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Stack of gluten-free pancakes with pat of butter and drizzle of syrup.

The Best Gluten-Free Pancakes

These gluten-free pancakes bake up light and fluffy. And, the recipe is so easy, you can whip up a batch of pancakes before your morning coffee kicks in. 

Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 4
Calories 333 kcal
Author Elizabeth Barbone


  • 1 cup (113 grams) white rice flour*
  • 1/2 cup (57 grams) cornstarch*
  • 1/2 cup (57 grams) sweet rice flour *
  • 1/4 cup (57 grams) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon xanthan gum*
  • 2 large eggs
  • 1 cup (226 grams) milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • nonstick cooking spray or vegetable oil for greasing the griddle

For Serving

  • Butter
  • Maple Syrup(If you have a maple allergy, Lyle's Golden Syrup is a nice replacement.)


  1. Whisk white rice flour, cornstarch, sweet rice flour, granulated sugar, baking powder, salt, and xanthan gum together in a medium mixing bowl. Add the eggs, milk, vegetable oil, and vanilla extract. Whisk until smooth.

  2. Lightly oil a flat griddle pan. Heat griddle over medium-high heat. Pour batter, approximately 1/4 cup, onto griddle. Batter should sizzle when it hits the pan.

  3. Cook for approximately 3 minutes. Flip pancakes when bubbles appear all over the surface of the pancake and begin to pop. The pancake should begin to look almost dry. Flip and cook another 1-1 1/2 minutes.
  4. Serve with butter and syrup, if desired.

Recipe Notes

*If desired, replace with 2 cups gluten-free flour blend. If the blend contains xanthan gum, omit the 1/4 teaspoon xanthan gum from the recipe. If the blend does not contain xanthan gum, be sure to include it for the fluffiest pancakes.