Try my Gluten Free Pancakes recipe for perfectly soft and fluffy pancakes every time- no one will even know they're gluten free! These pancakes come together in minutes with simple ingredients and my favorite grain-free flour blend!
Looking for more gluten-free breakfast recipes? Try my Almond Flour Waffles or Coconut Chia Pudding next!
About This Recipe
There's no better way to start a lazy weekend morning than with a stack of fluffy pancakes! And this easy gluten-free pancake recipe has quickly become a favorite in our house. It's the perfect recipe for when you're craving pancakes but need something that works for everyone at the table.
The secret to my pancakes is using Bob's Red Mill gluten-free 1:1 baking flour. It works incredibly well to get soft and fluffy pancakes that taste just like the real thing. My wife says that if I don't tell her they are gluten-free, she would think they're just regular pancakes- and considering she is somewhat of a foodie with a pretty sharp palate, I consider that high praise.
Feel free to use this recipe as a base for all your favorite pancake variations. For example, fold in blueberries, diced apples, or chocolate chips. Serve with maple syrup and a pat of butter for a classic breakfast!
Key Ingredients
Gluten-free 1:1 baking flour: For this recipe, I use Bob's Red Mill Gluten Free 1:1 Baking Flour. It really is quite amazing as a flour substitute. Avoid using almond flour, coconut flour, or any single-ingredient gluten-free flours, as they behave very differently and will affect the structure of the pancakes.
Baking powder: This is what gives the pancakes their lift and fluffy texture. Make sure yours is fresh and not expired.
Sugar: Just two tablespoons help the pancakes get a beautiful golden color on the outside. Since toppings are usually sweet, I don't add too much sugar to the pancakes themselves.
Milk: Whole milk will give you the richest, most tender pancakes, but any milk or dairy-free milk will work in this recipe.
Vegetable oil: Adds moisture and richness to the batter. You can also use melted butter, but I love the ease of not having to melt butter beforehand.
Eggs: Essential for giving the pancakes structure and helping bind everything together.
Instructions
STEP 1: In a large bowl, whisk the flour, sugar, baking powder, and salt.
STEP 2: In a medium bowl, whisk the milk, vegetable oil, and eggs.
STEP 3: Pour the wet ingredients into the dry ingredients and mix until just combined. A few small lumps are completely fine- overmixing will make the pancakes dense and tough.
STEP 4: Heat a nonstick skillet over medium-low heat and let it come to temperature before adding any batter- this takes about 3-4 minutes.
Lightly grease the skillet with butter or a small amount of oil. Scoop ¼ cup of batter per pancake into the pan. Cook until the edges start to look dry, about 2-3 minutes.
STEP 5: Flip and cook for another 1-2 minutes until cooked through. Repeat with the remaining batter and remember to gently grease the pan between each batch.
Gluten Free Pancakes
Ingredients
- 1 ½ cups Bob's Red Mill gluten-free 1:1 baking flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups milk
- 3 tablespoons vegetable oil
- 2 large eggs
Instructions
- In a large bowl, whisk the flour, sugar, baking powder, and salt.
- In a medium bowl, whisk the milk, vegetable oil, and eggs.
- Pour the liquid ingredients into the dry ingredients and stir until JUST combined.
- Heat a nonstick skillet over medium-low heat. Wait for the skillet to come to temperature before adding the batter. This can take 3-4 minutes.
- Lightly grease the skillet with butter or oil. Scoop ¼ cup of batter into the pan. Cook until the edges start to look dry, 2-3 minutes. Flip and cook for another 1-2 minutes until cooked through.
- Repeat with the remaining batter. Serve with maple syrup or your favorite pancake toppings!
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