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–+ servings
pile of gluten free pancakes on gray plate with fork

The Best Fluffy Homemade Gluten Free Pancake Recipe

These pancakes are light, tender, and golden. Gluten-free and dairy-free if needed, but still full of classic pancake flavor. Grab some pure maple syrup and your favorite toppings and dig in! These fluffy pancakes are the best gluten-free pancakes!
Prep Time 5 minutes
Cook Time 10 minutes
10 minutes
Total Time 30 minutes
Serving Size 14 pancakes

Equipment

  • Electric Griddle or Frying Pan

Ingredients

Dry Ingredients

  • 2 Cups Gluten Free Flour Store Bought Blend I use King Arthur's Measure for Measure
  • 1/4 Teaspoon Xanthan Gum Increase to 1/2 tsp if your blend doesn't contain it.
  • 1/4 Cup White Sugar
  • 4 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt

Wet Ingredients

  • 2 Tablespoons Neutral flavored oil Like sunflower or avocado oil
  • 1 1/2 Cup Milk or Dairy free alternative
  • 1 Teaspoon Vanilla extract
  • 2 Eggs Large
  • Additional Oil for greasing griddle

Instructions

  • In a large mixing bowl, whisk together all the dry ingredients and gf flour until fully combined.
    2 Cups Gluten Free Flour Store Bought Blend, 1/4 Teaspoon Xanthan Gum, 1/4 Cup White Sugar, 4 Teaspoon Baking Powder, 1/2 Teaspoon Salt
  • In a separate medium-sized bowl, add all the wet ingredients and whisk until smooth.
    2 Tablespoons Neutral flavored oil, 1 1/2 Cup Milk, 1 Teaspoon Vanilla extract, 2 Eggs
  • Pour the wet ingredients into the bowl with the dry ingredients.
  • Gently stir until just combined. It's okay if the batter is a little lumpy—avoid overmixing to keep the pancakes light and fluffy.
  • Set the gluten-free pancake batter aside to rest and hydrate the gluten free flour blend.
  • Preheat your griddle or frying pan over medium heat. If you're using an electric griddle, set it to 350°F.
  • Lightly grease the cooking surface to prevent sticking and encourage the pancakes to brown.
    Additional Oil for greasing griddle
  • Scoop about 1/4 cup of gluten-free pancake batter onto the hot griddle for each pancake, leaving at least 2 inches of space between them.
  • Cook for 2 to 3 minutes, until bubbles form on the surface, the edges start to set, and the tops look dull instead of shiny.
  • Flip the pancakes and cook for another 1 to 2 minutes on the second side, until they are golden brown and cooked through.
  • Remove the pancakes from the griddle and serve warm. Top with pure maple syrup, fresh fruit, or your favorite pancake toppings.

Notes

Shopping Links: 

I like using King Arthur Measure for Measure Gluten-Free Flour: All-Purpose 1:1
But Bob's Red Mill Gluten Free 1 to 1 Baking Flour works well too. 
For Xanthan Gum, I like Anthony's Xanthan Gum, 1 lb, Batch Tested Gluten Free

Tips for Success

  • Don't Overmix the Batter:
    Stir just until the wet and dry ingredients come together. A few lumps are okay! Overmixing can make the pancakes tough and flat.
  • Let the Batter Rest:
    Give the batter 5–10 minutes to rest before cooking. This helps hydrate the flour and leads to fluffier pancakes.
  • Preheat Your Griddle or Pan:
    Make sure your cooking surface is fully preheated before adding the batter. It helps the pancakes cook evenly and develop a golden crust.
  • Watch for the Bubbles:
    Flip the pancakes when bubbles form across the top and the edges start to look set. Don’t rush it!
  • Adjust Heat if Needed:
    If your pancakes are browning too fast, lower the heat slightly. Medium or medium-low works best for even cooking.