These gluten free pancakes are light, fluffy, and taste just like traditional pancakes no one will even know they’re gluten free! Perfect for busy mornings, they come together in just 15 minutes with simple pantry ingredients. Whether you’re cooking for kids, managing dietary restrictions or just want a delicious breakfast, this recipe delivers every time.
Table of Contents
Tested & Approved
This recipe has been tested multiple times in our kitchen and approved by our family, including picky eaters and gluten-sensitive guests. It consistently produces perfectly golden, fluffy pancakes that hold together beautifully.
Quick Recipe Overview
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 8 pancakes (serves 4)
Difficulty: Easy
gluten free pancakes Ingredients
- 1 ½ cups gluten free all-purpose flour blend (with xanthan gum)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups buttermilk (or milk with 1 tablespoon lemon juice)
- 2 large eggs
- 3 tablespoons melted butter (or coconut oil)
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
Step 1: Mix the dry ingredients
In a large mixing bowl, whisk together the gluten free flour, sugar, baking powder, baking soda, and salt until well combined.
Step 2: Combine the wet ingredients
In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Step 3: Make the batter
Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined. Don’t overmix some lumps are fine. Let the batter rest for 2–3 minutes to thicken slightly.
Step 4: Heat the pan
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Step 5: Cook the pancakes
Pour ¼ cup of batter onto the hot skillet for each pancake. Cook for 2–3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook for another 1–2 minutes until golden brown.
Step 6: Serve warm
Transfer cooked pancakes to a plate and keep warm. Repeat with remaining batter. Serve immediately with maple syrup, fresh berries, or your favorite toppings.
Did you make these gluten free pancakes? Share your experience in the comments below! And if you loved it, don’t forget to give it a rating, your feedback helps other readers (and Google!) know this recipe is worth trying.
Tips, Variations & Storage
Substitutions & Variations
- Dairy-free: Use almond milk or oat milk with 1 tablespoon lemon juice instead of buttermilk. Replace butter with coconut oil or vegan butter.
- Egg-free: Try 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes).
- Add-ins: Fold in fresh blueberries, chocolate chips, or sliced bananas after mixing the batter.
- Healthier option: Use coconut sugar instead of granulated sugar and add 1 tablespoon ground flaxseed to the batter.
Make-Ahead Advice
Mix the dry ingredients the night before and store in an airtight container. In the morning, just add the wet ingredients and cook.
Storage Tips
- Refrigerator: Store cooked pancakes in an airtight container for up to 3 days. Reheat in the toaster or microwave.
- Freezer: Place cooled pancakes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 2 months. Reheat directly from frozen in the toaster or oven.
Serving Ideas
Top your gluten free pancakes with maple syrup, honey, fresh berries, whipped cream, nut butter or a dusting of powdered sugar. Pair with scrambled eggs and turkey bacon for a complete breakfast.
FAQs About gluten free pancakes
Can I use regular flour instead of gluten free flour?
Yes, if you’re not avoiding gluten, you can substitute with all-purpose flour using the same measurements. The texture will be similar.
Why are my gluten free pancakes falling apart?
Make sure your gluten free flour blend contains xanthan gum or guar gum, which helps bind the batter. Also, let the batter rest for a few minutes before cooking, and avoid flipping too early.
What’s the best gluten free flour for pancakes?
Look for a gluten free all-purpose flour blend that already includes xanthan gum, such as Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Measure for Measure Flour.
Can I make the batter ahead of time?
It’s best to cook the batter within 30 minutes of mixing. Gluten free batters can become too thick or lose their leavening power if they sit too long.
How do I know when to flip the pancakes?
Wait until you see bubbles forming on the surface and the edges look set and slightly dry. This usually takes 2–3 minutes on medium heat.
Can I double this recipe?
Absolutely! This recipe doubles easily. Just make sure you have enough space to keep cooked pancakes warm while you finish the batch.
Nutrition Facts
Per serving (2 pancakes):
Calories: 285
Protein: 7g
Carbs: 38g
Fat: 11g
Fiber: 2g
Sugar: 8g
Sodium: 520mg
(Nutrition information is approximate and may vary based on specific ingredients used.)
Conclusion
These gluten free pancakes prove that you don’t need wheat flour to make breakfast amazing. They’re fluffy, delicious, and so easy that you’ll want to make them every weekend. Give this recipe a try and enjoy a worry-free breakfast that everyone at the table will love.
If you enjoyed these gluten free pancakes, please share it with friends or save it on Pinterest for later. Every share helps me keep creating simple and delicious recipes for you.
About the Author – David Roberts
Food Photographer & Visual Storyteller
David is the creative eye who brings our dishes to life. A world traveler and experienced photographer, he captures the soul of every recipe through vibrant, authentic imagery. David contributes visual storytelling features, behind-the-scenes content, and photography tutorials that inspire our readers visually as well as culinarily.
Fluffy Gluten Free Pancakes Recipe – Easy & Delicious
These fluffy gluten free pancakes are light, tender, and taste just like traditional pancakes! Made with simple ingredients including gluten free flour, buttermilk, and eggs, they cook up golden and delicious in just 15 minutes. Perfect for breakfast or brunch, these easy gluten free pancakes are kid-friendly, freezer-friendly, and customizable with your favorite toppings like maple syrup, fresh berries, or chocolate chips. Whether you have celiac disease or simply prefer gluten free cooking, this reliable recipe delivers bakery-quality pancakes every single time.
- Total Time: 15 minutes
- Yield: 8 pancakes (4 servings)
Ingredients
- 1 ½ cups gluten free all-purpose flour blend (with xanthan gum)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups buttermilk (or milk with 1 tablespoon lemon juice)
- 2 large eggs
- 3 tablespoons melted butter (or coconut oil)
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
Step 1: Mix the dry ingredients
In a large mixing bowl, whisk together the gluten free flour, sugar, baking powder, baking soda, and salt until well combined.
Step 2: Combine the wet ingredients
In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Step 3: Make the batter
Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined. Don’t overmix some lumps are fine. Let the batter rest for 2–3 minutes to thicken slightly.
Step 4: Heat the pan
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Step 5: Cook the pancakes
Pour ¼ cup of batter onto the hot skillet for each pancake. Cook for 2–3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook for another 1–2 minutes until golden brown.
Step 6: Serve warm
Transfer cooked pancakes to a plate and keep warm. Repeat with remaining batter. Serve immediately with maple syrup, fresh berries, or your favorite toppings.
Notes
- Flour blend: Use a gluten free all-purpose flour blend that contains xanthan gum or guar gum for best results. Recommended brands include Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Measure for Measure Flour.
- Don’t overmix: Stir the batter gently until just combined. Overmixing can make pancakes tough and dense.
- Resting time: Letting the batter rest for 2-3 minutes allows the flour to hydrate and creates fluffier pancakes.
- Heat control: Medium heat is key. Too hot and pancakes will burn outside while staying raw inside. Too low and they won’t get that golden color.
- Dairy-free option: Replace buttermilk with non-dairy milk plus 1 tablespoon lemon juice. Use coconut oil instead of butter.
- Storage: Refrigerate cooked pancakes in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat in toaster or microwave.
- Thickness: If batter seems too thick, add 1-2 tablespoons more buttermilk. If too thin, add 1-2 tablespoons more flour.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free