Light and Fluffy Gluten Free Pancakes

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Light, fluffy Gluten Free Pancakes really are possible! With a minimum of fuss and just a few minutes in the kitchen, you can have these pancakes on your table.

Light and Fluffy Gluten Free Pancakes - get the recipe at barefeetinthekitchen.com

My family has had a thing for pancakes for as long as I can remember. One of the very first recipes I posted on the blog was for our Favorite Fluffy Whole Wheat Pancakes.

I waited a long time to post a gluten free pancake recipe, because I wanted to be able to tell you that I was truly happy with the gluten free recipe.

Gluten Free Pancakes

I’m thrilled to tell you that these Gluten Free Pancakes are so light and fluffy, no one will guess they’re gluten free!

These pancakes have been our go-to recipe for almost three years now and they are truly the best gluten free pancakes I could have imagined. 

They easily rival the whole wheat and all-purpose flour pancakes I’ve made in the past. (I’ve included directions for both regular and gluten versions below.)

Light and Fluffy Gluten Free Pancakes - recipe by barefeetinthekitchen.com

My husband walked into the room and sampled a pancake the first time I made this recipe. When he used the words “phenomenal pancakes,”and I knew that I had a winner.

From the light and fluffy texture to the barely sweetened flavor, every single thing about these pancakes is exactly how I want my pancakes.

These Light and Fluffy Gluten Free Pancakes turn out perfectly every time! get the recipe at barefeetinthekitchen.com

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Light and Fluffy Gluten Free Pancakes

4.7 from 43 votes
From the light and fluffy texture to the barely sweetened flavor, every single thing about these pancakes is exactly how I want my pancakes.
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Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Breakfast
Cuisine: American
Servings: 12 medium size pancakes

Ingredients 

  • 3/4 cup brown rice flour *
  • 1/4 cup tapioca starch *
  • 1/4 cup potato starch *
  • 1 tablespoon baking powder
  • 1 tablespoon white sugar
  • 1/2 teaspoon kosher salt
  • 1 egg
  • 1 cup buttermilk
  • 2 tablespoons butter melted and slightly cooled
  • * if you do not need a gluten free recipe simply substitute a total of 1 1/4 cup all purpose flour for the items marked with an *

Instructions

  • Whisk together the dry ingredients and set aside. In a smaller bowl, lightly whisk the egg and then add the buttermilk. Add the wet to the dry ingredients, whisk for just a moment and then add the butter. Whisk to combine and then let rest while the griddle or pan heats.
  • Butter the pan or griddle if desired and then pour about 3 tablespoons (or a scant 1/4 cup) of batter onto the griddle for each pancake. Let cook until they begin to bubble on top and they are lightly browned on the bottom. Flip and cook second side just until golden brown. Serve warm with the toppings of your choice. Enjoy!

Notes

FREEZER MEAL: Let the pancakes cool completely, before storing them in an airtight ziploc bag. Reheat the frozen pancakes in the microwave.

Nutrition

Calories: 95kcal · Carbohydrates: 14g · Protein: 2g · Fat: 3g · Saturated Fat: 1g · Cholesterol: 20mg · Sodium: 143mg · Potassium: 194mg · Sugar: 2g · Vitamin A: 110IU · Vitamin C: 0.2mg · Calcium: 72mg · Iron: 0.4mg
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{originally posted 7-22-12 – recipe notes and photos updated 5-6-15}

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Paula A says

    Oooh, those are good! Do you think it would work to quadruple the dry ingredients and store it as an easy pancake mix for future use?5 stars

  2. Payton says

    I was mixing the butter for 20 min and it was still chunky. Very good pancakes aside from the butter. Butter not needed.

    • Mary says

      Hi Payton, these pancakes are fine without the butter as well as with it. That said, I don’t understand how you could have mixed “melted butter” into the batter for 20 minutes. For what it’s worth, pancake batter is not typically a smooth batter. Hopefully, the pancakes still turned out fine for you.

  3. Karin says

    I substituted coconut milk with lemon juice added for the buttermilk. The pancakes were fluffy and tasty. The flour to liquid ratio was fine. I think with any recipe containing flour there can be variations in the liquid absorption rate.4 stars

  4. Teresa says

    These are THE best pancakes I have ever had-since going GF i have missed good pancakes-but now i can enjoy them again:) thank you!!5 stars

  5. Hillary E. says

    These are THE BEST!!! I cannot begin to describe my joy in finding this recipe! I‘ve tried so many times to find a good gf pancake recipe, but none were anything special…until now! Note to readers-you can slightly taste the brown rice flavor, and the grittiness that comes along with using brown rice flour. But these are by far the closest thing to gluten-filled buttermilk pancakes! So light and fluffy!! Thank you so much for sharing these wonderful recipes! Now I will have to look through your index and see what other masterpieces you’ve shared!5 stars

    • Mary Younkin says

      I’m so happy to hear that you like the pancakes, Hillary! (Side note: I’ve found that letting the down rest for 10-15 minutes before pouring the pancakes on the griddle reduces any grittiness. My guess is that the flours dissolve a bit more during that resting time. Delicious either way, but you might like them more that way.)

  6. Amy C. says

    What can you substitute for the brown rice flour? My son has an allergy to grains, rice, and yeast. Thanks!

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