Gluten free pancakes that are light, fluffy, and delicious? Yes, really! These wholesome pancakes bring all the classic breakfast joy without the gluten. Whether you’re gluten-sensitive, have celiac disease, or just want to try a better-for-you alternative, these pancakes are your new go-to. They’re soft and tender, with just the right amount of sweetness, and they’re packed with wholesome ingredients that will leave you and your family feeling satisfied and energized.

We designed this recipe to make your mornings easier while supporting your health goals. After testing countless batches, this combination stood out for its perfect texture and foolproof method. It’s ideal for busy weekdays or a slow and cozy Sunday brunch. Plus, we’ll show you how to customize it to fit your dietary needs, guaranteeing everyone at your table can enjoy. Let’s get cooking!

Why This Gluten Free Pancakes Is Good for You

Rich in whole grains for more fiber and sustained energy.
Low in unhealthy fats and free of gluten, making it suitable for a range of dietary needs.
Customizable with natural sweeteners or toppings for added nutrients.
Includes a simple homemade flour blend that avoids unnecessary gums or additives found in store-bought mixes.
Perfect for gluten-free, vegetarian, and low FODMAP diets with slight adjustments.

Wholesome Ingredients for Easy Gluten Free Pancake Recipe

These fluffy gluten free pancakes are made using simple, clean ingredients, each selected for its health benefits and role in creating the perfect texture.

Gluten-free flour blend: We recommend a gum-free blend made from superfine white rice flour, potato starch, and tapioca starch. This blend ensures a light, fluffy texture without the dreaded gumminess. Want to save time? Mix a large batch of this blend and keep it on hand for quick gluten free pancakes anytime.
Xanthan gum: While optional, using a touch of xanthan gum helps hold the batter together and prevents the pancakes from spreading too thin. If you skip it, slightly reduce the liquid in the recipe.
Unsweetened milk or buttermilk: Milk adds moisture and richness; buttermilk makes the pancakes even fluffier. Use your favorite plant-based milk for dairy-free or vegan versions!
Eggs: Eggs add structure and help the pancakes rise. For a vegan version, substitute with a flaxseed or chia seed egg alternative.

Gluten Free Pancakes Recipe Details

Servings: 9 pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes

Gluten Free Pancakes Ingredients

Dry Mix:
- 1 ½ cups (210 g) gum-free gluten free flour blend (140 g superfine white rice flour + 45 g potato starch + 25 g tapioca starch)
- ¼ tsp xanthan gum, optional
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- 2 tbsp (24 g) granulated sugar (use up to ¼ cup for sweeter pancakes)
For Standard Pancakes:
- 1 egg, room temperature
- 1 ¼ cups (10 fl oz) milk, room temperature
- 1 tsp pure vanilla extract (optional)
For Buttermilk Pancakes (Extra Fluffy):
- 2 eggs, room temperature
- 1 cup (8 fl oz) buttermilk, room temperature
- 2 tbsp (28 g) unsalted butter, melted and cooled

How to Make Gluten Free Pancakes

Prep the dry mix: In a large bowl, whisk together the dry ingredients: flour blend, xanthan gum (if using), baking powder, baking soda, salt, and sugar.
Combine the wet ingredients: In a separate bowl, whisk together the egg(s), milk (or buttermilk), and optional vanilla extract. For the buttermilk version, stir in the melted butter.
Mix and rest: Slowly pour the wet ingredients into the dry mix. Whisk until smooth and let the batter sit for a few minutes to thicken slightly.
Heat the griddle: Set a nonstick griddle or large frying pan over medium heat and lightly grease it with butter or cooking spray.
Cook the pancakes: Ladle about ¼ cup of batter onto the hot griddle for each pancake. Let cook for 2–3 minutes until bubbles form on the surface and edges look set. Flip and cook another 1–2 minutes until golden brown on the underside.
Serve: Remove pancakes from the griddle and keep warm. Repeat with remaining batter, lightly greasing the griddle between batches if needed. Serve warm with your favorite toppings.

How to Customize This Gluten Free Pancakes for Your Diet

Dairy-Free: Use unsweetened almond milk, oat milk, or your favorite plant-based milk substitute.
Vegan: Replace the egg with a flaxseed or chia seed egg alternative.
Keto-Friendly: Use a low-carb sweetener and almond flour for the dry mix.
Sugar-Free: Skip the granulated sugar or use a sugar-free alternative like monk fruit sweetener.
Nutrient Boost: Add a tablespoon of flaxseed meal or chia seeds to the batter.

Our Team’s Tips for the Best Gluten Free Pancakes

Let the batter rest briefly after mixing to allow it to thicken.
Use a medium heat setting so the pancakes cook evenly without burning.
If the batter seems too thick, add a tablespoon of milk at a time until pourable.
Grease your pan lightly; too much butter or oil can cause uneven cooking.
Add fresh fruit or chocolate chips to the batter for extra flavor!

Gluten Free Pancakes FAQs

Can I make these pancakes ahead of time?

Yes! Cooked pancakes can be stored in the fridge for up to 3 days or frozen for up to a month. To reheat, simply warm them in a toaster or on a skillet.

What’s the best gluten free pancake mix to use?

For ultimate control, we recommend making your own blend as specified in this recipe. If you prefer store-bought, opt for one labeled “gum-free.”

Why aren’t my pancakes fluffy?

Fluffiness can depend on batter consistency and cooking heat. Avoid over-mixing your batter and keep the griddle at medium heat.

Can I make these pancakes sugar-free?

Absolutely. Swap the sugar for a natural sweetener like stevia or simply omit it entirely for savory pancakes.

What toppings will you try first on these gluten free pancakes? Tell us in the comments below—we’d love to hear how you customize this recipe!