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. Nicole says:

    The whole family loooved this recipe, so easy & yummy! I used coconut milk, as I don’t tolerate milk very well — this added a coconutty taste while giving us all the fluffy goodness. Definitely a keeper.. thank you

  2. Sherri says:

    I just made this for breakfast this morning and my whole family really enjoyed them. Glad I made extra so my gluten free son will have plenty for leftovers.

    1. Barbara says:

      What gluten free all purpose flour do you recommend?

      1. Laura Fuentes says:

        I prefer Bob’s Red Mill 1:1 All Purpose Gluten Free flour. You can find it here.

        1. Laura says:

          Oh by far the best gluten free pancakes ever!!!!

  3. Dad D. Stackhouse says:

    I had the same experience as GF Girl. Pancakes were complete goo on the inside. I tried to salvage the morning by putting the batter into my Belgian waffle iron. After 8 minutes on high temp (average 3-4 minutes normally) they came out decent. For reference I used the Costco GF flour and almond milk.

    1. Laura Fuentes says:

      I’m sorry they didn’t turn out for you. I’m unfamiliar with that four mix. I tend to stick to my tried and true mixes.

      1. Dee Dyer says:

        Bob Mills 1to 1. The white GF flour is really good. I freeze the extras.

      2. TeamSmith8 says:

        My gf daughter who is very picky loved and asked if I could make these every time❤

    2. Mary says:

      This recipe worked well for us. We did have to add extra liquid to thin the batter a bit so that the pancakes cooked evenly. At first the batter was too thick and we got mushy middles. But once we thinned the batter it worked out beautifully.

  4. Lisa Nassal says:

    Delicious and perfect gluten free pancakes! I made them according to the recipe using cup4cup flour and soy milk. We have these every Sunday and add cinnamon and chopped apple and cook in coconut oil. This will be my only pancake recipe!

    1. Laura Fuentes says:

      I’m so glad!! Thank you for trying my recipe.

  5. Mel says:

    Love them! They turned out perfectly… thank you for sharing!
    For anyone in Australia… I used white wings plain flour (gf of course) and 1 1/4 cups was plenty and coles lactose free milk. I did use butter but next time I’ll try with nuttlex
    Thanks again!

  6. Aimee says:

    I have loved this pancake recipe – I love the texture and flavour. Even my mom-GF friends love the pancakes. Thanks for sharing!

  7. Jeannine A Sturm says:

    Perfect, thank you!!

  8. Libby says:

    I made these for my husband with the blueberry syrup using Bob’s One to One GF flour. The batter was thick do I added a bit more liquid, but he LOVED them.

  9. Diana West says:

    Delicious! I ran out of my pre-made mix and found this one. I won’t be buying the pre-made again! I didn’t do all the fancy sifting or naking a well for eggs, though;) I just tossed it all in a bowl and whisked it briefly(I like mine tender so I never want to overmix). Still turned out great! Thanks, Laura!

  10. Anne says:

    Omg so I have tried a ton of gluten free pancake recipes and this is by far the BEST. I definitely recommend, I used the 1.25 cups of gluten free flour! Thanks!!

    1. Laura Fuentes says:

      I’m so glad you loved these, Anne!

  11. Irene Horton says:

    My husband who doesn’t usually like pancakes really likes these and my grandchildren eat them plain they like them so much. FYI I am the only gluten intolerant member of the family and it is so good to finally find a pancake recipe that is really delicious. Thank you.

    1. Christine chualiva says:

      Looking forward to trying. My nephew makes these and they are the best.

  12. Jessica Caballero says:

    Terrible recipe, I used namaste flour and more than 2 cups of milk. And I only used 1 1/4 cup flour. It was so thick and took so long to cook.

    1. Laura Fuentes says:

      I’ve never had anyone have success with Namaste flour and this recipe. I’m sorry they didn’t turn out for you. I recommend using Bob’s Red Mill 1:1 All Purpose flour or KAF Gluten Free flour. Hands down, they perform the best.

    2. Kat says:

      I tried Namaste pancake mix and thought it was the worst ever. So my guess is that Namaste doesn’t make a good gf blend. I hope you try again with Bob’s or something else.

  13. Malka says:

    Amazing! I’m gluten free and these are the best pancakes I have ever tasted! Thank you!!

  14. Shayna says:

    Wow!! These are super fluffy and sooo delicious !!!! Thank you for this super easy and delicious recipe!!! I added banana, blueberries, and chocolate chips. So amazing !!!

  15. Shari says:

    Fantastic recipe! I’m gluten free but my guy is not. However, he is a very good guy, supportive and health conscious. So when I buy gf items from the store I often get a report from him via thumbs up/down. There’s no middle of the road here. I made these pancakes this morning using the Bob’s 1:1 gf All Purpose Flour. I used Erythritol instead of sugar. The pancakes cooked so quickly. They were fluffy and delicious. We are already planning ahead for the next batch. Cooking some apple slices for topping and sprinkling with cinnamon. I’m making some to freeze for quick breakfasts during the week. Can’t wait to try more of your gf recipes!

    1. Laura Fuentes says:

      So glad you were able to use it and enjoy it together!

  16. Margarita says:

    The best recipe ever with the best gluten free flour! Thank you very much! I now make them 2-3 times a week:)

  17. Sabrina says:

    Hat can be used to replace the sugar?

    1. Laura Fuentes says:

      In this recipe, you can omit it. Enjoy!

  18. JoAnn says:

    I just made thus gluten free pancake recipe..and they came out delicious! This is the first time I made gluten free pancakes. I used the King Arthur flour..I also added 2 ripe small bananas and Almond milk instead of whole milk and 6 pkgs stevia instead of sugar. Thank you for this recipe! I will be freezing the leftovers.

    1. Laura Fuentes says:

      I’m so glad this was a success and you enjoyed these, JoAnn!

  19. Aryn Evans says:

    Finally a perfect pancake! I have been looking for a truly equivalent gluten free alternative to the pancake for years, and the search is over. These were perfect. I used Bob’s Red Mill 1-to-1 flour mix, 2% lactose free milk, and included the optional butter (Kerry’s Irish gold). I used butter instead of oil in the pan. THANK YOU for creating this staple!!!

    1. Laura Fuentes says:

      I’m so glad!! I do feel that Bob’s 1:1 is the perfect flour for great gluten free pancakes. Thank you for trying it!

  20. Jessica De La Cruz says:

    has anyone tried coconut flour?

    1. Laura Fuentes says:

      Jessica, coconut flour will not work for this recipe.

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