Gluten-Free Pancakes

This recipe uses simple ingredients to give you light and fluffy gluten-free pancakes every time with very little fuss or planning. Top with pure maple syrup and fresh berries for the perfect weekend morning treat!

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Why I love this recipe

Gluten-free pancakes are a breakfast staple in many households, so it’s essential to have an easy recipe that you can trust in your back pocket. This recipe uses simple, everyday ingredients to give you light and fluffy gluten-free pancakes every time. Topped with pure maple syrup and fresh berries, these pancakes are the perfect weekend morning treat!

Ingredients

Ingredient Notes

• Apple cider vinegar – The apple cider vinegar is necessary in this recipe because its acidity activates the baking soda, helping the pancakes rise. If you don’t have apple cider vinegar, you can use white vinegar or lemon juice in its place.
• Gluten-free flour blend – This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. This flour already contains xanthan gum, so you do not need to include it if you are using this flour. If you use another flour, your pancakes may not turn out exactly the same as all gluten-free flours behave differently.

Step-by-Step instructions

1. In a large bowl, whisk together the gluten-free all-purpose flour blend, xanthan gum (if your flour blend does not already contain it), granulated sugar, baking powder, baking soda, and salt. Set aside.
2. In a large measuring cup or medium bowl, add 1 ¼ cups milk, melted and cooled butter, egg, vanilla extract, and apple cider vinegar. Whisk until the mixture is smooth.
3. Add the wet ingredients to the dry ingredients and stir using a whisk until combined and no lumps are visible. 
4. The batter should be on the thicker side. If your batter is too thick, add the remaining ¼ cup of milk. Let the batter sit for 5 minutes. While the batter rests, heat the griddle over medium heat. Once the griddle is heated, lightly oil the griddle with cooking spray or your preferred cooking oil. Wipe away any excess oil using a paper towel or kitchen towel. This will keep your pancakes from being too oily.

5. Using a ¼ cup measuring cup, pour the pancake batter onto the griddle, lightly spread the batter using the measuring cup or a rubber spatula to create a 3-4″ circle. Repeat with additional batter until the griddle is filled. It’s best to keep an inch or so between each pancake to allow for even baking.
6. Cook over medium heat for 3-4 minutes, until bubbles form on the top sides of the pancakes and the bottom side is golden brown. Flip with a rubber spatula. 
7. Cook on the other side for an additional 2-3 minutes until the pancakes are cooked through. Remove from the griddle and place on a plate. Repeat with remaining pancake batter. 
8. Serve with butter, maple syrup, and fresh berries.

Expert Tips

• This recipe is designed to have thick pancake batter so that your pancakes are light and fluffy. If you like your pancakes a little thinner, just add a tablespoon or two of milk to the batter. 
• This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, which already contains xanthan gum. I suggest you use this flour blend for best results. If you use another flour blend, you may need more or less milk to reach the correct consistency as each flour blend absorbs liquids differently. Use the video and photos to understand how thick your batter should be.
• If you doubled the recipe or have a small griddle and are worried about your pancakes getting cold, you can keep your cooked pancakes on a baking sheet in the oven set at 200 degrees Fahrenheit.
• I know it’s tempting to press down on your pancakes with your spatula. I don’t know why, but it’s just something everybody seems to do. That said, don’t do it! It will push out those lovely natural air pockets that make your pancakes thick and fluffy.

Recipe FAQs

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Gluten-Free Pancakes

This recipe uses simple ingredients to give you light and fluffy gluten-free pancakes every time with very little fuss or planning. Top with pure maple syrup and fresh berries for the perfect weekend morning treat!

5 from 2 votes

Print Pin Rate

Course: Breakfast, Gluten-Free Breakfast Recipes

Cuisine: American

Diet: Gluten Free

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 12 pancakes

Calories: 135kcal

Author: Megan

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Ingredients

• ▢ 2 cups gluten-free all-purpose flour blend (280g)
• ▢ 1/2 teaspoon xanthan gum (if your blend does not already contain it)
• ▢ 3 tablespoons granulated sugar (38g)
• ▢ 2 teaspoons baking powder (8g)
• ▢ 1/2 teaspoon baking soda (3g)
• ▢ 1/2 teaspoon salt (4g)
• ▢ 1 ¼ to 1 ½ cups milk (295-354mL) (start with 1 ¼ cups and add more if needed)
• ▢ 1/4 cup butter (57g) (melted and cooled)
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla extract (5mL)
• ▢ 1 teaspoon apple cider vinegar (6g)

Instructions

• In a large bowl, whisk together the gluten-free all-purpose flour blend, xanthan gum (if using), granulated sugar, baking powder, baking soda, and salt. Set aside.
• In a large measuring cup or medium bowl, add 1 ¼ cups milk, melted and cooled butter, egg, vanilla extract, and apple cider vinegar. Whisk until smooth.
• Add the wet ingredients to the dry ingredients and stir until combined.
• The batter should be on the thicker side. If your batter is too thick, add the remaining ¼ cup of milk. Let the batter sit for 5 minutes while your griddle heats up. Heat the griddle over medium heat. Once the griddle is heated, lightly oil the griddle, wiping away any excess.
• Using a ¼ cup measuring cup, pour the pancake batter onto the griddle, lightly spread the batter to get a 3-4” circle. Repeat with additional batter until the griddle is filled.
• Cook over medium heat for 3-4 minutes, until there are bubbles forming on the top sides of the pancakes and the bottom side is golden brown. Flip with a rubber spatula.
• Cook on the other side for an additional 2-3 minutes until cooked through. Remove from the griddle and place on a plate. Repeat with the remaining pancake batter.
• Serve with butter, maple syrup and fresh berries.

Notes

• This recipe is designed to have thick pancake batter so that your pancakes are light and fluffy. If you like your pancakes a little thinner, just add a tablespoon or two of milk to the batter.
• This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, which already contains xanthan gum. I suggest you use this flour blend for the best results. If you use another flour blend, you may need more or less milk to reach the correct consistency due to flour blends absorbing liquids differently. Use the video and photos to understand how thick your batter should be.
• To make this recipe dairy-free, you can substitute the milk for dairy-free milk. I have used unsweetened almond milk in this recipe before. You can substitute the melted butter for either vegan butter or vegetable oil.
• The apple cider vinegar is necessary for this recipe because it is acidic and activates the baking soda, helping the pancakes rise. If you don’t have apple cider vinegar, you can use white vinegar or lemon juice in its place.

Nutrition

Calories: 135kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 267mg | Potassium: 41mg | Fiber: 2g | Sugar: 5g | Vitamin A: 179IU | Calcium: 85mg | Iron: 1mg

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I’m Megan

A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…