The Best Morning Pancakes – Gluten-Free Version

Hands down, the best and most fully pancakes you'll eat. Whether you make the regular or gluten-free version they are both incredible!

This is the gluten-free version of my famous pancake recipe. Still fluffy and delicious!


  • 1 1/2 cups 1:1 all-purpose gluten-free flour
  • 1 1/2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1 Tablespoon sugar
  • 1 1/2 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.


I realize that there are a lot of gluten-free flour mixes out there. For these pancakes, I’ve always used the all-purpose flour mix linked above or a gluten-free pancake mix. Those have xantham gum already in them to bind the flours, yielding a cohesive and fluffy pancake.