Cook up deliciously fluffy Gluten-Free Pancakes with this recipe, which is guaranteed to turn out better than any mix! Gluten-free flour, honey, eggs, milk, and vanilla come together to fry up into tender, flavorful pancakes. Enjoy them for breakfast or brunch, served alongside your favorite syrup, fruit, and other tasty sides.

Syrup is poured over a stack of pancakes.

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?!)

As I’ve gotten older, I’ve tried to stop eating out as much and start recreating my restaurant favorites at home instead… with the intent of making them a bit healthier, along the way!

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 and Pumpkin Pancakes variations!

Milk, flour, eggs, honey, vanilla, baking soda, and baking powder are the ingredients in this recipe.

Ingredients

The simple ingredients you need to make this Gluten-Free Pancakes recipe include:

  • 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. 
  • 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.

How to Make Gluten-Free Pancakes

These are the steps to follow to make this Gluten-Free Pancakes recipe. Please see the recipe card below for more detailed ingredient amounts.

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.

Dry ingredients are combined in a bowl.

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.

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

Heat a large non-stick skillet over medium heat for a minute or two. You want a HOT skillet so that the pancakes will cook quickly without spreading too much.

Let 1 tablespoon of butter melt in the pan completely, and use a measuring cup to spoon out the pancake batter.

When pouring batter into the skillet, keep the measuring cup directly over the center of the pancake. This ensures an even amount of batter will be used for each pancake, and they’ll all turn out the same perfectly round shape and size. Also, spreading the batter too thin will prevent it from rising and getting that fluffy texture in the middle. 

Pour in 2-3 pancakes worth, depending on the size of the skillet. Leave enough room for the pancakes to not touch, and to be able to maneuver a spatula beneath each of them once cooked.

Bubble and Flip

Preheat the oven to 170°F while the pancakes begin to cook. 

Look for two clues that your pancakes are ready to flip as they cook. The first is bubbles forming and popping at the surface of the batter, and the second is gently lifting one edge to check for an even golden-brown color on the underside.

It should take about 2-3 minutes for the first side to reach this point. Flip the pancakes, and let the other sides cook for about 2 more minutes, or until golden-brown.

Store cooked pancakes in a preheated 170°F oven on an oven-safe plate or pan with aluminum foil lightly covering the pancakes. This keeps them warm while the rest of the batter is cooked, and prevents them from drying out.

This recipe should make roughly 12 pancakes that are about 4 inches in width.

Serve immediately with extra softened butter, pure maple syrup, strawberry coulis sauce, berries, whipped cream, or whatever else you’d like!

Note: If the undersides of the pancakes are burning before the tops are bubbling and popping, try lowering the heat just a bit.

Meal Prep and Storage

  • To Prep-Ahead: Dry ingredients can be sifted and whisked ahead of time, but do not mix up the batter until ready to begin cooking. 
  • To Store: Leftover pancakes will keep in the refrigerator in a Ziploc bag or airtight container for up to 3 days.
  • To Freeze: 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. 
  • To Reheat: Leftovers can be reheated in the microwave, in the skillet, or in a toaster oven at low heat until warmed through. For reheating larger batches, arrange them in a single layer on a parchment-lined cookie sheet, and warm them in a 350°F oven with foil wrapped tightly over top, to prevent them from drying out.

Dietary Modifications

The recipe you’ll find below is already gluten-free and vegetarian as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

  • Dairy-Free: Substitute the milk for oat milk or another non-dairy alternative.
  • Vegan: Use a non-dairy milk alternative. Mashed bananas, applesauce, and aquafaba are some of the most common vegan egg replacements recommended for pancakes. 
  • Low-Carb/Keto: Use almond flour, coconut flour, or a mix of the two as a low-carb alternative.
  • Paleo: Use ghee for butter, non-dairy milk alternatives, grain-free flours, natural or low-carb sweeteners like stevia or monk fruit extract, and a baking powder substitute with cream of tartar. 
  • Refined Sugar-Free: Use raw honey or pure maple syrup as a substitute for sugar.
Fork is used to eat fluffy homemade pancakes.

FAQs

What is the best gluten-free pancake syrup?

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.

What can I use instead of flour to make gluten-free pancakes?

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.

Are gluten-free pancakes healthier?

Most gluten-free pancakes are healthier than their glutinous alternatives as they tend to be higher in fiber and less likely to spike blood sugars. But there are many other ways to make your pancakes healthier as well, such as subbing out refined sugars and dairy products.

Why are my gluten-free pancakes gummy?

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.

Expert Tips and Tricks

  • Invest in a sifter. Use a sifter or fine-mesh sieve for dry ingredients – it helps mix them more evenly, and prevents overly lumpy batter.
  • Heat it up. You want your skillet or griddle to be very hot when pouring in the batter, so that the first batch cooks as evenly as the rest.
  • Give it a wipe. Occasionally give the skillet a quick and careful swipe with a clean rag or paper towel between batches – butter residue from earlier batches can burn over time, and discolor the pancakes or give them a scorched flavor.
  • Mix it up. 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! 
  • Give them time. 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.
Butter Is placed on top of the pancakes.

Make it a Meal

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:

More Breakfast Recipes

Kickstart your day with some of these delicious breakfast-time recipes:

Tap stars to rate!

5 from 15 votes

Fluffy Gluten-Free Pancakes Recipe

Cook up deliciously fluffy Gluten-Free Pancakes with this recipe, which is guaranteed to turn out better than any mix! Gluten-free flour, honey, eggs, milk, and vanilla come together to fry up into tender, flavorful pancakes.
Syrup is poured on top of a stack of pancakes.
Yield 12 pancakes
Prep 10 minutes
Cook 20 minutes
Total 30 minutes

Ingredients 

  • 2 ¼ cups flour gluten-free 1-to-1 blend*
  • 1 Tbsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ¼ cup honey or sugar
  • 2 eggs whisked
  • 1 ¾ cups milk regular or oat
  • 1 ½ tsp. vanilla
  • 4 Tbsp. butter divided

Instructions 

  • Add flour, baking powder, baking soda, and salt to a large bowl. Whisk until well combined.
    2 ¼ cups flour, 1 Tbsp. baking powder, 1 tsp. baking soda, ½ tsp. salt
  • Mix in honey, eggs, milk, and vanilla. Stir together until just combined.
    2 eggs, 1 ¾ cups milk, 1 ½ tsp. vanilla, 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 Tbsp. 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 Tbsp. butter

Tap stars to rate!

5 from 15 votes

Video

Notes

  • *Can also use regular all purpose flour if you’re not gluten-free.

Meal Prep and Storage

  • To Prep-Ahead: Dry ingredients can be sifted and whisked ahead of time, but do not mix up the batter until ready to immediately begin cooking. 
  • To Store: Leftover pancakes will keep in the fridge in a Ziploc bag or airtight container for up to 3 days.
  • To Freeze: 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. 
  • To Reheat: Leftovers can be reheated in the microwave, in the skillet, or in a toaster oven at low heat until warmed through. For reheating larger batches, arrange them in a single layer on a parchment-lined cookie sheet, and warm them in a 350°F oven with foil wrapped tightly over top, to prevent drying out.

Nutrition

Calories: 149kcal, Carbohydrates: 23g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 38mg, Sodium: 259mg, Potassium: 140mg, Fiber: 2g, Sugar: 7g, Vitamin A: 163IU, Vitamin C: 1mg, Calcium: 74mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Comments

  1. 5 stars
    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!

    1. 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!

    1. Bonnie, I’m so sorry that happened. Maybe try refreshing the page next time. I hope it works better in the future.

  2. 5 stars
    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.

    1. 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!

  3. 5 stars
    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?

    1. 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!

    1. Yay! So happy to hear you enjoyed the recipe, Rick! Thanks so much for taking the time to leave a comment and rating!

  4. 5 stars
    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!

    1. Yay! So happy to hear you enjoyed the recipe, Deme! Thanks so much for taking the time to leave a comment and rating!

  5. 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.

    1. 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!

    1. Yay! Glad you found a recipe that works for your wife. Let me know how you like it once you try it!