This is my go-to recipe for the best gluten-free pancakes. They come out light and fluffy—with hardly any work required. It’s a simple one bowl recipe. Stir the batter together, let it rest for a few minutes, and then cook them on a hot griddle. That’s it!
Looking for a gluten-free and grain-free pancake recipe? Try these fluffy almond flour pancakes or these cute coconut flour pancakes.
Ingredients Explained
Here’s what you need to make a batch of these pancakes.
- Gluten-Free Flour. Gluten-free flour blends vary from brand to brand. This recipe was developed with Bob’s Red Mill 1:1 Gluten-Free Flour blend. Using a different blend might change the results.
- Sugar. A little granulated sugar adds a touch of sweetness and helps with browning.
- Egg. One egg does a lot! It adds structure, flavor, and helps with the rise.
- Milk. Use your favorite milk. Both traditional and dairy-free milk work.
- Oil. Oil works great and it’s what I usually use. If you prefer a buttery flavor, use melted butter. Just remember to let it cool a little before adding it to the batter.
- Vanilla Extract. The vanilla adds a nice flavor. Almond or lemon extract can be used too.
- Baking Powder. Makes the pancakes nice and fluffy.
- Salt. Use table salt. It blends easily into the batter.
Variations
If you love blueberry or chocolate chip pancakes, you can use this recipe to make them! For an extra pop of flavor, make a batch of blueberry-chocolate chip pancakes. The two flavors go great together.
- Blueberry Pancakes: Stir ½ cup of fresh or thawed blueberries into the batter.
- Chocolate Chip Pancakes: Replace the granulated sugar with light brown sugar and sprinkle a few chocolate chips onto the batter immediately after you spoon the batter onto the griddle. Serve with a dollop of whipped cream.
How to Make Gluten-Free Pancakes
This recipe is so easy you can make a batch while still half asleep. Grab a bowl, whisk everything together, and cook. That’s it! No whipping egg whites. Just light and fluffy pancakes that gluten-free eaters will gobble up.
Step One: Make the Batter.
First whisk the dry ingredients together. This evenly distributes the sugar, baking powder, and salt within the gluten-free flour, ensuring that each pancake rises and browns uniformly.
Then add the wet ingredients. Mix until the batter is smooth. You might see a lump here and there. That’s fine.
Run a spatula along the bottom and sides of the bowl. If you see any dry flour, stir it gently into the batter.
Step Two: Let the Batter Rest.
After you mix it, let the batter rest (sit on the counter) for between 5 and 15 minutes. This helps the gluten-free flours and starches fully absorb the liquid.
Since it thickens a little during the rest, give the batter a stir right before cooking. If it’s too thick to drop from a spoon, stir in a tablespoon or so of milk.
Step Three: Cook on a Hot Griddle.
The key to great gluten-free pancakes is to cook them on a hot greased griddle. Oil your pan with a light brush of oil or a spray of nonstick cooking spray.
When your pan is hot－but not smoking－spoon about a ¼ cup of batter onto it.
Cook the pancakes for about two minutes. When you see a few bubbles on the surface of the pancake, it’s time to flip them. Then cook for another minute or so.
How to Flip a Pancake
There’s a bit of an art to flipping a pancake. Here’s how to do it.
- Heat and grease the griddle. If you cook pancakes on a cold pan, they won’t brown or rise nicely. And if your pan isn’t nicely greased, they’ll stick. Nonstick and cast iron griddles are perfect for gluten-free pancakes! If you’re using an electric griddle, heat it to 350℉.
- Leave space. First, remember that it’s hard to flip a pancake on a crowded griddle! Leave about an inch between each pancake.
- Wait for bubbles. Look for the batter to lose a little of its shine and for bubbles to appear on the surface.
- Use a the right spatula. The best spatula for flipping a pancake is a large one with a thin edge. If the spatula is too small, it’s hard to get under the pancake to flip it.
- Take a peek! I like to gently slide the spatula under the pancake and carefully lift the edge. I give it a quick peek to see if it’s brown. If it’s still pale, I let it cook for another minute or so.
- Flip gently. Lift the pancake a little. There’s no need to lift it very high off the pan. Then, using your wrist, quickly flip the pancake. Think of it more like a turn, than a flip.
- Cook until brown. After you flip, the pancake only needs a minute or so more to cool. You can gently tap the top to make sure it’s set and not soft.
Keeping Pancakes Warm
Place a parchment-lined baking sheet into the oven before you mix the pancake batter. Heat your oven to 225°F. As you make the pancakes, transfer them to the warm baking sheet. Pancakes keep for about 30 minutes in a warm oven. After that, they start to dry out.
Storing and Reheating Leftovers
If you’ve got leftover pancakes, lucky you! They’re great for a quick gluten-free breakfast.
Store the leftover pancakes covered at room temperature for a day. They tend to dry out. So I recommend freezing leftovers.
Freezing
Place cooled pancakes into a freezer bag or container. If you’re going to stack them, put a piece or waxed or parchment paper between them.
They keep for about two months in the freezer.
Reheating
When you’re ready to eat, you’ve got options!
- Microwave. Place frozen pancakes in a single layer on a microwave-safe plate. Heat on medium-high for one minute. Flip the pancakes and heat for another 30 seconds or until warm. The reheating time will vary depending on your microwave.
- Air Fryer. Place the frozen pancakes in a single layer on the tray of your air fryer.
- Oven. If you need to reheat a lot of pancakes, the oven is the best method. Heat the oven to 325℉. Place the frozen pancakes on a baking sheet. Heat until warm, this usually takes about 10 minutes.
Note: This recipe was originally published in 2017. It has been updated to use a gluten-free flour blend. Here is the link to the original gluten-free pancake recipe.
Fluffy Gluten-Free Pancakes
These gluten-free pancakes are incredibly light and fluffy. For the best texture and rise, let the batter rest for at least five minutes before cooking. A hot, greased skillet ensures the pancakes don’t stick.
Ingredients
- 1 cup gluten-free flour (Bob's Red Mill 1:1 Gluten-Free Baking Flour recommended) (5 ounces; 142 grams)
- 2 tablespoons granulated sugar (1 ounce; 28 grams)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk (6 ounces; 170 grams)
- 1 large egg (2 ounces; 56 grams)
- 2 tablespoons oil or melted butter (1 ounce; 28 grams)
- ½ teaspoons vanilla extract
Instructions
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Whisk the gluten-free flour, sugar, baking powder, and salt together in a medium bowl. Add the milk, egg, oil, and vanilla extract. Let the batter rest for 5 minutes. (Batter can rest up to 30 minutes.)
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Heat a nonstick griddle or skillet over medium-high heat. Lightly grease the griddle with oil or butter.
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Spoon about ¼ cup of batter onto the skillet. Cook until the edges look set and bubbles appear all over the surface of the pancake, about two minutes. To check for doneness, lift the edge of the pancake with a spatula. It should be golden brown.
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Flip the pancake and cook until golden brown, about two additional minutes.
Repeat with the remaining batter. Serve with butter and syrup.
To Keep Pancakes Warm
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Before making the batter, place a parchment-lined baking sheet in the oven. Heat oven to 225°F.
Transfer cooked pancakes to the baking sheet. Don't overlap the pancakes. Keep warm for up to 30 minutes.
Recipe Notes
Ingredients and Substitutions
Gluten-Free Flour. For best results, use a gluten-free flour blend that contains xanthan or guar gum. If your blend doesn’t, whisk in ¼ teaspoon. The recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Flour Blend.
Milk. If you want to make gluten-free and dairy-free pancakes, use dairy-free milk.
Egg. Use a large egg. If you’d like gluten-free and egg-free pancakes, use an egg replacer and follow the directions on the package for replacing one egg. Please note: I tested the recipe using Bob’s Red Mill’s egg replacer and a flax egg. Both work. The pancakes made with Bob’s egg replacer turned out a bit lighter than those made with the flax egg. Both were a little heavier than pancakes made with an egg. Since egg-replacers vary from brand-to-brand, use your favorite.
Oil. Any neutral oil, like corn or canola oil, works. Melted butter may also be used. After melting the butter, let it cool for a few minutes before adding it to the batter.
Freezing and Reheating
Place pancakes in a freezer bag or container. To keep them from sticking, place a piece of waxed or parchment paper between each pancake.
To reheat in the microwave: heat on low power for one minute. Flip and heat an additional minute as needed.
To reheat in the oven: Preheat the oven to 325℉. Place frozen pancakes on a baking sheet. Heat for about 10 minutes.
For additional information, including air fryer and toaster directions, see above.
Tonya says
I’ve been baking gluten free for 20 years. Hands down the BEST pancakes I’ve ever made. Tripled the recipe. Used Bob’s 1:1 flour, added extra egg (so 4 total), A2 milk. Let it sit for almost 15 min. Had to add extra milk as the batter thickened. The most beautiful pancakes. Fluffy and delicious.
sara says
Made with coconut flour , was so thick had to add more milk , still too thick tried cooking all fell to bits maybe wrong flour!
Elizabeth says
This recipe will absolutely not work with coconut flour. You’d want to use my coconut flour pancake recipe.
ER says
I’ve tried this recipe multiple times following it exactly including Bob’s Red Mill GF Flour and the rest time. They come out gummy every single time. Initially in the pan with the heat, they look fluffy but quickly deflate after cooling.
Elizabeth says
That’s so odd. Just to confirm, you’re using the 1:1 baking flour from Bob’s Red Mill? They also have an AP gluten-free flour. Just wondering which one you’re using.
Julie Allen says
These are by far the best GF pancakes I’ve ever made. My three young grandchildren 8, 5 and 3 helped…..😉We added a banana and some cinnamon and nutmeg. We doubled the amount. Very happy grandparents and grandchildren. We doubled the amount and ate the lot. This recipe is definitely a keeper. 😋
Sadie Pemberton says
By far the best recipe for gluten free pancakes I have ever tried.
Delicious with almond butter, sliced banana, blueberries and a drizzle of dark maple syrup!
Her son Landon. says
Very good pancakes,love the recipe.(buckwheat will always be my favorite though.)
A says
Came out perfectly. Followed recipe to a T
Tamayo says
Easy, tasty and fluffy. Kids devoured them.
Bill says
The best gluten free pancake recipe I’ve tried. Very close to non-gluten free. I think the person who had poor results may have used Bob’s Red Mill all-purpose baking flour instead of the 1 to 1 baking flour. I had poor results with the all purpose and very good results with the 1 to 1.
Andie says
I am so glad I found this recipe. I had given up making gf pancakes and I would just make regular pancakes for my family and go without. Then I tried this recipe and my whole family loves them. I am keeping this recipe as my go to.
Lee says
Love this recipe… I made with chocolate chips – 😊Yummy!
Also, used savory ingredients for hearty meals!
Thanks, for sharing💖
Christine says
I am making these pancakes here in Scotland. They turn out amazing each time. We don’t have the flour you suggest but using plain gluten free flour and adding in the appropriate amount of Xanthan gum. I have also reduced the amount of sugar by half , as I am diabetic. They work really well. Your gluten free blueberry muffins are also fantastic. Again halving the amount of sugar used still produces great results. Thanks for such a lovely collection of recipes.
Elizabeth says
I’m so glad the recipes are working for you! Scotland is so lovely, btw.
Ryan says
Best pancakes we’ve ever made, with or without gluten
Cathy says
Made them a few weeks ago for the first time as an alternative to GF oatmeal pancakes and far prefer this recipe, Turned out really well, so I’m making them again today. However, I needed to add MUCH more milk than the first time. Perhaps it’s because I slightly more than doubled the recipe (whereas I bet I came close to quadrupling the milk…I didn’t measure after two cups, just kept adding). That said, in my experience with GF flour, every batch can be a little different (and can respond differently). I used Bob’s Red Mill one for one both times (different bags). Fortunately, having made pancakes for family for years, I know the consistency I want.
Sophia says
These were excellent! Made to the recipe, except added a teaspoon of apple cider vinegar to the milk. YUM! Will be making again.
Em says
Delicious. It with my 1:1 flour my first attempt made a batter that was far too thick and got gummy as I had to add more liquid. Started fresh and used 2 eggs and almost 1.5 cups of milks and it was perfect! Big hit with the kids.
Jj says
I have made this many times and it it’s the BEST gluten free pancake I have ever had
Tessa says
The recipe itself is great, the only thing I would change is the number of people stating it serves! In what world does this feed 6 people? Six midgets?? It makes a single large portion for myself of 3 pancakes or 1.5 for myself and my husband each.
Sheila says
Love this recipe!!! I actually use the Gluten-Free AP Baking Flour, sometimes use Coconut Milk or Oat Milk, and either Olive Oil or Margarine, use Bob’s Egg Replacer and add a little bit of Cinnamon. I cook it in a small egg frying pan, it takes a little longer for sure but the results make up for the wait. Pair it with Maple Syrup and it won’t disappoint!
Maree Boughton says
These pancakes are so delicious, my partner and I LOVE them and have them as a pre-work out 🤤
Unlike Tessa ( comment above 👆🏼)
I get around 10 or more pancakes from the recipe…just a wee bit smaller than a bread and butter plate , I do add a bit more butter milk as I think the recipe is a bit thick.