Easy Gluten-Free Pancakes
Make the Easy Gluten-Free Pancakes with simple ingredients! This easy recipe creates light, airy stacks perfect for busy mornings and dairy-free too.
You know that Sunday morning feeling when you’re craving a tall stack of pancakes but remember you need them gluten-free? I used to think fluffy easy gluten-free pancakes were a myth—something that only existed in my pre-celiac memories. Then I cracked the code, and now weekend breakfast is back on the menu in our house.
Here’s the thing: getting that perfect cloud-like texture in easy gluten-free pancakes isn’t hard, but it does require a few small tricks. The right flour blend makes all the difference, and letting your batter rest (I know, patience isn’t my strong suit either) transforms everything.
These easy gluten-free pancakes come together in about 15 minutes from start to finish. They’re light, tender, and honestly? My kids can’t tell the difference between these and the pancakes I used to make before going gluten-free.
Table of Contents
Easy Gluten-Free Pancakes
Equipment
- Medium mixing bowl
- Whisk
- Nonstick skillet or griddle
- Spatula
- Measuring cups and spoons
Ingredients
- 1 cup gluten-free all-purpose flour with xanthan gum King Arthur or Cup4Cup recommended
- 1 tbsp sugar coconut or cane sugar
- 2 tsp baking powder fresh for maximum fluff
- ¼ tsp salt
- ¾ cup milk dairy, almond, or oat milk
- 1 large egg room temperature if possible
- 2 tbsp melted butter or oil plus extra for cooking
- 1 tsp vanilla extract pure is best
Optional Add-ins
- ½ medium mashed banana adds natural sweetness
- ½ tsp cinnamon warm and cozy
Instructions
- In a medium bowl, whisk together your gluten-free flour, sugar, baking powder, and salt until everything’s evenly distributed. This step creates the fluffy foundation your pancakes need to rise properly. Make sure there aren’t any lumps of baking powder hiding in there.
- Pour in the milk, egg, melted butter (or oil), and vanilla extract into your dry mixture. If you’re adding mashed banana or cinnamon for extra flavor, toss them in now too. Stir gently until just combined—you should still see some lumps, and that’s perfectly fine. Overmixing is the enemy of fluffy gluten-free pancakes.
- Let your batter sit for about 5 minutes on the counter. During this time, the gluten-free flour hydrates and swells, which helps your pancakes puff up beautifully instead of spreading thin. If the batter thickens too much while resting, just stir in a tablespoon of milk until it reaches a pourable consistency again.
- Set a nonstick skillet or griddle over medium heat and add a small pat of butter or a light coating of oil. When a drop of water sizzles and dances across the surface, you’re ready to cook. Too hot and they’ll burn before cooking through; too cool and they’ll spread too much.
- Pour about 1/4 cup of batter per pancake onto your hot skillet, leaving space between each one. Cook for 2–3 minutes until you see bubbles forming across the surface and the edges look set and slightly dry. Flip carefully and cook another 1–2 minutes until golden brown. Don’t press them down with your spatula—we want airy, fluffy pancakes, not dense ones.
- Transfer your golden pancakes to a plate and top with whatever makes your heart happy. Fresh berries, pure maple syrup, almond butter, or even a dollop of coconut yogurt all work wonderfully. Serve these warm for the best texture and flavor.
Notes
Easy Gluten-Free Pancakes Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Gluten-free all-purpose flour (with xanthan gum) | 1 cup | King Arthur or Cup4Cup work beautifully |
| Sugar | 1 tbsp | Coconut or cane sugar both work |
| Baking powder | 2 tsp | Fresh is key for maximum fluff |
| Salt | ¼ tsp | Balances the sweetness |
| Milk | ¾ cup | Dairy, almond, or oat milk all work |
| Egg | 1 large | Room temp if possible |
| Melted butter or oil | 2 tbsp | Plus extra for cooking |
| Vanilla extract | 1 tsp | Pure is best |
| Optional add-ins: | ||
| Mashed banana | ½ medium | Adds natural sweetness |
| Cinnamon | ½ tsp | Warm and cozy |
Gluten-Free Pancakes Instructions
1. Mix the Dry Ingredients
In a medium bowl, whisk together your gluten-free flour, sugar, baking powder, and salt until everything’s evenly distributed. This step creates the fluffy foundation your pancakes need to rise properly. Make sure there aren’t any lumps of baking powder hiding in there.
2. Add the Wet Ingredients
Pour in the milk, egg, melted butter (or oil), and vanilla extract into your dry mixture. If you’re adding mashed banana or cinnamon for extra flavor, toss them in now too. Stir gently until just combined—you should still see some lumps, and that’s perfectly fine.
Claire’s Tip: Overmixing is the enemy of easy gluten-free pancakes. Just get everything moistened and step away from the bowl.
3. Let the Batter Rest
This is the secret weapon most people skip! Let your batter sit for about 5 minutes on the counter. During this time, the gluten-free flour hydrates and swells, which helps your pancakes puff up beautifully instead of spreading thin.
Claire’s Tip: If the batter thickens too much while resting, just stir in a tablespoon of milk until it reaches a pourable consistency again.
4. Heat the Pan
Set a nonstick skillet or griddle over medium heat and add a small pat of butter or a light coating of oil. When a drop of water sizzles and dances across the surface, you’re ready to cook. Too hot and they’ll burn before cooking through; too cool and they’ll spread too much.
5. Cook Your Pancakes
Pour about ¼ cup of batter per pancake onto your hot skillet, leaving space between each one. Cook for 2–3 minutes until you see bubbles forming across the surface and the edges look set and slightly dry. Flip carefully and cook another 1–2 minutes until golden brown.
Important: Don’t press them down with your spatula! I know it’s tempting, but we want airy, Easy Gluten-Free Pancakes, not dense hockey pucks.
6. Serve and Stack
Transfer your golden beauties to a plate and top with whatever makes your heart happy. Fresh berries, pure maple syrup, almond butter, or even a dollop of coconut yogurt all work wonderfully. Serve these warm for the best texture and flavor.
Substitutions
No xanthan gum in your flour blend? Add ¼ teaspoon of xanthan gum to regular gluten-free flour to help bind everything together. Without it, your gf breakfast recipes might turn out crumbly instead of fluffy.
Need them dairy-free? Use your favorite unsweetened almond milk, oat milk, or coconut milk, and swap the butter for coconut oil or vegetable oil. These gluten and dairy free recipes for breakfast work beautifully with plant-based swaps.
Out of eggs? Try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes). The texture won’t be quite as fluffy, but they’ll still taste delicious.
Want to reduce sugar? You can cut the sugar in half or use mashed banana for natural sweetness. Just know that the pancakes might brown a bit faster without the extra sugar.
Troubleshooting
Pancakes turning out flat? Check your baking powder’s expiration date—old leavening agents won’t create the lift you need for fluffy results. Also make sure you’re not overmixing the batter, which can deflate the air bubbles.
Too dense or gummy? Your batter might be too thick. Gluten-free flours absorb liquid differently than wheat flour, so add milk one tablespoon at a time until you reach a thick but pourable consistency.
Burning on the outside but raw inside? Lower your heat to medium or even medium-low. Easy Gluten-Free Pancakes often need a bit more time to cook through than traditional ones.
Sticking to the pan? Make sure your skillet is properly preheated and well-greased. Even with nonstick pans, a little butter or oil makes a big difference for easy flipping.
Storage & Meal Prep
These Easy Gluten-Free Pancakes store beautifully in the fridge for up to 4 days in an airtight container with parchment paper between layers. Reheat them in the toaster or microwave for a quick weekday breakfast that tastes freshly made.
For longer storage, freeze them flat on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. You can pop frozen pancakes straight into the toaster—no thawing needed, making these gf df breakfast ideas perfect for busy mornings.
Serving Suggestions
Stack these beauties high and drizzle with warm maple syrup and fresh blueberries for a classic combo. Add a side of crispy bacon or breakfast sausage for a heartier meal.
Try topping them with sliced strawberries and whipped coconut cream for a lighter, dairy-free option. Or go savory with a fried egg on top and a sprinkle of everything bagel seasoning—trust me on this one, it’s amazing for those mornings when you want something different from your usual gf breakfast recipes.
Variations
Chocolate Chip Pancakes: Fold ¼ cup mini dairy-free chocolate chips into the batter right before cooking. My kids request these every Saturday morning, and honestly, I’m not complaining.
Blueberry Lemon: Add ½ cup fresh or frozen blueberries and the zest of one lemon to the batter. The bright, fruity flavor makes these perfect for spring brunches or Mother’s Day breakfast.
Banana Nut: Increase the mashed banana to a whole banana and fold in ¼ cup chopped walnuts or pecans. This variation adds natural sweetness and a satisfying crunch.
Pumpkin Spice: Swap 2 tablespoons of milk for pumpkin puree and add ½ teaspoon pumpkin pie spice to your dry ingredients. Well… these are basically fall in pancake form and perfect for Thanksgiving morning.
Easy Gluten-Free Pancakes FAQs
Can I make the batter ahead of time?
You can mix the dry and wet ingredients separately the night before, then combine them in the morning. However, I don’t recommend mixing the full batter more than 30 minutes ahead since the baking powder starts working immediately.
What’s the best gluten-free flour for pancakes?
Look for a quality all-purpose blend that already contains xanthan gum, like King Arthur Measure for Measure or Cup4Cup. These blends are formulated to mimic wheat flour and create the fluffiest texture for gluten and dairy free recipes for breakfast.
How do I know when to flip the pancakes?
Wait until you see bubbles forming across the entire surface and popping, and the edges look set and slightly matte instead of shiny. This usually takes 2–3 minutes on medium heat.
Why do gluten-free pancakes need to rest?
According to trusted gluten-free baking science, gluten-free flours need time to fully hydrate and absorb liquid. This resting period helps create a better texture and prevents gummy centers.
Can I double this recipe?
Absolutely! This recipe doubles or triples beautifully. Just make sure your batter stays at a good pourable consistency—you might need to add a splash more milk when working with larger batches.
Best way to keep pancakes warm while cooking a big batch?
Preheat your oven to 200°F and place finished pancakes on a baking sheet in a single layer. They’ll stay warm and fluffy without drying out while you finish cooking the rest.
More Delicious Gluten-Free Breakfast Ideas
Looking for more ways to start your day gluten-free? Try my simple frosted sugar cookie bars for a sweet breakfast treat, or if you’re meal prepping, check out my fresh avocado salsa with corn and black beans that pairs perfectly with breakfast tacos. And when you’re ready to expand your gluten-free cooking skills, don’t miss my guide on creating crispy gluten-free crab rangoon for brunch gatherings.
These fluffy gluten-free pancakes have become our family’s weekend tradition, and I hope they become yours too. Man, oh man, there’s nothing quite like watching your kids (or let’s be honest, yourself) devour a stack of perfectly golden pancakes knowing they’re completely safe and absolutely delicious.
