This gluten free pancake recipes makes the BEST and FLUFFIEST gluten free pancakes! We make it easy for you with step-by-step instructions and photos. ENJOY!
This recipe was updated 3.3.2020. I spent the past year tweaking and re-inventing my pancake recipe and I think you’ll LOVE the changes! These pancakes are beautifully fluffy and turn out perfectly every time. Better than IHOP 🙂
If you eat gluten free, you really must have a good recipe for gluten free pancakes in your arsenal. Pancakes are a favorite Saturday breakfast in our house, and we often serve them for dinner, too!
We have spent the past several years developing this recipe for perfectly fluffy gluten free pancakes. We are excited to share this updated recipe with step-by-step instructions and pictures along with frequently asked questions to help you make the fluffiest gluten free pancakes!
How to make gluten free pancakes:
I’m a believer in simple, one-bowl recipes, and these pancakes are great that way! Just stir all the wet ingredients together, toss in the dry, whisk, and cook.
There’s just one thing you need to know: The gluten free flour you use and how you measure it is important! I have tested this recipe with Bob’s Red Mill 1:1 and it works splendidly. Bob’s is an inexpensive flour, which is a definite bonus! I have also tried this recipe with my regular go-to, Better Batter, and it didn’t work so well so I highly recommend Bob’s 1:1.
The pancake batter should be thin enough to pour out of a measuring cup, slightly thicker than the consistency of buttermilk. If it seems too thick, add a splash of milk. Too thin, add a tablespoon of flour.
It is important to measure gluten free flour using the stir, scoop and level method. This ensures that you don’t use too much flour and thus end up with gritty and/or dense food, which nobody wants!
How to measure gluten free flour:
- Stir the flour.
- Scoop flour into a measuring cup, being careful not to pack it down.
- Level off with flat side of a knife or spoon.
- Pour into bowl.
Preheat a griddle (or nonstick pan) to 325 F. Once it’s preheated, you can add the batter right onto the griddle using a measuring cup. Use a 1/4 cup size for small, toddle-sized pancakes, 1/3 cup for kid-size, and 1/2 cup for a larger pancake. This gluten free pancake recipe makes about 12 medium-sized pancakes.
Gluten free pancakes are SO easy to make, and you can serve them any way you like. Top with the traditional dollop of butter and some maple syrup, make our favorite homemade Buttermilk Syrup, or get all fancy and serve a pancake bar with a variety of toppings! Here are some ideas:
Gluten Free Pancake Bar Ideas:
- Whipped cream
- Fresh berries (strawberries, blueberries, and raspberries are great!)
- Nut or seed butters
- Sprinkles – because everything is better with sprinkles!
- Chopped dark chocolate
- Toasted coconut
- This homemade Chocolate sauce from Gluten Free Palate
- A variety of syrups
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- In a medium-large bowl, whisk eggs until smooth.
- Add milk, buttermilk, sugar, and vanilla and whisk.
- Add flour (remember to stir, scoop, and level as mentioned in the blog post), baking powder, and baking soda. and stir or whisk just until combined. Batter will be a little thick.
- Add melted butter and whisk just until combined.
- Overmixing pancake batter can cause flat/tough pancakes, so only stir as much as you need to!
- Preheat griddle between 300/325.
- Pour batter onto griddle and cook until the tops are bubbly and bubbles start to pop. The bottoms should be a light golden brown.
- Flip pancakes and cook for another 30 seconds or so, until the other side is a light golden brown and the pancake is set.
- Serve pancakes with your favorite toppings. We love to enjoy these gluten free pancakes with homemade buttermilk syrup.
Gluten free flours vary from brand to brand. This recipe was tested with Bob's Red Mill 1:1 which you can find in most grocery stores or online. While I love Better Batter flour, it did not work well in this recipe.
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Serving Size:1 pancake
Amount Per Serving: Calories: 169 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 62mg Sodium: 272mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 1g Sugar: 4g Sugar Alcohols: 0g Protein: 5g