Fluffy Gluten-Free Pancakes Recipe (From Scratch)

Learn how to make the best, fluffy pancakes using gluten-free all purpose flour. This easy recipe uses many expert tips, such as how to avoid a gummy or gritty texture, making buttermilk pancakes using on-hand ingredients, and how to cook gluten-free pancakes to make them exceptionally light and lacey.

Homemade gluten-free pancake recipe

I rely on a collection of delicious and easy gluten-free breakfast ideas to fuel everything from busy weekday mornings, lazy weekends, brunch and holidays. Nothing fits more occasions than a quick and easy, from-scratch gluten-free pancake recipe.

When writing and publishing my gluten-free cookbook I developed a recipe for “buttermilk” pancakes, using staple, pantry ingredients – gluten-free all purpose flour, sugar, milk, vinegar, butter, and eggs.

Although I love a light, tangy buttermilk taste in pancakes, this isn’t an ingredient I have readily available. Instead I use an easy hack to mimic it. To make “buttermilk” pancakes, simply add a splash of vinegar to the measured milk, let it sit for 5 minutes, and add to the pancake batter.

Once the perfect flavor was developed, I moved on tackling other common problems when making pancakes with gluten-free flour. They either have a gritty texture or can be very dense and gummy.

There are a couple easy tricks to make gluten-free pancakes so light and fluffy guests will have no idea they are made with GF all-purpose flour! First of all, similar to these community-favorite flourless pancakes, using a slightly lower cooking temp allows more time for moisture to evaporate, avoiding any denseness.

Additionally, using specific gluten-free all purpose flours makes a huge difference with the batter spreading to create air pockets so the pancakes have a nice, fluffy texture. Although I typically use Cup4Cup GF flour baking and breads, I discovered when developing gluten-free whoopie pies and homemade chocolate pancakes, this flours causes problems when things need to spread.

Cup4Cup contains a lot of cornstarch in its mix, which helps eliminate a gritty texture, but also makes batters very thick. This doesn’t cause an issue when shapes are maintained, like in cakes or breads, but is troublesome when batters need to spread as they cook.

Therefore, I highly recommend using an alternative gluten-free flour for pancakes, such as King Arthur’s Measure-for-Measure. This flour is also ideal to convert for dairy-free modifications as well.

Discover additional suggested gluten-free flour blends, how to make gluten-free dairy-free pancakes, freezing tips, and unique mix-in ideas all below. I will make you a bonafide gluten-free flapjack expert!

Ingredient Notes

This recipe yields 18 pancakes, which serves about 4. If you would like to make a larger batch, or cook extra to freeze, double the ingredient amounts.

• Gluten-free flour blend – The most important ingredient when making homemade gluten-free pancakes! I recommend using King Arthur Measure-for-Measure, not what I typically use, Cup4Cup which contains too much cornstarch for pancake mixes. For alternative flours, see the gluten-free flour section below.
• Granulated sugar – The amount of sugar may be reduced, if you prefer. I have not tested the recipe with a sugar-free substitute. Using honey or pure maple syrup will change the wet to dry ingredients ratio and is not recommended.
• Milk – Use any milk you have on hand, either traditional or a dairy-free milk, such as oat milk or almond milk. Mix the milk with a little vinegar and let it sit for 5 minutes to create a homemade buttermilk taste.
• Butter – Melted butter flavors the pancakes, but for a dairy-free recipe you may replace it with melted vegan butter or melted coconut oil.
• Eggs – I have not tested this recipe using an egg-free substitute, but if you do please leave a comment below!
• Vanilla extract – Since pancakes have a simple ingredient list I like to the boost the amount of vanilla for a delicious creamy flavor!

how to make Gluten-Free pancakes

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. Begin by melting the butter so it has time to cool. Then whisk together the wet ingredients. Add the milk and vinegar to a bowl and let sit for 5 minutes. Add the eggs, vanilla extract, and cooled butter. Whisk to combine.
2. In a large mixing bowl whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt. Add the wet ingredients and stir to combine.
3. Preheat the griddle over medium heat. Be sure to not go above that or the pancakes will cook too quickly without allowing time for the moisture to evaporate.
4. Grease the griddle with butter or brush on coconut oil. Drop about 4 tablespoons or 1/4 measuring cup of batter on the skillet. Cook until the top bubbles and underneath is golden brown, about 2 minutes. Flip and cook for an additional 2 minutes, or until cooked through. Serve immediately or transfer to a wire rack to cool.

Pro Pancake cooking tips

1. Using a 1/4 measuring cup of batter yields a nice sizes pancake, but still easy to flip. Instead of a measuring cup, though, I like to use a large cookie scoop or ice cream trigger scoop, which is less messy and empties all the batter onto the griddle.
2. To keep the pancakes warm while cooking, place a baking sheet in a 200ºF oven. Transfer cooked pancakes to the baking sheet until ready to serve. If holding longer, I recommend loosely covering with foil so they don’t dry out.
3. For a lacey outer texture with crisp edges, generously spread butter on the griddle or brush with melted coconut oil.
4. Use a large, heavy griddle for even cooking without hot spots. Alternatively, an electric griddle (set to 350ºF) is great for a pancake breakfast.
5. Before flipping pancakes, wait for air bubbles to form on the top. You want the bottom surface to be golden and set before flipping.
6. If transferring pancakes to the freezer, place on a wire rack in a single layer to completely cool first before wrapping and storing.

Recommended gluten-free Flours

When making my favorite gluten-free bread recipes, I always turn to my most used brand, Cup4Cup gluten-free flour. Unfortunately this gluten-free blend does not perform well when making from-scratch pancakes.

The high amount of cornstarch prohibits spreading, making them difficult to cook, too thick for moisture to evaporate, leaving a dense and gummy texture. Therefore, I turned to another trusted brand, especially when making dairy-free gluten-free recipes, King Arthur Measure-for-Measure.

If you are wondering if other brands would work, look at the ingredient list. If the first or second ingredient listed is cornstarch, I don’t recommend using it for GF pancakes. Ingredients are listed in total amount used, so If it is listed further down or not at all, it would be fine to use!

I also don’t recommend substituting single grain or grain-free flours for this recipe, such as almond flour, coconut flour, or oat flour. To make pancakes using alternative flours, use a recipe developed around it because dry and wet ingredient amounts will be adjusted.

dairy-free modification

To make gluten-free dairy-free pancakes with this homemade recipe, swap out the milk for a non-dairy alternative and the butter as well. If using vegan butter, I suggest cutting back on the amount of salt added to the dry ingredients by half.

Also be sure your GF flour blend does not contain milk powder. Read ingredient labels carefully before using.

Mix-In and Topping Ideas

Turn the best gluten-free pancakes recipe into many variations! From blueberry pancakes, chocolate chip, banana, and many more unique ideas, there’s a flavor for everyone!

• Chocolate chips – Use 1 cup miniature, semi-sweet, or milk chocolate chips. I find that using half miniature and half regular chips disperses throughout the batter better. Be sure to stir before dropping on the hot griddle because they have a tendency to sink in the bowl.
• Fruit and berries – Stir 1 cup washed blueberries, chopped strawberries, or raspberries in the batter.
• Lemon – Add 1 tbsp lemon zest to the batter and replace 1 tsp vanilla with lemon extract. You can also substitute freshly squeezed lemon juice for the vinegar in the milk.
• Banana – To maintain ingredient ratios, pour the pancake batter on the griddle and top with sliced bananas. Once the bottom is set, flip and cook the other side. Be sure to grease the pan well, so they bananas don’t stick!
• Funfetti – Add 1/2 cup gluten-free sprinkles to the batter before cooking.
• Toppings – Use pure maple syrup, or read ingredient labels for gluten-free pancake syrup. For a fruit topping, use this 5-minute blueberry syrup recipe or substitute other berries. Whipped cream, coconut, and chopped nuts also makes for a delicious stack!

Storing and freezing tips

Buttermilk pancakes can be stored in the refrigerator or freezer for a quick grab-and-go breakfast. Before wrapping or storing make sure they have cooled completely. After cooking, place in a single layer on a cooling rack.

Wrap 2-3 cooled pancakes together in plastic wrap and transfer to a large ziplock bag. Store in the refrigerator for up to a week or frozen up to 3 months.

Reheat gently in the microwave at 50% power until thawed or slightly warmed. Finish heating at full power until hot and serve with desired toppings.

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