12 Must-Make Gluten-Free Pancakes

Servings: 10 pancakes

Prep Time: 5

Cook Time: 10

Total Time: 15

Make one of these gluten-free pancake recipes or start with the classic fluffy stack below for the best breakfast ever!

5 from 5 votes

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 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.

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.

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.

Best gluten-free flour 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.
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.
All gluten-free all-purpose flour mixes vary in consistency due to the ingredient % used in the mix. I recommend you add no more than an additional ¼ cup of flour to the initial recipe. This is why I start with the 1 ¼ cups then wait, then add 1 tablespoon at a time.
If not using the recommended flours in the post, test one pancake after waiting 5 minutes for the liquid to absorb, and then add additional gf flour if necessary.
Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it's important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.