These gluten free pancakes are one of my favorite breakfasts ever! They are fluffy, light and SO delicious...and you'd never know they're gluten free. 😉
"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
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This simple pancake recipe is perfect for a special breakfast or brunch, but definitely easy enough for everyday meals. They also save and freeze well for make-ahead breakfasts. If the thought of making pancakes from scratch seems daunting, fear not because this easy recipe takes under 30 minutes an the steps couldn't be any easier.
If you're craving other breakfast dishes, you can also check out these mini pancakes, French toast, banana Nutella crepes or almond flour crepes, or this classic lox and bagels recipe. Or, browse through other gluten free recipes for more breakfast and brunch ideas. (You have to try these gluten free chocolate chip cookies!)
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❤️ Why you'll love this recipe
- Delicious and fluffy GF pancakes
- Takes just 25 minutes to make
- Easy to freeze for make ahead breakfast
- Easy to make dairy free as well
- You wouldn't know they're gluten free 🙂
🌿 Ingredients
These pancakes feature wholesome, easy to find ingredients, and one of the keys to their fluffiness is two different kinds of flour: all-purpose gluten free flour, and almond flour.
In terms of an all purpose GF flour, I find that Bob's Red Mill 1:1 Gluten Free Flour produces the best texture for this pancake recipe, but other gluten free flours should still work fine. Just make sure the one you choose is white or brown rice based and not bean based as the flavor may be too strong for these pancakes.
See recipe card below for exact quantities.
📝 Instructions
Step 1: Whisk both flours, baking powder, salt and sugar in a medium mixing bowl and set that aside.
Step 2: Whisk the milk, egg, vanilla and butter together in a separate larger mixing bowl. (Make sure to melt the butter first if you haven't already done that.)
Step 3: Mix the dry ingredients into the wet ingredients using a large mixing spoon until just incorporated. Be careful not to over mix; some small lumps in the batter are good.
Step 4: Warm a large skillet over medium heat and add a little butter to coat the pan before each batch of pancakes goes in. Pour in a large spoonful of batter into the skillet for each pancake, and cook the first sides for a couple minutes until you see small holes appear in the batter. Flip your pancakes and cook another minute until the bottom is golden brown in color.
Pro tip: As you cook your pancakes, keep the others warm in an oven set to low heat, or place them on a plate or shallow dish on a warming burner.
📋 Substitutions
Here are a few common substitutions you may need for this pancake recipe:
- Gluten-free all purpose flour - if you don't want to make these pancakes gluten free, feel free to use regular all-purpose flour
- Almond flour - in the case of nut allergies or if you don't have any almond flour on hand, just substitute the same amount of all gluten-free all purpose flour in place of almond flour
- Granulated sugar - substitute coconut sugar, brown sugar, or leave out altogether for sugar-free
🔪 Equipment
The basic equipment you'll need for these pancakes includes the following:
- medium and large mixing bowl
- whisk
- mixing spoon
- large skillet
🍱 Storage
Leftover pancakes can be in the fridge for up to 4 days, or in the freezer for up to 2 months. You can also make a double-batch (or more) for easy make-ahead breakfasts.
🎉 Top tip
The biggest tip for this recipe is to make sure not to over mix your batter! If it's a little lumpy (with small lumps, not large), that's normal and perfect. Your pancakes will be fluffy and delicious. 🙂
Enjoy!
💭 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
Ingredients
- ¾ cup all-purpose gluten-free flour I used Bob's Red Mill 1:1 Gluten Free Flour Blend (see notes)
- ½ cup almond flour I used Bob's Red Mill Super-Fine Almond Flour
- 2 teaspoons baking powder
- ¾ teaspoon sea salt
- 2 teaspoons white sugar
- ¾ cup milk any kind
- 1 large egg
- ½ teaspoon vanilla extract
- 2 tablespoons unsalted butter melted, plus more to grease
Instructions
- Prepare the dry ingredients: Whisk the flours, baking powder, salt and sugar in a medium mixing bowl and set aside.
- Prepare the wet ingredients: In a separate larger mixing bowl, whisk the milk, egg, vanilla and butter together.
- Incorporate: 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.)
- Cook: 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.
- Enjoy: 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.
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!