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.
Margarita says
Hi Laura, I make this pancakes VERY often and my whole family LOVES them! Thank you for sharing the recipe.
The only think I seem to not get right is that every time I make them they become very crumbly – I’m not sure if this is how they should be or if I’m doing something wrong. I use regular unbleached flour and do not alter the recipe in any way except that usually I double or triple it. I’d greatly appreciate it if you can give me any insight on that 🙂
Thank you so much for all you do – your book is one of my kitchen’s regular “helpers” 🙂
Laura Fuentes says
Margarita, I am going to assume that you are making the regular version, right? The recipe with regular flour? If it’s too crumbly two things: one not enough liquid or your baking powder isn’t active.
Jessika says
We love brinner at my house too (Thursday nights)! It’s my girls’ favorite night and the only night my hubby makes dinner. He’s the breakfast guy so he takes over in the kitchen for that.
Great recipe!
Jami says
I made the gluten free pancakes for my daughter who has a lot of dietary needs. I had to use almond milk, and opted to use sugar instead of syrup. I also used Bob’s Red Mill GF Flour. The pancakes are delicious, definitely cinnamony but really good (difficult to find a good GF pancake recipe!! Has been for us anyways…), but the pancakes were on the gummy side, any thoughts why that would be? I will definitely make them again, probably regularly! Just prefer a little less gum and a little more fluff. 🙂 Thanks for the help, and the great recipe!!
Laura Fuentes says
Hi Jami, the gumminess is definitely from Bob’s Red Mill flour. I believe you are using the red package and that mix consists of a lot of bean flours (garbanzo, faba) and it’s high starch. My favorite is King Arthur Flour AP GF. Fluffier pancakes every time. Glad you enjoyed them!
Tammy Scates says
Mine were gummy (or chewy) as well. I used the Bob Mill’s gf flour, but I dont remember the pkg being red.
Anyway, I halved the recipe and it seemed a little thick to me so I added a touch more milk.
We are having to do low carb and gluten free. I have not found any low carb pancake recipes she liked so this is a winner in my book. I’ll try a different gf flour mix when I run out of this one. Thanks for the recipe!!!
Anonymous Tipper says
Bob’s Red Mill has two different GF flour blends. One is the “red” one and the other is the “blue” one. The “red” one is a blend that does NOT contain xanthan gum. The “blue” one DOES contain xanthan gum. It’s quite possible that the “gummy” texture you’re describing is because you used the “blue” 1-for-1 flour blend containing xanthan gum. If this recipe was written for a GF flour blend that did not contain any binding gums that could account for the difference in texture.
I actually haven’t had an difficulty using the “red” Bob’s Red Mill GF flour. The only thing I’ve noticed is that the starches from the bean flours in the “red” mix tend to attract moisture after a few days. Popping my bread/pastries briefly into a toaster or toaster oven usually solves that problem, however. Hopefully this helps!
Rachel Washington says
I used Trader Joe’s store brand gluten free all purpose flour mix (mainly a mix of rice flour & starch) and followed your directions exactly (the egg free version with ground flaxseed), these turned out terrific! Fluffy and delicious! We added blueberries and will definitely save this recipe, thank you!
Laura Fuentes says
So glad! thanks for letting others know that the TJs flour worked great!
Coriander says
What would you recommend I use for the applesauce? One of my kids is allergic to apples. I’m thinking mashed banana or soaked pureed dried plums?
Laura Fuentes says
For the gluten free version use either mashed banana, plums, or pumpkin puree. Enjoy!
Coriander says
Thank you! We always have pumpkin on hand!