Easy Gluten Free Pancakes

Tall, soft, and unbelievably fluffy — these Easy Gluten Free Pancakes are the perfect way to kick off your morning or wrap up the day with a cozy breakfast-for-dinner. Made with just a few simple pantry staples, these pancakes cook up golden and tender, just like the classic version. Follow my tips below to get that perfect diner-style finish at home!

This recipe has all the cozy vibes of traditional pancakes. Stack them high and top with butter, real maple syrup, or a spoonful of homemade butter-pecan syrup. No one will guess they’re gluten-free!

What You’ll Need

These pancakes are made with just a few easy-to-find ingredients. You’ll need:

• Gluten free baking flour blend – Also called “1-to-1” or “measure-for-measure” flour, these blends are made to substitute for all-purpose flour. Be sure your blend includes a binder like xanthan gum.
• Sugar – Just a touch to lightly sweeten the batter.
• Baking powder – Aluminum-free baking powder is ideal for the best flavor.
• Milk – Any milk works! I often use unsweetened almond milk, but cow’s milk or other dairy-free options (oat, soy, etc.) are great too.
• Egg – Essential for structure. I’ve tested egg replacers like flax or powdered egg, and they work best if baking the pancakes as a sheet pan version.
• Melted butter – For a rich, golden crust.
• Vanilla extract – Adds warmth and depth.

The Best Gluten-Free Flours to Use

Stick to measure-for-measure blends that already contain binders. My go-to brands:

• King Arthur Gluten-Free Measure-for-Measure Flour
• Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

Avoid single-ingredient flours like almond, coconut, oat, or rice — they won’t work in this recipe.

Why I Love Using a Griddle

Electric griddles make it easy to cook multiple pancakes at once with consistent results. I use the Cuisinart Griddler, which doubles as a panini press and has dishwasher-safe plates. If you’re looking for a more budget-friendly option, the Bella XL Ceramic Griddle is great and less expensive.

How to Get That Perfect Diner-Style Look

For pancakes with a beautiful golden brown top (like your favorite diner serves), try this:

1. Heat a cast iron skillet over medium or medium-low.
2. Brush with butter or spray lightly with nonstick spray.
3. Scoop in ¼ cup of batter, and cook until the surface bubbles.
4. Peek under the pancake to check if the bottom is golden, then flip and cook until both sides are deeply golden and fluffy.

Tips for Pancake Perfection

• Adjust the thickness – If your batter feels too thick, add a bit more milk. If it’s too thin, stir in a spoonful of flour.
• Let it rest – Rest the batter for 5–10 minutes after mixing to avoid a gritty texture and allow the flour to hydrate.
• Preheat properly – A hot skillet or griddle makes a big difference. I set my cast iron to medium-low and my griddle to around 375°F.
• Serve right away – Pancakes are best hot off the griddle. If needed, keep warm in the oven at 200°F for up to 20 minutes.

DIY Pancake Mix

Want pancakes even faster next time? Make your own pancake mix!

1. Combine all dry ingredients and portion them into zip-top bags or jars.
2. Multiply the recipe 2x, 3x, or more to keep in your pantry.

To use: Mix 1 cup + 3 tablespoons of the dry mix with the listed wet ingredients. Add more milk if needed to reach the right consistency.

Step-by-Step: How to Make Gluten Free Pancakes

Step 1: Mix the Dry Ingredients

In a bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.

Step 2: Combine the Wet Ingredients

In another bowl, whisk the milk, egg, melted butter, and vanilla extract until well blended.

Step 3: Make the Batter

Stir the wet mixture into the dry ingredients. Let the batter rest for 5–10 minutes while you preheat your skillet or griddle.

Step 4: Cook the Pancakes

Scoop ¼ cup of batter onto the hot skillet. Let cook until bubbles form and pop, then flip and cook until golden brown. Repeat with remaining batter.

Pancake Variations & Topping Ideas

• Classic Mix-Ins – Blueberries or mini chocolate chips
• Tropical Twist – Mango chunks and shredded coconut
• Cozy Fall Flavor – Apples + cinnamon
• Protein-Packed – Greek yogurt, berries, and peanut butter
• Dessert Vibes – Bananas, whipped cream, and toasted pecans
• Must-Try – My homemade Butter-Pecan Syrup is a game changer!

Keep Pancakes Warm

Place cooked pancakes on a parchment-lined baking sheet in a warm oven (100–200°F) for up to 20 minutes. Don’t leave them longer — they can dry out or deflate.

Freezing Instructions

Let pancakes cool completely, then freeze on a baking sheet until solid. Transfer to a freezer-safe bag for up to 2 months.

To reheat: Microwave on 50% power or warm in a toaster oven until heated through.

Real Maple Syrup > Pancake Syrup

Top your stack with the good stuff! Real maple syrup is richer, less processed, and more flavorful than pancake syrup (which is just sugar and artificial flavoring). Try Costco’s Kirkland maple syrup — great quality and great value.

Try other pancake recipes:

• Perfectly Crispy Pancakes
• Diner Style Pancakes
• Banana Oat Egg Pancakes