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Jump to Recipe | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes

Looking for the perfect gluten free pancake recipe that actually tastes amazing? These easy gluten-free pancakes are so fluffy and delicious, your family won’t even know they’re gluten-free! Whether you’re dealing with celiac disease, gluten sensitivity, or just want to try something new, this gluten free pancake recipe delivers pancakes that are every bit as good as traditional ones.

Why This Gluten Free Pancake Recipe Works

After years of disappointing gluten-free pancakes that turned out flat, gummy, or flavorless, I finally cracked the code. The secret? The right blend of gluten-free flours and a few simple tricks that create the perfect texture every time. This gluten free pancake recipe has been tested countless times to ensure consistent results.

What makes these pancakes special:

• Fluffy, not dense or heavy
• No weird aftertaste
• Uses simple ingredients you probably have
• Ready in just 20 minutes
• Freezer-friendly for busy mornings

Ingredients for the Best Gluten-Free Pancakes

Dry Ingredients:

• 1½ cups gluten-free flour blend (with xanthan gum)
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon salt

Wet Ingredients:

• 1¼ cups milk (dairy or non-dairy)
• 1 large egg
• 3 tablespoons melted butter or oil
• 1 teaspoon vanilla extract

How to Make Perfect Gluten-Free Pancakes

Step 1: Mix the Dry Ingredients

In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt. This ensures even distribution and prevents lumps.

Step 2: Combine Wet Ingredients

In a separate bowl, whisk together milk, egg, melted butter, and vanilla until well combined.

Step 3: Create the Batter

Pour the wet ingredients into the dry ingredients. Stir gently until just combined – don’t overmix! A few lumps are perfectly fine. Let the batter rest for 5 minutes (this helps the flour hydrate).

Step 4: Cook the Pancakes

Heat a non-stick pan or griddle over medium heat. Lightly grease with butter or oil. Pour ¼ cup of batter for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.

Pro Tips for the Best Gluten Free Pancake Recipe

Don’t Overmix: Gluten-free batters are more delicate than regular ones. Mix just until ingredients are combined.

Let It Rest: Allowing the batter to rest for 5 minutes helps create fluffier pancakes.

Check Your Heat: Medium heat works best. Too hot and they’ll burn outside while staying raw inside.

Fresh Baking Powder: Make sure your baking powder is fresh (replace every 6 months) for maximum fluffiness.

Perfect Consistency: This gluten free pancake recipe produces the ideal batter consistency – not too thick, not too thin.

Gluten-Free Flour Substitutions

Best Options:

• King Arthur Gluten-Free Flour
• Bob’s Red Mill 1-to-1 Baking Flour
• Cup4Cup Gluten-Free Flour

DIY Blend (if you don’t have a pre-made blend):

• 1 cup brown rice flour
• ½ cup potato starch
• 2 tablespoons tapioca flour
• 1 teaspoon xanthan gum

Storage and Freezing Instructions

Refrigerator: Store leftover pancakes in the fridge for up to 3 days. Reheat in the toaster or microwave.

Freezer: These pancakes freeze beautifully! Layer between parchment paper and store in a freezer bag for up to 3 months. Toast directly from frozen.

Serving Suggestions

Make these gluten-free pancakes extra special with these toppings:

• Fresh berries and maple syrup
• Whipped cream and sliced bananas
• Chocolate chips and powdered sugar
• Nut butter and honey
• Lemon curd and blueberries

Troubleshooting Common Issues

Pancakes too dense? Your baking powder might be old, or you may have overmixed the batter.

Pancakes falling apart? Make sure you’re using a gluten-free flour blend with xanthan gum, and let the batter rest.

Pancakes too dry? Add an extra tablespoon of milk to the batter.

Frequently Asked Questions

Q: Can I make these dairy-free? A: Absolutely! Use almond milk, oat milk, or any non-dairy milk, and substitute the butter with coconut oil or vegetable oil.

Q: How long does the batter last? A: Use the batter within 2 hours for best results. The leavening agents work best when fresh.

Q: Can I double the recipe? A: Yes! This recipe doubles and triples easily for feeding a crowd.

Why You’ll Love This Gluten Free Pancake Recipe

These aren’t just good “for gluten-free pancakes” – they’re genuinely delicious pancakes that happen to be gluten-free. The texture is spot-on: fluffy, tender, and satisfying. Plus, they’re so easy to make that they’ll become your go-to weekend breakfast.

Whether you’re new to gluten-free cooking or you’ve been searching for the perfect pancake recipe, this one delivers every time. The simple ingredients and foolproof method make it perfect for beginners, while the consistently amazing results will satisfy even the pickiest eaters.

Recipe Card

Easy Gluten-Free Pancakes

Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Servings: 4 (about 12 pancakes)

Ingredients:

• 1½ cups gluten-free flour blend
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1¼ cups milk
• 1 large egg
• 3 tablespoons melted butter
• 1 teaspoon vanilla extract

Instructions:

1. Mix dry ingredients in a large bowl
2. Whisk wet ingredients in separate bowl
3. Combine wet and dry ingredients gently
4. Let batter rest 5 minutes
5. Cook on medium heat, ¼ cup batter per pancake
6. Flip when bubbles form, cook until golden

Notes: Don’t overmix the batter. Let it rest for fluffier pancakes. Store leftovers in fridge up to 3 days or freeze up to 3 months.

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Have you tried this gluten free pancake recipe? Let me know in the comments how it turned out! Don’t forget to rate the recipe and share your favorite toppings.

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