Easy Gluten Free Pancake Recipe

I swear we eat other things besides breakfast items around here. However, this easy gluten-free pancake recipe is one of the most requested items week after week.

This recipe proves once and for all that you don’t have to give up fluffy pancakes when you go gluten-free, it makes the perfect pancake every single time. Just watch how easy they are to make in this step by step recipe video!

How to Make Fluffy Gluten Free Pancakes

We’ve made this recipe over and over again, enough times to perfect it and make sure it yields a soft and delightful gluten free pancake every time we have breakfast for dinner.

image: three small pancakes on a plate toopped with strawberries, blueberries, whipped cream and syrup.

This recipe has been tried and true hundreds of times, one of those yummy recipes I’ve just kept “testing” as an excuse to make it again, even though the perfect gluten free pancake recipe was achieved 100 tries ago.

The secret to making fluffy pancakes is fresh baking powder. While we all have baking powder in our pantries, it’s important to note that after 9 months from opening it begins to quickly decline it’s “rising” power. 

Meaning, its ability to provide your pancake batter “lift” and help them rise declines quickly or stops working. This is the culprit to pancakes not coming out as fluffy as they should with this recipe.

One simple trick is to mark the opening date with a pen in your baking powder bag or package so you know it’s always fresh! If your baking powder is still sealed but it’s expired, it will also not provide optimal lift.

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.

image: three small pancakes on a white plate topped with blueberries, strawberries and whipped cream. Syrup being poured over the top.

When changing up your diet, I have realized it so important to make simple swaps so your family can keep as many of their favorite meals as possible. That has meant finding the perfect gluten-free pancake recipe for my son and exploring other healthy meal choices that kids can enjoy as well!

Using this pivotal concept I created the Family KickStart Program. My 30-day family-friendly plan that will help you not only stick to your gluten-free diet, but also ditch sugar and processed foods.

And yes, all the food in the program is family-friendly (there’s not just one but TWO pancake recipes included!)

image: three children seated at table with plates of pancakes

I would love for you to check it out here, and take advantage of the 30-day Family KickStart Program. My kids have loved doing it with me and I have a feeling your family will enjoy it too (who doesn’t love getting to eat the best pancakes ever while on a special meal plan?).

But back to today’s pancakes. For the sake of simplicity and saving you time, I’ve also included other awesome recipes you might have missed if you are new here.

Note that pancakes don’t come out as well with all gluten free flour mixes. Make sure to check out the recipe notes to see which ones work best for pancakes!

How to Make Pancakes Ahead of Time

These pancakes are so good you’ll want to double the batch and freeze. This is how I freeze my pancakes. There is nothing wrong with being prepared for busy mornings, right? Just take them out of the freezer, stick them in the toaster, and serve. It’s that simple!

image: Woman holding out plate of three pancakes topped with fruit and whipped cream

Topping Your Gluten-Free Pancakes

Let’s talk syrups, shall we? I love topping these gluten-free pancakes with some homemade syrup. These recipes are gluten-free and make the perfect topping for your tasty pancakes!

This blueberry syrup is the real deal, not like the fake stuff you get at the pancake house. I make it with fresh blueberries in the summer and switch over to frozen berries when not in season. And yes, you can make the blueberry syrup gluten-free too!

Prefer a different fruit? Then you want my recipe for strawberry syrup! The blueberry syrup was such a hit that I switched it up and made a strawberry one –just because.

Lastly, you’ll want to be sure to keep this Cinnamon Syrup recipe handy for when you want just a little bit of extra zing on top of your pancakes. I originally made this for my Cinnamon Roll Pancakes, but I’ve started keeping it on hand for this traditional pancake recipe too. YUM!

Lastly, it’s not quite a topping, but if you’re ever wanting to change up your classic gluten free pancakes, make sure to grab this recipe for Double Chocolate Chip Pancakes. I’ve tested it out with easy gluten free modifications and shared how it’s done so no one has to miss out on the chocolate-y goodness.

If you’re looking for the ultimate list of pancake toppings, I’ve got that for you right here.

Yup. We are pancake obsessed. And dietary restrictions won’t hold us back from our yummy pancakes!

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. 

  • Author: MOMables.com
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: Yields 1012 4″ Pancakes 1x
  • Category: Breakfast
  • Cuisine: Family Favorites


  • 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)


  1. In a large bowl, sift together the flour, baking powder, salt, and sugar.
  2. Make a well in the middle and pour in the milk, egg and melted butter; mix with a fork or whisk until smooth.
  3. 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.


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.


  • 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

141 thoughts on “Easy Gluten Free Pancake Recipe”

  1. Tennyson says:

    I used Cup4Cup flour in this and it came out the consistency of a thick paste. I added another egg and incrementally more milk until it looked like pancake batter which seemed to work. I think the guar gum makes the c4c flour need more liquid. Also, using medium-high heat with a electric burner/skillet was WAY too hot. I would recommend medium heat (or maybe even a bit lower) when cooking on a stove top.

    1. Laura Fuentes says:

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

  2. Eve says:

    Some of the best pancakes I’ve ever eaten! Super fluffy and yummy. I put a touch more sugar and only 2tsp of baking powder, plus a couple of drops of vanilla. Will absolutely make again. Thank you!!

  3. Gabrielle Rougeau-Moss says:

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

  4. Venus says:

    There are SO many gluten free flours, both single grain and blends, and no standard in what stores carry. Driving all over town in hopes of finding one particular brand is not reasonable. A recipe that gives only a general guideline – “gluten free flour blend” is useless to me. I have used some flours that gave a dense hard result. In gluten free baking, it is crucial to know what grain blends give a good result, especially for something like a fluffy pancake.

    1. Laura Fuentes says:

      Hi Venus, for this reason, I always link out the brand that I use to test my recipe. I specifically wrote in the blog post “not all gluten-free flour mixes perform the same. Make sure to check the recipe notes.” If you check the recipe card, you will see that I linked it out and there’s a photo of what I used. It doesn’t mean you have to buy it through me, but now you know which one works.

  5. Sandra Larimore says:

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

    1. Laura Fuentes says:

      Hi Sandra, at the very top of EVERY blog post there’s a button that says “jump to recipe” which will take you directly to the recipe.

  6. Lora Anne says:

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

    1. Laura Fuentes says:

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

  7. Ashley says:

    These turned out perfect. I’m not even a huge fan of pancakes but I’ll definitely be eating them more often now. Thank you!

    1. Laura Fuentes says:

      I’m so glad you enjoyed them!

  8. Ria Brown says:

    Great tasting pancakes! Can you tell me how many the recipe should make? I am trying figure out how many carbs there are per pancake. Thanks.

    1. Laura Fuentes says:

      Depending on the size, 6-10

  9. AE says:

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

  10. Socks says:

    My first attempt at making pancakes and it was a success. Love the simple and easy recipe. Taste great and it’s fluffy . Thank you Laura.

    1. Laura Fuentes says:

      Wooohoo! thank you and keep making them!

  11. Natasha Wing says:

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

    1. Laura Fuentes says:

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

  12. JC says:

    I made this recipe substituting GF All Purpose Flour with Cassava Flour and whole milk with half and half. I kept all other ingredients the same and WOW were these wonderful pancakes! I also added blueberries and they were delicious!

  13. S. Mayo says:

    I had this recipe saved for a while and finally made it today. OMG these were the best pancakes I ever had. I added a tsp of vanilla and some blueberries and a little extra milk (I used almond unsweetened milk) to loosen the batter some. I will never buy box pancake mix again. Thank you!

  14. Nicole says:

    I used arrowhead mills. This is my first time cooking with gluten free flour and unfortunately it did not go well. Pancake was sticking like crazy and took forever to cook. If it’s even edible. Any pointers?

    1. Laura Fuentes says:

      I am sorry to deliver the news that Arrowhead Mills flour is not suited for pancakes. I don’t personally recommend it and if you have some, use it on cookies (here is a gluten-free chocolate chip cookie recipe you can use it in) It is very grainy and not suited for pancakes or muffins. Bob’s Red Mill 1:1 Gluten-Free Flour is your best bet with pancakes.

  15. Marilou says:

    Hi, am I wrong or do I need 11 and a half cups of flour, that seems like a lot to me so many I got it wrong

    1. Laura Fuentes says:

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

  16. Abi says:

    I used cup4cup and the consistency was weird (which is to be expected with GF flours) but it cooked up great – nice and fluffy! I’m also thrilled that this works either Bob’s Red Mill 1:1 GF flour – there was a recipe another blog that works but I love this recipe since it uses a little less fat. Lara, thanks for the great recipe and I’m sorry for all the people who have a negative comment about a FREE recipe they online. The recipe is great and love your site! Thank you!!!!

    1. Laura Fuentes says:

      Thanks, Abi! I’m so glad this worked out for you! Just like you mentioned, the flour used can make a HUGE difference. I am so glad cup4cup worked for you!

  17. Lea Sanders says:

    This recipe is wonderful – so fluffy and delicious even with a few of my modifications: instead of egg I used flax egg, and instead of oil I used applesauce. I used my own gf flour blend of brown rice/white rice/tapioca starch/arrowroot flour and it worked perfectly. Thanks Laura!

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