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Home » Recipes » Pancakes

Easy Gluten-Free Pancake Recipe

By Laura Fuentes Updated Apr 28, 2025

4.90 from 192 votes

Recipe

This post may contain affiliate links. Read our disclosure policy here.

The best gluten free pancake recipe around! This recipe is a tried-and-true favorite, easy to make and will yield the fluffiest pancakes. 

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!

stack of gluten free pancakes topped with raspberries
Jump to:
  • How to Make Fluffy Gluten Free Pancakes
  • Gluten-Free Pancake Mix
  • How to Make Gluten-Free Pancakes
  • Gluten-Free Pancake Toppings
  • Best Gluten-Free Pancakes

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.
closeup of stack of gluten free pancakes topped with raspberries

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.

  1. Sift
    Add all the dry ingredients into one large bowl, and sift. Make a well in the middle.
  2. Pour them in
    Add the wet ingredients into the middle of the bowl.
  3. Whisk
    Whisk the batter until smooth.
  4. Cook them up
    Using a ¼ measuring cup, pour batter onto a preheated griddle.
  5. Flip
    Wait until edges are defined and middles “bubble” to flip the gf pancakes.
  6. 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

large stack of gluten free pancakes topped with fruit
Servings: 10 pancakes
Prep Time: 5 minutes mins
Cook Time: 10 minutes mins
Total Time: 15 minutes mins
The best gluten free pancake recipe around! This recipe is a tried-and-true favorite, easy to make and will yield the fluffiest pancakes. 
4.90 from 192 votes
Print Pin

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.

Equipment

Gluten Free Flour
small jar of aluminum free baking powder
Aluminum-free baking powder
KAF GF Flour
batter bowl with a lid
Batter Bowl with Lid
cloth pouch to keep pancakes warm
Pancake Keeper
ceramic dish to keep pancakes warm
Ceramic Pancake Warmer

Nutrition

Serving: 1 pancakes | Calories: 72kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 262mg | Potassium: 58mg | Fiber: 2g | Sugar: 3g | Vitamin A: 86IU | Calcium: 123mg | Iron: 1mg

More Pancakes

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    Oatmeal Protein Pancakes
  • stack of strawberry banana pancakes on a plate with sliced bananas and strawberries
    Strawberry Banana Pancakes
  • stack of blueberry pancakes topped with butter
    Blueberry Cottage Cheese Pancakes

Comments

    4.90 from 192 votes (40 ratings without comment)

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    Recipe Rating




  1. TLN says

    May 23, 2025 at 11:06 am

    5 stars
    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.

    Reply
  2. Keely says

    May 06, 2025 at 3:00 pm

    5 stars
    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.

    Reply
    • Laura says

      May 06, 2025 at 4:42 pm

      So glad you enjoyed this recipe and found your own way to make it too, sounds amazing!

      Reply
      • Dactyl says

        June 14, 2025 at 8:05 pm

        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.

        Reply
        • Laura Fuentes says

          June 17, 2025 at 5:59 pm

          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.

          Reply
          • Dactyl says

            June 24, 2025 at 1:38 pm

            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

            June 24, 2025 at 5:27 pm

            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.

  3. Emma says

    April 26, 2025 at 11:48 am

    5 stars
    They came out so fluffy!! Usually we make really dense gluten free pancakes, but we decided to make these and they’re so good!!

    Reply
  4. Debbie says

    April 20, 2025 at 7:51 pm

    5 stars
    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.

    Reply
    • Fiona says

      May 24, 2025 at 9:16 am

      5 stars
      How much vanilla and cinnamon did you add? Just curious because it sounds delicious!

      Reply
      • Laura Fuentes says

        May 31, 2025 at 3:54 pm

        I would add 1 teaspoon vanilla extract to the batter and no more than 1 teaspoon cinnamon. Enjoy.

        Reply
  5. Linda says

    March 12, 2025 at 12:31 pm

    Can these be made ahead and just have the dry ingredients ready like a premixed option to add wet ingredients on those busy mornings?

    Reply
    • Laura says

      March 13, 2025 at 9:09 am

      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.

      Reply
  6. Sara says

    February 19, 2025 at 8:32 pm

    5 stars
    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!

    Reply
  7. April Roberts says

    February 10, 2025 at 4:04 pm

    5 stars
    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.

    Reply
  8. Jenn says

    January 24, 2025 at 11:22 am

    5 stars
    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!

    Reply
  9. Natalie says

    December 31, 2024 at 10:39 am

    5 stars
    Added 3/4 Tbsp of vanilla and 1 tsp of cinnamon for extra flavor. Came out perfectly delicious!!

    Reply
  10. Amanda says

    December 28, 2024 at 9:50 am

    5 stars
    These turned out great!

    Reply
  11. Estella says

    December 25, 2024 at 5:56 pm

    5 stars
    The BEST gluten-free pancakes. They have a fluffy texture and all your tips are spot on!

    Reply
  12. Carol D says

    December 11, 2024 at 10:12 am

    5 stars
    Best pancakes anywhere! You will NOT be disappointed, guaranteed! Thank you!!

    Reply
  13. Megan says

    October 06, 2024 at 8:59 am

    5 stars
    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! )

    Reply
  14. Natalie says

    September 25, 2024 at 1:56 am

    5 stars
    Delicious pancakes. My new go to recipe. Even the rest of family enjoyed them despite them being gluten free! Thank you

    Reply
  15. Doris says

    August 28, 2024 at 8:49 am

    5 stars
    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.

    Reply
  16. Sharon Rose says

    August 04, 2024 at 12:25 pm

    5 stars
    I made this last night. It was the best fluffy gf pancake I’ve ever eaten!

    Reply
  17. Elyse says

    July 31, 2024 at 8:21 am

    5 stars
    Two of my kids have celiac and we were so thrilled to find this truly fluffy gluten free pancake recipe! Delicious!

    Reply
  18. Chelle says

    July 22, 2024 at 5:57 am

    5 stars
    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

    Reply
  19. Angela says

    July 19, 2024 at 1:53 pm

    5 stars
    This makes the fluffiest GF pancakes! My go-to recipe from here on out. So yummy!!

    Reply
  20. Holley says

    July 19, 2024 at 1:33 pm

    5 stars
    My family loves these gf free pancakes! I make them every weekend as requested 🙂 Thanks for sharing!

    Reply
  21. Mahy says

    July 19, 2024 at 1:08 pm

    5 stars
    I love starting my days with pancakes. Yours look amazing and are definitely a keeper!

    Reply
  22. Dina and Bruce says

    July 19, 2024 at 12:43 pm

    5 stars
    You were not kidding. These were super fluffy! Served with fresh strawberries!Yum!

    Reply
  23. chara says

    July 19, 2024 at 12:01 pm

    5 stars
    Love this recipe and I am making this for our breakfast tomorrow. thanks for sharing

    Reply
  24. Patty says

    July 17, 2024 at 9:21 am

    5 stars
    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!

    Reply
  25. Jo-Ann says

    May 25, 2024 at 8:30 pm

    5 stars
    I really enjoyed the pancakes. This recipe is the best I have tried to date.

    Reply
  26. cherri york says

    March 31, 2024 at 11:42 am

    5 stars
    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!

    Reply
  27. K Williams says

    February 21, 2024 at 7:22 pm

    5 stars
    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.

    Reply
  28. Loraine K says

    February 04, 2024 at 10:22 am

    5 stars
    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.

    Reply
    • Laura Fuentes says

      February 05, 2024 at 12:37 pm

      Thank you for sharing how you use this Loraine!

      Reply
  29. Christy Covington says

    January 16, 2024 at 1:02 pm

    5 stars
    These are so good!!! My husband even said that they are better than gluten pancakes!!

    Reply
  30. Diane Flower says

    January 01, 2024 at 12:08 am

    5 stars
    Delicious. So very light & fluffy. The best I have ever made. Usedv2 different toppings. Maple syrup plus St Dafour black cherry fruit conserve

    Reply
  31. Lauren says

    July 27, 2023 at 7:59 am

    5 stars
    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.

    Reply
    • Laura Fuentes says

      August 04, 2023 at 11:57 am

      thank you for sharing how much you enjoyed these, Lauren!

      Reply
  32. Deb says

    July 23, 2023 at 9:08 am

    5 stars
    Husband approved
    Our dogs liked as well. (They always get the 1st pancake.)

    Reply
    • Laura Fuentes says

      August 04, 2023 at 12:12 pm

      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

      Reply
  33. barb says

    June 24, 2023 at 8:59 pm

    5 stars
    Made this recipe and found they are the best i have tried, stay fresh longer

    Reply
  34. Helen says

    May 02, 2023 at 8:50 am

    5 stars
    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.

    Reply
  35. Helen says

    May 02, 2023 at 8:21 am

    5 stars
    These pancakes came out perfect. I will say that they definitely need the flavoring so do t skip!

    Reply
  36. Lisa says

    March 02, 2023 at 3:22 pm

    5 stars
    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?

    Reply
    • Laura Fuentes says

      April 12, 2023 at 12:43 pm

      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.

      Reply
  37. Yvonne Back says

    February 13, 2023 at 3:07 pm

    5 stars
    What is all purpose flour?
    Plain or Self raising?

    Reply
    • Laura Fuentes says

      March 08, 2023 at 3:33 pm

      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.

      Reply
  38. Heidi says

    January 28, 2023 at 9:26 am

    5 stars
    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!

    Reply
    • Laura Fuentes says

      February 02, 2023 at 5:27 pm

      Thank you for sharing how much you enjoyed these gluten-free pancakes.

      Reply
  39. Dawn Elizabeth Thomas says

    January 05, 2023 at 10:49 pm

    5 stars
    nice receipe.tastes very good.

    Reply
    • Laura Fuentes says

      February 02, 2023 at 5:30 pm

      Everything you need to make the recipe, amounts and step by step, are in the recipe card in the post.

      Reply
  40. Vickie says

    December 17, 2022 at 1:19 pm

    5 stars
    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?

    Reply
    • Laura Fuentes says

      January 02, 2023 at 1:30 pm

      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.

      Reply
    • Rita says

      June 30, 2024 at 5:54 pm

      5 stars
      Make the whole recipe and freeze the leftovers! Pop them in the toaster later!

      Reply
  41. elizabeth says

    August 13, 2022 at 9:34 pm

    5 stars
    these were so fluffy

    Reply
  42. kelly says

    August 03, 2022 at 12:55 am

    5 stars
    followed the recipe to a T and these were by far the best gluten-free pancakes I’ve ever had.

    Reply
  43. Deborah says

    July 03, 2022 at 8:36 am

    5 stars
    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.

    Reply
  44. Cindy says

    July 02, 2022 at 8:46 am

    5 stars
    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.

    Reply
  45. Sue says

    June 19, 2022 at 2:31 pm

    5 stars
    Finally!! a pancake recipe the whole family can enjoy since it’s gluten-free!

    Reply
  46. Syeda Fatima says

    June 18, 2022 at 1:36 pm

    5 stars
    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!!!

    Reply
    • Laura Fuentes says

      June 23, 2022 at 2:02 pm

      Thank you! Glad you enjoyed them!

      Reply
  47. Arlene says

    January 13, 2022 at 9:37 am

    5 stars
    Yummy, very easy to make. I used almond milk and no butter added that after cooked so yummy. Great recipe!

    Reply
  48. Carolyn says

    October 26, 2021 at 4:32 pm

    3 stars
    Was the three teaspoons of baking powder a typo? These came out really chalky and definitely needed more milk.

    Reply
    • Laura Fuentes says

      November 24, 2021 at 4:12 pm

      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?

      Reply
    • Nunuvyabizznizz says

      June 09, 2025 at 1:02 pm

      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.

      Reply
      • Laura says

        June 09, 2025 at 1:13 pm

        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!

        Reply
  49. Lyn says

    October 18, 2021 at 8:23 pm

    5 stars
    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.

    Reply
    • Laura Fuentes says

      October 25, 2021 at 4:52 pm

      Thank you Lyn! I’m so glad everyone enjoyed these gluten-free pancakes and no one noticed!

      Reply
      • Sally says

        March 10, 2022 at 6:20 am

        5 stars
        Do you have a suggestion for a sugar substitute? Would Splenda work?

        Reply
        • Laura Fuentes says

          March 24, 2022 at 5:26 pm

          Hi Sally, you can omit the sugar or swap for 1 packet of Splenda.

          Reply
  50. Siena says

    October 02, 2021 at 2:56 pm

    5 stars
    I swapped out regular sugar for coconut sugar, pumpkin puree for the egg, homemade cashew milk for for cows milk. It was yummy.

    Reply
  51. Silvia says

    August 03, 2021 at 2:09 pm

    5 stars
    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

    Reply
    • Laura Fuentes says

      August 05, 2021 at 3:54 pm

      So glad this recipe is a keeper for you!

      Reply
  52. Judith P Martin says

    July 18, 2021 at 6:49 pm

    5 stars
    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

    Reply
    • Laura Fuentes says

      July 24, 2021 at 3:03 pm

      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!

      Reply
      • Krystal208 says

        January 08, 2022 at 10:37 am

        4 stars
        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.

        Reply
  53. Shannon Belsito says

    January 30, 2021 at 2:45 pm

    5 stars
    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!

    Reply
  54. Shelisah Piggee says

    January 29, 2021 at 10:19 am

    5 stars
    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!!!

    Reply
    • melinda douthitt says

      February 05, 2021 at 9:46 pm

      5 stars
      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.

      Reply
  55. Alex says

    January 25, 2021 at 7:34 am

    5 stars
    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!!!

    Reply
  56. Sherri says

    January 24, 2021 at 12:28 pm

    5 stars
    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!

    Reply
    • Cori says

      September 21, 2023 at 3:34 pm

      5 stars
      Could I use this recipe to make crepes as well?

      Reply
      • Laura Fuentes says

        October 03, 2023 at 1:46 pm

        Yes, but for crepes, I would suggest adding more liquid. The batter for crepes is thinner, so add about 1/4 cup more milk.

        Reply
  57. Kathleen Schalk says

    December 30, 2020 at 9:30 pm

    5 stars
    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

    Reply
    • Laura Fuentes says

      January 04, 2021 at 12:06 pm

      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!

      Reply
  58. Cass says

    December 20, 2020 at 10:24 am

    5 stars
    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.

    Reply
    • Laura Fuentes says

      December 21, 2020 at 12:15 pm

      Glad to have you back!

      Reply
      • Sofi says

        May 17, 2021 at 9:30 am

        5 stars
        Very fluffy! I used green pea flour.

        Reply
        • Laura Fuentes says

          May 27, 2021 at 2:31 pm

          Wow! thanks for sharing that green pea flour worked for you with this recipe.

          Reply
  59. Katie says

    December 13, 2020 at 1:38 pm

    5 stars
    Turned out delicious and very easy to make! Thank you.

    Reply
    • Sanchia says

      June 05, 2021 at 9:05 pm

      5 stars
      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.

      Reply
  60. Sheila says

    November 26, 2020 at 12:10 pm

    5 stars
    Excellent and easy thanks.

    Reply
  61. Sandra McCurry says

    November 02, 2020 at 4:31 pm

    5 stars
    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.

    Reply
    • Laura Fuentes says

      November 10, 2020 at 8:35 pm

      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.

      Reply
      • Joyce Davis says

        August 14, 2021 at 4:44 pm

        5 stars
        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!

        Reply
        • Laura Fuentes says

          August 19, 2021 at 12:45 pm

          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!

          Reply
          • Adriana says

            February 04, 2022 at 8:05 am

            5 stars
            Pancakes look yummyyyy.. Could I replace the egg with something for a vegan recipe?

          • Laura Fuentes says

            February 07, 2022 at 10:40 am

            Adriana, take a look at this recipe for pancakes and the best egg substitutes.

        • Sharon Larson says

          September 05, 2021 at 11:08 am

          5 stars
          I’m making these as I text

          Reply
    • Ikram says

      September 11, 2021 at 3:33 am

      5 stars
      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 🙂

      Reply
      • Laura Fuentes says

        September 13, 2021 at 1:56 pm

        I’m thrilled these easy gluten-free pancakes were a hit!

        Reply
  62. Jess says

    September 09, 2020 at 9:42 am

    5 stars
    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!

    Reply
  63. pete says

    September 06, 2020 at 6:30 am

    5 stars
    very good recipe, turned out perfect. for those in uk i used doves gf plain flour

    Reply
  64. John W. says

    August 15, 2020 at 11:09 am

    5 stars
    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!

    Reply
    • Laura Fuentes says

      August 21, 2020 at 6:22 pm

      Thank you John, I’m glad you enjoyed them and found a way to make them dairy-free!

      Reply
  65. Lea Sanders says

    May 05, 2020 at 10:44 am

    5 stars
    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!

    Reply
  66. Abi says

    May 03, 2020 at 9:47 pm

    5 stars
    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!!!!

    Reply
    • Laura Fuentes says

      May 11, 2020 at 5:01 pm

      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!

      Reply
  67. Marilou says

    May 03, 2020 at 2:49 pm

    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

    Reply
    • Laura Fuentes says

      May 11, 2020 at 5:01 pm

      You need 1 1/2 (1.5 cups) of flour for this recipe.

      Reply
  68. Nicole says

    April 27, 2020 at 10:32 am

    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?

    Reply
    • Laura Fuentes says

      April 29, 2020 at 12:54 pm

      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.

      Reply
  69. S. Mayo says

    April 08, 2020 at 7:19 pm

    5 stars
    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!

    Reply
  70. JC says

    April 05, 2020 at 7:56 pm

    5 stars
    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!

    Reply
  71. Natasha Wing says

    April 04, 2020 at 9:53 am

    Didn’t work at all with almond flour. Too thin and didn’t flip right

    Reply
    • Laura Fuentes says

      April 13, 2020 at 8:52 pm

      Natasha, this pancake recipe is not an almond flour compatible recipe. Sorry!

      Reply
  72. Socks says

    April 02, 2020 at 4:05 am

    5 stars
    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.

    Reply
    • Laura Fuentes says

      April 13, 2020 at 8:52 pm

      Wooohoo! thank you and keep making them!

      Reply
  73. AE says

    March 22, 2020 at 12:32 pm

    5 stars
    First GF pancake recipe I’ve actually enjoyed! Thank you so much

    Reply
  74. Ria Brown says

    March 13, 2020 at 8:31 am

    5 stars
    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.

    Reply
    • Laura Fuentes says

      March 13, 2020 at 12:33 pm

      Depending on the size, 6-10

      Reply
  75. Ashley says

    March 12, 2020 at 10:09 pm

    5 stars
    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!

    Reply
    • Laura Fuentes says

      March 13, 2020 at 12:33 pm

      I’m so glad you enjoyed them!

      Reply
  76. Lora Anne says

    February 25, 2020 at 6:27 pm

    5 stars
    Made this recipe tonight. Pancakes turned out perfect. Only adjustment was lower temp on stove. I added blueberries to a few of the pancakes.

    Reply
    • Laura Fuentes says

      February 25, 2020 at 10:37 pm

      I’m so glad these were a success for you, Lora Anne. Glad you enjoyed them!

      Reply
  77. Sandra Larimore says

    February 25, 2020 at 11:44 am

    Wading through 10+pages or more, to finally reach the recipe is tedious. Please post the recipe, then talk about it!

    Reply
    • Laura Fuentes says

      February 25, 2020 at 10:38 pm

      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.

      Reply
  78. Venus says

    February 22, 2020 at 2:26 pm

    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.

    Reply
    • Laura Fuentes says

      February 22, 2020 at 8:35 pm

      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.

      Reply
  79. Gabrielle Rougeau-Moss says

    January 26, 2020 at 1:02 pm

    5 stars
    This one is working!! Plain pancake, but it didnt crumble do death! It was fluffly and so good! Thanks yo so much !!

    Reply
  80. Eve says

    January 24, 2020 at 8:51 am

    5 stars
    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!!

    Reply
  81. Tennyson says

    December 07, 2019 at 1:14 pm

    4 stars
    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.

    Reply
    • Laura Fuentes says

      December 26, 2019 at 4:10 pm

      I’ve found that Cup4Cup is great for cookies and baking, not pancakes. You will definitely need more liquid. Sorry!

      Reply
    • Stacy Merrill says

      October 02, 2020 at 4:51 pm

      5 stars
      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.

      Reply
      • Laura Fuentes says

        October 04, 2020 at 5:42 pm

        I’ve recently tried the Great Value brand too and I’m very impressed.

        Reply
  82. Jessica De La Cruz says

    November 26, 2019 at 9:36 pm

    has anyone tried coconut flour?

    Reply
    • Laura Fuentes says

      December 02, 2019 at 12:43 pm

      Jessica, coconut flour will not work for this recipe.

      Reply
  83. Aryn Evans says

    November 02, 2019 at 3:02 pm

    5 stars
    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!!!

    Reply
    • Laura Fuentes says

      November 05, 2019 at 4:32 pm

      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!

      Reply
  84. JoAnn says

    October 30, 2019 at 8:25 am

    5 stars
    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.

    Reply
    • Laura Fuentes says

      October 31, 2019 at 3:17 pm

      I’m so glad this was a success and you enjoyed these, JoAnn!

      Reply
  85. Sabrina says

    October 27, 2019 at 1:16 pm

    5 stars
    Hat can be used to replace the sugar?

    Reply
    • Laura Fuentes says

      October 31, 2019 at 3:18 pm

      In this recipe, you can omit it. Enjoy!

      Reply
  86. Margarita says

    September 23, 2019 at 3:40 am

    5 stars
    The best recipe ever with the best gluten free flour! Thank you very much! I now make them 2-3 times a week:)

    Reply
  87. Shari says

    September 08, 2019 at 1:29 pm

    5 stars
    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!

    Reply
    • Laura Fuentes says

      September 20, 2019 at 11:13 am

      So glad you were able to use it and enjoy it together!

      Reply
  88. Shayna says

    September 01, 2019 at 9:10 am

    5 stars
    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 !!!

    Reply
  89. Malka says

    August 25, 2019 at 2:38 pm

    5 stars
    Amazing! I’m gluten free and these are the best pancakes I have ever tasted! Thank you!!

    Reply
  90. Jessica Caballero says

    August 25, 2019 at 10:37 am

    1 star
    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.

    Reply
    • Laura Fuentes says

      August 27, 2019 at 9:56 pm

      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.

      Reply
    • Kat says

      August 28, 2019 at 11:35 am

      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.

      Reply
  91. Irene Horton says

    August 13, 2019 at 11:14 pm

    5 stars
    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.

    Reply
    • Christine chualiva says

      October 17, 2019 at 6:42 pm

      5 stars
      Looking forward to trying. My nephew makes these and they are the best.

      Reply
  92. Anne says

    July 22, 2019 at 9:11 pm

    5 stars
    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!!

    Reply
    • Laura Fuentes says

      July 25, 2019 at 4:54 pm

      I’m so glad you loved these, Anne!

      Reply
  93. Diana West says

    July 22, 2019 at 12:12 pm

    5 stars
    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!

    Reply
  94. Libby says

    July 21, 2019 at 5:39 pm

    5 stars
    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.

    Reply
  95. Jeannine A Sturm says

    June 30, 2019 at 9:38 am

    5 stars
    Perfect, thank you!!

    Reply
  96. Aimee says

    May 23, 2019 at 11:00 am

    4 stars
    I have loved this pancake recipe – I love the texture and flavour. Even my mom-GF friends love the pancakes. Thanks for sharing!

    Reply
  97. Mel says

    May 22, 2019 at 8:09 pm

    5 stars
    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!

    Reply
  98. Lisa Nassal says

    April 14, 2019 at 9:18 am

    5 stars
    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!

    Reply
    • Laura Fuentes says

      April 15, 2019 at 2:36 pm

      I’m so glad!! Thank you for trying my recipe.

      Reply
  99. Dad D. Stackhouse says

    March 26, 2019 at 11:20 pm

    2 stars
    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.

    Reply
    • Laura Fuentes says

      March 30, 2019 at 1:14 pm

      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.

      Reply
      • Dee Dyer says

        May 15, 2019 at 6:23 pm

        5 stars
        Bob Mills 1to 1. The white GF flour is really good. I freeze the extras.

        Reply
      • TeamSmith8 says

        August 31, 2019 at 9:01 am

        5 stars
        My gf daughter who is very picky loved and asked if I could make these every time❤

        Reply
    • Mary says

      November 03, 2019 at 6:20 am

      5 stars
      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.

      Reply
  100. Sherri says

    March 17, 2019 at 11:46 am

    5 stars
    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.

    Reply
    • Barbara says

      June 13, 2019 at 6:16 am

      5 stars
      What gluten free all purpose flour do you recommend?

      Reply
      • Laura Fuentes says

        June 13, 2019 at 11:29 am

        I prefer Bob’s Red Mill 1:1 All Purpose Gluten Free flour. You can find it here.

        Reply
        • Laura says

          October 27, 2019 at 8:10 pm

          5 stars
          Oh by far the best gluten free pancakes ever!!!!

          Reply
  101. Nicole says

    March 17, 2019 at 9:34 am

    5 stars
    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

    Reply
  102. Maggi Johnson says

    March 16, 2019 at 10:13 am

    4 stars
    Can you recommend a good flour that won’t leave these mushy?

    Reply
    • Laura Fuentes says

      March 30, 2019 at 1:25 pm

      Absolutely. I use Bob’s Red Mill 1:1 All Purpose Gluten Free flour.

      Reply
  103. Andrea Jones says

    March 13, 2019 at 9:58 am

    4 stars
    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.

    Reply
    • Lisa Merrick says

      March 14, 2019 at 8:07 pm

      5 stars
      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?

      Reply
      • Laura Fuentes says

        March 30, 2019 at 1:26 pm

        Definitely, you can substitute rice milk for dairy milk in this recipe.

        Reply
  104. Louise says

    March 09, 2019 at 7:38 am

    5 stars
    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!

    Reply
    • Laura Fuentes says

      March 13, 2019 at 4:55 pm

      I am SO glad this recipe satisfied your pancake craving! Success!

      Reply
  105. Shehla says

    March 01, 2019 at 5:41 am

    5 stars
    Thank your for the recipes!

    Reply
  106. Elizabeth says

    February 14, 2019 at 9:17 am

    5 stars
    Wow! These are Awesome! Super delicious

    Reply
    • Gluten Free Girl says

      March 03, 2019 at 10:20 am

      2 stars
      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 $$.

      Reply
      • Laura Fuentes says

        March 13, 2019 at 5:01 pm

        What gluten-free flour did you use?

        Reply
  107. Aiyana says

    February 04, 2019 at 11:38 am

    5 stars
    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!

    Reply
    • Laura Fuentes says

      February 07, 2019 at 10:37 am

      great add-ins!

      Reply
  108. Laurel says

    January 30, 2019 at 10:14 pm

    5 stars
    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!!!!

    Reply
    • Laura Fuentes says

      February 07, 2019 at 10:40 am

      I’m so glad you enjoyed them. Thank you for trying my recipe!

      Reply
  109. Karen says

    December 31, 2018 at 3:20 am

    5 stars
    You mention a dairy free option but I can’t actually see that option. Can I replace the milk with rice milk?

    Reply
    • Laura Fuentes says

      January 01, 2019 at 9:00 am

      Yes, absolutely. The milk can be replaced with rice milk.

      Reply
  110. Miranda Jacobs says

    December 05, 2018 at 8:21 pm

    5 stars
    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!

    Reply
    • Laura Fuentes says

      December 07, 2018 at 2:47 pm

      So sorry Miranda! Here you go! You can find the recipe here.

      Reply
  111. Kelsey says

    December 01, 2018 at 7:37 am

    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.

    Reply
    • Laura Fuentes says

      December 04, 2018 at 7:34 am

      Kelsey, the recipe should be updated and ready for you.

      Reply
  112. Joan Dalton says

    November 17, 2018 at 9:03 am

    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

    Reply
  113. Marsha Gibbons says

    October 28, 2018 at 8:13 am

    Why would you make a recipe where you do not use all the wet ingredients?

    Reply
    • Laura Fuentes says

      October 31, 2018 at 11:03 am

      I am not sure what you mean by not using all wet ingredients

      Reply
  114. Alison Fell says

    October 27, 2018 at 8:14 pm

    5 stars
    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.

    Reply
    • Laura Fuentes says

      October 31, 2018 at 11:04 am

      I am glad your substitutions worked out for you!

      Reply
  115. Laura says

    April 14, 2018 at 10:27 am

    5 stars
    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!

    Reply
    • Laura Fuentes says

      April 19, 2018 at 9:46 am

      I’m so glad you enjoyed these, Laura!

      Reply
  116. Amanda says

    March 08, 2018 at 5:59 am

    5 stars
    Fluggy, Yummy… Thank you !
    I have missed having really good pancakes since being GF and these are the best yet!
    Keep writing please x

    Reply
    • Amanda says

      March 08, 2018 at 6:00 am

      sorry meant to say fluffy not fluggy, thank you again x

      Reply
  117. Mindy M says

    September 15, 2017 at 9:21 am

    5 stars
    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!

    Reply
    • Laura Fuentes says

      September 15, 2017 at 3:31 pm

      I’m so glad Mindy!

      Reply
  118. Enrique says

    August 11, 2017 at 6:08 pm

    5 stars
    Great recipe! I’ve made these pancakes a half a dozen times in the past few weeks. Thanks for sharing!

    Reply
  119. Jodie says

    July 15, 2017 at 11:42 am

    5 stars
    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.

    Reply
  120. Anna says

    May 31, 2017 at 9:42 am

    5 stars
    If i dont have flax could i use eggs for the GF pancakes?

    Reply
    • Laura Fuentes says

      May 31, 2017 at 10:36 am

      Absolutely!

      Reply
  121. Gina Seghi says

    May 21, 2017 at 12:52 pm

    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.

    Reply
    • Laura Fuentes says

      May 22, 2017 at 11:06 am

      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.

      Reply
  122. Lois Parsons says

    September 04, 2016 at 6:32 pm

    5 stars
    Do you have a recipe for gluten free pancake mix?

    Thanks Lois

    Reply
    • Laura Fuentes says

      September 04, 2016 at 9:04 pm

      you can place the dry ingredients in a zip bag and all it needs is the “wet” when ready to make.

      Reply
  123. dawn says

    May 29, 2016 at 7:36 pm

    4 stars
    These were great. I added a couple teaspoons of almond milk along with about 1/4 cup of rolled oats.

    Reply
  124. Ariel says

    March 12, 2016 at 12:09 pm

    5 stars
    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. 🙂

    Reply
    • Laura Fuentes says

      March 12, 2016 at 3:49 pm

      I’m so glad this has become your perfect pancake! Thank you for trying my recipes.

      Reply
  125. Maureen says

    November 19, 2015 at 6:28 am

    5 stars
    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.

    Reply
  126. Margarita says

    May 27, 2015 at 3:36 pm

    5 stars
    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” 🙂

    Reply
    • Laura Fuentes says

      May 28, 2015 at 6:30 pm

      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.

      Reply
  127. Jessika says

    May 22, 2015 at 11:39 pm

    5 stars
    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!

    Reply
  128. Jami says

    March 25, 2015 at 7:52 am

    4 stars
    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!!

    Reply
    • Laura Fuentes says

      March 25, 2015 at 9:34 am

      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!

      Reply
      • Tammy Scates says

        September 26, 2018 at 10:58 am

        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!!!

        Reply
        • Anonymous Tipper says

          October 08, 2018 at 2:07 pm

          5 stars
          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!

          Reply
  129. Rachel Washington says

    February 15, 2015 at 12:38 pm

    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!

    Reply
    • Laura Fuentes says

      February 15, 2015 at 8:45 pm

      So glad! thanks for letting others know that the TJs flour worked great!

      Reply
  130. Coriander says

    January 31, 2015 at 7:45 am

    5 stars
    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?

    Reply
    • Laura Fuentes says

      February 02, 2015 at 10:28 am

      For the gluten free version use either mashed banana, plums, or pumpkin puree. Enjoy!

      Reply
      • Coriander says

        February 02, 2015 at 10:31 am

        Thank you! We always have pumpkin on hand!

        Reply
  131. Kate says

    January 23, 2015 at 9:14 am

    5 stars
    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!

    Reply
  132. Erica says

    December 21, 2014 at 2:16 pm

    5 stars
    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

    Reply
    • Laura Fuentes says

      December 30, 2014 at 5:16 pm

      thank you so much Erica! Almond extract? wow! great idea!

      Reply
  133. cathy says

    November 29, 2014 at 3:41 am

    5 stars
    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

    Reply
    • Laura Fuentes says

      November 29, 2014 at 1:07 pm

      Awesome Cathy! I’m glad you liked them.

      Reply
  134. Jennifer says

    October 26, 2014 at 11:06 am

    3 stars
    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?

    Reply
    • Laura Fuentes says

      October 26, 2014 at 9:13 pm

      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?

      Reply
  135. Tiffany says

    October 01, 2014 at 7:17 am

    5 stars
    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.

    Reply
    • Laura Fuentes says

      October 01, 2014 at 10:26 am

      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.

      Reply
  136. Phil says

    June 29, 2014 at 12:02 am

    5 stars
    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!

    Reply
  137. Niki says

    June 11, 2014 at 8:30 pm

    5 stars
    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.

    Reply
    • Laura Fuentes says

      June 12, 2014 at 1:44 pm

      You can try it using a flax egg and yes, soy for regular milk.

      Reply
  138. Manisha says

    June 11, 2014 at 8:24 am

    5 stars
    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!!

    Reply
  139. Margaret Anne @ Natural Chow says

    June 09, 2014 at 8:23 am

    5 stars
    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! 🙂

    Reply
    • Laura Fuentes says

      June 09, 2014 at 10:21 am

      let me know how much you enjoy these Margaret!

      Reply
  140. Matt Robinson says

    June 02, 2014 at 7:56 pm

    5 stars
    Love these, especially with the blueberry syrup! And we LOVE breakfast for dinner here too, always our kids’ favorite night when we do that.

    Reply
    • Laura Fuentes says

      June 02, 2014 at 10:04 pm

      oh yeah. hands down the best weeknight meal around here. you’ve gotta try the cinnabon pancakes… sinful.

      Reply
      • Ricci says

        June 09, 2014 at 12:12 am

        5 stars
        My kid just started a gluten free diet so I will definitely make these pancakes 🙂 thanks for this recipe 🙂

        Reply
        • Laura Fuentes says

          June 09, 2014 at 10:21 am

          Of course! Let me know how much he enjoys them.

          Reply
  141. Michelle says

    May 05, 2024 at 1:43 pm

    5 stars
    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!

    Reply

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Hi! I'm Laura.
Certified Integrative Nutrition Health Coach, mom of three, and the woman behind the world’s best pancakes—here to help you ditch the mealtime drama with recipes your family will actually eat.

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