Delicious Gluten Free Pancake Recipe You’ll Want to Make Today!
- My Go-To Gluten-Free Pancake Recipe
- How to Make Easy Gluten-Free Pancakes Step by Step
- Best Gluten Free Flour for Pancakes
- Tips for PERFECT Gluten Free Pancakes
- Gluten-Free Pancake Toppings
- Common Questions
- Yep, You Can Make Killer Gluten Free Pancakes!
Ever tried hunting down a gluten free pancake recipe that actually works? I’ve been there…more than once, stuck with a soggy mess or something that tasted like wallpaper paste. If you want pancakes that are fluffy, golden, and totally satisfying without the gluten, trust me, you’re not alone. There’s hope. I’m spilling all the tricks I learned after, let’s just say, “many” pancake fails. If you’re eating dairy-free too, you can grab more ideas from the dairy-free section and, of course, check out the actual treasure trove of other recipes in the gluten-free tag.
My Go-To Gluten-Free Pancake Recipe
Okay—let’s get cozy. This is the gluten free pancake recipe I come back to constantly. It’s reliable. I like how you can tweak it a little bit, yet it comes out puffed and delicious every time. Honestly, I first made this on a rainy morning after my old college roommate went gluten free. She was kinda hangry (we’ve all been there), and I just wanted comfort food fast—no rocket science.
What makes this one my favorite? You don’t need to hunt down a dozen specialty items. A good blend of gluten free flour—more on that in a sec—plus everyday stuff like eggs and milk (or plant milk). Pancakes are back on the menu even if your gut can’t handle wheat. Every time, bite after bite—these taste homemade in the best way. None of that cardboard texture. Scouts—okay, just me—honor.
How to Make Easy Gluten-Free Pancakes Step by Step
Here’s where it gets hands-on. You start by whisking your dry stuff: the gluten free flour, baking powder, a pinch of salt, maybe a hint of cinnamon (I do, every time). Then in another bowl, crack your eggs and mix with milk, a dash of vanilla—yup, vanilla matters! Mix wet into dry ingredients. Go slow. Don’t stress about tiny lumps.
Heat your skillet. Low and steady wins the race. Melt a little butter or coconut oil. Drop the batter in, like a scoop at a time. Bubbles will show on top—that’s your pancake telling you it’s ready to flip. Don’t mess with them too much! Golden brown outsides, soft middles. Stack ‘em up.
I swear, once you get that first “good” flip, you’ll be unstoppable. First pancake’s always a little awkward—it’s tradition, I say. Laugh it off, devour it anyway.
Best Gluten Free Flour for Pancakes
Alright, listen. Not every flour blend is created equal. It took me a while to stop blaming myself and realize the flour was the problem half the time. For my gluten free pancake recipe, I always land back at a general gluten free all-purpose blend—one with xanthan gum already in there. (Sometimes I use King Arthur, or Bob’s Red Mill, when I spot a sale.)
Single grain flours? Eh, not my favorite—too gritty or dense. Those pre-mixed blends are just smoother. The texture will actually fake out your cousin who swears “you can always tell.” Not this time! Look for “cup-for-cup” on the bag. Trust that, and don’t go subbing in almond or coconut flour unless you’re looking for a flat, sad pancake.
If you want serious pancake confidence, pick a mix that’s made for baking, not just “all-purpose.” Your future self will thank you.
Flour Name Texture Xanthan Gum Notes | |||
Bob’s Red Mill 1-to-1 | Soft & Fluffy | Included | Best all-around option |
King Arthur Measure for Measure | Light | Included | Perfect for pancakes |
Namaste Gluten Free Blend | Heavier | Included | Great for hearty pancakes |
Tips for PERFECT Gluten Free Pancakes
Getting pancakes just right isn’t luck—it’s a bit of savvy. Here’s some stuff I wish I’d known way back when:
- Let the batter rest a few minutes before cooking. Trust me, magic happens.
- Use a medium-low heat or you risk burnt outside/raw inside.
- Don’t overmix. Lumpy is okay.
- A nonstick pan = less heartbreak.
Small changes like these can supercharge your gluten free pancake recipe. If you don’t have a nonstick pan, more oil or a careful watch can make up for it. Sometimes a little more milk is needed if the batter thickens as it sits—just eyeball it. Don’t be afraid. Try, laugh, try again.
“I’ve tried tons of gluten-free pancake recipes and this one’s the only one my picky kids will devour. Even my mother-in-law wanted seconds!” —Bekah, Pittsburgh
Gluten-Free Pancake Toppings
The sky’s really the limit, but here are my most-used favorites:
- Pile on fresh fruit. Strawberries, bananas, blueberries—whatever’s going.
- Can’t beat classic maple syrup, but honey or agave work too.
- Nut butter swirls (hazelnut, almond, peanut… up to you)
- For dairy-free: whip up coconut cream or check my dairy-free topping ideas for inspiration!
Feeling indulgent? A dusting of powdered sugar or a scoop of plant-based ice cream can make it feel like brunch in a five-star restaurant. Hey, breakfast should be fun.
Common Questions
Is this gluten free pancake recipe freezer-friendly?
Totally. Stack with parchment and freeze. Reheat in the toaster or oven—almost as tasty as day one.
Can I make this vegan?
Yep! Swap the eggs with flax eggs and use plant milk. Still puffy, still tasty.
Does the batter keep overnight?
I’d mix it fresh if you can. If you need to, a few hours in the fridge is fine—but you may have to thin it out. Gets thicker over time.
What’s the best way to flip pancakes without making a mess?
Let those bubbles form on the top, slipping your spatula gently under. Small spatula helps—confidence helps more!
Can I add extra flavors?
Yes! Try cinnamon, nutmeg, orange zest, or even mini chocolate chips. Just toss them in, don’t overthink it.
Yep, You Can Make Killer Gluten Free Pancakes!
Honestly, this gluten free pancake recipe changed my breakfast game for good. Now, pancakes fit my cravings and my dietary needs. Remember, check out guides like Easy Gluten-Free Pancakes – Mama Knows Gluten Free if you want another spin, or for fluffy tips check out the Easy Gluten Free Pancakes – Light, Fluffy, Easy! resource—so many helpful nuggets in both. And, if you fancy more ideas for gluten-free or topping tweaks, those internal links up top are gold. Hey, everyone should have pancakes they can love. So, grab that pan, my friend, and dive in.

Gluten-Free Pancakes
Ingredients
Method
- In a bowl, whisk together the dry ingredients: gluten-free flour, baking powder, salt, and cinnamon.
- In another bowl, beat the eggs and mix them with milk and vanilla extract.
- Gradually mix the wet ingredients into the dry ingredients until combined.
- Let the batter rest for a few minutes.
- Heat a skillet over medium-low heat and add butter or coconut oil.
- Pour scoops of batter into the skillet.
- Cook until bubbles form on the surface, then flip the pancakes.
- Cook until golden brown on the other side.
- Serve warm with desired toppings.