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Syrup is poured on top of a stack of pancakes.
5 from 1 vote

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.

Course Breakfast, brunch
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 pancakes
Calories 149 kcal


  • 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


  1. Add flour, baking powder, baking soda, and salt to a large bowl. Whisk until well combined.
  2. Mix in honey, eggs, milk, and vanilla. Stir together until just combined.
  3. 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. Cook the pancakes for 2-3 minutes per side, flipping once the batter begins to bubble all over and the underside is golden brown.
  5. Store cooked pancakes in a 170°F oven while you continue to cook the remaining pancake batter in the rest of the butter.

  6. Serve pancakes with additional butter, pure maple syrup, and fresh fruit, if desired. Enjoy!

Recipe Video

Recipe 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 Facts
Fluffy Gluten-Free Pancakes Recipe
Amount Per Serving
Calories 149 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 38mg13%
Sodium 259mg11%
Potassium 140mg4%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 7g8%
Protein 3g6%
Vitamin A 163IU3%
Vitamin C 1mg1%
Calcium 74mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.