I love how these pancakes come out perfectly light and tender every time. The batter comes together in minutes, and I can make them with whatever milk or oil I have on hand. They don’t have that gritty or dry texture some gluten-free baked goods do — they’re smooth, pillowy, and so satisfying. Best of all, everyone in my house enjoys them, whether they follow a gluten-free diet or not.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup gluten-free all-purpose flour
2 tablespoons sugar (or sweetener of choice)
1 tablespoon baking powder
¼ teaspoon salt
1 cup milk (dairy or non-dairy)
1 large egg
2 tablespoons melted butter or coconut oil
1 teaspoon vanilla extract
Directions
In a large bowl, I whisk together the gluten-free flour, sugar, baking powder, and salt until well mixed.
In a separate bowl, I whisk the milk, egg, melted butter (or coconut oil), and vanilla extract until smooth and creamy.
I pour the wet mixture into the dry ingredients and stir gently, just until combined. I don’t overmix — a few lumps in the batter are perfectly fine and help keep the pancakes light.
I heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Using a ¼ cup measure, I pour the batter onto the skillet. When bubbles start forming on the surface (usually around 2–3 minutes), I flip the pancake carefully.
I cook for another 1–2 minutes on the other side until golden brown and cooked through.
I repeat with the remaining batter, greasing the pan as needed. I stack the finished pancakes on a plate and cover them to keep warm while I finish the rest.
Servings and Timing
This recipe makes about 4 servings and takes 15 minutes to prep and 20 minutes to cook, for a total of around 35 minutes.
Variations
I’ve added blueberries or chocolate chips directly into the batter for a fun twist.
For extra flavor, I sometimes mix in a dash of cinnamon or a bit of lemon zest.
If I want to make them dairy-free, I use almond milk or oat milk and coconut oil instead of butter.
For added protein, I mix in a tablespoon of chia seeds or a scoop of protein powder.
I’ve made mini pancakes with the same batter for easy kid-friendly snacks.
Storage/Reheating
I store leftover pancakes in an airtight container in the fridge for up to 3 days. They reheat well in the microwave or toaster. I also freeze them in a single layer and reheat straight from frozen in the toaster for a quick breakfast option.
FAQs
Can I make the batter ahead of time?
Yes, I can make the batter a few hours ahead and store it in the fridge. I stir it gently before using, as gluten-free flour can settle.
What’s the best gluten-free flour to use?
I use a gluten-free all-purpose blend that includes xanthan gum. It helps give the pancakes a nice structure and soft texture.
Can I make these vegan?
Yes. I use a flax egg (1 tbsp flaxseed + 3 tbsp water) and plant-based milk. The results are still light and fluffy.
How do I know when to flip the pancakes?
I wait until bubbles form on the surface and the edges start to look set. Then I gently slide a spatula under and flip.
Can I double or triple this recipe?
Absolutely. I often double it for family breakfasts or freeze extras for later. Just use the same ratios and cook in batches.
Conclusion
These gluten-free pancakes are the kind of recipe I keep on repeat — simple, reliable, and incredibly satisfying. Whether I’m making them plain or loading them with toppings, they always come out light, fluffy, and full of flavor. Perfect for lazy weekend mornings, quick weekday breakfasts, or even breakfast-for-dinner nights.
