I swear we eat other things besides breakfast items around here. However, this easy gluten free pancake recipe is one of the most requested items week after week.
This recipe proves once and for all that you don’t have to give up fluffy pancakes when you go gluten free, it makes the perfect pancake every single time.
How to Make Fluffy Gluten Free Pancakes
We’ve made this recipe over and over again, enough times to perfect it and make sure it yields a soft and delightful gluten free pancake every time we have breakfast for dinner.
Breakfast night is by far our most popular night of the week. For a few years, you could hear my daughter scream “Yessss!!! Breakfast night!” every single Thursday night. Last year, Thursday nights became a little hectic thanks to ballet and gymnastics, so we switched it up to Tuesdays.
This recipe has been tried and true hundreds of times, one of those yummy recipes I’ve just kept “testing” as an excuse to make it again, even though the perfect gluten free pancake recipe was achieved 100 tries ago.
How to make the perfect gluten free pancake
I quit making pancakes for a few months, when I gave up grain and my son switched to a gluten-free diet until I created this recipe. The other 3 people in the house still eat my homemade fluffy pancake recipe while Alex and I eat this gluten free version.
When changing up your diet, I have realized it it so important to make healthy ingredient swaps so your family can keep as many of their favorite meals as possible. That has meant finding the perfect gluten free pancake recipe for my son and exploring other healthy meal choices that kids can enjoy as well!
Using this pivotal concept I created the Family KickStart Program. My 30-day family-friendly plan that will help you not only stick to your gluten-free diet, but also ditch sugar and processed foods.
And yes, all the food in the program is family friendly (there’s not just one but TWO pancake recipes included!)
I would love for you to check it out here, and take advantage of the 30-day Family KickStart Program. My kids have loved doing it with me and I have a feeling your family will enjoy it too (who doesn’t love getting to eat the best pancakes ever while on a special meal plan?).
But back to the today’s pancakes. For the sake of simplicity and saving you time, I’ve also included other awesome recipes you might have missed if you are new here.
Note that the gluten free pancakes don’t come out as well with all gluten free flour mixes. Make sure to check out the recipe notes.
Easy Gluten Free Pancake Recipe
Check out how easy these gluten free pancakes are to make in this video:
Let’s talk syrups, shall we? I love topping these gluten-free pancakes with some homemade syrup. These recipes are gluten-free and make the perfect topping for your tasty pancakes!
This blueberry syrup is the real deal, not like the fake stuff you get at the pancake house. I make it with fresh blueberries in the summer and switch over to frozen berries when not in season. And yes, you can make the blueberry syrup gluten-free too!
Prefer a different fruit? Then you want my recipe for strawberry syrup! The blueberry syrup was such a hit that I switched it up and made a strawberry one –just because.
If variety is the spice of life, then I have to get creative with the things we eat often, right? There is no reason to get stuck in a pancake rut… or lunch rut for that matter!
And to top it all off, these Cinnamon Roll Pancakes are incredible. They are all the thrill with none of the guilt. If guilt-free, ultra-healthy pancakes are what you are looking for… the check out my Whole Wheat Pancakes Recipe. It’s an old one but a good one.
We even have a recipe for Double Chocolate Chip Pancakes, with easy gluten free modifications. So. Good.
Yup. We are pancake obsessed.
Gluten Free Pancakes
The best gluten free pancake recipe around! This recipe is a tried-and-true favorite, easy to make and will yield the fluffiest pancakes. Check the modifications for dairy-free version as well.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: Yields 10-12 4" Pancakes
- Category: Breakfast
- Cuisine: Family Favorites
Ingredients
- 1 1/4 to 1 1/2 cups of gluten-free all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 Tablespoon sugar
- 1 1/4 cups milk
- 1 egg
- 3 Tablespoons butter, melted (optional)
Instructions
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- Make a well in the middle and pour in the milk, egg and melted butter; mix with a fork or whisk until smooth.
- Heat a non-stick griddle or large pan over medium-high heat (I set my griddle at 300-350 F). Pour or scoop 1/4 cup of batter for each pancake. Wait until bubbles form to flip. Brown on the other side and serve with butter and blueberry syrup.
Notes
All gluten-free all-purpose flour mixes vary in consistency; that’s why the recipe calls for 1 1/4-1 1/2 cups of flour. Gluten-free flour tends to be dryer and absorb more liquid, therefore, I would mix slowly and adjust the liquid.
Nutrition
- Calories: 142
- Fat: 1g
- Carbohydrates: 28g
- Protein: 6g
Keywords: gluten free pancakes, gluten free pancake, gluten free pancake recipe, gluten-free pancake recipe
Love these, especially with the blueberry syrup! And we LOVE breakfast for dinner here too, always our kids’ favorite night when we do that.
oh yeah. hands down the best weeknight meal around here. you’ve gotta try the cinnabon pancakes… sinful.
My kid just started a gluten free diet so I will definitely make these pancakes 🙂 thanks for this recipe 🙂
Of course! Let me know how much he enjoys them.
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! 🙂
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let me know how much you enjoy these Margaret!
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!!
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.
You can try it using a flax egg and yes, soy for regular milk.
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!
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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.
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.
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?
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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?
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
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Awesome Cathy! I’m glad you liked them.
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
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thank you so much Erica! Almond extract? wow! great idea!
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!
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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?
For the gluten free version use either mashed banana, plums, or pumpkin puree. Enjoy!
Thank you! We always have pumpkin on hand!
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!
So glad! thanks for letting others know that the TJs flour worked great!
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!!
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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!
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!!!
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!
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!
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” 🙂
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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.
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.
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. 🙂
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I’m so glad this has become your perfect pancake! Thank you for trying my recipes.
These were great. I added a couple teaspoons of almond milk along with about 1/4 cup of rolled oats.
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Do you have a recipe for gluten free pancake mix?
Thanks Lois
you can place the dry ingredients in a zip bag and all it needs is the “wet” when ready to make.
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.
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.
If i dont have flax could i use eggs for the GF pancakes?
Absolutely!
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.
Great recipe! I’ve made these pancakes a half a dozen times in the past few weeks. Thanks for sharing!
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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!
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I’m so glad Mindy!
Fluggy, Yummy… Thank you !
I have missed having really good pancakes since being GF and these are the best yet!
Keep writing please x
sorry meant to say fluffy not fluggy, thank you again x
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!
I’m so glad you enjoyed these, Laura!
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.
I am glad your substitutions worked out for you!
Why would you make a recipe where you do not use all the wet ingredients?
I am not sure what you mean by not using all wet ingredients
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
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.
Kelsey, the recipe should be updated and ready for you.
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!
So sorry Miranda! Here you go! You can find the recipe here.
You mention a dairy free option but I can’t actually see that option. Can I replace the milk with rice milk?
Yes, absolutely. The milk can be replaced with rice milk.
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!!!!
I’m so glad you enjoyed them. Thank you for trying my recipe!
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!
great add-ins!