If you've been craving light and fluffy gluten-free pancakes, this easy homemade recipe is the one. This small batch recipe yields just enough batter for a cozy breakfast for two, and it's easy enough for everyday cooking. Unlike other GF pancake recipes, this version uses a combination of two simple flours to create foolproof results and the best gluten free pancake texture.
"This is the best texture I've found with gluten free pancakes. We enjoying adding blueberries also. I add two eggs. The whole family loves. Thank you!!!"
⭐⭐⭐⭐⭐ - Jennifer, One Happy Dish reader
If the thought of making perfect gluten free pancakes from scratch seems daunting, fear not because this easy recipe takes just 20 minutes an the steps couldn't be any easier.
My personal secret to this recipe is the blend of two easy-to-find flours, both all-purpose GF flour and almond flour. (I also use this signature combo in my GF chocolate chip cookies to rave reviews!) 🙂
And my #1 tip for this particular recipe is: make sure you don't over-mix the batter. I know it's tempting to make it smooth, but a little lumpy is actually the name of the game here so that you end up with super soft, fluffy pancakes.
🌿 Ingredients
After multiple tests, I found that Bob's Red Mill 1:1 Gluten Free Flour (affiliate link) consistently produces the best texture for this pancake recipe, but other gluten free flours will still work fine. I recommend looking for a rice-based GF blend rather than a bean flour blend for the best taste. And just make sure it says "all-purpose" or "1:1".
Feel free to use any kind of almond flour; both blanched almond flour and almond meal work well.
See recipe card below for exact quantities.
📝 Instructions
🥧 Serving suggestions
This pancake recipe makes two servings, so it makes a perfect breakfast for one split over two mornings. I love pairing these pancakes with some fresh seasonal fruit or a slice of bacon or two. (And coffee, of course.) 😉
💭 FAQ
You'll want to look for an all-purpose, 1:1 gluten free flour that is white or brown rice based. A bean based GF flour doesn't work as well for pancakes as the flavor may be too strong.
Make sure not to mix the batter for too long as that can create denser, less fluffy pancakes. The batter should still have some lumps in it when you cook your pancakes.
Absolutely! You can cool and store GF pancakes in the freezer for up to 2 months. Feel free to double or triple the batch to make even more pancakes for make ahead breakfasts.
Yes. To make gluten free dairy free pancakes, use any plant-based milk and substitute canola oil or melted coconut oil for the butter.
🍳 Recipe
Best Fluffy Gluten Free Pancakes (Small Batch Recipe)
Ingredients
Equipment
Method
- Whisk the flours, baking powder, salt and sugar in a medium mixing bowl and set aside.¾ cup all-purpose gluten-free flour, ½ cup almond flour, 2 teaspoons baking powder, ½ teaspoon sea salt, 2 teaspoons white sugar
- In a separate larger mixing bowl, whisk the milk, egg, vanilla and butter together.¾ cup milk, 1 large egg, ½ teaspoon vanilla extract, 2 tablespoons unsalted butter
- Add the dry ingredients to the wet ingredients and use a large mixing spoon to mix together until just incorporated (don't over mix; some small lumps are okay.)
- Warm a large skillet over medium heat. For each batch of pancakes, add a little butter to coat the pan and then pour in a large spoonful of batter for each pancake. Cook the first sides for a couple minutes until you see small holes appear in the batter. Flip and cook another minute until the bottom is golden brown in color. Keep the pancakes warm in an oven set to low heat, or on a warming burner.
- Serve immediately, and enjoy! Leftover pancakes can be in the fridge for up to 4 days, or in the freezer for up to 2 months.
Nutrition
Notes
Did you make this recipe?
I'd absolutely love for you to leave a review!
Jennifer
This is the best texture I’ve found with gluten free pancakes. We enjoying adding blueberries also. I add two eggs. The whole family loves. Thank you!!!
Allison
Wonderful to hear! So glad you all loved them, Jennifer!