I have a page full of notes and scribbles from testing this gluten-free pancake recipe. I tweaked each ingredient by the teaspoon to get it just right. These pancakes are easy to make with store-bought blends, like King Arthur gluten-free flour blend. They are fluffy and delicious thanks to the perfect combination of baking powder and knowing just when to flip the pancakes!
We love having 'brinner' in our house, a.k.a. breakfast for dinner, which means I make pancakes almost every week. While a store-bought mix is easy, I was sick of paying a premium for it. That's why I set out to make the best pancakes from scratch that my kids had ever tasted. Suffice it to say, mission accomplished! My gluten-eating family agrees, these are the best pancakes!
Katie's Recipe Testing Notes
- Goal: Perfectly fluffy texture and subtle flavor.
- No whipped egg whites: Not much benefit compared to using whole egg and flipping the packages at the right time.
- Just the right amount of sugar: Not overly sweet, but you do need a little bit to make the pancakes tender. A touch of vanilla extract adds a subtle sweetness without adding extra sugar.
- No buttermilk: Let's be honest, I rarely have it on hand and I bet you don't either. This is the perfect recipe for what you've actually got in your pantry.
How to Make Fluffy Gluten-Free Pancakes
The secret to fluffy pancakes flipping the pancakes at the right time. You want to flip the pancakes to the second side when you notice the edges are starting to look set and small bubbles are starting to form in the center. The key is to flip the pancakes before the bubbles pop. This traps the gasses inside, causing the pancake to puff up and rise, resulting in perfectly fluffy gluten-free pancakes.
What's the Best Flour to Make Gluten-Free Pancakes From Scratch?
When testing this recipe, I found that several gluten-free flours worked well. These popular blends and can be easily found in grocery stores.
- King Arthur Measure for Measure
- Bob's Red Mill 1:1 gluten-free flour (blue bag)
- Cup4Cup (blue bag).
You can also use my homemade blends: homemade Bob's Red Mill gluten-free flour or Cup4Cup copycat flour blend.
Ingredients You'll Need
- Gluten-free flour blend: Use an all purpose gluten-free flour with xanthan gum already included. I highly recommend using King Arthur Measure for Measure, Bob's Red Mill 1:1, or Cup4Cup if you want the predictable results shown here.
- Baking powder: Use fresh baking powder as that provides the bubbles that make these pancakes extra fluffy.
- Sugar: Adds just a touch of sweetness to the batter, it also makes the pancakes more tender.
- Egg: Provides structure.
- Butter and Oil: The perfect combo of flavor, moisture, and tenderness.
- Milk: I used 2% milk. Dairy-free milk will also work here.
- Vanilla extract and a pinch of salt: Flavor enhancers.
*Refer to the recipe card below for exact measurements.
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How to Make Homemade Gluten-Free Pancakes
- Whisk the dry ingredients. Whisk the flour blend and other dry ingredients together in a small bowl.
- Blend the wet ingredients. Melt the butter and whisk it together with the remaining wet ingredients.
- Stir together. Add the wet ingredients to the dry ingredients and whisk until just combined, don't over mix.
- Let the batter rest for 5-10 minutes while you preheat the griddle to about 300°F.
- Cook on preheated electric griddle or in a pan over medium-low heat. Pour about 2 tablespoons of pancake batter at a time onto the hot griddle.
- Cook for about 2 minutes on the first side, until you start to notice the edges look set and bubbles forming on top.
- Then flip the pancakes and finish cooking on the other side until golden brown and cooked through.
Top Recipe Tips
- The batter is thick, you may need to spread it around a bit to get perfectly round pancakes.
- Cook low and slow. If your griddle is too hot, they will be brown on the outside, and undercooked in the middle.
- If you're a digital thermometer nerd like me, you'll appreciate knowing that the pancakes are done when they've reached an internal temperature of 200-205°F.
How To Keep Pancakes Warm
As you finish each pancake, transfer it to a baking sheet in a 200°F oven to keep warm. You can stack them directly on top of each other if needed. This keeps them warm and soft without drying out while you cook the remaining batter.
How to Freeze the Pancakes
Let pancakes cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer bag or container. Frozen pancakes can be reheated in the toaster or microwave.
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Recipe
Fluffy Gluten-Free Pancakes
Ingredients
- 1 cup gluten-free flour blend* ( King Arthur Measure for Measure, Bob's Red Mill, or Cup4Cup)
- 2 tablespoons sugar
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 2 large eggs
- 2 tablespoons butter (melted)
- 2 teaspoons oil
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk together the milk, eggs, melted butter, oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter may be slightly lumpy, don't overmix.
- Let the batter rest for 5-10 minutes while you preheat an electric griddle or large skillet to 300°F (medium-low heat).
- To cook, pour about 2 tablespoons of batter onto the griddle and spread into a circle with a spoon or spatula, if desired. Cook until bubbles start to form on the surface, the edges look set, and the first side is golden brown. Flip and cook for another 1-2 minutes until golden brown and cooked all the way through.
- Serve warm with your favorite toppings like butter, pure maple syrup, fresh blueberries or strawberries, or whipped cream.
Notes
Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
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Anna Fitz says
We tried them and just as you said they are wonderful, we can enjoy pancakes again. Thank you