Some of the recipes below are naturally gluten-free while others I’ve made for years using a 1:1 gluten-free baking flour mix and have yielded epic results each time.
Gluten-Free Pancakes Using 1:1 Flour
If using a 1:1 gluten-free baking flour mix is your go-to thing, the recipes below are the ones I’ve made year after year for my family with excellent results! No need to substitute, all the tips to troubleshoot in each post.
The Best Gluten-Free All Purpose Flour for Pancakes
The key to selecting the right gluten-free flour mix for making pancakes is choosing one with the right starch-to-grains-to-binder ratios. Too much starch and you’ll have gummy results and too much grain and you’ll have flat and grainy pancakes.
My two favorites for baking and making pancakes are Bob’s Red Mill 1:1 Gluten Free All Purpose Baking Flour and King Arthur’s Measure for Measure Gluten-Free Flour. Both of these ready-to-use mixes will yield excellent gluten-free pancakes.
Gluten-Free Pancakes Using Alternative Flours
You can also make pancakes with flours that are naturally gluten-free. These flours are usually ground nuts, seeds, or grains free from gluten.
My favorites to use are oat flour (from oats that are certified GF if you have celiac), almond flour, coconut flour, cassava flour, and rice flour.
Each of these gluten-free pancake recipes was created specifically using an alternative flour, like the ones listed above, and includes lots of success tips!
How to Make Gluten-Free Pancakes Fluffy
The secret to fluffy gluten-free pancakes is in the batter. First, check that the baking powder is active, meaning that it hasn’t been open for more than 9 months, since it’s the key ingredient that will react with heat and help the pancakes rise after you flip them.
And second, when using gluten-free flour, it’s essential to wait 5 minutes for the batter to absorb the liquid. This essential step ensures that the consistency isn’t too runny and when you pour the batter onto the hot pan it cooks evenly.
Best Gluten-Free Pancake Toppings
A great pancake stack is the foundation of the holy grail of epic pancake toppings. From syrups to fruits they’re the next step to gluten-free breakfast greatness!
- Maple Syrup
- Pancake Syrup
- Strawberry Syrup
- Blueberry Syrup
- Chocolate Chips
- Peanut Butter
- Whipped Cream
- Fresh or Frozen Fruit
- Brown Sugar
- Mini M&Ms
Scroll up to print or pin one of the above recipes for later or start with the classic fluffy gluten-free recipe below!
12 Must-Make Gluten-Free Pancakes
- 1 ¼ to 1 ½ cups of 1:1 all-purpose gluten-free flour, see below*
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 ¼ cups milk, any
- 1 large egg
- 3 tablespoons butter, melted (optional)
Make the batter
- In a large bowl, combine together the gluten-free flour, baking powder, salt, and sugar.
- Make a well in the middle and pour in the milk, egg and melted butter; mix with a fork to break up the egg into the milk, then whisk from the outside in until all the flour has incorporated into the batter.
Wait 5 minutes
- Wait for the gluten-free flour to absorb the liquid and set. Check the batter consistency or cook one test pancake. If needed, add 1 to 2 tablespoons of additional gluten-free flour until you have a thick batter consistency. Watch the video in this recipe post.
Cook the pancakes
- Heat a griddle or a large non-stick pan over medium-high heat. I set my griddle to 350F, all vary.
- Once hot, grease the griddle or pan with butter or oil. Pour or scoop ¼ cup of batter for each pancake.
- Once the edges are defined and bubbles form on the pancake, about 2 minutes, flip and cook for one more minute on the other side. Repeat with the remaining pancake batter.
- Stack them high, add butter, syrup, and your favorite pancake toppings!
- Store leftover uncooked pancake batter in the refrigerator for 1 day. Cooked pancakes can be stored in an airtight container or zip bag in the refrigerator for up to 3 days or frozen for up to 2 months.