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.

Gluten Free Pancakes Recipe – Ready in just 15 minutes!

Name: Fluffy Gluten Free Pancakes Recipe – Easy & Delicious
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
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

Ingredients

Scale

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

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Instructions

Whisking gluten free flour, sugar, and baking powder in a bowl for pancake batter.

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.

Author: David Roberts
Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Gluten Free