Published by Sheena Strain, last updated
Recipe
Gluten free pancakes are one of the easiest gluten free recipe to make and was the first thing I made after going gluten free!
My recipe for fluffy gluten free pancakes has been updated to include directions for making it with several different store bought flour blends, plus a homemade gluten free flour blend option.
This post containsaffiliate links
Tips for making Gluten Free Pancakes
- I use a well seasoned cast iron skillet to make my pancakes. If you do not have a cast iron skillet then a non stick pan will work well too.
- Grease the pan a little in between every batch of pancakes to make them easier to turn, you don’t want them swimming in fat or you will end up frying your gluten free pancakes!
- Don’t expect them to show air bubbles like regular pancakes, they will make some but the batter is not exactly the same as regular pancakes, they also take a little longer to cook.
- Make sure the baking powder you use is not old or your pancakes will not rise.
- To prep ahead you can measure out your dry ingredients ahead of time and put them into ziplock bags to create your own gluten free pancakes mix that is ready to go in the morning when your children are getting ready for school.
- Make the pancakes dairy free by using your favorite dairy free milk, I like to use unsweetened soy milk but any non dairy milk will work.
- Serve them warm from the pan! This is the best way to eat them.
What’s the best flour for making Gluten Free Pancakes?
I have tested this recipe extensively with my own homemade flour blend and with three other ready made store bought blends. My own blend made the lightest and fluffiest pancakes out of all the flours I tried. I’ll list in order my favorites and what I recommend.
Homemade Gluten Free Flour Blend
Using a homemade mix of gluten free flours made the very best, soft, fluffy pancakes.
I think this is because I was able to adjust the amount of gum needed and I used the bare minimum per recipe as any more than that tends to make them sticky, this is a problem with most ready made blends that have gum added which is often too much in my opinion.
I tested and retested this recipe with various gluten free flour combinations and the best results I got were using a combination of white rice flour, brown rice flour, and potato starch. If you can find those specific flours I recommend using them in the quantities listed in the recipe below. You could substitute one or more of the flours but the result will probably be different.
Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
Please note that Bob’s has TWO gluten free flour blends that are not the same as they contain different gluten free flours. I do not recommend you use their all-purpose blend as it is primarily made up of ground up garbanzo beans (!) whereas their 1-1 baking flour thankfully has no bean flour.
Out of the store bought blends I tested this was one made the best pancakes, not quite as good as using my own blend of flours but the pancakes were still nice and fluffy. They were more sticky than with the homemade blend, probably due to the level of gum in the flour blend.
King Arthur Gluten-Free All-Purpose Flour
This gluten free flour made pretty good pancakes overall, though they did take longer to cook than the pancakes made with the homemade and Bob’s Red Mill flours.
As with the other ready made blends the texture of these pancakes was a little stickier than using the homemade blend.
Pillsbury Multi-Purpose Gluten Free Flour Blend
This was my least favorite ready made gluten free flour blend to use for making pancakes.
I tested several batches with differing amounts of milk but each time the cooked pancakes were pretty flat and much more gummy than the ones made with the other three flour blends listed above. And no matter how well we greased the skillet, the pancakes stuck to it every time.
More Gluten Free Breakfast Recipes
- Breakfast Casserole
- Easy Italian Breakfast Sausage
- Pressure Cooker Steel Cut Oats
- Instant Pot Pumpkin Pie Oatmeal
- Paleo Pancakes
- Anaheim Scrambler
Gluten Free Pancakes
I'll show you how to make perfect gluten free pancakes every time! Make them with my home made gluten free flour blend for best results, or with a store bought gluten free flour blend.
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Total Carbs: 28 g
Protein: 4 g
Servings: 6 pancakes
Gluten Free Pancakes
4.99 from 84 votes
Ingredients
- 1/2cupWhite rice flour, 100g
- 1/4 cupBrown rice flour, 40g
- 1/4cuppotato starch , 40g
- 1/4tspxanthan gum
- 2tspbaking powder
- 2tbspsugar
- 1cupmilk
- 2tbspolive oil, do not use extra virgin
- 1largeegg, beaten
Instructions
Important note: – For best results make this recipe with the gluten free flours listed above or with a recommended store bought blend (see recipe notes)
The amount of milk needs to be adjusted depending on the brand of flour you use so please read the recipe notes below for those details.
Add the gluten free flours, xanthan gum, (omit if using a blend that already contains gum) baking powder, and sugar to a large bowl and whisk to combine.
Add the oil, beaten egg, and milk to the gluten free flour mixture and whisk until combined and lump free.
The mixture should be a dropping consistency, if too thick add a little more milk.
Grease a cast iron skillet over a medium heat.
Drop 1/4 cup of pancake batter into the skillet and cook for about 3-4 minutes per side or until the pancake is cooked all the way through, it can take a little longer than cooking regular pancakes.
Recipe Notes
- Gluten Free Flour Blend Options – The best pancakes were made using the flours listed in the recipe ingredients above. I also used ready made flour blends including King Arthur Gluten Free Flour, Bob’s Red Mill Gluten Free 1-1 Baking Flour, and Pilsbury Gluten Free Flour. For more information please read the details in the post on each flour blend I tested
- What Gluten Free Flour Blend Makes the best Pancakes? You’ll get the best results if you use my homemade blend of gluten free flours listed in the recipe ingredients, they were the fluffiest by far! If you prefer to use a ready made blend I recommend making the pancakes with either Bob’s Red Mill gluten free 1-1 Baking Flour or King Arthur Gluten Free Flour. I do not recommend making this recipe with Pilsbury Gluten Free Flour unless it’s all you have as the pancakes were gummy and they stuck to the skillet no matter well greased it was. See below for how much milk you need to use.
- How Much Milk should I add? – If using the flours listed in the recipe ingredients you should also use the amount of milk listed in the ingredients. If you are using King Arthur Gluten Free Flour use 3/4 cup of milk, Bob’s Red Mill gluten free 1-1 Baking Flour use 1/2 cup milk, and for Pilsbury Gluten Free Flour use 1 and 1/4 cup milk.
- Make it Dairy Free – Use your preferred dairy free milk in place of regular milk.
- How Many Pancakes does this recipe make? Between 6- 8 pancakes if you use a 1/4 cup measure, may vary a little depending on how much milk you add.
- Can I substitute one gluten free flour for another? Yes, but you are not likely to get exactly the same results if you use different flour to the ones I use. This recipe works best when you use the flours listed in the recipe or use one of the brands of ready made gluten free flour recommended above.
Nutrition Facts
Gluten Free Pancakes
Amount Per Serving (1 pancake)
Calories 192Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 35mg12%
Sodium 38mg2%
Potassium 296mg8%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 6g7%
Protein 4g8%
Vitamin A 111IU2%
Vitamin C 1mg1%
Calcium 115mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information on Noshtastic is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Author: Noshtastic
Course:Breakfast
Cuisine:American
About Sheena Strain
Sheena Strain is the proud owner of Noshtastic, a gluten free website that specializes in easy family meals including Low Carb, Keto, Paleo, Whole30, and many pressure cooker recipes.
Reader Interactions
Leave a Comment
Join the Conversation
CindyKay Clark says
This turned out so well with the gf flour blend from store. Can’t remember which one, but, it was not 1 to 1.
I did not add xanthan gum. I used corn starch (non gmo). They came out so fluffy and delicious.
Thank you for this recipe.Reply
Dorothy says
I like the taste and texture better than using a gluten-free blended flour mixture!Reply
Dorothy says
I like the taste and texture better than using a gluten-free blended flour mix.Reply
Klvick says
Can I use buttermilk with you flour blend to make them more like the family is used to?
Reply
Sheena Strain says
Yes I think that will work in place of the milk.
Reply
Sherry says
I bought gluten-free flour but a lot of the recipes for items are calling for muffin plus what is the difference? Can the plain flour be used with addictions?
Reply
Sheena Strain says
I”m not familiar with that brand. The recipe works best if you make it with one of the flours I used.
Reply
Ashley Justesen says
Hi, I was wondering why Extra Virgin Olive Oil cannot be used in this recipe. My daughter has soy allergies so we use that for just about everything. Can we use coconut oil as a substitute?
Reply
Sheena Strain says
Hi Ashley, Extra Virgin Olive Oil has a very strong flavor that I don’t think will taste nice in pancakes, regular olive oil would work better or you could use coconut oil if you prefer but it may also flavor the pancakes in a way you don’t want if it’s unrefined as that can have a coconut taste. Hope this helps!
Reply
Josie Poolook says
Great, easy recipe. I needed something sweet without totally throwing healthy eating out the window. Thanks!Reply
Analise says
Really good recipe and very easy, I made double the recipe for both my kids and they loved it.Reply
Marti says
I love pancakes and this recipe was a winner for me! I used King Arthur gluten free flour as that’s what I have in my pantry but I’m going to try and find the flours you use and make it that way next time.
Thanks again!Reply
Kim says
I used Bob’s redmill cassava flour and munkfruit for sweetening. The Bobs redmill all purpose works too. If you haven’t made pancakes much the key is getting the batter the right consistency which is a little thinner than cake batter otherwise they won’t cook In the middle also if they get too dark before they cook in the middle the pan is too hot. This recipe was a great substitute to regular flour pancakes.
Reply
Becky says
I would love to have a good recipe for gluten free cake please
Reply
Sheena Strain says
Hi Becky, if you search the gluten free recipe index at the top of the page you’ll find a couple of gluten free cake recipes.
Reply
Charleen says
My 11 yr. old daughter just tested positive for celiac. No symptoms except weight loss. Blood work showed celiac. GI appointment this Wednesday. She will be so happy I have found GF pancake, waffle and other recipes of food she has been eating regularly. Thank you!Reply
Cathy Eury says
Sheena, I’ve had Celiac for 43 years!!! When diagnosed, there was nothing on the market, no one even knew what Celiac Disease was, and even when I explained they seemed to remain confused. Until the day my Father died, 22 years ago, he would always ask me if I wanted a biscuit?! Didn’t mean to write so much, I wanted you and the others to know the only Mix I have found in all my years, is “Cause You’re Special”. I have to order it from them, I’ve never seen it in stores, but I love it, and I do use Buttermilk in the mix. My Mother can’t tell the difference she says, and that’s rare, because she has always been an excellent cook and baker, and never thinks my GF is as good as hers.Reply
Sheena says
Hi Cathy! I can’t even imagine how hard it must have been 42 years ago to start to deal with Celiac, I guess we’re well off for GF food today compared to back then!
Reply
Maureen says
This would be a beautiful breakfast or even a snack! Either way, I would love to eat it! The syrup and berries make your gluten free pancakes even more beautiful! I can’t take my eyes off it. Delicious!Reply
Sheena says
Hi Maureen, thanks for your kind comment. My kids devour these pancakes every time I make them and any left overs are indeed eaten as a snack 🙂
Reply
Beautiful stack of gluten free pancakes, Sheena! ♥ I find most store mixes are full of junky things… and homemade is always better anyhow.Reply
Sheena says
You’re so right! I’ve never found a store mix I like.
Reply
I am curious what all purpose flour you use to make your gluten free pancakes? I find results vary widely with different mixes, and these look like something I would love to recreate!Reply
Sheena says
Tessa, I generally tend to mix my own as it works better and is cheaper, I rarely use pre-made ap flour. I mix up about 70% starch flours (mostly white rice with other starches added in) and 30% whole grain such as brown rice flour and sorghum.
Reply
Heidi says
If these pancakes taste as good as they look, they must be amazing! What great pictures. Pinned.Reply
These have to be the most gorgeous gluten free pancakes ever! I can’t even stand it 🙂 And I love how few ingredients they have. Perfection!Reply
EA-The Spicy RD says
These look delicious! I do have to admit that I use a GF mix most of the time I make pancakes, but I have made some GF oatmeal pancakes from scratch that are quite tasty. Will definitely have to try your recipe-thanks for sharing!Reply
Krystal says
You’re absolutely right Sheena! Who doesn’t love pancakes? Those images just make me want to jump into my computer right now. Well done!Reply
Gotta love pancakes! A weekend staple for me!Reply
My 13 yr. old has some gluten sensitivities and we are currently working on removing all gluten from his diet – do you have a specific brand of gluten free flour that you recommend?? 🙂 I know he would love to have “regular” pancakes!Reply
Nagi@RecipeTinEats says
I was always curious how to make gluten free pancakes. One of my best friends is gluten free, this will be perfect for her! Timing is perfect too, her entire family is coming to stay next weekend! I also love that you can make this with soy milk – useful to know!Reply
