You only need 30 minutes to make these light and fluffy Gluten Free Pancakes! This is a sweet breakfast that’s perfect for weekdays, special occasions, and brunch on the weekends. Serve with a drizzle of maple syrup and don’t forget the fresh berries on top!
This is my absolute favorite gluten free pancake recipe! Follow the recipe exactly and it will be delicious! My girls can’t even tell they are gf and dairy free!— Heather
Say goodbye to the boxed gluten free pancake mixes. Everything you need to make delicious Gluten-Free Pancakes is probably sitting in your kitchen right now. This recipe is easy to make and the pancakes turn out perfectly light and fluffy! They aren’t too sweet or heavy and are lightly scented with vanilla. You’re sure to love them!
Why you will love this recipe
- Great to make ahead. We love to meal prep these and enjoy them throughout the week. Just cook, cool, and store in the refrigerator or freezer until you’re ready to enjoy.
- So delicious. These cook up fluffy, tender and melt in your mouth amazing!
- Easy to make. Little prep time is needed to make and cook these. Stir the pancake batter ingredients together in a large bowl, cook and enjoy.
- Kid-friendly. Not only do adults love these, but my picky kids always request seconds!
This gluten-free pancake recipe is made with simple, everyday ingredients like flour, an egg, almond milk, honey and a few other baking staples. Here’s everything you’ll need:
- Gluten-free flour. To keep these gluten free, you’ll need to use a gluten-free flour blend. We like to use Bob’s Red Mill 1-to-1 All Purpose Flour. You can try subbing with other 1-to-1 GF flours or use regular all-purpose flour instead (if a GF diet is not necessary).
- Baking staples. You’ll need some vanilla extract for flavor, a pinch of salt to pull the flavors together and baking powder to help the pancakes rise.
- Milk. For additional moisture. We like a dairy-free milk, like unsweetened vanilla almond milk or oat milk, but you can use any milk you want in this recipe.
- Egg. This pancake recipe calls for just 1 egg, which helps the ingredients bind together. We have not tried making these egg-free or using an egg replacer.
- Honey. For a little added sweetness. You can omit the sweetener or use something like maple syrup or agave.
How to make this recipe
These gluten-free pancakes are quick and easy to whip up! Here’s the easy method:
See the full, printable recipe card at the bottom of the page.
- Prep. Heat large nonstick skillet or griddle over medium heat and lightly coat with butter or use nonstick cooking spray.
- Whisk dry ingredients. Combine flour, baking powder and salt in a medium bowl; mix well. Set aside.
- Mix wet ingredients. Combine almond milk, egg, honey and vanilla in a small bowl; whisk to blend.
- Combine liquid mixture with dry ingredients. Add milk mixture to flour mixture; stir to combine until there are very few lumps. Batter will be quite thick.
- Cook. Use a measuring cup to pour 1/4 cup batter onto skillet or griddle. Thin out batter with the top of a spoon and form into a circle shape. Cook for 2 to 3 minutes, or until bubbles form around the edges of the pancake. Flip and cook for another 2 minutes. Repeat with remaining batter.
- Serve. Enjoy with a pat of butter, maple syrup and fresh fruit on top!
Here are some important notes for serving gluten-free pancakes with the best texture and taste:
- Measuring flour. Spoon the gluten-free flour into the measuring cup, then use the back of a knife to level off the top, removing any excess flour from the top.
- Don’t over-mix the batter. Resist the urge to mix the pancake batter until it’s completely smooth. It’s okay if it’s slightly lumpy with streaks of flour. If you mix the batter too much it may cause the pancakes to be chewier instead of fluffy.
- Don’t pat down the pancakes. Be sure not to use your flipping spatula to pat down on the pancakes while they cook. This will squish out the air pockets and won’t result in the fluffy texture we want.
- Only flip once. You can tell these are ready to flip when the edges begin to look set and the bubbles in the batter begin to burst. At this point, you should easily be able to flip a spatula underneath to gently lift up an edge and take a peek: look for a golden brown color!
- Keep warm. Place the cooked pancakes on a baking sheet in a 200 degree F oven to keep them warm while you wait for the rest of the batch to cook.
Frequently asked questions
All gluten-free recipes are different. Many use rice flour with potato starch, tapioca flour and a bit of xanthan gum. This recipe is so easy though, simply use a gluten free flour that measures like all-purpose flour, so there’s no need to worry about buying or measuring many different starches and flours.
Use a really good gluten-free mix that is 1-to-1 with regular all-purpose flour and your pancakes shouldn’t taste much different from regular pancakes. The texture might be a bit finer, and the taste might not be quite as heavy and rich.
Yes, that should work just fine. And you might also want to try this gluten-free waffle recipe that uses oat flour.
This recipe calls for a 1-to-1 gluten free flour to replace regular all-purpose flour. We recommend using King Arthur Measure for Measure gluten-free flour or Bob’s Red Mill 1-to-1 gluten free flour.
Experiment with different mix-ins and toppings to make this fluffy pancake recipe your own! Here’s some ideas:
- Mix-ins. Try throwing in fresh blueberries, chocolate chips, sprinkles and/or nuts into the batter!
- Toppings. These are great with simple butter and syrup, but sometimes we like to get fancy and add whipped cream, strawberry sauce, blueberry sauce, caramel sauce, chocolate syrup, almond butter or Nutella!
Pro tip: You can add up to a cup of add-ins to the batter. Because you want to avoid over-mixing the batter, it is best to fold these in when your flour is halfway incorporated rather than waiting until you’ve already mostly combined your wet and dry ingredients.
- Storing. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
- Freezing. Freeze in an airtight storage container or in a freezer bag with parchment paper between the layers to keep them from sticking to each other.
- Reheating. Microwave until warmed through, or place on a sheet pan, cover it with foil, and heat them in a 350ºF oven or toaster oven for about 10 minutes. (Covering the sheet pan with foil keeps them from getting dry in the oven.) If you’re reheating these from frozen, simply add a few more minutes to the cooking time.
If you try this recipe, let me know! Leave a comment and be sure to give it a star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more delicious recipes straight to your inbox.
Gluten Free Pancakes
For the pancakes:
- 1 1/2 cups all-purpose gluten-free flour*
- 3 teaspoons baking powder
- 1/8 teaspoon sea salt
- 1 1/2 cups unsweetened vanilla almond milk**
- 1 large egg
- 1 tablespoon pure raw honey (or pure maple syrup)
- 2 teaspoons pure vanilla extract
Heat large nonstick skillet or griddle over medium heat and lightly coat with butter or use nonstick cooking spray. Combine flour, baking powder and salt in a medium bowl; mix well. Set aside.
Combine almond milk, egg, honey and vanilla in a small bowl; whisk to blend. Add milk mixture to flour mixture; stir to combine until there are very few lumps. Batter will be quite thick.
Use a measuring cup to pour 1/4 cup batter onto skillet or griddle. Thin out batter with the top of a spoon and form into a circle shape. Cook for 2 to 3 minutes, or until bubbles form around the edges of the pancake. Flip and cook for another 2 minutes.
Wipe the skillet clean and repeat with more butter or oil and remaining batter. Makes 10 medium pancakes total. Serve with maple syrup and fresh berries on top.
**Any milk will work.
Recipe adapted from Autumn Calabrese’s Pancakes with Blueberry Jam from the FIXATE cookbook.