Best Gluten-Free Pancakes

Servings: 10 pancakes

Prep Time: 5

Cook Time: 10

Total Time: 15

The best gluten free pancake recipe around! This recipe is a tried-and-true favorite, easy to make and will yield the fluffiest pancakes.

4.90 from 202 votes

In a large bowl, sift together the flour, baking powder, salt, and sugar.
Make a well in the middle and pour in the milk, egg, and slightly cooled melted butter. Use a fork to break up the egg first, then slowly mix the liquid ingredients into the dry ingredients to form a batter. Stop mixing once the dry ingredients are combined.

Wait for the gluten-free flour to absorb the liquid and set. Check the batter's consistency now. You may need to add more liquid or more flour, always 1 to 2 tablespoons at a time. It's on the thicker side. Watch the video. It's quick, and the visual of the consistency is key.

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, making sure to wait until bubbles form and edges are defined before flipping them over. Cook the other side for another 1 to 2 minutes. Remove them from the hot surface onto 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.

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.

All gluten-free all-purpose flour mixes vary in consistency due to the ingredient % used in the mix. Follow the recipe as instructed, wait 5 minutes for the batter to settle, then check the consistency.
Check for aluminum in your baking powder. It has a distinct, salty/metallic aftertaste that is often noticeable.