How To Make The Ultimate Fluffy Gluten Free Pancake Recipe | Easy GF & DF Recipe
Ultimate Fluffy Gluten-Free Pancakes
Ingredients
Method
- Whisk flour, baking powder, sugar, and salt.
- Whisk egg, milk, oil, vanilla, and vinegar.
- Combine wet into dry; mix gently and rest 5–10 minutes.
- Cook 1/4-cup scoops on a greased nonstick pan over medium-low until bubbling; flip and finish.
- Serve warm with toppings.
Video
Notes
Serving Size: 1 pancake
Calories: 140
Carbohydrates: 21 g
Protein: 3 g
Fat: 5 g
Saturated Fat: 0.6 g
Cholesterol: 22 mg
Sodium: 220 mg
Fiber: 2 g
Sugar: 3 g
Calcium: 120 mg
Iron: 0.8 mg
If you’ve tried every gluten-free mix under the sun and still end up with gummy, flat, or cardboard-y pancakes, this gluten free pancake recipe is your new breakfast BFF. In under 30 minutes, you’ll get tall, tender, diner-style stacks that taste just like the classic—but they’re fully gluten-free and easy to make dairy-free or vegan. Bonus: the batter is simple, meal-prep friendly, and can be made with affordable pantry staples. Want them refined-flour-free? Try the 100% oat flour option for extra fiber and a naturally wholesome vibe.
This gluten free pancake recipe is quick (hello, busy weekday mornings), flexible (switch the milk, swap the eggs), and totally family-approved. If you’re chasing gluten free dairy free pancakes, I’ve got your back with almond, oat, or coconut milk options and a handful of egg substitutes that actually work.
Why These Fluffy Gluten-Free Pancakes Will Change Your Life (and Breakfast!)
Unrivaled Texture: Most gluten-free pancakes struggle because the batter’s either overworked or the flour blend isn’t balanced. This gluten free pancake recipe uses a tried-and-true cup-for-cup flour, a generous-yet-just-right amount of baking powder, and a short batter rest so starches hydrate. The result? Consistently fluffy, cloud-light pancakes—no gumminess, no crumbling.
Dietary Inclusivity: Whether you need gluten free dairy free pancakes or a fully vegan stack, this batter handles it. Use almond, oat, cashew, or coconut milk; swap the egg with Bob’s Red Mill egg replacer, a flax egg, aquafaba, or even applesauce. Everything’s mapped out below so you can keep the texture dreamy.
Simple Ingredients, Maximum Flavor: You’re looking at pantry staples: a reliable gluten-free flour blend, baking powder (aluminum-free recommended to avoid any metallic aftertaste), a touch of sugar or maple syrup, vanilla, and neutral oil. Nothing fussy, just flavor.
Foolproof Method: Even if you’ve never nailed a gluten free pancakes recipe before, the step-by-step below walks you through it—plus plenty of pro tips so every batch is golden.
Ingredients You’ll Need
Yield: ~8 pancakes (about 4 servings)
- 1 1/2 cups (180 g) Pillsbury Gluten Free All Purpose Flour (cup-for-cup)
- 1 tablespoon baking powder (aluminum-free preferred)
- 2 tablespoons sugar (or 1–2 tbsp maple syrup)
- 1/2 teaspoon fine sea salt
- 1 large egg (or see vegan options below)
- 1 1/4 cups (300 ml) milk of choice (almond, oat, cashew, or coconut milk for gluten free dairy free pancakes)
- 2 tablespoons neutral oil (avocado or grapeseed) or melted butter
- 1 teaspoon vanilla extract
- Optional: 1 teaspoon apple cider vinegar (reacts with baking powder for extra lift)
Key considerations for gluten-free flours
- Recommended flour: Pillsbury’s gluten-free blend is widely available and budget-friendly. It delivers reliable structure and tenderness for this gluten free pancake recipe.
- Xanthan gum: Check your blend—if it already contains xanthan gum (Pillsbury does), you don’t need to add more. If your blend lacks it, add 1/4 teaspoon.
- Other flours: Bob’s Red Mill 1:1, King Arthur Measure for Measure, and Cup4Cup all work. Hydration can vary: add milk 1–3 tbsp more if the batter seems too thick. For an oat flour version, use 1 3/4 cups fine oat flour and let the batter rest a full 10 minutes.
- Measuring flour: Spoon & level—don’t scoop straight from the bag or your gluten free pancake recipe may turn dense.
Dairy-free milk options: Almond, oat, cashew, or coconut milk.
Egg substitutes (vegan): 1 tbsp ground flax + 3 tbsp water (rest 5 minutes), 3 tbsp aquafaba, 1 tbsp Bob’s Red Mill egg replacer (per package directions), or 1/4 cup unsweetened applesauce.
Oil alternatives: Neutral oil keeps flavor clean. Melted butter adds richness. Applesauce works for lower fat but pans brown faster—use slightly lower heat.
Essential Equipment for Perfect Pancakes
- High-speed blender (for oat flour variations)
- Large nonstick skillet or electric griddle
- Flexible spatula
- Measuring cups & spoons
- Whisk
- Pro tip: A digital cooking scale = precision and repeatable results.
Step-by-Step Instructions: How to Make Gluten Free Pancakes Recipe
Video Via YouTube / by “MOMables – Laura Fuentes“
- Whisk dry ingredients
In a medium bowl, whisk flour, baking powder, sugar, and salt. Pro tip: Sifting helps keep this gluten free pancake recipe ultra fluffy.
- Mix wet ingredients
In a separate bowl, whisk egg, milk, oil (or melted butter), vanilla, and vinegar (if using). - Combine & rest
Pour wet into dry and whisk just until a few small lumps remain—stop before it’s smooth. Overmixing develops starch structure and leads to gumminess. Let the batter rest 5–10 minutes so the flour hydrates. This step is clutch for any gluten free pancake recipe.
- Preheat & grease
Heat a nonstick skillet or griddle over medium-low. Lightly grease with oil or butter. Too much fat = excessive browning before the center cooks. - Cook
Scoop about 1/4 cup batter per pancake. Cook until the surface bubbles and edges look set (about 2–3 minutes). Flip and cook 1–2 minutes more. Adjust heat as needed. - Serve
Stack ’em up and serve warm with maple syrup, fruit, or your favorite toppings. This gluten free pancake recipe is built for endless riffs—see ideas below.
Pro Tips for Achieving Pancake Perfection
- Don’t overmix: Stir just to combine. Overmixing = tough or gummy results in any gluten free pancake recipe.
- Let the batter rest: 5–10 minutes lets starches hydrate so the batter thickens and bubbles evenly.
- Proper pan heat: Medium-low gives you golden outsides and cooked-through centers.
- Consistent ladling: Use a 1/4 cup measure for uniform size and easy flipping.
- Oil wisely: Use a thin film of neutral oil. Re-grease lightly between batches.
- Adjust consistency: If the batter sits and thickens, whisk in 1–2 tbsp more milk. Different blends vary—totally normal for a gluten free pancakes recipe.
Creative Customizations & Serving Suggestions
- Mix-ins: Chocolate chips, blueberries, sliced banana, pecans, walnuts, cocoa powder, peanut butter swirls, pumpkin purée, or applesauce. Fold in gently right before cooking.
- Toppings: Maple syrup, butter or dairy-free butter, fresh berries, whipped cream or coconut whip, Greek yogurt, honey, chocolate shavings.
- Savory pairings: Crisp bacon, sausage patties, or a veggie-loaded frittata for a brunchy moment.
This gluten free pancake recipe is your blank canvas—have fun with it!
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- Fridge: Store leftover pancakes in an airtight container up to 4 days.
- Freeze: Flash-freeze on a parchment-lined tray, then transfer to a freezer bag for up to 3 months.
- Reheat: Microwave 20–90 seconds, pop in the toaster for crisp edges, or warm in a 300ºF (150ºC) oven.
- Make-ahead mix: Whisk all dry ingredients and store in a jar. When you’re ready, add wet ingredients and cook. A pantry-friendly win for this gluten free pancake recipe.
Nutritional Information (Approximate, per pancake)
- Calories: ~140
- Carbohydrates: ~21 g
- Protein: ~3 g
- Fat: ~5 g
- Saturated Fat: ~0.6 g (with oil)
- Cholesterol: ~22 mg (with egg)
- Sodium: ~220 mg
- Fiber: ~2 g
- Sugar: ~3 g
- Vitamin D: trace
- Calcium: ~120 mg
- Iron: ~0.8 mg
Note: Nutrition is an estimate—use your preferred calculator if you need precise numbers.
Frequently Asked Questions (FAQs)
Q: Can I use different gluten-free flour brands?
A: Yes! Different blends absorb liquid differently. If you’re not using Pillsbury, start with the base milk amount and add 1–3 tbsp more if the batter is thick. Better Batter and King Arthur also perform well in this gluten free pancake recipe.
Q: Why is my batter too thick or too thin?
A: Hydration and measuring. Use the spoon-and-level method. If it’s too thick, whisk in milk 1 tbsp at a time. If too thin, rest longer or sprinkle in 1–2 tsp extra flour.
Q: Is 1 tablespoon of baking powder correct?
A: Yup! It makes your pancakes sky-high without a bitter bite—choose an aluminum-free brand if you’re sensitive to flavor.
Q: Can I make the batter ahead of time?
A: Yes. Refrigerate up to 24 hours. Stir and adjust with a splash of milk before cooking.
Q: How do I make these pancakes vegan?
A: Swap the egg for a flax egg, aquafaba, applesauce, or a packaged egg replacer. Use plant milk and oil, and you’ve got gluten free dairy free pancakes with a fluffy crumb.
Q: Can I make waffles with this batter?
A: It’ll work in a pinch, but for best results use my dedicated fluffy gluten-free waffle recipe (slightly thicker batter with a bit more fat).
Q: How many pancakes does this recipe yield?
A: About 8 average-sized pancakes.
Q: Can I reduce the sugar or skip the vanilla?
A: Absolutely. The pancakes are still great; sweetness mainly comes from toppings. Vanilla adds aroma but isn’t mandatory.
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P.S. If you’re skimming, don’t miss the rest time note—10 minutes is the secret handshake for epic fluff in any gluten free pancakes recipe.