Hands down the best gluten-free pancake recipe! One million blog readers (plus, the tiny pancake critics in my own house) can’t be wrong about this one.
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
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 favorite one for this recipe is Bob’s Red Mill 1:1 Gluten Free All Purpose Flour. A lot of people have commented that they’ve successfully made this recipe using King Arthur’s Gluten Free flour too.
Two flours that we know don’t result in great pancakes are Namaste and the Costco flour. While those two flours might be great options for other recipes, they are not the best fit for this recipe and will not yield the fluffy consistency that the other gluten-free flours produce with this recipe.
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. Here are a few of my other tried and true recipes in case the flour you have on hand isn’t all-purpose.
- Oatmeal Panackes
- Cassava Flour Pancakes
- Almond Flour Pancakes
- Coconut Flour Pancakes
- Flourless Protein Pancakes
Related: Everything you need to know about flour substitutions
Gluten-Free Pancake Mix
While there are GF pancake mixes at the store, it’s so easy to make your own gluten-free pancake mix, that it’s easier (and more cost-effective) to just do it at home. Here’s what you’ll need for this recipe:
- Gluten-Free All Purpose Flour
- Baking Powder
- Salt
- Sugar
Super basic, but super delicious! Grab the measurements and print the recipe at the bottom of this post.
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 I recorded a quick recipe 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!
Super simple, right? Let’s walk through it step by step.
- Sift
Add all the dry ingredients into one large bowl, and sift. - Volcano
Make a “volcano” well in the dry mix and pour in the wet ingredients. - Whisk
Whisk the batter until smooth. - Pour
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.
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.
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!
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 – Yes, really! These are magic.
Gluten-Free Pancake Toppings
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 gf pancakes!
If you’re looking for the ultimate list of pancake toppings, I’ve got that for you right here.
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!
PrintBest Gluten-Free Pancakes
The best gluten free pancake recipe around! This recipe is a tried-and-true favorite, easy to make and will yield the fluffiest pancakes.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: Yields 10–12 4″ Pancakes 1x
- Category: Breakfast
- Cuisine: Family Favorites
Ingredients
- 1 ¼ to 1 ½ cups of gluten-free all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 Tablespoon sugar
- 1 ¼ cups milk
- 1 egg
- 3 Tablespoons butter, melted (optional)
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 ¼ cup of batter for each pancake. Wait until bubbles form to flip. Brown on the other side and serve with butter and blueberry syrup.
Notes
All gluten-free all-purpose flour mixes vary in consistency; that’s why the recipe calls for 1 ¼-1 ½ cups of flour. Gluten-free flour tends to be dryer and absorb more liquid, therefore, I would mix slowly and adjust the liquid.
Nutrition
- Serving Size: 2 pancakes
- Calories: 208
- Sugar: 4.8g
- Sodium: 233.7mg
- Fat: 6.9g
- Saturated Fat: 3.9g
- Trans Fat: 0g
- Carbohydrates: 31.3g
- Fiber: 1g
- Protein: 6.1g
- Cholesterol: 47.3mg
Keywords: gluten free pancakes, gluten free pancake, gluten free pancake recipe, gluten-free pancake recipe
Sandra McCurry
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
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
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
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!
Sharon Larson
I’m making these as I text
Ikram
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
I’m thrilled these easy gluten-free pancakes were a hit!
Sheila
Excellent and easy thanks.
★★★★★
Katie
Turned out delicious and very easy to make! Thank you.
★★★★★
Sanchia
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.
★★★★★
Cass
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
Glad to have you back!
Sofi
Very fluffy! I used green pea flour.
★★★★★
Laura Fuentes
Wow! thanks for sharing that green pea flour worked for you with this recipe.
Kathleen Schalk
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
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!
Sherri
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!
★★★★★
Alex
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!!!
★★★★★
Shelisah Piggee
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
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.
Shannon Belsito
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!
Judith P Martin
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
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!
Silvia
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
So glad this recipe is a keeper for you!
Siena
I swapped out regular sugar for coconut sugar, pumpkin puree for the egg, homemade cashew milk for for cows milk. It was yummy.
Lyn
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
Thank you Lyn! I’m so glad everyone enjoyed these gluten-free pancakes and no one noticed!
Carolyn
Was the three teaspoons of baking powder a typo? These came out really chalky and definitely needed more milk.
★★★
Laura Fuentes
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?