These gluten-free pancakes are light, fluffy, and made from scratch with simple pantry ingredients. The batter comes together in one bowl in about 5 minutes. A touch of apple cider vinegar activates the baking soda and gives the pancakes extra lift, which is the trick to getting them fluffy instead of flat or dense.
The batter is intentionally thick, which is what keeps the pancakes from spreading too thin and gives them that tall, stackable shape. Let it rest for 5 minutes before cooking and you’ll get perfectly fluffy pancakes every time. I make these almost every weekend.
Why You’ll Love this Recipe
Ingredients
Ingredient Notes
- Gluten-Free Flour Blend – I’ve tested this recipe with both Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Measure for Measure. Both work well. If you use a different blend, you may need more or less milk since each flour absorbs liquid differently. I can’t verify other blends will work.
- Apple Cider Vinegar – This isn’t for flavor. The acidity activates the baking soda, which is what gives the pancakes their lift. White vinegar will also work as a substitute.
- Milk – I use whole milk for the richest flavor. Start with 1 ¼ cups and add more only if the batter is too thick to spread on the griddle. For dairy-free, unsweetened almond milk works well.
- Butter – Melt it and let it cool before adding to the batter. Hot melted butter can cook the egg and make the batter lumpy.
Let the Batter Rest
After mixing, let the batter sit for 5 minutes before cooking. This gives the baking soda and vinegar time to react and the flour time to hydrate. You’ll notice the batter thickens slightly during the rest. That’s a good thing — it’s what makes the pancakes fluffy instead of flat.
Expert Tips
Recipe FAQs
Yes. Use unsweetened almond milk or your preferred dairy-free milk, and swap the butter for melted vegan butter or vegetable oil.
Yes. Fold in blueberries, chocolate chips, banana slices, or a sprinkle of cinnamon. Don’t overmix once you add them.
Storage Instructions
Refrigerate: Store in an airtight container in the fridge for up to 3 days. Reheat in the toaster, microwave, or a dry skillet over medium heat.
Freeze: Let pancakes cool completely. Lay in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag for up to 2 months. Reheat straight from frozen in the toaster or microwave.
Serving Suggestions
I make these every weekend for my toddler, and we usually go with fresh berries and sausage on the side. For something a little more special, try them with macerated strawberries or a batch of my blueberry turkey breakfast sausage. If you’re doing a full brunch, my gluten-free breakfast casserole rounds it out.
Gluten-Free Pancakes
Ingredients
- 2 cups (280 g) gluten-free flour blend - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which contains xanthan gum
- 3 tablespoons (37 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ¼ cups (305 g) whole milk - at room temperature, start with 1 ¼ cups and add more if needed
- ¼ cup (57 g) unsalted butter - melted and cooled
- 1 (50 g) large egg - at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon (5 g) apple cider vinegar
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- In a large bowl, whisk together 2 cups (280 g) gluten-free flour blend, 3 tablespoons (37 g) granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt.
- In a separate bowl, whisk together 1 ¼ cups (305 g) whole milk, melted and cooled ¼ cup (57 g) unsalted butter, 1 (50 g) large egg, 1 teaspoon vanilla extract, and 1 teaspoon (5 g) apple cider vinegar until smooth.
- Add the wet ingredients to the dry ingredients and stir until combined and no lumps remain.
- The batter should be thick but still spreadable. If it's too thick, add milk one tablespoon at a time, up to ¼ cup. Let the batter rest for 5 minutes to hydrate.
- Heat a griddle over medium heat. Lightly oil the surface and wipe away excess with a paper towel.
- Using a ¼ cup measuring cup or cookie scoop, pour batter onto the griddle and gently spread into a 3-4 inch circle. Leave about an inch between each pancake.
- Cook for 3-4 minutes, until bubbles form across the surface and the edges look set. Flip once.
- Cook the other side for 2-3 minutes until golden brown and cooked through. Repeat with remaining batter.
Video
Notes
- Batter thickness: This batter is intentionally thick. That’s what makes the pancakes fluffy. If you like your pancakes a little thinner, just more milk to the batter.
- Flour: I’ve tested this with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Measure for Measure. Both work well. I can’t verify other blends will work. You may need more or less milk depending on the blend.
- Dairy-free option: Use unsweetened almond milk or your preferred dairy-free milk, and swap the butter for melted vegan butter or vegetable oil.
These are delicious! They taste like classic pancakes, which in my experience isn’t that common with gluten free pancakes. I will definitely be making again!