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

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!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
10 minutes
Total Time 30 minutes
Servings: 14 pancakes
Course: Breakfast
Cuisine: American
Calories: 115
Ingredients Equipment Method Nutrition Notes

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

Equipment

Method
 

  1. 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
  2. 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
  3. Pour the wet ingredients into the bowl with the dry ingredients.
  4. Gently stir until just combined. It's okay if the batter is a little lumpy—avoid overmixing to keep the pancakes light and fluffy.
  5. Set the gluten-free pancake batter aside to rest and hydrate the gluten free flour blend.
  6. Preheat your griddle or frying pan over medium heat. If you're using an electric griddle, set it to 350°F.
  7. Lightly grease the cooking surface to prevent sticking and encourage the pancakes to brown.
    Additional Oil for greasing griddle
  8. 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.
  9. 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.
  10. Flip the pancakes and cook for another 1 to 2 minutes on the second side, until they are golden brown and cooked through.
  11. Remove the pancakes from the griddle and serve warm. Top with pure maple syrup, fresh fruit, or your favorite pancake toppings.

Nutrition

Calories: 115kcalCarbohydrates: 18gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 27mgSodium: 225mgPotassium: 49mgFiber: 2gSugar: 5gVitamin A: 76IUCalcium: 114mgIron: 1mg

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.

Tried this recipe?

Let us know how it was!