easy Gluten Free Pancakes Recipe
These gluten free pancakes are soft, fluffy, and easy to make with simple pantry staples. No complicated flour blends—just a good 1:1 gluten-free baking flour, a few basic ingredients, and you’re set for breakfast success.
Gluten free pancakes should be simple. No mile-long ingredient lists, no fancy techniques—just a solid recipe that delivers golden, delicious stacks every time.
There are plenty of gluten-free pancake recipes out there, but this one is hands down my favorite. It’s easy to prepare, and oh-so delicious.
No need to mix a ton of gluten-free flours. Just grab a good 1:1 gluten-free baking flour—Bob’s Red Mill is my go-to, and I highly recommend it.
The rest of the ingredients are probably sitting in your pantry right now. Bonus: This recipe doubles easily if you’re cooking for a crowd. As written, you’ll get at least fifteen pancakes about 3.5 to 4 inches wide.
And if you’re dairy-free or vegan, no worries—I’ve got options for you below.
Gather Your Ingredients
- Gluten-free 1:1 baking flour (must contain xanthan gum)
- sugar
- salt
- baking powder – make sure it’s gluten free, I use Rumford.
- egg
- vanilla extract
- melted butter or oil (I use butter, but dairy-free/vegan butter works too)
- milk (or a dairy-free substitute)
Recipe Tidbits
Let the batter sit for about 10 minutes before cooking. This gives the gluten-free flour time to fully absorb the liquid and improves texture. You’ll notice little bubbles rising to the top of the batter—that’s the baking powder doing its job. This step makes your pancakes a bit more fluffy, so don’t skip it!
Dairy Free and Vegan Substitutes
It’s easy to adapt this recipe to be dairy free and/or vegan. Simply swap the milk for your favorite plant based milk (almond milk works well here). And for the butter – I highly recommend Country Crock Plant Butter. I’ve had much success with this butter not only in pancakes but baking, too.
Gluten Free Pancake Recipe Variations
Want to mix things up? Add chocolate chips, blueberries, strawberries or chopped nuts to the batter for extra flavor and texture. A sprinkle of cinnamon or a dash of almond extract can also take these pancakes to the next level. Just fold in your mix-ins right before cooking, and enjoy a fun twist on a classic breakfast!
Gluten Free Pancakes
Equipment
- frying pan or griddle
Ingredients
Dry Ingredients
- 1 cup Bob's Red Mill gluten free 1:1 flour with xantham gum
- 1 tbsp sugar
- ½ tsp salt
- 1½ tsp baking powder
Wet Ingredients
- 1 egg
- 1 tsp vanilla
- 1 cup milk
- 1 tablespoon melted butter (or oil), plus extra for cooking pancakes
For Serving (optional)
- extra butter
- maple syrup
- powdered sugar
Instructions
- Preheat a non stick griddle or frying pan to medium heat.
- Mix together flour, sugar, salt and baking powder.
- In a separate bowl or measuring cup, combine egg, vanilla, milk, and melted butter.
- Add dry ingredients to wet ingredients and mix well. Let batter sit for about 10 minutes.
- Grease skillet with a little bit (1tbsp) melted butter or oil. Using a large spoon, pour about 1/4 inch cup scoop of batter into skillet. Cook them 2-3 minutes per side.
- Enjoy immediately with butter or maple syrup.