Best Fluffy Gluten Free Pancakes Recipe

Last Updated on March 26, 2022 by Anne-Marie

You'll love how easy it is to make this gluten free pancakes recipe. Make extra mix so you can cook pancakes anytime you feel like it!

A plate of fluffy pancakes with berries and syrup, a fork, napkin, and a jar of dry pancake mix in the background.

Why this recipe works

You won't need any fancy ingredients like xanthan gum or exotic flour blends like almond flour, oat flour, potato starch, or tapioca starch for these pancakes. A gluten-free flour blend has everything you need right in it. (My recommendation is below.)

It's so simple to make that you'll swear off those boxed GF pancake mixes from the store.

Just double the recipe so you'll always have some pancake mix on hand in an airtight container for the next round of gluten-free pancake batter!

How to make a gluten-free pancake mix

Start by making a pancake mix for your easy gluten-free pancake recipe.

You can double or triple the pancake mix recipe. That way, you always have some in the pantry ready to go for a quick breakfast on busy mornings.

First, make the dry ingredients:

1. In a medium bowl, mix all the ingredients together until well combined.

2. Store the gluten-free pancake mix in an airtight container or jar with a lid.

(Cute jars of gluten-free pancake mixes make terrific homemade gifts like Homemade Hot Chocolate Mix that you can use to make Homemade Crockpot Hot Chocolate Recipe for a Crowd!)

How to make the best fluffy pancakes

Now it's time to add the wet ingredients:

1. Place pancake mix in a large mixing bowl.

2. Add egg, milk, oil, and vanilla extract. Whisk until well combined

(If you want thinner pancakes, add more milk.)

3. Heat griddle or frying pan.

4. Spray the griddle with cooking spray or use a pat of butter to grease the pan.

5. Scoop 1/4 cup of pancake batter onto the hot griddle.

6. Cook the pancakes until the batter starts to bubble and the pancakes start to puff up. You can also take your spatula to peek underneath to see if the pancakes are browning to your liking.

Then flip the pancakes over and cook until they are golden brown.

7. Repeat with the remaining batter.

8. Keep pancakes warm in the oven. Or serve immediately with butter, syrup, fruit, or other yummy toppings.

9. Refrigerate or freezer leftovers.

A stack of fluffy pancakes with fruit on a white plate with pancake mix in a glass jar, a stick of butter, more pancakes, and a bowl of fruit in the background.


What kind of flour should you use?

Of all the gluten-free flours out there, my favorite to use when I make pancakes is Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.

I love this product because it cooks up just like regular flour in all my GF recipes.

I prefer this over GF flour blends. It already has all the hard-to-find and expensive ingredients you want in your gluten-free baking, like xanthan gum already mixed in.

No need to buy or add extra xanthan gum.

(Learn how to measure flour correctly for the best results in your everyday cooking and baking.)

Can I use an egg substitute in gluten-free pancakes?

If you want to make vegan, gluten-free pancakes, use dairy-free milk and a vegan egg substitute.

However, if you use egg substitutes, your pancakes may not be as fluffy and rise nicely.

If you want a happy medium, you can use buttermilk and flax egg. (So not a vegan option.)

But if you don’t mind a flatter, denser pancake, go for dairy-free milk and dairy-free and vegan options like:

Can I make these pancakes dairy-free?

Milk: Of course! I like using coconut milk or coconut cream because both are thicker, creamier dairy-free milk.

You can use soymilk or almond milk in this gluten-free pancake recipe, too.

If you’re using sweetened non-dairy milk, you may want to cut back on the sugar.

Buttermilk: If you like the taste of buttermilk, there’s an easy way to make dairy-free buttermilk:

  1. Add 1 tablespoon of fresh lemon juice to 1 cup soy milk.
  2. Stir.
  3. Allow mixture to sit for a minute so it can thicken and curdle.

Tada, you have non-dairy buttermilk.

Butter: For cooking and topping the pancakes, use a non-dairy vegan buttery spread like Earth Balance.

A glass jar and metal spoon filled with pancake mix on a gray and white tea towel with a lid and foodstuffs in the background.

How to measure gluten-free flour

Believe it or not, you shouldn’t scoop the flour directly out of the bag with a measuring cup.

It packs down the flour, and you end up with a bit too much in your cup. Too much flour means your peanut butter cookies may come out too dry. Yuck.

Instead, spoon the flour from the bag (or the container you keep your flour in) into your measuring cup. Then use the back of a spatula or knife to level off the top of the cup.

That way, the flour is given a mini-sift and isn’t packed down.

Check out my Best Gluten-Free Products List to find more terrific GF baking products!

Can I make this mix sugar-free?

Yes, you can make this recipe sugar-free by adding your favorite sugar substitute.

I prefer natural no-calorie sweeteners like powdered monk fruit sweetener and Swerve Sweetener.

What mix-ins can you add the mix or batter?

Add your favorite mix-ins to make this gluten-free pancake recipe even better!

You can try:

  • fresh fruit like sliced bananas or shredded apples
  • shredded coconut
  • chocolate chips (use Enjoy Life Baking Chocolate Semi-Sweet Mini Chips which are dairy-free, GF, and vegan)
  • chopped nuts
  • fresh berries like sliced strawberries, raspberries, or blueberries

Or flavor your pancakes:

  • chocolate pancakes – add cocoa powder and sugar (or sugar substitute)
  • chocolate peanut butter – add some cocoa powder, sugar (or sugar substitute), chocolate chips, and peanut butter or sunflower butter
  • snickerdoodle – brown sugar (or Swerve Sweetener, Brown) and cinnamon

Closeup of a stack of pancakes with fruit and drizzles of maple syrup.

Tips for cooking pancakes

My friend Sheela uses an electric griddle to cook pancakes when we go RV camping, and she sets it at 350 degrees F.

Some people swear by their electric griddles and say you don't need to oil them if they're non-stick. But Sheela always uses spray or butter when she makes pancakes.

Me? I have a double griddle pan for my stovetop that works across two burners. This way, I can cook up a massive batch of fluffy gluten-free pancakes at one time.

You can also use a regular frying pan or two so you can make lots of pancakes at one time. No need to get fancy!

What are the best pancake toppings?

Sure there's butter and warm maple syrup. But how about trying these toppings on these fluffy gluten-free pancakes:

Here's a list of the 14 Best Substitutes for Maple Syrup.

(And like with all store-bought toppings, make sure to check the label for any allergens or gluten!)

How long can I store gluten-free pancake mix?

You can store pancake mix in an airtight container in your pantry for up to 1 month.

You may not want to make too much gluten-free pancake mix.

So you may want to freeze the gluten-free pancake mix in an airtight container, like Ziploc freezer bags, for up to 4 months.

Pro tip: Just remember to carefully press out any extra air of the baggies. Then label and date the bag.

Overhead view of a stack of pancakes with fruit and syrup on a white plate, a glass jar of pancake mix, a stick of butter with a knife on a white ceramic dish, a wooden cutting board with pancakes, and a bowl of fruit.

Can you freeze pancakes?

This easy gluten-free pancake recipe can be frozen and reheated in the microwave.

To freeze the pancakes, allow them to completely cool and place them on a silicone mat or parchment-lined baking sheet. Then “flash” freeze them for 10 minutes.

Doing it this way ensures that the pancakes won’t stick together in a big frozen chunk in a freezer baggie or container. That way, you can grab just a few later to reheat rather than defrost the whole bag.

Once the pancakes are frozen, remove them from the baking sheet. Then stack them in a freezer-safe container or stack them in a Ziploc bag. (Remember to squeeze the air out of the bag to prevent freezer burn.)

Label and date the baggie or container. Store the pancakes in the freezer for 3 to 4 months.

More gluten-free pancakes recipes

There’s more to life than classic buttermilk pancakes! How about making fritters and crepes instead?

What's your favorite pancake topping?

Yield: 10 SERVINGS

Best Fluffy Gluten Free Pancakes Recipe

Closeup of a stack of pancakes with fruit and drizzles of maple syrup.

Make this easy gluten free pancakes recipe from scratch from a homemade gluten free pancake mix.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


Dry Ingredients

  • 1 cup gluten free all-purpose flour
  • 1 tablespoon granulated sugar
  • 3 teaspoons gluten free baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 egg
  • 3/4 cup milk of choice or buttermilk
  • 2 tablespoon vegetable oil or canola oil
  • 1 teaspoon vanilla extract

Cooking Ingredients

  • Cooking spray, butter, or buttery spread

Serving Ingredients

  • butter, buttery spread, maple syrup, fresh fruit, etc.


Pancake Mix

  1. In a medium mixing bowl, mix dry ingredients together until well combined.
  2. Store pancake mix in an airtight container or jar with a lid.

To Make Pancakes

  1. Add dry pancake mix to a large measuring cup or mixing bowl.
  2. Add wet ingredients to dry mix and whisk until well combined.
  3. Heat griddle or frying pan.
  4. Spray with cooking spray or use a pat of butter to grease the pan.
  5. Scoop 1/4 cup of pancake batter onto the hot griddle or frying pan.
  6. Cook the pancakes until the batter starts to bubble and the pancakes start to puff up.  Then flip the pancakes over and cook until they are golden brown.
  7. Keep warm in the oven. Or serve immediately with butter, maple syrup, fruit, or other toppings. Refrigerate or freeze leftovers.

Recommended Products

As an Amazon Associate Affiliate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:



Serving Size:

1 pancake (no toppings)

Amount Per Serving: Calories: 115Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 21mgSodium: 316mgCarbohydrates: 13gFiber: 0gSugar: 3gProtein: 3g

Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.

Leave a Reply

Your email address will not be published. Required fields are marked *