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Stack of gluten-free pancakes on a plate with butter and syrup.

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.

Course Breakfast
Cuisine American
Keyword gluten-free, gluten-free pancakes, pancakes
Prep Time 5 minutes
Cook Time 3 minutes
Resting Time 5 minutes
Total Time 13 minutes
Servings 6 pancakes
Calories 150 kcal


  • 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


  1. 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.)

    Gluten-free pancake batter in a glass bowl.
  2. Heat a nonstick griddle or skillet over medium-high heat. Lightly grease the griddle with oil or butter.

  3. 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.

    Ladling gluten-free pancake batter onto a griddle.
  4. Flip the pancake and cook until golden brown, about two additional minutes.

    Repeat with the remaining batter. Serve with butter and syrup.

    Three gluten-free pancakes on a griddle.

To Keep Pancakes Warm

  1. 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.