Meet your new go-to gluten free brunch recipe! Easy Gluten Free Pancakes are tall, soft, light, and fluffy, just like traditional pancakes. The pancake mix is made with a handful of everyday ingredients, and are are a hit for breakfast, brunch, or BFD. Try my tips for achieving diner-style golden brown tops!
“OMG this recipe is dangerously addictive!!!!! We have been making them for 3 days straight now!!!! They come out perfectly fluffy every time and I loved how you explained everything especially why the batter needs to rest!”
I’ve somehow landed on #dinerTok where I find myself watching diner cooks flip everything from blueberry-studded pancakes to a dozen 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 show you how to get that diner-style golden brown top though!
Watch How to Make Them
Easy Gluten Free Pancakes
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). 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 are the main ingredients 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: to lightly sweeten the batter.
- Baking powder: ensure your baking powder is fresh and aluminum-free – I like Bob’s Red Mill brand.
- Milk: use whatever you keep on hand for drinking – I typically use unsweetened almond milk. Cow’s milk will brown the best, but any plant-based, dairy-free milk like oat milk, soy milk, etc will work.
- Egg: I’ve tested this recipe with powdered egg replacer and a flax egg, and the pancakes come out a little gummy. That said, the texture is more “normal” if you make the egg-free pancakes as a sheet pan pancakes (see the recipe card for instructions!)
- Butter: gives the outsides of the pancakes that irresistible golden glow.
- Vanilla extract: for a hint of cozy flavor.
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Pin ItBest 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. Whatever baking flour blend you have on hand that you typically love and use regularly will most likely work in this recipe – it’s not fussy!
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:
Why I Use an Electric Griddle for Pancakes
An electric griddle makes it easy to maintain a steady cooking temperature, and cook a lot of pancakes quickly. I love the Cuisinart Stainless Steel Griddler because it doubles as a panini press and sandwich maker, plus the removable grill plates are dishwasher safe.
The Cuisinart Griddler costs around $100, but if you just want a standard electric griddle, the Bella XL Electric Ceramic Griddle is half the price.
How to Get Diner-Style Gluten Free Pancakes
As I said, griddles are great for making a lot of pancakes quickly, but to get diner-style, golden-brown tops to your pancakes, cook them one or two at a time in a preheated cast iron skillet over medium / medium-low heat. Here’s how:
- Step 1: brush the bottom of the hot skillet with butter, or spray with nonstick spray.
- Step 2: scoop 1/4 cup batter into the bottom then cook until the top and sides of the pancake form little bubbles that pop.
- Step 3: 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 perfectly-browned gluten free pancakes is a beautiful thing!
Tips for PERFECT Gluten Free Pancakes
Pancakes are about as unfussy as they come, but here are my best tips for achieving the best gluten-free pancakes:
- Wet to dry ratio. Depending on what GF flour blend is used, you might need a little more or a little less milk in the batter. If the batter is too thick, add an additional splash of milk. If it’s too thin, add an additional Tablespoon flour until the batter reaches the right consistency.
- 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!
Make into Gluten Free Pancake Mix
Having a box or bag of gluten free pancake mix on hand in the pantry is pretty convenient That said, 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.
- How to use: 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
Step 1: Combine the dry ingredients.
To a medium bowl add the gluten free flour blend, sugar, baking powder, and salt then whisk to combine.
Step 2: Combine the wet ingredients.
In a smaller mixing bowl, add the milk, egg, melted butter, and vanilla then whisk to combine.
Step 3: Combine then cook the pancakes.
Pour the wet ingredients into the dry ingredients then whisk to combine. Let the batter rest for 5 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.
- 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.
- 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 Quiche
- Gluten Free Banana Bread
- Billionaire Bacon
- Gluten Free Breakfast Casserole
- How to Bake Bacon
- High Protein Overnight Oats
- Gluten Free Cinnamon Rolls
- Almond Flour Blueberry Muffins
- Gluten Free Breakfast Bombs
Equipment
Ingredients
- 1 cup gluten free baking flour blend WITH binder, see notes
- 2 Tablespoons granulated sugar
- 2 teaspoons aluminum free baking powder, Bob's Red Mill recommended
- small pinch of salt
- 1 scant cup milk, any kind, I use unsweetened almond milk
- 1 large egg
- 2 Tablespoons melted butter or vegan 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 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.
Notes
- I recommend 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.
- Depending on what GF flour blend is used, you might need a little more or a little less milk in the batter. If the batter is too thick, add an additional splash of milk. If it’s too thin, add an additional Tablespoon flour until the batter reaches the right consistency.
- 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.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Photos by Ashley McLaughlin
I made these like it says except used more almond milk than requested. I put about 1/2 cup more in it so I have thinner pancakes! They are exceptional! Will be making them again.
Nice!! Love to hear that, Ronda!! Thank you so much for your feedback and recipe rating!
wonderful recipe! I need to add my breakfast into my health app, and although I am tremendously appreciative that you provided nutritional facts, I am uncertain how many pancakes the information is based on. could you possibly provide that?
thank you so mucu!
Hi Kim! This recipe makes 6 pancakes, each made from 1/4 cup of the batter.
By far the best I have made…. Thank you
I make these pancakes 2-3 times a week with my three year old. We add blueberries and substitute apple sauce for the sugar. They are fantastic.
Oh I love that, Stephanie! So glad this is a recipe you can make with your kiddo. :)
FINALLY! A gluten free pancake recipe that actually looks, tastes, and feels like a real pancake! Thank you! I used Great Value brand gluten free flour and doubled the recipe. They poured and browned up perfectly, cooking through all the way. THANK YOU, THANK YOU from our family. THIS is the recipe we will be following every time we getting a hankering for pancakes! :)
Ahh, thrilled to hear this, Ashley!! So, so glad this will become a new go to of yours! Thank you so much for your feedback and recipe rating!
I can finally enjoy fluffy pancakes again. I’ve tried a lot, and this recipe works the best. I would also like to add that making them with King Arthur Gluten-free “Bread” flour makes them even fluffier!
YAY!! So happy to hear this, Irene!! Thank you so much for your feedback and recipe rating!
Just made these pancakes. I substituted dates for sugar, coconut oil for butter and used oatmilk. They were fluffy and delicious !!
I’m thrilled to hear that, Karen! Thank you so much for your feedback and recipe rating!
These were really good!! Finding gluten free pancakes without all the preservatives and junk I can’t pronounce is hard, but this recipe was awesome!! Was wondering if you had a calorie count for them by chance? Am on a healthier eating lifestyle, so trying to track what I take in :)
Hi Anna! Estimated nutritional information has been added to all recipes!
These were fantastic! Followed recipe exactly using KAF flour and they were perfect! You hit it out of the park again Kristin!
YAY!! SO glad these were a hit, Diane!!
Loved the gluten free pancakes. Was a very thick batter so I added more milk. Be patient with the 1st batch of 3 because they took a longer time to brown & bubble despite preheating burner & even putting on a little past medium. I added blueberries. They were delicious & it made 6 total.
I’m so glad to hear this, Gina!! Thank you so much for your feedback and recipe rating!
unfortunately these were a huge flop for us. I’m not new to gf or cooking pancakes. I’m thinking it’s just not the right recipe for Arrowhead Mills AP flour. it’s hard to say because the recipe doesn’t indicate batter thickness anywhere. when I made the recipe exactly, the batter was so thick, you couldn’t spread it much. I tried thinning it with additional milk and the middles never cooked through with a pancake texture; they just stayed gummy. seeing the reviews and others’ successes, I can only think it’s the flour. I can’t have potato starch so my flour blends are limited so I didn’t try with a different blend.
Oh shoot, I’m sorry to hear that, Kat! I’ve never worked with that particular flour blend, so I can’t say for sure how it compares to the others I’ve made these pancakes with (Bob’s 1-to-1, King Arthur Measure for Measure, Namaste, and Cup for Cup). The batter thickness should be the same as regular pancake batter. Not thin like a crepe batter, but not extremely thick. If you watch my recipe video you can see the thickness. I know it’s so frustrating that every GF flour blend works a little differently, and then to have the potato starch limitation has got to be even more frustrating. Thank you for your feedback!
These pancakes are soooo good!! I didn’t listen to the “let the batter rest” for the first pancake and then realized how much thicker the batter was in the second round. The second round had the best texture, almost like a mochi. I’m obsessed.
Ahh, I love to hear that, Morgan!! Thank you so much for your feedback and recipe rating!
Any suggestions for a sugar substitute?
Hi Kelly! I have not made these pancakes with a sugar substitute so unfortunately I don’t have a recommendation for you!
I make these without sugar and they are still the best!!
We love this recipe! Do you think it would work to make waffles?
I have never tried but I assume it would work great!
I tried this recipe today using a gluten-free flour blend that included xanthan gum. The batter was way too thin (I ended up adding some extra flour) and the pancakes weren’t fluffy. They had decent texture but they were quite flat. Any recommendations as to specific gluten free flour blends that have succeeded with this recipe?
Hi Joanna! There is a whole section in the post about the gluten free flour blends I tested this recipe with and recommend. They are under the heading: “Best Gluten Free Flour for Pancakes”.