Stack of gluten free pancakes drizzled in syrup

Is anyone else enjoying their weekends (or whatever days you consider your weekend) more now that nothing’s open? I admit to over-scheduling weekends in the past to pack in all the fun I felt we “should” be having as a family on our days off together. The result was making wonderful memories, of course, but not taking the time to simply rest – which I now realize is so needed at the end of a busy week!

For example this past weekend, instead of hustling off to some festival or the Farmer’s Market, we went for a family walk. I cleaned, gardened, read a book, and took a nap. TOOK. A NAP. Totally unheard of! All without feeling guilty that we did nothing…because there’s nothing to do! Can you relate? Anyway, I entered this week actually feeling refreshed because we took it so slow. This is a change of pace that I’m going to work hard to maintain for as long as possible after this whole mess is over.

One way things have stayed the same is that we still go the extra mile for breakfast on the weekends. Actually, make that half a mile. Heck, maybe even a quarter mile…at a wog. That is to say, Perfect Gluten Free Pancakes are a totally tasty way to kick off the day and take mere minutes to make with fridge and pantry staples!

Forkful of pancakes

Awww yeah – big, fat, fluffy pancakes made with simple everyday ingredients like gluten free 1:1 baking flour, baking powder, a wee bit of sugar, an egg, butter, and milk. That’s it! So good. SO. GOOD! Perfect, if I do say so myself. Serve with real maple syrup or homemade Butter-Pecan Syrup. You’re welcome.

Don’t forget that, 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, nor baking required. So easy!

Fluffy Gluten Free pancakes

Breakfast Taco Casserole


Breakfast Taco Casserole

How to Make Perfect Gluten Free Pancakes:

Start by mixing the dry ingredients. To a bowl add 1 cup 1:1 or “measure for measure” gluten free flour blend, 2 Tablespoons sugar, 2 teaspoons baking POWDER, and a small pinch of salt then whisk to combine.

Note: I tested this recipe using King Arthur Flour Gluten Free Measure for Measure Flour. Whatever blend you use, ensure that it is a 1:1 or measure for measure flour that already includes a binder such as xanthan gum. You cannot use almond flour or coconut flour, for example, in its place.

Next whisk up the wet ingredients. That’s 1 large egg, 1 cup milk (any kind – I use unsweetened almond milk) and 2 Tablespoons melted butter (or vegan butter).

Pour the wet ingredients into the dry ingredients then whisk until smooth. Pour 1/4 cup batter onto a flat top griddle or skillet heated over medium heat, and then sprayed with nonstick spray. When a lot of little bubbles appear on the top of the pancakes, gently flip then cook until the bottom sides are golden brown.

Voila! Perfect, fluffy, gluten free pancakes! Cannot wait for you to try these. Pair with lots of butter and REAL maple syrup, please! I hope you love this special, weekend or weeknight-friendly pancake recipe – enjoy!

Stack of gluten free pancakes with syrup dripping off the edges

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Perfect Gluten Free Pancakes

5/5 (1 REVIEW)


Perfect Gluten Free Pancakes are soft and fluffy, made with fridge and pantry staples, and easily made dairy free, too. Mixed and ready in minutes!


makes 8 pancakes

  • 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. Add flour, sugar, baking powder, and salt to a medium-sized bowl then whisk to combine and set aside. Add milk (use the same measuring cup as the flour - do not measure milk inside a liquid measuring cup as it will be too much liquid,) egg, and butter to a smaller bowl then whisk to combine. Pour wet ingredients into dry ingredients then whisk until smooth and let sit five minutes.
  2. Heat a flat top skillet or griddle over medium heat then spray with nonstick spray. Scoop 1/4 cup batter onto hot griddle then, when lots of bubbles form on the top of the pancakes, 2 minutes or so, gently flip then cook until the bottom sides of the pancakes are golden brown. Serve with real maple syrup or Butter-Pecan Syrup.


  • I tested this recipe using King Arthur Gluten Free Measure for Measure Flour. Whatever blend you use, please ensure it includes a binder such as xanthan gum. This recipe WILL NOT turn out with un-blended flours without a binder, such as coconut flour or almond flour. Additionally, I have not tested this recipe with coconut or almond flour.

This recipe is courtesy of Iowa Girl Eats,

Photo collage of Perfect Gluten Free Pancakes