually haven’t had an difficulty using the “red” Bob’s Red Mill GF flour. The only thing I’ve noticed is that the starches from the bean flours in the “red” mix tend to attract moisture after a few days. Popping my bread/pastries briefly into a toaster or toaster oven usually solves that problem, however. Hopefully this helps!
Rachel Washington says
I used Trader Joe’s store brand gluten free all purpose flour mix (mainly a mix of rice flour & starch) and followed your directions exactly (the egg free version with ground flaxseed), these turned out terrific! Fluffy and delicious! We added blueberries and will definitely save this recipe, thank you!
Laura Fuentes says
So glad! thanks for letting others know that the TJs flour worked great!
Coriander says
What would you recommend I use for the applesauce? One of my kids is allergic to apples. I’m thinking mashed banana or soaked pureed dried plums?
Laura Fuentes says
For the gluten free version use either mashed banana, plums, or pumpkin puree. Enjoy!
Coriander says
Thank you! We always have pumpkin on hand!
Kate says
My sister and I both made this our go-to recipe. We each found it completely on our own and realized it when we were trying to convince one other that we had “the best” recipe. We’re doing a post today sharing posts that we love and we included this recipe. http://twitchetts.blogspot.com/2015/01/sharing-little-blogger-love.html Thank for being an inspiration!
Erica says
OMG loved these pancakes I only had breadflour so I used that add added 1/2 tsp almond extract and 1/2 tsp vanilla. Hands down the best pancake recipe. Thank you
Laura Fuentes says
thank you so much Erica! Almond extract? wow! great idea!
cathy says
best pancakes ever
i did them with blueberry’s today
my husband who normally never eats breakfast wanted them after smelling them in the pan
Laura Fuentes says
Awesome Cathy! I’m glad you liked them.
Jennifer says
What did I do wrong? We loved the flavor but they were completely flat, not fluffy at all. Is it the all-purpose GF flour that I use?
Laura Fuentes says
is your baking powder still active? To find out, drop a teaspoon of the baking powder into a cup of hot water. If it bubbles heavily, the baking powder is still good. If it doesn’t, it’s time to buy another can. What type of gf flour mix do you use?
Tiffany says
I love these pancakes my sister would make them at home, but now that I’m living with just a roommate, who has a specific diet, the serving size is way too big. Now I wouldn’t mind making them for friend but I want them way more often to keep inviting people over for breakfast. Is there a way to make this recipe for a smaller serving size.
Laura Fuentes says
This recipe makes 6 pancakes. You can try making half of the recipe or why not just freeze the other pancakes after you make them? They last in the fridge for 5 days too.
Phil says
Wow! Amazing pictures and recipe. Nothing like wetting the appetite by reading about pancakes. I am a sucker for covering my pancakes in butter, sugar and strawberry jam! yum yum! lol!
I will start my diet next week! haha!
Niki says
Hi, I would like to try the perfect pancake recipe, but my daughter is allergic to eggs. What can I use as a substitute? And can I use soymilk instead of regular milk? Thanks.
Laura Fuentes says
You can try it using a flax egg and yes, soy for regular milk.
Manisha says
Just wondering do I need a sifter for the flour, baking powder and salt. I don’t have one but was hoping to make these pancakes!!
Margaret Anne @ Natural Chow says
These look so awesome! I have yet to come across a pancake recipe that I like, so I’ll definitely be trying this out. Pinned! 🙂
Laura Fuentes says
let me know how much you enjoy these Margaret!
Matt Robinson says
Love these, especially with the blueberry syrup! And we LOVE breakfast for dinner here too, always our kids’ favorite night when we do that.
Laura Fuentes says
oh yeah. hands down the best weeknight meal around here. you’ve gotta try the cinnabon pancakes… sinful.
Ricci says
My kid just started a gluten free diet so I will definitely make these pancakes 🙂 thanks for this recipe 🙂
Laura Fuentes says
Of course! Let me know how much he enjoys them.
Michelle says
My husband was diagnosed with Celiac Disease one year ago. In that time, I have tried every pancake recipe I could find. Not a single one came even close to being a good as these! I used Krusteaz All Purpose GF Flour and added a couple teaspoons of vanilla paste. They were light, fluffy, held together well, and all around amazing!
I cannot thank you enough, Laura! You’ve made a fan of me. God bless you!