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Gluten Free Pancakes

Golden gluten-free pancakes stacked on plate with purple background

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Fluffy, tender, and made with simple ingredients, these easy gluten-free pancakes are perfect for a cozy breakfast. They capture the classic buttermilk pancake flavor without gluten, using a reliable gluten-free flour blend. Quick to whip up, they suit beginners and seasoned cooks alike.

Ingredients

Scale
  • 2 cups gluten-free 1-to-1 flour blend (Bob’s Red Mill recommended)
  • 4 tbsp sugar
  • 1 tbsp aluminum-free baking powder
  • 1 tsp sea salt
  • 4 tbsp unsalted butter, melted
  • to 2 cups whole milk
  • 2 tsp vanilla extract
  • 2 large eggs

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and sea salt until smooth.
  2. Prepare Wet Ingredients: Melt butter, warm milk gently, then whisk together with vanilla and eggs until frothy.
  3. Combine: Pour wet into dry and stir gently. Batter should be thick but pourable, with some lumps. Add milk if too thick.
  4. Heat Pan: Preheat a non-stick skillet or griddle over medium heat. Test with water droplets—they should sizzle.
  5. Cook Pancakes: Scoop ¼ cup batter per pancake. Cook until bubbles form and edges look set (~2-3 minutes), then flip carefully. Cook other side until golden.
  6. Serve: Keep warm and enjoy with your favorite toppings.

Notes

Serving Suggestions: Top with fresh fruit, maple syrup, butter, or yogurt for a classic breakfast treat.

Tips & Tricks:

  • Let batter rest 5-10 minutes to hydrate flour and activate baking powder.
  • Avoid over-mixing; lumps help keep pancakes tender.
  • Adjust batter thickness with small amounts of milk if needed.
  • Flip pancakes once, when bubbles pop and edges firm up.

Storage & Reheating:

  • Store leftover batter in the fridge for up to 3 days; stir gently before use.
  • Cooked pancakes keep well in the fridge for 3 days or freeze for up to 2 months.
  • Reheat in toaster or oven for best texture; microwave with a damp towel if needed.