Name: Gluten Free Pancake
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 1/4 cups gluten free all-purpose flour blend (with xanthan gum if possible); 1 tbsp baking powder; 1/4 tsp salt; 2 tbsp sugar; 1 cup milk (dairy or non-dairy); 1 large egg; 2 tbsp butter or oil, melted; 1 tsp vanilla extract

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Gluten free pancakes are fluffy, light, and just as satisfying as classic pancakes. I love how they cook up golden on the outside with a soft, tender center, making them perfect for breakfast or brunch without sacrificing taste or texture.

Why You’ll Love This Recipe

I enjoy this recipe because it proves that gluten free pancakes can be just as good as the traditional version. I like how simple the batter is to put together, and I can customize it with toppings like fruit, nuts, or chocolate chips. I also appreciate that they reheat well, which makes them great for meal prepping breakfast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

gluten free all-purpose flour blend (with xanthan gum if possible)
baking powder
salt
sugar
milk (dairy or non-dairy)
egg
butter or oil (melted)
vanilla extract

Directions

I whisk together the gluten free flour, baking powder, salt, and sugar in a bowl.
In another bowl, I mix milk, egg, melted butter, and vanilla extract until smooth.
I pour the wet ingredients into the dry mixture and stir until just combined (I don’t overmix so the pancakes stay fluffy).
I heat a lightly greased skillet or griddle over medium heat.
I pour about ¼ cup of batter per pancake onto the skillet and cook until bubbles form on the surface, about 2–3 minutes.
I flip and cook the other side until golden brown, about 1–2 minutes more.
I serve the pancakes warm with maple syrup, fruit, or my favorite toppings.

Servings and timing

This recipe makes about 8 pancakes, serving 3–4 people. It takes around 10 minutes to prepare and 10 minutes to cook, so in about 20 minutes I have a stack of fluffy gluten free pancakes ready.

Variations

Sometimes I stir blueberries or chocolate chips into the batter for extra flavor. I also like to add a pinch of cinnamon for warmth or swap the vanilla extract for almond extract. For dairy-free pancakes, I use almond milk and coconut oil instead of regular milk and butter.

storage/reheating

I store leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze them with parchment paper between layers for up to 2 months. To reheat, I warm them in the toaster, microwave, or oven until heated through.

FAQs

Can I make these pancakes vegan as well as gluten free?

Yes, I replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use non-dairy milk and oil.

Why are my pancakes gummy?

That usually happens if I overmix the batter. I stir just until the ingredients are combined to keep them fluffy.

Can I use almond flour instead of a gluten free blend?

Almond flour alone won’t give the same texture, but I sometimes combine it with gluten free all-purpose flour for a nuttier flavor.

Do I need xanthan gum?

Most gluten free flour blends already include xanthan gum, which helps with structure. If mine doesn’t, I add about ¼ teaspoon per cup of flour.

Can I make the batter ahead of time?

I prefer cooking the pancakes fresh, but I sometimes mix the dry and wet ingredients separately, then combine them just before cooking.

Conclusion

I find gluten free pancakes to be just as delicious as traditional ones, with a fluffy texture and endless topping options. They’re simple to make, adaptable for different diets, and always a hit at the breakfast table. Whether I keep them plain or add my favorite mix-ins, they never disappoint.