Gluten-Free Pancakes
Light, fluffy, and easy—no one will miss the gluten
These gluten-free pancakes are soft, tender, and perfectly golden, with a classic pancake flavor and texture. Made with a balanced gluten-free flour blend and simple pantry ingredients, they cook evenly and flip beautifully. Whether you’re gluten-free by necessity or choice, this recipe delivers pancakes everyone will love.
Ingredients (Serves 3–4 | Makes 8–10 pancakes)
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1½ cups gluten-free all-purpose flour blend (with xanthan gum)
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2 tbsp sugar (optional, for lightly sweet pancakes)
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1 tbsp baking powder
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½ tsp salt
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2 large eggs
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1¼ cups milk (dairy or plant-based)
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2 tbsp melted butter or oil
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1 tsp vanilla extract (optional)
Instructions
Step 1: Mix Dry Ingredients
In a large bowl, whisk together gluten-free flour, sugar, baking powder, and salt until well combined.
Step 2: Mix Wet Ingredients
In a separate bowl, whisk eggs, milk, melted butter (or oil), and vanilla until smooth.
Step 3: Make the Batter
Pour wet ingredients into the dry ingredients. Gently whisk until just combined. The batter should be thick but pourable.
Let the batter rest for 5–10 minutes. This allows the flour to hydrate and improves texture.
Step 4: Cook the Pancakes
Heat a non-stick pan or griddle over medium heat and lightly grease.
Pour ¼ cup batter per pancake. Cook for 2–3 minutes, until bubbles form on the surface and edges look set. Flip and cook 1–2 minutes more until golden.
Step 5: Serve
Serve immediately or keep warm while cooking remaining pancakes.
Tips for Perfect Gluten-Free Pancakes
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Rest the batter: crucial for soft texture
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Don’t overmix: prevents dense pancakes
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Medium heat: too hot will burn before cooking through
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Good flour blend matters: choose one designed for baking
Variations
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Dairy-free: use almond, oat, or soy milk and oil
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Banana pancakes: add ½ cup mashed banana
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Blueberry pancakes: fold in ½ cup blueberries
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Chocolate chip: add ⅓ cup chocolate chips
Serving Suggestions
Top with:
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Maple syrup
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Fresh berries
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Honey or fruit compote
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Yogurt or whipped cream
Storage & Freezing
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Refrigerate leftovers for up to 3 days
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Freeze cooked pancakes for up to 2 months
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Reheat in toaster or microwave
Why This Recipe Works
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Balanced leavening for good rise
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Proper hydration for gluten-free flours
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Simple ingredients, consistent results
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Light, fluffy texture every time
Final Thoughts
These gluten-free pancakes prove that gluten-free breakfasts can be just as satisfying as traditional ones. Quick to make, endlessly customizable, and reliably fluffy, they’re perfect for busy mornings or relaxed weekend brunches.