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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.
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.)
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.
Light and Fluffy Gluten Free Pancakes
Ingredients
- 1¼ cups all-purpose flour*
- 1 tablespoon baking powder
- 1 tablespoon white sugar
- ½ teaspoon kosher salt
- 1 egg
- 1 cup buttermilk
- 2 tablespoons butter melted and slightly cooled
*Gluten-Free Alternative
- ¾ cup brown rice flour
- ¼ cup tapioca starch
- ¼ cup potato starch
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally posted 7-22-12 – recipe notes and photos updated 5-6-15}
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
The pancakes were a hit!!
These pancakes are AWESOME!! Just delicious!!! Thanks for the great recipe, I know I will be using this very often 🙂
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!
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.
Wish I'd read this first, but will do next time. They were still good.
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!
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!
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!!
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?
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!!
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! 😉
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?
Your pancakes make paste. Most recipes use more liquid to flour ratio, yours should too.
I just found your blog- searching for GF pancakes- these are great! Thank you for the recipe, it has been Pinned
These did not turn out well at all. I used GF Pillsbury mix, came out super thick, very rustic looking. Taste was OK though.
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.
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!
Loved your delicious pancakes. We just went blueberry picking and chopped up some for the batter. Yummy! K
So far this recipe makes the best gluten free pancakes I’ve had since going gluten free… 7 years ago!
Thanks so much!
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.
I’m allergic to eggs. Will it still be fluffy without eggs? Will it be just as good with Chia seed egg replacements?
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!