I’ve somehow landed deep inside #dinerTok on TikTok where I find myself watching diner cooks flip everything from blueberry-studded pancakes to a mass of over-easy-eggs with the flip of a wrist on enormous black top griddles.
It’s oddly satisfying?
As I watch those perfect, golden-brown pancakes being flipped and flopped, I inevitably start craving some for myself. Luckily gluten free pancakes are a cinch to whip up at home — no restaurant required.
I’ll still show you how to get that diner-style golden brown top though!
Watch How to Make Them!
Easy Gluten Free Pancakes live up to the name and are a totally cozy way to start your day, or welcome the weekend. I actually make them a lot for my kids as BFD (breakfast for dinner), and they can even be made into Sheet Pan Pancakes. The looks on their faces when I tell them gluten free pancakes are on the dinner menu instead of spaghetti?
PRICELESS!
Don’t let the gluten free label throw you — we’re talking tall pancakes with a fluffy texture that are perfect for piling high then topping with butter, real maple syrup, or homemade Butter-Pecan Syrup.
Just like the “real” thing.
What Are Gluten Free Pancakes Made With?
My easy gluten-free pancake recipe is made with fridge and pantry staples including a “measure for measure” gluten free baking flour blend. The batter is mixed up in minutes then, after a brief rest, its ready to cook, flip, then drizzle with maple syrup – woo!
Here’s what you’ll need:
- Gluten free baking flour blend: This can be called “1 to 1”, “measure for measure”, or “all-purpose” gluten-free flour blend, which means it can be swapped in equal quantities with all-purpose flour in a recipe. More on this below!
- Granulated sugar: Just a bit lightly sweetens the batter.
- Baking powder: Helps our gluten free pancakes become light and fluffy. Ensure your baking powder is fresh before cooking.
- Salt: Just a pinch to balance out the sweetness from the sugar and pancake toppings.
- Milk: I use unsweetened almond milk but you can use whatever you keep on hand for drinking. Cow’s milk will brown the best, but any plant based, dairy-free milk like oat milk, soy milk, etc will work.
- Egg: I have tested this recipe with powdered egg replacer and a flax egg, and the pancakes do come out a little gummy. That said, it can still work as egg-free pancakes if you don’t mind a slightly different texture compared to regular pancakes.
- Butter: Melted butter or melted vegan butter helps give the outside of the pancakes that irresistible golden glow.
- Vanilla extract: Adds a hint of cozy flavor.
Best Gluten Free Flour for Pancakes
As I mentioned, this recipe uses a gluten free baking flour blend that already contains a binder such as xanthan gum.
If you have a baking flour blend on hand that you love and use regularly, that will most likely work in this recipe – it’s not fussy! Again, just make sure it has a binder. This recipe will not work with single gluten free flours like almond flour, rice flour, oat flour, or coconut flour.
Here are the two flours I usually use to make gluten free pancakes:
- King Arthur Gluten-Free Measure-for-Measure Flour >
- Bob’s Red Mill Gluten Free 1-to-1 Baking Flour >
How to Get Diner-Style Gluten Free Pancakes
Pancakes are great for cooking on an electric flat top griddle or griddler — I usually opt for this when I’m making silver dollar-size pancakes for my kids which I scoop with a cookie scoop — but to get that signature, diner-style, golden brown top to your pancakes, cook them one or two at a time in a preheated cast iron skillet over medium / medium-low heat.
Brush the bottom of the hot skillet with butter, or spray with nonstick spray, then scoop 1/4 cup batter into the bottom and cook until the top and sides of the pancake form little bubbles that pop. Use a spatula to peek at the bottom of the pancake to ensure it’s golden brown, then flip and cook until the bottom is golden brown, 2 more minutes or so.
It sounds silly — but to get beautiful, perfectly browned gluten free pancakes is a beautiful thing!
Tips for PERFECT Gluten Free Pancakes
As I said, pancakes are about as unfussy as they come, but here are my best tips for achieving the best gluten-free pancakes:
- Let the batter rest. Gluten free baked goods can occasionally come out gritty if the flour hasn’t had a chance to properly hydrate first. That said, let the batter rest for 5-10 minutes after mixing before cooking.
- Preheat properly. Ensure your cooking surface – whether it be a cast iron skillet or electric griddle – is fully preheated. I like to keep the heat under my cast iron skillet around medium-low because it holds onto heat so well, while I crank the temperature on my electric griddle to around 375 degrees.
- Serve immediately. Gluten free pancakes are best served right after cooking, as they can sink a little and become chewy as they cool. That said, they CAN be kept warm in the oven, and/or frozen. See below!
Gluten Free Pancake Mix
It’s hard to deny that having a box or bag of gluten free pancake mix on hand in the pantry is pretty convenient. Good news: you can multiply the gluten free pancake dry mix recipe and store it for later use!
Add the dry ingredients into individual plastic baggies to keep on hand for your next pancake breakfast or brunch. Or, multiply the dry ingredients by 2, 3, or 4 (or more!) and store in an airtight container. Combine 1 cup + 3 Tablespoons dry mix with the wet ingredients listed to create one batch of gluten free pancakes. Add more milk as needed if the batter is slightly thick.
Alright, I can’t wait for you taste what I consider the best gluten-free pancake recipe, so let’s get to flipping!
How to Make Easy Gluten-Free Pancakes
Start by mixing the dry ingredients. To a medium bowl add the gluten free flour blend, sugar, baking powder, and salt then whisk to combine.
In a smaller mixing bowl, add the milk, egg, melted butter, and vanilla then whisk to combine.
Pour the wet ingredients into the dry ingredients then whisk to combine. Let the batter rest for 5 – 10 minutes while your pan preheats. Again, we’re going for medium – medium-low if using a cast iron skillet, or medium – medium-high if using an electric griddle.
Spray the cooking surface with nonstick spray, or brush with melted butter, then scoop 1/4 cup pancake batter into the bottom. Let the pancake sit undisturbed until little bubbles form on the top and sides of the pancake and pop.
Check the bottom of the pancake to ensure it’s golden brown then…
FLIP! So gorgeous, right!?
Cook until the second side is golden brown then serve right away.
Gluten Free Pancake Variations
My kids beg for mini chocolate chips to be added to their gluten free pancakes – that said, this recipe holds up well to additions, and toppings are of course a must. Here are some ideas:
- Standard mix-ins. Chocolate chip pancakes and blueberry pancakes are always winners at my house. We love Enjoy Life Mini Chips and fresh blueberries, respectively!
- Get creative. Send yourself on vacation if only in your mind by adding diced mango and shredded coconut on top of your pancakes. Make cozy fall pancakes with chopped apples and cinnamon.
- Go healthy. Greek yogurt and honey, or natural nut butter and an array of fresh berries, are tasty toppings that pack in the protein.
- Go decadent. Layer your pancakes with whipped cream, sliced bananas, and toasted pecans for an over-the-top breakfast treat.
- Go homemade. You have not LIVED until you’ve tried my homemade Butter-Pecan Syrup. Life changing, I’m telling you!
How to Keep Gluten Free Pancakes Warm
If you want to keep a batch of gluten free pancakes warm, place them on a parchment paper-lined baking sheet in the oven set to the “warming” setting, usually 100-200 degrees, for no more than 20 minutes. They can dry out and sink if left longer.
Can This Recipe Be Frozen?
Just like regular pancakes, gluten-free pancakes are fantastic for freezing. Again, place them on a parchment-lined sheet pan then freeze solid in the freezer. Transfer the frozen pancakes into a freezer bag where they’ll keep well for up to 2 months.
Reheat from frozen in the microwave on 50% power, or pop into the toaster oven to warm through!
Pancake Syrup vs Maple Syrup
Lastly, I urge you to drizzle your light and fluffy gluten free pancakes with pure maple syrup vs pancake syrup.
- Pure maple syrup is a more readily available and economical than ever. Kirkland (Costco) has incredible pure maple syrup for ~$10/jug. I actually prefer the flavor compared to fancier and more expensive maple syrups!
- Pancake syrup is brown-colored corn syrup and water.
That said, once you go pure maple syrup, you’ll never go back!
More Gluten Free Breakfast Recipes
- Gluten Free Breakfast Casserole
- How to Bake Bacon
- High Protein Overnight Oats
- Green Smoothie Muffins
- Gluten Free Cinnamon Rolls
- Almond Flour Blueberry Muffins
- Gluten Free Zucchini Bread
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Perfect Gluten Free Pancakes
Description
Easy Gluten Free Pancakes are light, fluffy, and made with fridge and pantry staples in minutes. Meet your new, go-to gluten free pancake mix!
Ingredients
- 1 cup measure for measure / 1:1 gluten free baking flour blend (see notes for brand recommended)
- 2 Tablespoons granulated sugar
- 2 teaspoons baking powder
- small pinch of salt
- scant 1 cup milk (any kind, I use unsweetened almond milk)
- 1 large egg
- 2 Tablespoons melted butter, plus more for brushing (optional)
- 1 teaspoon vanilla extract
Directions
- Add gluten free flour blend, sugar, baking powder, and salt to a medium-sized mixing bowl then whisk to combine. Add milk, egg, butter, and vanilla extract to a small mixing bowl then whisk to combine. Pour wet ingredients into dry ingredients then whisk until smooth and let batter sit for 5 - 10 minutes.
- While the batter is resting, preheat a large, cast iron skillet over medium-low heat, or an electric griddle set to medium heat, then spray with nonstick spray OR brush with melted butter. Scoop 1/4 cup batter onto the hot surface then, when lots of bubbles form on the top and sides of the pancakes and pop, and the bottom of the pancake is golden brown, flip then cook until the second side of the pancake is golden brown.
- Serve immediately, or place pancakes onto a parchment paper-lined baking sheet and keep warm in the oven set to the "warming" setting, typically 100-200 degrees, for no longer than 20 minutes.
- For Sheet Pan Pancakes: preheat the oven to 350 degrees then line a quarter sheet pan with parchment paper. Pour batter inside then tilt the sheet pan to evenly distribute the batter. Bake for 15-17 minutes or until cooked through — don’t underbake. Remove the pancake from the sheet pan then slice into squares with a knife and serve.
- To freeze: Transfer cooked pancakes to a cooling rack to cool completely then place onto a parchment paper-lined baking sheet and freeze solid. Transfer to a Ziplock freezer bag then keep frozen for up to 2 months.
- To reheat: Wet a paper towel then wring out very well - it should barely be damp - then place on top of pancakes on a microwave-safe plate and reheat in the microwave on 50% power until warmed through. Or, toast in a toaster oven until warmed through.
Notes
- I tested this recipe using King Arthur Gluten Free Measure for Measure Flour and Bob's Red Mill Gluten Free 1 to 1 Baking Flour. Whatever blend you use, ensure it includes a binder such as xanthan gum.
- This particular recipe WILL NOT turn out with un-blended flours without a binder, such as coconut flour or almond flour.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Video
Photos by Ashley McLaughlin
Taylor 03.24.2024
I did everything it said and my pancakes are paper thin..
Kristin 03.25.2024
Hi Taylor! What flour blend did you use? How much did you pour for each pancake?
sharon 03.15.2024
how thick is the batter supposed be? mine was so thick my whisk almost stood up straight. added milk to make it more usable
Kristin 03.18.2024
Hi Sharon! It should be similar to “typical” pancake batter. What brand of gluten free flour did you use? Some blends can be more “thirsty” than others depending on what’s in the blend. You can add more liquid next time to get it to a typical pancake batter consistency.
Mimi 04.06.2024
Followed the recipe exactly, and used the suggested King Arthur measure for measure 1:1 flour. They turned out perfect! The batter was thicker, but you could easily thin out with more milk if desired. I used an ice cream scoop to measure out the pancakes and just used a spatula to kind of spread them out to the desired thickness of pancake. My kids loved them and they couldn’t even tell they were gluten free.
Kristin 04.08.2024
Wohoo! So glad you and your kids enjoyed these, Mimi! Thank you so much for your feedback and recipe rating!
Sue 03.10.2024
I used half oat flour, half gf flour. Whipped the egg white, added cinnamon and grated lemon peel and blueberries. Absolutely delicious, fluffy nd wonderful texture
Kristin 03.15.2024
That sounds spectacular, Sue!
Summer 02.17.2024
Made these this morning and it went great! Excellent for gluten free. I think people are going wrong with the flour and the size of the pancake when cooking. I used pillsberry gluten free flour which is a good mix for baking bc of the added starch and xanthum gum. I also made the pancakes smaller sized and they were perfect.
Kristin 02.20.2024
I’ve heard that Pillsbury flour blend is awesome, especially for pancakes. I can’t seem to find it anywhere around where I live!
Pam 02.10.2024
So I followed the recipe as written, and my batter turned out very runny, even after letting it rest for 6 minutes. I had to add more 1to1 flour. Is it normally a thin batter?
Kristin 02.10.2024
Hi Pam! I’d say it’s a typical pancake batter in consistency. Which flour blend did you use? It’s fine to add a bit more if needed!
Bryanne 02.10.2024
These are amazing! Thank you!
Kristin 02.10.2024
I’m so glad you loved them, Bryanne! Thank you so much for your feedback and recipe rating!
Alexis-Ann Barron 02.12.2024
Hi! I was sooo looking forward to making this recipe. I used cup4cup which has xantan gum. Did everything as the recipe calls for and the batter was gummy-like. It took about 10-15 minutes to cook because it was very gooey and raw in the center. I was sad because I tripled the recipe. We ate them but by the time they finished cooking they were flat. Not fluffy. Don’t know what I did wrong and I have been cooking for a very long time. Will try with a different flour. I know not all gluten flours are alike. Yours look marvelous. Mine didn’t… 😰
Kristin 02.13.2024
I’m so sorry to hear that! I’ve never worked with Cup 4 Cup since it contains dairy and my daughter is allergic. I hope you’ll give it a try with the two flours I recommended in the recipe/post!
T Fontaine 02.05.2024
I tried to double the recipe, my ten year old and I using 1/3 measuring cup and mayonnaise as an egg sub., using powdered sugar as that’s all we have. We tried to find garbanzo beans, found Tahiti and corn starch but not sure of measure for that one. We doubled only the floor then went back and I think added one too many milk. Now I’m not sure if we need more sugar and powder and oil…
Amy 02.03.2024
We’ve been using the KA mix since my son was diagnosed with Celiac, about 3 years ago and everyone thought they were great. I went to make some and discovered we were out, so I went to your site because all your recipes are amazing and viola a pancake recipe. The family was stunned, these are simply amazing and seriously don’t taste gf! Fluffy, slightly sweet, supper easy. We’ll never use a mix again, but we’ll double the recipe next time :-)
Kristin 02.05.2024
Ahh, so so glad this recipe was a hit! And against the KA mix too, which I also used to love. Thanks so much for giving this a try!
Dale 01.28.2024
It would help a lot if the tip about the necessity of a binder in the GF flour were stated at the beginning of the text instead of at the very end, after everything is mixed and ready to go
Kristin 01.29.2024
Hey Dale! Sorry to hear about your frustration. It’s noted in the very first ingredient listed. Let me know where the miscommunication is happening and I’d be happy to edit the recipe to make it more user friendly.
Julie 01.21.2024
The best GF pancake I’ve tried.
Kristin 01.22.2024
Oh I’m so glad to hear it, Julie!! Thank you so much for your feedback and recipe rating!
Roberta Leonard 03.27.2024
Delicious pancakes
Kristin 03.27.2024
I’m thrilled to hear that, Roberta!
Kaitlyn 03.31.2024
10/10! Tried tonight for a last minute dinner. Used Cup for Cup GF flour. Followed recipe to a T and they turned out great! The batter is thick but I used a spatula to get it out of my 1/4 cup stainless steel measuring cup. Once it hit the heat it thinned out and cooked perfectly! Thanks!
Kristin 04.02.2024
Wohoo!! I think C4C has milk powder in it, is that correct? That might make it a little thicker than a blend that doesn’t have it (like the one I show in this recipe) but I’m super glad they came out fine in the end.
Gina Lee 01.19.2024
I have been making these pancakes for more than 2 years and they still hit the spot. The recipe is so easy and delicious
Kristin 01.20.2024
Oh I’m so happy to hear that, Gina! Thrilled the recipe is a hit at your house.
Julia 01.17.2024
Hello, I am looking forward to making these, have you ever substituted the sugar with honey? Do you think it would cook the same?
Kristin 01.18.2024
Hi Julia! I haven’t, but I think it’d be fine. The sugar is more to provide a lightly sweetened flavor and help with browning, vs to hold the pancakes together or anything like that.
ItascaGirl 01.07.2024
My husband said they’re the best pancakes he’s had in a long time. My GF daughter said, “Mmmmm.” And I (GF) said, “holy cow!” We also used unsweetened almond milk and had Thrive Marker Organic Dark Maple Syrup with them.
Incredibly delicious!
Kristin 01.09.2024
Awesome!! So glad these were a hit with your family!
Christine Fitzpatrick 01.01.2024
I am a new gluten free person. I would love all your recipes
Kristin 01.02.2024
Welcome, Christine! Let me know how I can help you, and if there’s a specific recipe you might be looking for!
Joslyn 12.31.2023
Hello! I made this today exactly according to the recipe using king arthurs. The batter was very watery and the pancakes turned out flat and tasted like flour. I realized after reading the ingredients of the king arthurs flour, that it does not contain xanthum gum. Do you add xanthum gum in separately when using this flour?
Heidi 12.31.2023
Absolutely delicious! Really these are the best I’ve had! Thank you!
Kristin 12.31.2023
Ahh, so thrilled to hear that, Heidi!! Thank you so much for your feedback and recipe rating!
Kristin 12.31.2023
Oh shoot, Joslyn! King Arthur has several GF flour blends and the packaging looks really similar. You’ll need their “measure for measure” blend that already contains xanthan gum. Check out the text in the post above with the headline: “Best Gluten Free Flour for Pancakes” for guidance on this!!
Joslyn 01.02.2024
Thank you so much!! I realized after that it was the wrong flour lol
Daniela 12.30.2023
Sorry to say but the ads on your website when viewed by smartphone are just aweful. It takes the fun out of checking out your recipes and it make me not want to return to your site ever
Just an honest opinion
Kristin 12.31.2023
Hi Daniela! Thank you so much for your honest feedback. User experience on my site is always very top of mind for me, while making sure I can still provide my content for free by placing ads on the site. The video ad at the top and footer ad at the bottom can be closed by clicking the “X” in the corners. Please know I am constantly testing removing ads and intrusive ad types to make IGE a website you will want to visit regularly for recipes!
Bebe 01.19.2024
I agree, pancakes had a bad aftertaste, too much baking soda.
Kristin 01.19.2024
Bebe, the recipe calls for baking powder, not baking soda.
Leigha 12.26.2023
The absolute best and most delicious gluten free pancake recipe I’ve tried thus far! Very clear instructions, quick and simple to make. 10/10! I will only be using this recipe in the future!
Kristin 12.27.2023
Fabulous!! LOVE to hear this, Leigha!! Thank you so much for your feedback and recipe rating!
Chelsea 11.15.2023
Hi! I’d love to make these for a friend of mine so she will have quick breakfasts postpartum. However, she also has an egg allergy on top of a gluten allergy. Can these be made with an egg substitution? Thanks!
Kristin 11.20.2023
Hi Chelsea! I find this particular recipe comes out a little gummy with an egg replacer such as Bob’s Powdered Egg Replacer, unfortunately!
kbd2023 11.28.2023
pumpkin, banana, or apple sauce make for great egg replacers! you can also try a flax egg (youll have to google the recipe thought)