Easy Gluten-Free Pancakes
These easy gluten-free pancakes are soft, fluffy, lightly golden, and perfect for breakfast. They come together quickly with everyday ingredients and can be customized with blueberries, chocolate chips, bananas, or cinnamon.Servings: 8–10 pancakes
Prep time: 10 minutes
Cook time: 15 minutes
Total time: About 25 minutes
🛒 Ingredients
- 1½ cups (180 g) gluten-free all-purpose flour blend
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- 1¼ cups (300 ml) milk or unsweetened almond milk
- 2 tbsp melted butter, slightly cooled
- 1 tsp vanilla extract
- 1 tsp lemon juice or apple cider vinegar
Optional
- ½ tsp cinnamon
- ½ cup blueberries
- ½ cup mini chocolate chips
- 1 mashed ripe banana
For serving
- Butter
- Maple syrup
- Fresh berries
- Powdered sugar
- Greek yogurt
👩🍳 Instructions
1. Combine the dry ingredients
In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
Make sure everything is evenly distributed.
2. Prepare the wet ingredients
In another bowl, whisk together the egg, milk, melted butter, vanilla, and lemon juice.
The melted butter should be warm rather than hot so it doesn’t cook the egg.
3. Make the batter
Pour the wet mixture into the dry ingredients.
Gently whisk until just combined.
Don’t overmix. A few small lumps are completely fine.
The batter should be thick but pourable.
4. Let the batter rest
Set the batter aside for 5–10 minutes.
This is especially helpful with gluten-free flour because it gives the flour time to absorb some of the liquid and improves the pancake texture.
After resting, if the batter is too thick, stir in 1–2 tablespoons of milk.
🥞 Cook the Pancakes
5. Heat the pan
Place a nonstick skillet or griddle over medium-low to medium heat.
Lightly grease it with butter.
The pan shouldn’t be smoking hot. Gluten-free pancakes can brown quickly.
6. Add the batter
Pour about ¼ cup of batter onto the skillet for each pancake.
Leave space between the pancakes so they’re easy to flip.
7. Cook the first side
Cook for approximately 2–3 minutes.
You’ll see bubbles forming on the surface and the edges will begin to look set.
Once the bottom is golden brown, it’s ready to flip.
8. Flip
Carefully flip the pancake.
Cook for another 1–2 minutes, until golden brown and cooked through.
Repeat with the remaining batter.
If the pancakes start browning too quickly, lower the heat slightly.
🍓 Serve
Stack the warm pancakes and add your favorite toppings.
Try:
- 🧈 Butter + maple syrup
- 🫐 Blueberries + Greek yogurt
- 🍓 Strawberries + powdered sugar
- 🍌 Banana + peanut or almond butter
- 🍫 Chocolate chips + a little maple syrup
⭐ Tips for Fluffy Gluten-Free Pancakes
Use a good gluten-free flour blend. A 1-to-1 baking blend is easiest. If your blend doesn’t contain xanthan gum, you may need to add a small amount according to the flour manufacturer’s instructions.
Don’t overmix. Excessive mixing can make pancakes dense.
Let the batter rest. This helps gluten-free flour hydrate properly.
Cook over moderate heat. The outside can brown before the inside cooks if the pan is too hot.
Don’t flatten them after flipping. Let the pancakes rise naturally.
Make smaller pancakes. About ¼ cup of batter makes them easier to flip and helps the centers cook evenly.
🫐 Easy Variations
Blueberry Pancakes
Gently fold ½ cup blueberries into the batter.
Banana Cinnamon
Add 1 mashed ripe banana and ½ tsp cinnamon. You may need an extra tablespoon of flour if the batter becomes too thin.
Chocolate Chip
Fold in ½ cup mini chocolate chips.
Apple Cinnamon
Add ½ cup finely diced apple, ½ tsp cinnamon, and a pinch of nutmeg.
Lemon Blueberry
Add 1 tsp lemon zest and ½ cup blueberries.
🧊 Make-Ahead
Cooked pancakes can be refrigerated for 3–4 days.
For longer storage, freeze them in a single layer until firm, then transfer them to a freezer bag for up to 2 months.
Reheat in a toaster, skillet, or microwave until warm.
