These gluten-free pancakes are soft, fluffy, and ready in about 20 minutes. They are made with Bob's Red Mill Gluten Free 1-to-1 Baking Flour, simple pantry ingredients, almond milk, butter, and vanilla. Serve them with maple syrup and fresh berries for an easy weekend breakfast or brunch.
The type of gluten-free flour matters in this recipe, so use the blend specified below for the most reliable texture. This is my go to flour blend for gluten free baking.
These pancakes are made with Bob's Red Mill Gluten-Free 1-to-1 Baking Flour, which means you don't need any extra xanthan gum. The result is a fluffy and delicious pancake that's just as good as the traditional version, if not better!
While many gluten-free recipes can be complicated or require hard-to-find ingredients, this one is straightforward and uses common pantry items. The best part?
Pancake lover? Try my Gluten Free Sheet Pan Pancakes or these Gluten Free Blender Pancakes.
Why You'll Love These Gluten Free Pancakes
- Quick to make: The batter and pancakes are ready in about 20 minutes.
- Soft and fluffy: The right gluten-free flour blend creates a tender pancake without a gritty texture.
- Made with familiar ingredients: You only need flour, baking powder, butter, egg, vanilla, sugar, and milk.
- Easy to customize: Add blueberries, gluten-free chocolate chips, cinnamon, or your favorite pancake toppings.
Ingredient Notes
- Gluten-free flour: Use Bob's Red Mill Gluten Free 1-to-1 Baking Flour. Gluten-free flour blends vary significantly, so another blend may produce thicker or thinner batter.
- Baking powder: Provides the lift needed for fluffy pancakes. Check that yours is labeled gluten-free when necessary.
- Butter: Adds flavor and helps the pancakes brown. Let it cool slightly before combining it with the egg.
- Egg: Helps bind the batter and gives the pancakes structure.
- Vanilla: Adds warmth and sweetness.
- Sugar: A small amount lightly sweetens the batter and encourages browning.
- Almond milk: Begin with 1 cup, then add more a tablespoon at a time if the batter is too thick. Regular dairy milk or another unsweetened milk can also be used.
How to Make Gluten-Free Pancakes
1. Preheat the pan
Heat a nonstick skillet or griddle over medium heat. Lightly grease it with butter.
2. Combine the dry ingredients
Whisk the gluten-free flour, baking powder, salt, and sugar together in a large bowl.
3. Combine the wet ingredients
In a separate bowl, whisk the egg, almond milk, vanilla, and cooled melted butter.
4. Make the batter
Pour the wet ingredients into the dry ingredients and stir just until combined. The batter should be thick enough to pour slowly from a spoon but should still spread slightly when it reaches the pan.
Allow the batter to rest for 5 minutes or so before deciding whether it needs more milk.
5. Cook
Pour the batter onto the hot skillet. Cook until bubbles form on the surface and the edges begin to look set. Flip and cook the second side until golden brown and cooked through.
6. Serve
Serve immediately with butter, maple syrup, berries, or your favorite toppings.
Variations
- Blueberry: Sprinkle blueberries over each pancake after pouring the batter onto the skillet. This helps prevent the batter from becoming watery.
- Chocolate chip: Add a small handful of gluten-free chocolate chips to each pancake as it cooks.
- Cinnamon: Whisk ½ to 1 teaspoon of cinnamon into the dry ingredients.
- Lemon: Add finely grated lemon zest to the batter.
- Banana: Serve with sliced bananas.
Tips for the Best Gluten Free Pancakes
- Use the exact flour blend listed: Different gluten-free blends absorb liquid differently and have not been tested with this recipe.
- Do not judge the batter immediately: Some gluten-free flours continue absorbing liquid as the batter rests.
- Add milk gradually: It is easier to thin thick batter than to repair batter that is too watery.
- Use medium heat: A pan that is too hot can brown the outside before the center cooks.
- Wait before flipping: Flip when bubbles appear, and the edges look dry and set.
- Do not press the pancakes: Pressing them with the spatula can make them dense.
- Keep cooked pancakes warm: Place them on a sheet pan in a low oven while you finish the rest of the batch.
Substitutions
- Milk: Regular milk, oat milk, soy milk, or another unsweetened milk may be used in place of almond milk. Confirm that all ingredients are gluten-free when cooking for someone with celiac disease.
- Butter: Use melted dairy-free butter for dairy-free pancakes.
- Flour: For the most consistent result, use the exact gluten-free flour blend listed in the recipe. Almond flour, coconut flour, and single-ingredient flours are not direct one-for-one replacements.
Storage and Reheating
Refrigerate: Let the pancakes cool completely, then refrigerate them in an airtight container for up to three days.
Reheat: Warm them in a toaster, toaster oven, skillet, or microwave until heated through.
Freeze: Freeze the cooled pancakes in a single layer, then transfer them to a freezer-safe container for up to two months
Frequently Asked Questions
Use Bob's Red Mill Gluten Free 1-to-1 Baking Flour, which is the blend used to test this recipe. Other gluten-free flour blends may absorb more or less liquid and can change the consistency of the batter.
The flour blend or milk measurement may differ from the one used in the original recipe. Start with less milk and add more gradually. Allowing the batter to rest may also help the flour absorb the liquid.
Yes. Regular milk or another unsweetened nondairy milk can be used. This is especially helpful for anyone avoiding nuts.
That depends on the exact flour blend. Use the flour specified in the recipe and do not add extra xanthan gum unless the product or tested recipe requires it.
For the best rise, the batter is generally better cooked shortly after mixing because the baking powder begins working once it becomes wet. You could instead measure the dry ingredients in advance.
Gluten Free Pancakes
Ingredients
- 1 cup Bob's Red Mill Gluten Free All Purpose Flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 ½ tablespoon butter, melted and cooled
- 1 egg
- 1 teaspoon vanilla
- 1 tablespoon sugar
- 1 cup almond milk, add more or less to desired consistency
Instructions
- Preheat the griddle or pan to medium high and add some butter to pan.
- Whisk together all dry ingredients in a large bowl. In a small bowl mix together all wet ingredients. Pour wet ingredients into dry and stir well.
- Add more milk if you want a thinner pancake. You will have to adjust this to your desired consistency.
- Cook for a few minutes per side or until cooked through. Serve immediately with lots of butter and syrup.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
wynn says
the best gluten free ones i have ever made. all of you make these when in doubt!!!! thank you for the recipe
Karen Kelly says
Thanks so much for letting me know Wynn! Glad you liked them.
Sandra Harvey says
These were quick and easy, made about 20, 2-3 inch pancakes, I didn't even need syrup they were so good without!. I could see adding some small fruit pieces to make even more delicious
Karen Kelly says
Thanks so much for letting me know Sandra! I'm glad they worked for you!
T Brown says
Very watery. I couldn't get it to thicken. It also did not mix well at all.
Karen Kelly says
Hi there, I'm sorry to hear that. Did you use Bob's Red Mill 1 to 1 Flour and did you make any other substitutions. I've made these a lot and haven't had trouble with them. Thanks!
Mariví says
I think being in Florida I’ll have to try with 1/4 cup milk to start and add more if needed; today I used 3/4 cup milk and they were very thin.
Kaiti says
This has been my go-to recipe for a while now! These are by far the fluffiest pancakes!
Karen Kelly says
Thanks so much for letting us know Kaiti!
Silvia G says
Today I cooked this pancake recipe. It was delicious!!! I loved it. I ate it with different toppings.
Brian says
Very good; no “off flavor “ to them. Good consistency and fluffy factor.
Val says
Batter was too thin with addition of one cup of milk. I had to add a little extra flour before cooking. Batter was still very thin but I really enjoyed the crepe-like pancakes. Used Bob’s all purpose without xanthan gum. I actually didn’t care for flavor of this flour in the thick pancakes I made previously, so this recipe ended up working out nicely. These were quite good and flavor balance of sugar, butter and vanilla was spot on.
Lucky13 says
Made these for the first time this morning and my husband and I agree: These are delicious! I added a cup of chopped frozen strawberries and 3/4 cup lactose-free whole milk and a pinch of nutmeg. After stirring together the wet ingredients in one bowl and the dry ingredients in a larger one, I combined the chopped berries with everything in both bowls, and let them set for about five minutes while I made a quick strawberry compote. Pancakes turned out light, fluffy, and super yummy! These were better than any pancake mix or recipe I've tried. Thank you for putting together a fast, easy, and delicious recipe!
Cj says
I only want 2 pancakes, will be making them like crepes. I have no idea how much of the pancake mix to use. I hate cold pancakes
Karen Kelly says
I am not sure how to make these into crepes, sorry.
Trixie88 says
hey, was reading ur recipe and I got confused about the substitutions, like can I use almond milk instead of regular milk for the pancakes? wanna make them but gotta keep it dairy free you know, thanks btw Karen Kelly
KAREN MONISE says
Delicious pancakes! Thank you for this recipe without Xanthan Gum using Bob's Red Mill Gluten-Free All-Purpose Baking Flour.
Karen Kelly says
Thanks for letting us know, so glad you liked them!
grillmasterZ says
Just tried making these gluten-free pancakes for brunch. Turned out awesome! Never thought I'd nail it on the first go. Cheers for the recipe, Karen Kelly!
Gluten Free Trainee says
Can the almond milk be replaced by regular milk? The gluten free person in my life also has a nut allergy.
Karen Kelly says
Yes no problem!
Jenny_the_reader says
I appreciate the section on dietary substitutions. It's helpful to see options for adapting recipes to meet different needs. Great inclusion, Karen.
bikerDude says
do you gotta use a special kind of gluten-free flour or will any brand do kinda confused on that part
FoodieGuru says
Most brands should work, but some might give a better texture. Always check for reviews before buying!
Sarah_M says
Was thinking maybe I could add some blueberries or something? Do u think the pancakes would still hold together?
PancakePro says
Blueberries are a great addition! Just add them to the batter last and don't overmix, should be fine.