These easy gluten-free pancakes are light, fluffy, and simple to make with basic ingredients you already have at home. Perfect for a quick breakfast or weekend brunch, this recipe delivers soft, golden pancakes every time. Made with a gluten-free flour blend and customizable for dairy-free options, they’re ideal for anyone following a gluten-free diet. Serve with maple syrup, fruit, or your favorite toppings for a healthy and delicious morning meal.

Fluffy, golden, and perfectly tender, these gluten-free pancakes are a breakfast favorite everyone will love. Made with simple pantry ingredients, they come together in minutes and cook up light and airy — no gluten, no problem!

Table of Contents

Ingredients

1 cup gluten-free baking flour blend with binder (see notes)
2 tablespoons granulated sugar
2 teaspoons aluminum-free baking powder (Bob’s Red Mill recommended)
Small pinch of salt
1 scant cup milk (any kind – unsweetened almond milk works great)
1 large egg
2 tablespoons melted butter or vegan butter, plus more for brushing (optional)
1 teaspoon vanilla extract

Directions

Mix the dry ingredients:
In a medium mixing bowl, whisk together the gluten-free flour blend, sugar, baking powder, and salt.
Combine the wet ingredients:
In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract until smooth.
Make the batter:
Pour the wet ingredients into the dry ingredients and whisk until smooth and lump-free. Let the batter rest for 5 minutes — this helps the pancakes rise and become fluffy.
Cook the pancakes:
Preheat a cast iron skillet over medium-low heat (or an electric griddle to medium). Grease lightly with butter or nonstick spray.
Pour ¼ cup of batter for each pancake onto the hot surface. Cook until bubbles form and pop on top and the edges look set, then flip and cook until golden brown on the other side.
Keep warm (optional):
Place cooked pancakes on a parchment-lined baking sheet and keep warm in the oven set to 100–200°F (just the “warming” setting) for up to 20 minutes.

For Sheet Pan Pancakes

Preheat the oven to 350°F (175°C) and line a quarter sheet pan with parchment paper.
Pour the batter into the pan and tilt to spread evenly.
Bake for 15–17 minutes, or until set and lightly golden (do not underbake).
Slice into squares and serve warm.

Tips

Rest the batter: Letting the batter sit for a few minutes helps the gluten-free flour hydrate for a better texture.
Don’t overmix: Stir until smooth but stop once combined to keep pancakes light.
Test the heat: The skillet should be hot enough that the batter sizzles gently when poured — too hot and they’ll burn before cooking through.
Freeze leftovers: Cool completely, then freeze between parchment sheets for easy weekday breakfasts.

Variations and Substitutions

Dairy-free: Use almond milk, oat milk, or coconut milk, and swap butter for vegan butter or coconut oil.
Add-ins: Mix in blueberries, chocolate chips, or sliced bananas before cooking.
Flour options: Use your favorite 1:1 gluten-free blend with xanthan gum or binder included.
Sugar-free: Replace sugar with a natural sweetener like stevia or monk fruit.

FAQs

Can I make the batter ahead of time?
Yes, but for best results, mix the wet and dry ingredients separately and combine just before cooking.

Why are my pancakes dense?
They might be overmixed or cooked at too high a temperature. Lower the heat and let the batter rest before cooking.

Can I double the recipe?
Absolutely — this recipe doubles easily for family breakfasts or meal prep.

Serving Suggestions

Top with maple syrup, honey, or fresh berries.
Add a dollop of yogurt or whipped cream for extra creaminess.
Pair with scrambled eggs and fruit for a complete gluten-free breakfast.

Why You’ll Love This Recipe

Light, fluffy, and perfectly golden every time.
Naturally gluten-free and easy to adapt for dairy-free diets.
Quick to make with everyday ingredients.
Great for stovetop or sheet pan cooking — perfect for meal prep or feeding a crowd.