Fluffy and gluten-free — these pancakes rise to the occasion!
Growing up in a small town had its hurdles. One of those being that we were over 30 minutes away from the closest IHOP.
So every time we ventured into the big city of Beaumont, I would beg my parents to let us have breakfast for dinner.
And when I said breakfast, I meant those buttery and perfectly fluffy pancakes straight from the experts themselves. (I mean come on! What kid doesn’t want sugar for dinner?!)
But gluten-free pancakes are tricky, and these have been a few years in the making to get the taste, texture, and fluffiness just right.
After lots of testing, tweaking, and TONS of tasting… the recipe you’ll find here indeed makes the BEST and FLUFFIEST gluten-free pancakes you’ve ever had.
For more flavor options, you can also try out these Blueberry Pancakes!
Best gf pancake recipe! I’ve tried many for my little one and these are by far the best ones we’ve made! We usually make paleo pancakes but wanted to switch it up and these were perfect. Crispy edges with soft, fluffy center!!! Also LOVE that these use honey instead of sugar. Even delicious without any syrup. Thank you!
– Mary
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Butter. This isn’t added to the batter, but the pancakes are cooked in it to give the best flavor. A vegan butter or neutral-flavored cooking spray/oil can be substituted for a dairy-free alternative, but it will affect the final taste.
- Flour. Look for a gluten-free 1-to-1 blend. The grain of the flour makes a huge difference, so look for a white rice flour blend to get the most predictable results. Bob’s Red Mill 1-to-1 Baking Flour was tried and tested in this recipe, but regular all-purpose flour can also be used if not avoiding gluten.
- Leavening agents. A mix of baking powder and baking soda is the secret ingredient for getting that light, fluffy texture! The acidity of the baking powder is needed to get the soda to react, so both MUST be used. Double-check the labels to ensure both are gluten-free.
- Honey. This is a healthier alternative to regular sugar. It also adds a little extra depth of flavor which plays so well against the buttery taste of the pancakes. However, regular sugar or pure maple syrup can also be subbed, if preferred.
- Eggs. Organic, free-range eggs usually taste the best and are the healthiest, but any large eggs will do. Whisk them in a small bowl before adding to the batter, to ensure they mix in well.
- Milk. Normal or plant-based milk will both work, but opt for a full-fat option, as it will give the best texture. Oat milk is recommended as a dairy-free alternative, but buttermilk can also be used to give a light texture and tangy flavor.
- Vanilla. Just a few teaspoons of vanilla extract will do. Don’t overdo it, or the extract will overwhelm the pancakes and make them taste more like a vanilla cake than pancakes.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Whisk the dry.
In a large mixing bowl, add the flour, baking powder, baking soda, salt (and regular sugar if using) to a large bowl. Whisk until well combined.
For best results, try putting the dry ingredients into a sifter or small, fine-mesh strainer to sift them into the bowl. This will help pre-mix them prior to whisking, give the pancakes a lighter texture, and prevent any big lumps of flour in the batter.
Add the wet ingredients.
Ensure the eggs have already been whisked separately in a small bowl, for an even texture. Add the whisked eggs to the dry mix along with the milk, vanilla, and honey.
Gently whisk again until just combined – it’s alright if some small lumps remain in the batter, but large lumps of flour should be avoided.
Pro Tip: Don’t over-mix the batter, because it will knock all the air out of it and lead to tough, dense, chewy pancakes instead of a light and fluffy texture.
Measure and melt.
Warm a large nonstick skillet over medium heat for a minute or two — you want it hot but not scorching. Add a tablespoon of butter and let it melt fully. Pour the batter slowly from a measuring cup right into the center of the skillet so each pancake stays round. If you spread it too thin, they won’t get that fluffy middle. Cook two to three pancakes at a time, keeping enough space between them so you can easily slide a spatula under each when it’s time to flip.
Bubble and flip.
While the pancakes cook, preheat your oven to 170 °F. When you see bubbles on top and the edges turn golden-brown (about 2–3 minutes), flip them and cook for another 2 minutes. Transfer the cooked pancakes to a plate or pan in the warm oven, loosely cover with foil, and keep them there so they stay fluffy, warm, and ready. This batch will make about 12 pancakes (roughly 4 inches wide). Serve immediately with butter, maple syrup, berries — whatever you love!
Pro Tip: If the undersides of the pancakes are burning before the tops are bubbling and popping, try lowering the heat just a bit.
FAQs
Aunt Jemima pancake syrup is the most accessible and popular gluten-free option, but any maple syrup that is 100% pure is gluten-free as well. Read labels carefully to avoid any varieties with additional ingredients containing gluten.
A gluten-free 1-to-1 mix containing ingredients like rice flour, potato starch, sorghum flour, tapioca flour, and xanthan gum is the best option for an all-purpose flour alternative. However, pancakes are a particularly forgiving dish, so any gluten-free substitute such as coconut flour, almond flour, buckwheat flour, and many more can be used as well.
The most common reason for gluten-free pancakes that are gooey or otherwise badly textured is using the wrong kind of flour blend. Using only rice flour or another type on its own can keep the pancakes from binding and rising properly.
Leftover pancakes will keep in the refrigerator in a Ziploc bag or airtight container for up to 3 days. Pancakes can be frozen in a freezer-safe bag or airtight container for up to 2-3 months. For easy separation, layer sheets of parchment or wax paper between the pancakes.
What to serve with it?
Breakfast isn’t complete without some protein to balance out the carbs, so here are some easy side dishes that can be served alongside these pancakes:
Tap stars to rate!
Fluffy Gluten-Free Pancakes Recipe
email this recipe!
Ingredients
- 2 ¼ cups flour gluten-free 1-to-1 blend*
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup honey or sugar
- 2 large eggs whisked
- 1 ¾ cups milk regular or oat
- 1 ½ teaspoons vanillas
- 4 tablespoons butter divided
Instructions
- Add flour, baking powder, baking soda, and salt to a large bowl. Whisk until well combined.2 ¼ cups flour, 1 tablespoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
- Mix in honey, eggs, milk, and vanilla. Stir together until just combined.2 large eggs, 1 ¾ cups milk, 1 ½ teaspoons vanillas, ¼ cup honey
- Heat a large non-stick skillet over medium heat. Add 1 tablespoon of butter and wait for it to completely melt. Once the skillet is heated, scoop out ⅓ cup of the pancake batter and slowly pour it into the skillet, keeping the measuring scoop centered over the pancake. Repeat this with 2 more pancakes evenly spaced around the skillet.4 tablespoons butter
- Cook the pancakes for 2-3 minutes per side, flipping once the batter begins to bubble all over and the underside is golden brown.
- Store cooked pancakes in a 170°F oven while you continue to cook the remaining pancake batter in the rest of the butter.
- Serve pancakes with additional butter, pure maple syrup, and fresh fruit, if desired. Enjoy!4 tablespoons butter
Tap stars to rate!
Video
Notes
- Flour: Can also use regular all purpose flour if you’re not gluten-free.
- Sifting: Use a sifter or fine-mesh sieve for dry ingredients – it helps mix them more evenly, and prevents overly lumpy batter.
- Additions: These pancakes are delicious on their own, but try playing around with additions like chocolate chips, fruit, nuts, or even bacon as fun mix-ins!
- Cooking: Be sure to wait until bubbles are forming and popping on the top of the pancakes before flipping them. If the bottoms are burning by the time this happens, lower the heat slightly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Breakfast Recipes
Kickstart your day with some of these delicious breakfast-time recipes:
These pancakes are amazing and the fact they are gluten free is crazy! So fluffy and great texture.
That makes me so happy to hear — thank you, Kristina! I love when gluten-free recipes surprise people like that. So glad you enjoyed the fluffiness and texture!
Best gf pancake recipe! I’ve tried many for my little one and these are by far the best ones we’ve made! We usually make paleo pancakes but wanted to switch it up and these were perfect. Crispy edges with soft, fluffy center!!! Also LOVE that these use honey instead of sugar. Even delicious without any syrup. Thank you!
Yay! So happy to hear you enjoyed the recipe, Mary! This is amazing to hear. Thanks so much for taking the time to leave a comment and rating!
the Kashi ad covers part of the recipe instructions. 🙁
Bonnie, I’m so sorry that happened. Maybe try refreshing the page next time. I hope it works better in the future.
This was the first dish I tried making home that was gluten free and it turned out fantastic. I couldn’t even tell it was gluten free pancakes at all. Tasted better than McDonald’s pancakes for sure.
Yay! So happy to hear you enjoyed the recipe, Arias! That’s my goal-good for you food that tastes like the original. Thanks so much for taking the time to leave a comment and rating!
This is the easiest & tastiest gf pancake recipe I’ve found! I make a batch & freeze so I have them available in a hurry. I just reheat them in my toaster. So good! Quick question, how many Pancakes are in a serving?
Yay! So happy to hear you enjoyed the recipe, Christine! A serving is 1/12th, so it depends on how big you make your pancakes. Thanks so much for taking the time to leave a comment and rating!
Hands down the best GF pancakes recipe that I’ve come across.
Yay! So happy to hear you enjoyed the recipe, Rick! Thanks so much for taking the time to leave a comment and rating!
Hey, this recipe smacks. After so so so many failed attempts, I finally found something thats hella enjoyable and has a good mouth feel. I’m gonna try these on the cast iron today!
Yay! So happy to hear you enjoyed the recipe, Deme! Thanks so much for taking the time to leave a comment and rating!
I have tried 4 or 5 gluten-free pancake recipes. My son has had severe constipation issues since infancy. This is the first gluten-free recipe that most resembles the regular flour pancakes I make for the rest of the family. I used a griddle at 300 degrees F. It is the only recipe that didn’t stick horribly. I didn’t have to use any extra lubricant like butter. Also, I used lactose-free milk.
Yay! So happy to hear you enjoyed the recipe! I’m glad this works for your family. Thanks so much for taking the time to leave a comment!
I will try this receipt. Gluten free is what my wife needs. THANK YOU!
Yay! Glad you found a recipe that works for your wife. Let me know how you like it once you try it!