Gluten Free Pancakes

There’s something about a stack of warm, fluffy pancakes on a lazy weekend morning that just hits the spot. But if you’re avoiding gluten, finding pancakes that are both easy and tasty can be a bit tricky. That’s why I’m excited to share this recipe — it’s simple, reliable, and makes pancakes that are tender, fluffy, and packed with all the classic flavors you want in a breakfast treat.

Gluten-free pancakes have come a long way. Traditionally, pancakes get their bounce and structure from gluten. Without it, things can get tricky. But thanks to better gluten-free flour blends and a few smart tricks, we can now make pancakes that stand up to the originals. This recipe is inspired by classic buttermilk pancakes, but I swap in Bob’s Red Mill 1-to-1 gluten-free flour. It keeps the process easy, without sacrificing texture or flavor.

Recipe Overview

This is a great recipe whether you’re new to gluten-free baking or a seasoned pro.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: Around 8 — about 16 medium pancakes
• Difficulty: Easy — simple steps, everyday ingredients
• You’ll Need:
  • A large mixing bowl
  • A big measuring cup or bowl for melting butter and mixing liquids
  • A griddle or non-stick/frying pan
• No Griddle? No problem:
  • Use a large non-stick skillet instead
  • Electric griddles work well too, especially if you’re making a big batch
• Make Ahead Tips:
  • Mix dry ingredients early and store airtight
  • Batter stays good in the fridge for 2-3 days (give it a gentle stir before you cook)
  • Pancakes freeze great! Cool completely, freeze in bags, then reheat in toaster or oven

Ingredients

Here’s everything you’ll need for these great gluten-free pancakes:

• 2 cups gluten-free flour (Bob’s Red Mill 1-to-1 blend is my go-to for texture and taste)
• 4 tablespoons sugar (balances flavor, helps with browning)
• 1 tablespoon aluminum-free baking powder (for fluffy lift)
• 1 teaspoon sea salt (brings out the flavors)
• 4 tablespoons unsalted butter, melted (makes them rich and tender)
• 1½ to 2 cups whole milk (start with 1½ cups; add more if batter’s thick)
• 2 teaspoons vanilla extract (adds a warm, cozy scent)
• 2 large eggs (binds and adds moisture)

Quick Notes on Ingredients

• Flour: A 1-to-1 blend with xanthan gum works best. If yours doesn’t have it, add ¼ teaspoon xanthan gum to improve texture. Store your flour in a cool, dry spot or freeze to keep it fresh.
• Sugar: Swap granulated sugar with coconut sugar or maple syrup if you like.
• Butter: Unsalted is ideal, but melted coconut oil or neutral oils also work if you’re dairy-free.
• Milk: Whole milk for richness, but any milk (almond, oat, soy) is fine. For a buttermilk-like tang, add 1 tablespoon lemon juice or vinegar to milk and let sit 5 minutes.
• Eggs: For vegan pancakes, try a flax egg (1 tbsp ground flax + 3 tbsp water, set 5 minutes) or commercial egg replacer.

Step-by-Step Method

Let’s walk through the pancake-making process together. I’ll share the tips that make cooking easier — like we’re right there side by side.

1. Mix Dry Ingredients

Grab your large bowl. Measure and whisk together the gluten-free flour, sugar, baking powder, and salt. Whisk until smooth and light. Break up any lumps. Make sure the baking powder is spread evenly — this helps your pancakes rise perfectly.

If your flour feels compacted, fluff it with a fork or sift it before measuring. You want the texture light and powdery.

2. Prepare Wet Ingredients

Melt your butter gently in the microwave (about 45 seconds). Pour in the milk and warm it for another 45 seconds. The milk should be warm but not hot — just enough so the butter floats on top.

Add vanilla extract and crack in the eggs. Whisk it all until smooth and slightly frothy. Whisking well here traps air, which helps make the pancakes fluffy.

3. Combine Wet and Dry

Pour the wet mix slowly into your dry ingredients. Stir gently with a spatula or whisk — don’t overdo it. The batter will look a bit lumpy; that’s good! Over-mixing can make pancakes dense.

If the batter’s too thick to pour, add milk one tablespoon at a time and fold gently. You want a thick but pourable batter that falls off your spoon like a slow ribbon.

4. Heat Your Pan or Griddle

Place your pan or griddle on medium heat. Too hot and pancakes burn outside but stay raw inside. Too cool and they’ll be pale and flat.

Test the heat by sprinkling a few drops of water on the surface. If the drops sizzle and disappear fast, you’re good. Lightly grease the pan with a little oil or butter to keep pancakes from sticking and to get a golden crust.

5. Cook the Pancakes

Use a ¼-cup measure to scoop batter onto your hot pan, making 3-4 inch circles. Leave enough space for spreading; 3 fits fine on a 10-inch pan.

Watch bubbles form on top — when they pop and edges look dry, flip gently with a spatula. Cook the other side about 1-2 minutes until golden and springy.

6. Serve & Enjoy!

Keep finished pancakes warm on a plate in a low oven while you cook the rest. Serve with your favorite toppings — fresh fruit, butter, and warm maple syrup are classic winners.

Your pancakes should be soft, fluffy, and layered with that comforting vanilla and butter flavor.

Pro Tips & Common Mistakes

• Let the batter rest: If you can, wait 5-10 minutes before cooking. It helps the flour hydrate and baking powder activate, making pancakes lighter.
• Don’t over-mix: Lumps are fine! Stir just until combined.
• Check batter thickness: Too thin means your pancakes will spread too much and get flat. Too thick means they won’t cook through. Adjust with milk or a little flour.
• Medium heat is your friend: Too hot? Pancakes burn. Too cool? They dry out.
• Flip once: Flip only when bubbles pop and edges look set. This keeps pancakes fluffy and intact.

Variations & Customization

This recipe is a great base you can tweak:

• Vegan: Use flax eggs or egg replacer, coconut oil instead of butter, and plant-based milk.
• Dairy-Free: Swap milk for almond or oat milk, and butter for coconut oil or dairy-free butter. Add a splash of apple cider vinegar for that buttermilk tang.
• Add-ins: Gently fold in blueberries, chocolate chips, or nuts before cooking.
• Spices: Add cinnamon, nutmeg, or pumpkin spice for a seasonal flavor twist.
• Savory: Skip sugar and vanilla; add herbs, cheese, or cooked bacon bits.

Serving & Storage

How to Serve

These pancakes shine fresh and warm. Try topping with:

• Fresh berries or banana slices
• Maple syrup or honey
• A dollop of Greek yogurt or whipped cream
• Nut butters or fruit compotes for an extra treat

Storing Leftovers

• Batter: Keep in airtight container in fridge for 2-3 days. Stir gently before cooking.
• Cooked pancakes: Cool fully, store in fridge up to 3 days.
• Freezing: Freeze pancakes in a single layer on a tray. Then move to a zip-top bag. Keep up to 2 months. Reheat in toaster or oven at 350°F.

Reheating Tips

• Best to reheat pancakes in a toaster or oven — it keeps them fluffy.
• If microwaving, cover with a damp paper towel to keep moisture in.

Scaling Measurements Table

Servings	Flour (cups)	Sugar (tbsp)	Baking Powder (tbsp)	Butter (tbsp)	Milk (cups)	Eggs
4	1	2	0.5	2	0.75-1	1
8	2	4	1	4	1.5-2	2
12	3	6	1.5	6	2.25-3	3

Enjoy your fluffy gluten-free pancakes! They’re proof that skipping gluten doesn’t mean missing out on the best breakfast classics.

Print