Fluffy Gluten Free Pancakes

These Fluffy Gluten Free Pancakes are the best gluten free pancakes around! No expensive specialty mixes needed, just a good gluten free all purpose flour blend and a few common pantry staples. Load them up with your favorite toppings for a yummy breakfast that your whole family is sure to love!

The Best Gluten Free Pancake Recipe

Going back to basics with this recipe, especially for those who are newly diagnosed with Celiac Disease or gluten intolerance. I've been baking a lot with alternative gluten-free flours lately and realized I wanted to get a simple recipe up as a starting point for someone new to gluten free living.

I don't know about you, but pancakes were one of the first foods we had to recreate into a gluten free version. My kids love them, and they're a staple breakfast recipe in most homes.

Why You'll Love These Gluten Free Pancakes

• Easy to make: No boxed pancake mix required! Just combine a handful of everyday ingredients.
• Fluffy and tender: These pancakes have a soft texture and golden-brown edges.
• Family-friendly: A classic breakfast that kids and adults can enjoy together.
• Made with simple ingredients: You can find everything you need at most grocery stores.
• Easy to customize: Add chocolate chips, berries, cinnamon, or your favorite pancake toppings.

What ingredients do I need to make this Gluten Free Pancake recipe from scratch?

These pancakes always come out soft and fluffy, just like the ones you ate before going gluten free!

Here's what you'll need:

• Gluten Free Flour Blend. I use Bob's Red Mill 1 to 1 Gluten-Free Flour or King Arthur Measure for Measure Flour in almost all of my basic recipes.
• Egg. Only 1 is needed! Helps bind the ingredients together and gives the pancakes structure.
• Milk. For dairy-free use your favorite plant-based unsweetened milk.
• Sugar. A small amount adds sweetness and helps the pancakes brown.
• Baking Powder. This helps the pancakes rise and gives them their fluffy texture. Check the label to ensure it's gluten-free.
• Salt. Enhances the flavor of the other ingredients.
• Oil. I always use a neutral tasting oil like avocado oil. Adds moisture and flavor while helping keep the pancakes tender.
• Vanilla Extract. Adds a delicious hint of vanilla that complements the other ingredients.

What's Your Favorite Pancake Topping?

Here are a few delicious ways to serve your gluten free pancakes:

• Classic: Butter and pure maple syrup.
• Fresh and fruity: Strawberries, blueberries, raspberries, or sliced bananas.
• Chocolate lover's: Gluten free chocolate chips and a drizzle of maple syrup.
• Cinnamon sugar: A sprinkle of cinnamon and sugar with a little melted butter.
• Nutty and sweet: Peanut butter or almond butter with sliced bananas.
• Dairy-free: Your favorite dairy-free butter alternative and maple syrup.

You can also stir blueberries or gluten-free chocolate chips directly into the batter before cooking.

Looking for more gluten free breakfast recipes? I think you'll love these too!

• Easy Gluten Free Waffles (Crispy Outside, Fluffy Inside!)
• Easy Almond Flour Crepes Recipe (High Protein & Gluten Free)
• Upside Down Tater Tot Breakfast Casserole (Gluten Free)

How do I make this simple gluten free pancake recipe?

Making pancakes from scratch is simple, and this recipe comes together in just a few steps.

Step 1: Mix the dry ingredients.

In a large mixing bowl, whisk together the gluten-free flour, baking powder, sugar, and salt until evenly combined.

Step 2: Combine the wet ingredients.

In a separate bowl, whisk together the milk, egg, oil, and vanilla extract.

Step 3: Make the pancake batter.

Pour the wet ingredients into the bowl of dry ingredients. Stir until everything is combined and the batter is mostly smooth. A few small lumps are fine. Avoid overmixing, as this can affect the texture of the pancakes.

Let the batter rest for about 5 minutes. This gives the gluten free flour time to absorb the liquid and can help improve the texture.

Step 4: Heat Your Skillet

Heat up an electric griddle or stovetop griddle pan over medium heat. Lightly grease with butter or oil.

Step 5: Cook the pancakes.

Pour about ¼ cup of batter onto the heated skillet for each pancake. Cook until bubbles begin to form on the surface and the edges look set, usually about 2-3 minutes.

Carefully flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through. Adjust the heat as needed to prevent the outside from browning too quickly.

Step 6: Serve and enjoy!

Transfer the pancakes to a plate and serve warm with maple syrup, fresh berries, sliced bananas, or your favorite toppings.

How to Store and Reheat Gluten Free Pancakes

These pancakes are great for meal prep because they can be made ahead and reheated for busy mornings. These gluten free pancakes freeze really well, making them perfect to just reheat on busy mornings. The batter can also be made ahead and stored covered in the fridge for up to 2 days until you're ready to bake.

Refrigerator: Allow leftover pancakes to cool completely, then store them in an airtight container in the refrigerator for up to 3-4 days.

Freezer: Arrange cooled pancakes in a single layer and freeze until firm. Transfer them to a freezer-safe bag or container, placing parchment paper between layers if needed. For best quality, use within 2 months.

Reheating: Warm refrigerated or frozen pancakes in the microwave, toaster, or a skillet until heated through. Frozen pancakes can often go straight into the toaster for a quick breakfast.

Keep in mind that not all gluten free flour blends create the same results. We used King Arthur Measure for Measure Gluten Free Flour in this recipe, but you could have different results if you choose to use another flour blend.

Have you tried this recipe? Be sure to leave a comment below and tag me on instagram @thrivingglutenfree so I can see how it turned out!

Get your ingredients ready and let's cook!