Easy Gluten Free Pancakes: Fluffy & Delicious

Start your morning right with these easy gluten free pancakes! They are incredibly fluffy, tender, and come together in just 20 minutes. Whether you are new to gluten free cooking or a seasoned pro, this recipe is foolproof and uses everyday ingredients. Perfect for a cozy weekend breakfast or a quick weekday treat.

Why You’ll Love These Gluten Free Pancakes

These pancakes are light, airy, and have no weird aftertaste. The secret is using a good gluten free flour blend that already contains xanthan gum, which helps mimic the texture of traditional pancakes. They are also versatile—you can add chocolate chips, blueberries, or a dash of cinnamon to customize them.

Tips for Perfect Gluten Free Pancakes

Let the batter rest for 5 minutes before cooking. This allows the flour to absorb the liquid, resulting in a thicker, fluffier pancake. Use medium heat to avoid burning the outside before the inside is cooked. If the batter seems too thick, add a tablespoon more milk; if too thin, add a teaspoon more flour.

Serving Suggestions

Serve these pancakes warm with maple syrup, fresh fruit, a dollop of yogurt, or a sprinkle of powdered sugar. For a savory twist, omit the sugar and vanilla and serve with eggs and bacon. They also make a great base for a gluten free brunch spread!

Easy Gluten Free Pancakes

These easy gluten free pancakes are light, fluffy, and made with simple ingredients. Perfect for a quick breakfast or brunch that everyone will love.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 8

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup gluten free all-purpose flour blend with xanthan gum
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 large egg
• 3/4 cup milk dairy or non-dairy
• 2 tablespoons melted butter or coconut oil
• 1 teaspoon vanilla extract

Equipment

• large mixing bowl
• whisk
• non-stick skillet or griddle
• spatula
• measuring cups
• measuring spoons

Method

 

1. In a large mixing bowl, whisk together the gluten free flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract until combined.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; the batter may be slightly lumpy. Let rest for 5 minutes.
4. Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
6. Flip the pancake carefully and cook for another 1-2 minutes until golden brown.
7. Repeat with remaining batter. Serve warm with your favorite toppings.

Notes

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, toast in a toaster or warm in a skillet. For extra fluffiness, let the batter rest for 5-10 minutes before cooking. You can also freeze cooked pancakes for up to 2 months.