Fluffy Gluten Free Pancakes | Easy, Freezer-Friendly Breakfast and Dessert Recipe

Make the best gluten free pancakes light, fluffy, and perfectly golden every time! This easy recipe is freezer-friendly, quick to make, and ideal for a delicious gluten free breakfast or brunch.

Recipe Summary

These Gluten Free Pancakes are light, fluffy, and perfectly golden! Made with simple pantry staples, they taste just like classic pancakes no one will guess they’re gluten free. They’re freezer-friendly, easy to reheat, and perfect for busy mornings or weekend brunch.

Whether you’re serving them with maple syrup, berries, or a dusting of powdered sugar, these pancakes are a wholesome, family-approved favorite.

Reader Review

⭐️⭐️⭐️⭐️⭐️ “These are the best gluten free pancakes I’ve ever made! They’re soft inside and crisp around the edges my kids loved them!”

Gluten Free Pancakes Ingredient Notes:

• Gluten-Free All-Purpose Flour Blend – Choose one that contains xanthan gum for the best texture.
• Baking Powder & Baking Soda – These give the pancakes lift and fluffiness.
• Milk (Dairy or Non-Dairy) – Almond, oat, or regular milk all work great.
• Eggs – Bind the batter and create a soft texture.
• Butter or Oil – Adds moisture and richness.
• Sugar – A touch of sweetness to balance flavors.
• Vanilla Extract – Optional, but adds a warm, aromatic flavor.

Substitutions:

• Vegan Option: Replace eggs with flax eggs and use coconut oil or vegan butter.
• Dairy-Free Option: Use any plant-based milk.
• Sugar-Free Option: Swap sugar for honey or maple syrup.

A Note From My Kitchen

The secret to perfect gluten-free pancakes is not overmixing the batter — mix just until combined. Let the batter rest for 5–10 minutes to allow the flour to hydrate, resulting in fluffier pancakes.

How to Make Gluten Free Pancakes (Step-By-Step)

Making fluffy gluten-free pancakes at home is easier than you think! Follow these simple steps for a perfect stack every time:

• Prepare Your Ingredients:
  Gather all ingredients — gluten-free flour blend, baking powder, eggs, milk, butter (or oil), sugar, salt, and vanilla extract. Having everything ready makes the process smooth.
• Mix the Dry Ingredients:
  In a large bowl, whisk together the flour, sugar, baking powder, and salt. This helps evenly distribute the leavening agents for fluffy pancakes.

• Combine Wet Ingredients:
  In another bowl, whisk the eggs, milk, melted butter, and vanilla extract until smooth. These create the base for light, tender pancakes.
• Blend Wet and Dry Mixtures:
  Pour the wet ingredients into the dry mixture and stir gently. Do not overmix — a few small lumps are perfectly fine and ensure softness

• Rest the Batter:
  Let the batter sit for 5–10 minutes. This resting time allows the gluten-free flour to absorb moisture and gives the batter better texture.
• Heat Your Skillet or Griddle:
  Preheat a non-stick skillet over medium heat and lightly grease with butter or oil. Make sure it’s hot before adding the batter to get a nice golden color.

• Cook the Pancakes:
• Pour about ¼ cup of batter per pancake. Cook until bubbles form on the surface and the edges start to set (about 2–3 minutes). Flip and cook another 1–2 minutes until golden brown.

• Serve and Enjoy:
  Stack your pancakes on a plate and serve warm with maple syrup, butter, or your favorite toppings — berries, chocolate chips, or banana slices work beautifully.

Storage and Freezing Tips:

• Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Freeze: Place pancakes in a single layer on a baking sheet, freeze, then transfer to a freezer bag for up to 2 months.
• Reheat: Warm in the microwave for 30 seconds or pop into a toaster for crisp edges.

My Favorite Pancake Mix-Ins:

• Blueberries or raspberries
• Chocolate chips
• Sliced bananas
• Chopped nuts
• Cinnamon or pumpkin spice

Frequently Asked Questions:

What is the best pan for making pancakes?

A nonstick skillet or cast-iron griddle works best. Make sure it’s preheated properly before adding the batter for even browning.

Why are my pancakes gummy?

This happens if the batter is overmixed. Mix until just combined and allow it to rest.

Can I make this pancake batter ahead?

Yes! You can prepare the batter and refrigerate it for up to 24 hours. Stir gently before cooking.

Love This Recipe?

If you loved these pancakes, please leave a ⭐⭐⭐⭐⭐ rating and share your creation on Pinterest or Instagram with #GlutenFreeEats.

Ingredients 1x2x3x

• 1 ½ cups gluten-free flour blend
• 1 tbsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 tbsp sugar
• 2 large eggs
• 1 ¼ cups milk
• 2 tbsp melted butter or oil
• 1 tsp vanilla extract

Instructions

1. Mix Dry Ingredients – In a large bowl, whisk together gluten-free flour, baking powder, sugar, and salt until evenly combined.
2. Combine Wet Ingredients – In a separate bowl, whisk the eggs, milk (or non-dairy milk), melted butter, and vanilla extract.
3. Blend Together – Pour the wet ingredients into the dry mixture. Stir gently until just combined — a few lumps are okay. Overmixing can make the pancakes dense.
4. Heat the Pan – Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
5. Cook the Pancakes – Scoop about ¼ cup of batter for each pancake onto the pan. Cook until bubbles form on top, then flip and cook until golden brown.
6. Serve Warm – Stack your pancakes high and serve with maple syrup, berries, or a pat of butter.

Notes

• If your batter feels too thick, add 1–2 tablespoons of milk at a time until you reach the perfect pouring consistency.
• For extra flavor, try adding a pinch of cinnamon or nutmeg.
• Always use a gluten-free all-purpose flour blend that includes xanthan gum for the best texture.
• Want a dairy-free option? Swap butter for coconut oil and use almond or oat milk.

Special Note

Let your pancake batter rest for 5–10 minutes before cooking. This gives the gluten-free flour time to hydrate and results in lighter, fluffier pancakes every time.

Nutrition (Per Serving)

• Calories: 230
• Carbohydrates: 32g
• Protein: 6g
• Fat: 8g
• Fiber: 2g
• Sugar: 5g
• Calcium: 10% DV
• Iron: 8% DV

Nutrition Disclaimer

Nutritional values are estimates and may vary based on specific ingredients, portion sizes, and brands used. For the most accurate results, use your preferred nutrition calculator with your chosen products.