Name: Perfect Gluten Free Pancakes
Yield: makes 8 pancakes
Ingredients: 1 cup 1:1 gluten free flour blend (see notes); 2 Tablespoons sugar; 2 teaspoons baking powder; small pinch of salt; 1 cup milk (I use unsweetened almond milk); 1 egg; 2 Tablespoons melted butter; 1 teaspoon vanilla extract

Perfect Gluten Free Pancakes live up to the name and are a totally tasty way to kick off the day. Don’t let the gluten free label throw you — we’re talking big, fat, fluffy pancakes perfect for piling high then topping with real maple syrup or homemade Butter-Pecan Syrup. Just like the “real” thing!

Although pancakes are a classic breakfast and brunch dish, breakfast for dinner (BFD) is a wonderful thing. I make BFD a lot in the summer when the kids and I are outside right up until dinnertime. Get some pancakes browning and bacon sizzling, then scramble a few eggs at the last minute.

Boom, dinner’s done in 20 minutes with no thawing, grilling, or baking required. So easy!

What Are Gluten Free Pancakes Made With?

With so many fantastic gluten-free flour blends on the market, there’s no need to reinvent the wheel (er, pancake)—use a measure-for-measure gluten free flour substitute in this recipe, instead of an unblended flour like coconut flour or almond flour. This is the best way to match the taste and texture of the classic pancakes we know and love.

I have made this recipe with both King Arthur Gluten-Free Measure-for-Measure Flour and Bob’s Red Mill Gluten Free 1-to-1 Baking Flour with fantastic results. Whatever blend you use, make sure the gluten free flour package says, 1:1, measure-for-measure, gluten free all-purpose, or recipe ready, which indicates that it already includes a binder like xanthan gum.

Ingredients Needed

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

1:1 gluten-free flour blend: Again, these are sometimes labeled as gluten-free all-purpose flour.
Sugar: Just a bit, since most of the sweetness in a pancake breakfast comes from the toppings.
Baking powder: Key to that fluffy texture!
Salt: Just a pinch to balance out the recipe.
Milk: I use dairy-free milk (unsweetened almond milk) but whatever you keep on hand for drinking will do. Oat milk or cow’s milk is fine.
Egg: For tall, fluffy pancakes!
Butter: Melt the butter in the microwave or in a small pan on the stovetop before adding to the batter. Vegan butter works too if you want to keep the batter dairy-free.
Vanilla extract: Adds a hint of cozy flavor we just love.

Tips for Success

Here are my best tips for perfect, fluffy gluten-free pancakes:

Don’t use coconut or almond flour. Or oat flour, teff flour, brown rice flour, or anything else. I developed this gluten-free pancake recipe with a gluten-free flour blend that’s made with a binder.
Don’t use a vegan egg replacement. Trust me, an egg-free / fully vegan pancake recipe is on my list of recipes to develop, but using a vegan egg replacer in this recipe results in a gummy pancake.
Let the batter rest. Just like with traditional pancakes, this gluten-free pancake batter benefits from 5 minutes of rest (I can relate!) It gives the batter time to thicken, which helps you get thick, fluffy pancakes.

I can’t wait for you taste what I consider the best gluten-free pancakes – let’s get to flipping!

How to Make Perfect Gluten-Free Pancakes

Step 1: Mix the dry ingredients. Start by whisking the flour, sugar, baking powder, and salt together in a large mixing bowl.

Step 2: Mix the wet ingredients. In a small mixing bowl, whisk together the milk, egg, and melted butter.

Step 3: Finish the batter. Pour the wet ingredients into the dry ingredients then stir until smooth, and then let the batter sit for 5 minutes while you preheat a flat-top skillet or griddle over medium heat.

Step 4: Cook the pancakes. Spray the pan generously with nonstick spray then scoop the batter onto the hot cooking surface in 1/4-cup portions. When bubbles form on the tops of the pancakes, pop, and leave tiny holes, gently flip then cook the other side until golden brown. Plate the finished pancakes then repeat with the remaining batter.

Variations

You can fold all kinds of mix-ins into this gluten-free pancake batter, and of course, the sky’s the limit when it comes to toppings. Here are some ideas:

Try your standard mix-ins. Chocolate chip pancakes and blueberry pancakes are always winners at my house! Be sure to use gluten free chocolate chips – I love Enjoy Life Mini Chips.
Or get creative. Give your pancakes tropical flair with diced mangoes and shredded coconut. Make cozy fall pancakes with chopped apples and cinnamon.
Put your bacon in the pancakes. Instead of serving bacon on the side, crumble cooked bacon into the batter.
Go healthy. Greek yogurt, honey, and an array of fresh berries are a tasty topping that packs in protein, vitamins, and minerals.
Go decadent. Layer your pancakes with whipped cream, sliced bananas, salted caramel, and toasted pecans for an over-the-top breakfast treat.

How to Store and Reheat Leftovers

If you happen to have leftover pancakes, you can place them in an airtight container and store in the refrigerator for up to 5 days.

Reheat in the microwave or a skillet set to medium-low heat, pop into a toaster oven for a couple minutes, or place the pancakes onto a sheet pan, cover with foil, and bake at 325ºF until they’re warmed through.

Can This Recipe Be Frozen?

Just like regular pancakes, these gluten-free pancakes are fantastic for freezing. Place them on a parchment-lined sheet pan and pop them into the freezer until they’re frozen through. Place the frozen pancakes in a freezer bag where they’ll keep well for up to 3 months. Reheat from frozen in the microwave or in your oven using the reheating instructions above.

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