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Tall stack of fluffy gluten free pancakes with melting butter and maple syrup dripping.

Fluffy Easy Gluten-Free Pancakes

The best fluffy gluten-free pancakes made with pantry staples. Better than a boxed mix, quick to prepare, and family-approved!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Breakfast, Brunch
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Gluten-free all-purpose flour with xanthan gum
  • 1 tbsp Gluten-free baking powder
  • 2 tbsp Granulated sugar
  • 1/4 tsp Salt
  • 1 large Egg or flax egg for vegan
  • 3/4 cup Milk or dairy-free alternative
  • 2 tbsp Vegetable oil
  • 1 tsp Pure vanilla extract

Equipment

  • 1 Large mixing bowl For combining dry and wet ingredients.
  • 1 Whisk, To ensure the batter is smooth.
  • 1 Non-stick Griddle or Pan For cooking the pancakes evenly.
  • 1 1/4 Cup Measuring Cup To scoop and portion the batter perfectly.
  • 1 Spatula For flipping the pancakes easily.

Method
 

  1. Whisk Dry: In a large bowl, whisk together the gluten-free flour, baking powder, sugar, and salt.
  2. Mix Wet: In a separate bowl, combine the egg, milk, vegetable oil, and vanilla extract.
  3. Combine: Pour the wet ingredients into the dry ingredients. Whisk until just combined (small lumps are okay).
  4. Rest: Let the batter rest for 5 minutes to allow the flour to hydrate for a fluffier texture.
  5. Heat Griddle: Preheat a non-stick griddle or pan over medium heat and lightly grease.
  6. Cook: Scoop 1/4 cup of batter onto the griddle. Cook until bubbles form on top, then flip and cook until golden brown (about 2 minutes per side).
  7. Serve: Serve warm with your favorite gluten-free toppings.
  8. Recipe Notes
  9. Pro Tip: If the batter is too thick, add an extra 1-2 tbsp of milk.
  10. Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
  11. Reheating: Reheat in a toaster for a slightly crispy exterior or microwave for 20 seconds.

Notes

  • Flour Mix Tip: If your gluten-free flour blend doesn't include Xanthan Gum, make sure to add 1/4 teaspoon to help the pancakes hold their structure.
  • Batter Consistency: Gluten-free flour hydrates differently than wheat flour. If the batter feels too thick to pour, add an extra tablespoon of milk until it reaches the right consistency.
  • Dairy-Free Option: For gluten free dairy free pancakes, use unsweetened almond or oat milk. They work perfectly with this recipe!
  • The Resting Rule: Don't skip the 5-minute rest after mixing. This is the secret to getting a fluffy, non-gritty texture.
  • Freezing: These pancakes freeze beautifully! Flash freeze them on a baking sheet for 30 minutes before transferring to a freezer bag to prevent sticking.
  • Reheating: For the best "fresh" taste, reheat your pancakes in a toaster or toaster oven rather than the microwave.