Gluten Free Pancake Recipe

Craving pancakes without the gluten? This gluten free pancake recipe delivers fluffy, light, and delicious pancakes that everyone at the table will love — whether they follow a gluten-free diet or not. Perfect for weekend brunch or a quick weekday breakfast, these pancakes are made with simple ingredients and come together in under 30 minutes. No odd textures or dry results here — just perfectly golden, melt-in-your-mouth pancakes. Whether you’re gluten sensitive, celiac, or just exploring healthier options, this recipe is a go-to favorite. Let’s dive into how to make the best gluten-free pancakes from scratch!

Recipe Card

Ingredients Of Gluten Free Pancake Recipe

1 cup gluten-free all-purpose flour (with xanthan gum)
1 tablespoon sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt

1 cup buttermilk (or dairy-free milk + 1 tsp lemon juice)
1 large egg
2 tablespoons melted butter (or coconut oil for dairy-free)
1 teaspoon vanilla extract
Cooking spray or oil for the skillet

Step By Step Instructions

Preheat the Griddle or Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil or nonstick spray.

Mix the Dry Ingredients: In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.

Combine the Wet Ingredients: In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until well combined.

Make the Batter: Pour the wet ingredients into the dry ingredients. Stir until just combined — some small lumps are okay. Do not overmix.

Cook the Pancakes: Scoop ¼ cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface (about 2–3 minutes), then flip and cook another 1–2 minutes until golden brown.

Serve Warm: Remove from heat and serve immediately with your favorite toppings.

How to Serve?

Drizzled with maple syrup and butter
Topped with fresh berries and a dollop of whipped cream
With chocolate chips or a dusting of powdered sugar
Layered with banana slices and peanut butter
Stacked high with yogurt and granola for a protein-packed breakfast

Tips & Variations

Make It Dairy-Free: Use plant-based milk and coconut oil.

Add Protein: Stir in a scoop of protein powder or Greek yogurt.

Extra Flavor: Mix in blueberries, cinnamon, or mini chocolate chips.

Crispier Edges: Use a cast-iron skillet and a bit of butter.

Freeze for Later: Cool completely and freeze in a single layer for up to 2 months.

Nutrition

Calories: 150 kcal
Carbohydrates: 20g
Protein: 3g
Fat: 6g
Saturated Fat: 2.5g
Fiber: 2g
Sugar: 4g
Sodium: 220mg

Recipe Card

Fluffy & Easy Gluten Free Pancake Recipe

Recipe by Rachael rayCourse: Pancake Recipe

Servings

6 Pancake

servings

Prep time

minutes

Cooking time

minutes

Calories

150

kcal

This fluffy, golden gluten free pancake recipe is quick, easy, and perfect for breakfast lovers. Enjoy classic pancake flavor without any gluten

Ingredients

1 cup gluten-free all-purpose flour (with xanthan gum)
1 tablespoon sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk (or dairy-free milk + 1 tsp lemon juice)
1 large egg
2 tablespoons melted butter (or coconut oil for dairy-free)
1 teaspoon vanilla extract
Cooking spray or oil for the skillet

Directions

Preheat the Griddle or Pan:
Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil or nonstick spray.
Mix the Dry Ingredients:
In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
Combine the Wet Ingredients:
In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until well combined.
Make the Batter:
Pour the wet ingredients into the dry ingredients. Stir until just combined — some small lumps are okay. Do not overmix.
Cook the Pancakes:
Scoop ¼ cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface (about 2–3 minutes), then flip and cook another 1–2 minutes until golden brown.
Serve Warm:
Remove from heat and serve immediately with your favorite toppings.

Recipe Video

Notes

Use a gluten-free flour blend with xanthan gum for best texture.
Don’t press down the pancakes while cooking—this keeps them fluffy.
Batter thickens as it rests. Add a splash of milk if needed.
Pancakes can be made ahead and reheated in a toaster or oven.

FAQs

Not for this recipe, as it will alter the texture. Use a 1:1 gluten-free flour blend.

Substitute the egg with a flax egg, and use plant-based milk and oil.

Overmixing the batter or using too much flour can cause dense pancakes. Stir just until combined.

Conclusion

This easy and fluffy gluten free pancake recipe is the perfect way to kick off your morning — no gluten needed! Whether you’re cooking for a gluten-sensitive loved one or just want to try something new, these pancakes are sure to become a breakfast favorite.

Fluffy & Easy Gluten Free Pancake Recipe