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Syrup is poured on top of a stack of pancakes.
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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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, brunch
Cuisine: American
Servings: 12 pancakes
Author: Jennifer Deppa

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

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