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Gluten Free Pancakes Recipe is so light and fluffy that even your gluten loving friends will want this recipe. This delicious pancake recipe is so easy and everyone will enjoy it.

Gluten Free pancakes stacked on a plate with syrup being poured over the top with fresh blueberries and strawberries
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You are going to love this easy gluten free pancakes recipe. The results are the fluffiest gluten free pancakes. You won’t even notice they are gluten free with this simple recipe.

We also all really like these Gluten Free Pumpkin Cookies . Not only are they yummy but they are so pretty with the powdered sugar on top. Those and the pancakes are a big hit around here! Try even more easy gluten free recipes and other 38 Easy Sweet Breakfast Recipes.

Why We Love This Recipe

It is the best gluten free pancake mix. My family is truly doing well on our gluten free journey and recipes like this make it so easy. They are so good and I can’t seem to make them fast enough.

You will definitely want to freeze some for later. I absolutely love having some in the freeze for busy mornings. The flavor is amazing with a fluffy texture and we have even made blueberry pancakes with fresh blueberries.

Ingredients

Ingredients - Fresh Strawberries, blueberries, gluten free flour, baking powder, baking soda, salt, sugar, eggs, milk, and vanilla extract

Scroll to the bottom for the full recipe in the recipe card.

How to Make Gluten Free Pancakes

  • Step 1 – First, mix together the flour, baking powder, baking soda, salt and sugar in a large mixing bowl.
Combining the dry ingredients in a bowl with a whisk with a bowl of eggs, vanilla extract, milk and blueberries on the side
  • Step 2 – Add the eggs, milk and vanilla extract. Make sure to mix everything until smooth.
Adding the milk and eggs to the flour mixture with a bowl of cracked eggs and fresh blueberries on the side
  • Step 3 – Heat the skillet you plan to use and make sure it is lightly oiled. I normally use a frying pan or electric skillet.
  • Step 4 – Next, pour ¼ cup pancake mixture on to the pan. Cook pancakes then flip to cook on the other side. The pancake will bubble when it is ready to flip.
Cooked pancake in a large skillet with a side of a plate with pancakes, slice butter and blueberries
  • Step 5 – Serve hot and enjoy with your favorite toppings.

Expert Tips

  • Electric Griddle – I use an electric griddle so it’s easy to make a ton of these pancakes. I have a big family so I need to keep the pancakes coming.  Even if you don’t, it just makes the process so much quicker and easier.  This is the electric griddle we use.
  • Mixing Bowl – I love to use a mixing bowl with a handle and pour spout when making pancakes. It cuts down on the kitchen tools I have to use and clean up. I can just mix it in the bowl and pour it write on the griddle. The less cleanup the better.
  • Make Ahead – Save time and mix together the dry ingredients to make a gluten free pancake mix ahead of time. Much cheaper than store bought and very simple to make. You will love having this ready to go. Just add wet ingredients and go.

Topping Ideas

This is the best Gluten-Free Pancakes but you can still add your favorite toppings even though they are gluten free.

  • Whipped Cream – Try this easy homemade whipped cream recipe.
  • Berries – We love strawberries and blueberries.
  • Apples – Make a delicious topping with apples, butter and cinnamon. Yum!
  • Bananas – Slice and enjoy!
  • Maple Syrup – Maple syrup and powdered sugar is my kids favorite.
  • Chocolate – I like to shave dark chocolate on top. You can also mix some in the pancake batter. Chocolate chips also work great.
Gluten free pancakes stacked on a plate topped with butter, strawberries and blueberries

Serving Suggestions

This gluten-free pancake recipe is delicious served with your favorite side dishes. We love to make Air Fryer Bacon, Over Hard Eggs and Fruit Salad Recipe for a complete meal idea.

These fluffy gluten-free pancakes are even better topped with fresh fruit for brunch or serve for dinner.

Frequently Asked Questions

How to Store Leftover Pancakes

Prepare the entire batter of pancakes and then refrigerate the leftovers in an airtight container. The leftover pancakes will last about 3-4 days.

Can I Freeze Gluten Free Pancakes?

We love meal prepping pancakes to stock the freezer for busy week day mornings. Once the pancakes have cooled to room temperature, place on a baking sheet to flash freeze. Keep in the freezer for about an hour, then place the pancakes in a freezer safe container or freezer bag. This way you can take out the amount you want to serve. Reheat in the microwave. There is no need to thaw, you can reheat frozen pancakes. Make sure you read my post on how to freeze pancakes and waffles. This will save so much money over store bought and these taste much better.

What is the Best Gluten Free Flour to Use?

We have had a lot of success with Bobs Red Mill Gluten free flour. We buy the flour on Amazon to get the best price.

Gluten free pancakes stacked on a plate topped with butter, strawberries and blueberries and maple syrup

More Gluten Free Recipes

We love to hear from you. If you make this Gluten Free Pancake Recipe, please leave us a comment or a star review.

Gluten Free Pancake Recipe

5 from 4 votes
You are going to love this easy gluten free pancakes recipe. You end up with the fluffiest gluten free pancakes. You don’t even notice they are gluten free!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8
Cuisine American
Course Breakfast
Calories 144

Ingredients

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Instructions

  • In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar.
  • Add in eggs, milk, and vanilla extract. Mix until smooth.
  • Heat a lightly oiled frying pan or an electric skillet over medium high heat.
  • Pour approximately ¼ cup cup for each pancake on to griddle.
  • Brown on both sides and serve hot.

Recipe Notes

You are going to love this easy gluten free pancakes recipe. You end up with the fluffiest gluten free pancakes.

Nutrition Facts

Serving 8g, Calories 144kcal, Carbohydrates 24g, Protein 5g, Fat 3g, Saturated Fat 1g, Cholesterol 45mg, Sodium 318mg, Potassium 151mg, Fiber 2g, Sugar 6g, Vitamin A 135IU, Calcium 108mg, Iron 1.2mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

5 from 4 votes (3 ratings without comment)

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Comments

  1. Kim says:

    I’m using the bob’s red mill 1:1

  2. Carrie says:

    I wonder if it’s the gluten free flour that you are using. Make sure that you are using a 1:1 gluten free flour.

  3. Kim says:

    I don’t understand what I’m doing wrong. I’m using a non-stick griddle so no need for oil unless that’s what gives it color. Mine aren’t browning and they taste gummy. Please help!

  4. Carrie says:

    Sorry about that – the amounts in the printable recipe card are correct. I have fixed the post – Thank you!

  5. Lori says:

    5 stars
    Why are the ingredient amounts different up above from the box that says can be printed?