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

4.72 from 45 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
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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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. Sue/the view from great island says

    These look dreamy…I just had my buttered English muffin and I'm wishing I were at your house. I see a GF cookbook in your future. By the way, were you nominated for Babble's top 100 Mom bloggers? Because if you weren't, we have to fix that for next year.

  2. MrsRobb says

    I just made these with blueberries and I wanted to THANK YOU SO MUCH for the awesome recipe!!! I have been trying to find a light, fluffy, delicious GF pancake for quite some time with no success. And then I found this recipe and it is truly wonderful!!!! My GF life is going to be so much easier now that I can eat delicious pancakes whenever I want to! You should win an award for these….seriously that good! Thanks 🙂

  3. Franca Vassalotti says

    God bless you and thank you so much for this recipe, We love pancakes and I've been GF for 3 weeks now due to allergies. I have gotten a little discouraged because I've had so many failures dear hubby said "why are you wasting your time and don't ask me to sample because I think you've ruined pancakes for me for a while, lol" Well, just let me say these were so good and after one bite, I was so excited I was smiling ear to ear! I didn't even ask hubby to try, but just kind of teased him with my yum's and sighs, he finally gave in and said let me try a bite, well one bite turned into 3 more pancakes please, and he said these are great! You made my day, now I've gotten excited again and willing to keep on trying to make some of my other favorites GF. Thanks again!!!!!!
    5 stars

  4. Rosanna Draper-Bell says

    Was recently diagnosed Celiac and look constantly for recipees. These pancakes were so light and fluffy and super easy to make. I added a tablespoon of flax flour. I have been having a lot of fun baking gluten free but truly appreciate recipees that have already been tried and true. I look forward to more help in my quest for a GF recipees. Thank you so much for sharing.5 stars

  5. Anonymous says

    Love these!!! And so did my family! I was so tired of trying new 'fabulous' pancakes that turned out flat and tastless. Thank you so much for this!5 stars

  6. Anonymous says

    This batter was way too wet for me. I added extra flour and while it was still thin the pancakes came out really well.

  7. Anonymous says

    Made these today with an added 1/2c canned pumpkin and a tsp of pumpkin pie spice for pumpkin pancakes and they were fantastic! Thanks so much for the gluten free recipes 🙂

    Donna5 stars

  8. LRose says

    I am vegan as well as trying to be GF. I subbed So Delicious coconut milk, Smart Balance, and a flax egg and also added approx. 1/4c pumpkin puree. They turned out great…thank you for a great starting point!

  9. Anonymous says

    I've been making almost vegan and vegan pancakes for awhile and have a hard time with them because they are usually mushy in the inside, until i nuke them! But these are spot on, I'm impressed! Having a great time making a batch of them. Only thing I did differently, I used white rice flour. I feel the need for more sugar, but the toppings more than compensate. Just one question – you did say to be exact with the flour but does that mean to pack it in, or just spoon it in and level it off without packing it?

    Thanks for the recipe!

    • Mary Younkin says

      I spoon the flour into the measuring cup and then level it off. I do not pack the flours in or tap them down. I'm glad the pancakes worked out for you!

  10. Heather says

    I have been gluten free for about 2 weeks now and have been craving pancakes. What a joy to find a recipe that is simple and delicious! Thank you for this, my pancake crazing is now more than satisfied 🙂5 stars

  11. Anonymous says

    I have been trying to find a good recipe for months..I used corn starch instead of potato starch, added 3/8 tsp of guar gum, used stevia instead of sugar, almond milk instead of buttermilk, and added 1 tbsp of flax meal (just trying to improvise with what I had in stock haha) and they were marvelous! Thank you! 4 stars

  12. catherinebowman says

    Oh my Gods. These were far and away the BEST pancake I've made since I was diagnose gluten, corn and soy intolerant. These were simply orgasmic (especially in comparison to yesterday's attempt). I used Bob's Red Mills AP flour. I loved that the pancake batter did what it was supposed to do and rose a bit. And the pancakes were fluffy! They were good plain and with jam. I wish I could rate these higher than 5 stars!!! I am so glad I found you!5 stars

  13. skorpykat says

    Stumbled onto this and had been craving pancakes ALL morning! Made my bf go get buttermilk and syrup! Ha. I also used the red mill ap, but cut it with a 1/4 cup coconut flour to tone down the bean taste… Super yummy! Had to use a little water to thin them out a bit, but lip smacking good with cinnamon, and vanilla thrown in the mix. Thanks so much! 4 stars

  14. celiackiddo says

    I made these this morning and they were wonderful! I used sweet rice flour (starch) instead of tapioca because that's what I had on hand, and it came great. Thanks for the recipe 🙂
    -Dana

  15. Ana says

    I am really excited to try this recipe! My mom has been in a GF diet for almost seven months now and she never thought she would have fluffy awesome pancakes any time soon! So excited!

  16. Wooly Meadow says

    These pancakes are the best GF ones I've made. I would recommend using 1/2 vanilla yogurt and 1/2 milk (instead of milk/lemon juice) and then omitting the sugar. This keeps the batter thicker and keeps them from being too thin like they end up for me when I use the milk/lemon juice.4 stars

  17. Genie says

    SOOOO excited to try these tomorrow. I've had several in the past that were anything but fluffy, although tasty, but I miss that fluff. Will report back!

  18. Anonymous says

    These are incredible. I will be ditching the Pamela's mix immediately. Easy to make, super fluffy, tasty, reheat well. Heck, that's what I expected from a pancake back in my gluten days! I soured milk with the lemon juice as I always have; folks might want to remember that it's not a cup of milk and a tsp. of lemon juice, but a tsp. of lemon juice and enough milk to MAKE a cup. We really, really, really enjoyed these. Thank you!5 stars

  19. Anonymous says

    Hi, I was so excited about this, but tried to make dairy free buttermilk using lemon juice and hemp milk (my husband has an almond allery, so couldn't do almond milk). I don't feel like the milk curdled, and the pancakes tasted awful. Any tips to try again? Thanks!!3 stars

    • Mary says

      I have never tasted hemp milk, so I have no idea how that would work. It doesn't sound like it worked at all for a buttermilk substitute. I've heard that the buttermilk substitute works with coconut and rice milks though, so maybe that would work for you?

  20. Anonymous says

    These pancakes were THE best gluten free item I have ever made or tasted! I used goat's milk yogurt instead of buttermilk and thinned it with Almond Milk and then added 1/2 tsp of vanilla. I also added pecans for additional protein. I would think if you wanted to do a vegan version, Coconut Milk Yogurt would work well in place of goat's milk yogurt. My boyfriend who does not like gluten free loved them! Thank you so much for this recipe!! 5 stars

  21. Joanne MacDonald says

    These were really light & fluffy as promised, but I DID have to add an additional full cup of liquid in order to make the batter of a proper consistency. Otherwise they would have been biscuits! 😉4 stars

  22. A Magical Life says

    I made these today for my son’s birthday breakfast. They tasted good but the batter was WAY too thin. I used lemon juice and soy milk as a substitute for the buttermilk. It did thicken and curdled but even so, the batter was super runny. I had to nearly double the flours. The taste was good but they still weren’t fluffy and were rather thin. Maybe my baking powder wasn’t fresh enough? I followed the recipe exactly otherwise, except that I didn’t make tiny 3 tablespoon pancakes. Do they only work if you make them super small?

  23. Jacki says

    I just found your blog- searching for GF pancakes- these are great! Thank you for the recipe, it has been Pinned

  24. Sherry says

    These did not turn out well at all. I used GF Pillsbury mix, came out super thick, very rustic looking. Taste was OK though.

    • Mary says

      Well, the recipe is written specifically for use with the flours and starches listed. I have no idea what would need to be adjusted to make these work with a pre-mixed blend of flours.

  25. Lulu says

    They came out REALLY GOOD! I made slight alterations only because I didn’t have certain things. I made my own buttermilk with whole milk and lemon. I used xylitol instead of sugar, and added more buttermilk and water to my batter ( it was too thick). Everyone luved it, thanks so much!5 stars

  26. KZlomek says

    Loved your delicious pancakes. We just went blueberry picking and chopped up some for the batter. Yummy! K

  27. Isabelle Archambault says

    So far this recipe makes the best gluten free pancakes I’ve had since going gluten free… 7 years ago!
    Thanks so much!5 stars

  28. Mary says

    Best gluten free pancakes out there!!!
    I make them dairy free by using almond and coconut milk in place of the dairy.
    Really nice texture and very easy to make. Definitely a new favorite.5 stars

  29. Esther says

    I’m allergic to eggs. Will it still be fluffy without eggs? Will it be just as good with Chia seed egg replacements?

    • Mary says

      I’ve never tried it that way, so I honestly can’t say.If you do try it with an egg replacement, please let us know how it works!

  30. 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

  31. 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.

  32. 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

  33. 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

  34. 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.)

  35. Amy C. says

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

  36. Becky says

    hi, can I use white rice flour instead of brown, and I can’t do Dariy or dairy sub,
    carrageenan I react to, can I use water and oil in its place, thanks so much
    Becky