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.
TLN says
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.
Keely says
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.
Laura says
So glad you enjoyed this recipe and found your own way to make it too, sounds amazing!
Dactyl says
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.
Laura Fuentes says
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.
Dactyl says
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
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.
Emma says
They came out so fluffy!! Usually we make really dense gluten free pancakes, but we decided to make these and they’re so good!!
C says
Make these all the time! Seriously the best gluten free pancakes. Used KA and Bob’s 1:1 GF flour, they are the perfect pancake!
Best to try to use room temperature ingredients. I mix the wet ingredients the. Add the dry ingredients, and the. Allow the batter to rest for at least 5 minutes as suggested. Make these pancakes. Easy, simple, and quick!
Debbie says
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.
Fiona says
How much vanilla and cinnamon did you add? Just curious because it sounds delicious!
Laura Fuentes says
I would add 1 teaspoon vanilla extract to the batter and no more than 1 teaspoon cinnamon. Enjoy.
Linda says
Can these be made ahead and just have the dry ingredients ready like a premixed option to add wet ingredients on those busy mornings?
Laura says
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.