One million blog readers (plus, my kids) can't be wrong about this gluten-free pancake recipe. It proves once and for all that you don't have to give up fluffy pancakes when you go gluten-free.
Fluffy Gluten-Free Pancakes
I first developed this recipe in 2010 when my son had to go gluten-free, and it’s the first (of many) gluten-free pancakes I’ve published since. He was my toughest critic since I had to replicate the iconic fluffy texture of my best pancake recipes.
Over the years, I’ve retested this recipe with different gluten-free flours. Here, you’ll learn which ones work best for pancakes. You can also learn how they’re made in a short video (hey, it’s me! a real human) so yours turn out great.
Ingredients
The gluten-free 1:1 baking flour is the star ingredient here (see below). Then you’ll add a little sugar to sweeten the batter, baking powder for a fluffy texture, and a little salt. Any milk (dairy or non-dairy) works as the liquid, an egg to bind the batter, some melted butter (or a neutral oil) for moisture, and vanilla for flavor.
The secret to making fluffy gluten-free pancakes is in the baking powder. While we all have it in our pantries, if it’s been opened for more than 9 months, it’s probably not active (less effective). Yes, it goes bad.
Which Gluten-Free Flour is Best for Pancakes
After many tests, I continue to stand by Bob's Red Mill 1:1 Gluten Free Baking Flour and King Arthur's Measure for Measure Gluten-Free Flour. Both yield consistent, fluffy gluten-free pancakes with this recipe.
How to Make GF Pancakes
You’ll find detailed instructions in the recipe card and a quick video. Here is what you need to know from the main steps:
- Measure and mix the dry ingredients.
Use flour measuring cups, not a liquid measuring cup (with a spout), and fill each cup with a spoon (not packing the cup in the bag) so you don’t add too much. - Add the wet ingredients to the dry and mix the batter.
Break up the egg first with a fork, then mix the wet ingredients until they’re incorporated with the dry ingredients. - Wait 5 minutes
Let the gluten-free flour absorb the liquid and set before you start cooking. Check the batter consistency and adjust it (if necessary) by following the notes in the recipe card. - Cook the pancakes
Always on a nonstick surface, over medium heat, and greased. They take about 2 minutes per side. - Serve them warm, stacked high, topped with fruit, toppings, pancake syrup, blueberry syrup, or an epic strawberry syrup.
Make Your Own Gluten-Free Pancake Mix
Save time and have a 4-serving batch ready to go by mixing the dry ingredients: gluten-free all-purpose flour, sugar, baking powder, and salt in a zip bag. Label it with the amount of wet ingredients in the recipe card, and now you have a DIY pancake mix that’s gluten-free!
Other Gluten-Free Pancake Recipes
If fluffy pancakes are your thing, try this recipe and then make my blueberry gluten-free pancakes or these gluten-free pumpkin pancakes.
Best Gluten-Free Pancakes
Watch how it’s made:
Ingredients
- 1 ¼ cups gluten-free 1:1 baking flour, see note*
- 2 tablespoons sugar
- 3 teaspoons baking powder, aluminum-free
- ¼ teaspoon salt
- 1 ¼ cups milk, any
- 1 egg
- 3 tablespoons melted butter*
- 2 teaspoons vanilla
Instructions
Make the batter
- In a large bowl, combine the flour, sugar, baking powder, and salt. Omit the salt if your butter is salted. Use measuring cups for flour, not one for liquids (with a spout) and fill each cup by filling it with another scoop, then remove excess from the top to avoid overpacking (adding too much).
- Make a well in the middle and pour in the milk, egg, slightly cooled melted butter, and vanilla. Use a fork to break up the egg first, then slowly mix it with the liquid ingredients. Then, combine with the dry ingredients, mixing from the outside of the bowl in. Stop mixing when there's no visible flour left.
Wait 5 minutes
- Wait for the gluten-free flour to absorb the liquid and set. Check the batter's consistency now. This batter is on the thicker side. Read the notes below if your batter seems off or doesn't look like mine in the video.
Cook the pancakes
- Heat a griddle or a large non-stick pan over medium heat. Once hot, grease the griddle or pan with butter or oil. Immediately, pour or scoop ¼ cup of batter for each pancake.
- Cook them for about 2 minutes, waiting until bubbles form and edges are defined before flipping them over. Cook the other side for about 2 more minutes (a little less). Transfer them to a plate and repeat the process with the remaining pancake batter. If the pancakes are cooking too much on the outside but the middles are undercooked, reduce the heat. They're being flipped too early and don't have enough time to cook.
Serve & store
- Stack them high, add butter, syrup, and your favorite pancake toppings. Refrigerate leftover pancakes for up to 3 days or freeze them for up to 3 months. Reheat them in the microwave for 30-45 seconds each, or toast them.
Notes
- Add up to 1 cup of fruit, cut small, like diced strawberries or blueberries (whole), to the batter (after it’s been mixed) by gently folding them in with a spatula.
- Chocolate chips: about ½ cup to the batter, folded gently.
- If you omit the butter (which adds moisture), your pancakes will be a little more dry/crumbly and you’ll need to add the same amount of liquid (3 tablespoons) to the bowl (a neutral oil also works).
- If your batter is too thick, you either added too much flour into the cup or your gf flour is a little dense. Add 2 more tablespoons of milk to thin it, then mix gently.
- If your batter is too runny, add 1 to 2 tablespoons more flour, mix gently, and wait 5 minutes before cooking.
- If your pancakes are flat, your baking powder is no longer active (gone bad). This ingredient cannot be omitted or swapped for baking soda.
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Equipment
Nutrition
Flours that never yield good pancakes are Arrowhead Mills and Namaste. Cup 4 Cup yields mixed results. While they’re great for other recipes, I don’t recommend them for pancakes.
Other Gluten-Free Pancake Flours
Single-ingredient “flours” that are also gluten-free can’t be used with this recipe. Try them with one of these specifically developed with that flour in mind:
- Oatmeal Pancakes
- Cassava Flour Pancakes
- Almond Flour Pancakes
- Coconut Flour Pancakes
- Flourless Protein Pancakes
Freezing & Reheating Gluten-Free Pancakes
Gluten-free pancakes can be frozen on a parchment-lined baking sheet for about an hour, then stored in zip bag and frozen for up to 3 months. Reheat them in the microwave for 30 to 60 seconds or in a toaster.
How to keep Pancakes Warm While You Make Others
If you’re cooking two at a time in a large pan, you can keep them warm on a plate covered with a kitchen towel. Or, on a baking sheet in a 200F warm oven.
Syeda Fatima says
This is the best recipe ever! To all those from Ontario Canada, I used Robin Hood Gluten free and Irrestibles brand gluten free all purpose flour to make the pancakes. I only subbed coconut sugar for white. OMG. So. Good. Gluten eaters couldn’t tell the difference. Everyone kept asking for more. Thank you so much!!!
Laura Fuentes says
Thank you! Glad you enjoyed them!
Arlene says
Yummy, very easy to make. I used almond milk and no butter added that after cooked so yummy. Great recipe!
Carolyn says
Was the three teaspoons of baking powder a typo? These came out really chalky and definitely needed more milk.
Laura Fuentes says
Hi Carolyn, there are indeed 3 teaspoons of baking powder. The chalky texture isn’t the baking powder’s issue it’s a flour issue. What type of flour did you use?
Nunuvyabizznizz says
I’m always leary of recipes that have nothing but positive reviews and the one not-so-positive review is somwhow always chalked up to “user error”. Lol.
Laura says
I totally understand your concern, which is why I try to answer and assist readers in troubleshooting if they get less-than-stellar results. I have made these pancakes for years, and literally thousands have enjoyed them on my site, but of course there can be issues for some (like with any recipe) and I’m always happy to help figure out the issue where possible. The more detailed a commenter is with their issue the more I’m able to help, because I can clearly see where the problem was. Not every gluten-free flour is the same, which is why I also provide extensive details in the post about the ones I’ve had success with and recommend. I hope that helps!
Lyn says
Never had much success with gf free pancakes before. I found go-to recipes for anything else.. but not pancakes! So we always had to buy regular pancakes for the gluten eaters in the family. Made these this morning using Bob’s 1 to 1. Added some chocolate chips and a bit of vanilla.
I waited but the gluten eaters didn’t notice (my daughter usually would) and they said they were delicious. I tasted them afterwards. So good! Soft and fluffy like the regular ones. Thank you for this recipe! Hope to try more of your recipes.
Laura Fuentes says
Thank you Lyn! I’m so glad everyone enjoyed these gluten-free pancakes and no one noticed!
Sally says
Do you have a suggestion for a sugar substitute? Would Splenda work?
Laura Fuentes says
Hi Sally, you can omit the sugar or swap for 1 packet of Splenda.
Siena says
I swapped out regular sugar for coconut sugar, pumpkin puree for the egg, homemade cashew milk for for cows milk. It was yummy.