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A stack of gluten-free pancakes topped with butter, fresh berries, and maple syrup.

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 1 vote
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Course: Breakfast, Gluten-Free Breakfast Recipes
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 pancakes
Calories: 135kcal
Author: Megan


  • 2 cups gluten-free all-purpose flour blend (281g)
  • 1/2 teaspoon xanthan gum (if your blend does not already contain it)
  • 3 tablespoons granulated sugar (44g)
  • 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 (60g) (melted and cooled)
  • 1 large egg
  • 1 teaspoon vanilla extract (5mL)
  • 1 teaspoon apple cider vinegar (6g)


  • 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.


  • 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.


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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