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Home » Breakfast » No-Fail Gluten-Free Pancake Recipe + Tips for Extra Fluffy Pancakes

No-Fail Gluten-Free Pancake Recipe + Tips for Extra Fluffy Pancakes

Last Updated October 2, 2023. Published September 15, 2020 Good For You Gluten Free

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No-Fail Gluten-Free Pancake Recipe + Tips for Extra Fluffy Pancakes
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Making homemade gluten-free pancakes is a breeze, and my go-to pancake batter is easy to make, turns out fluffy every time, and allows for many options and add-ins (including pumpkin!) without compromising the quality of the final dish. This post contains affiliate links. Please see my disclosures.

September is National Breakfast Month, the perfect time to share one of my favorite gluten-free breakfast recipes with you.

Today, I’m not sharing any old recipe with you; rather, I’m sharing my go-to gluten-free pancake recipe. This is one of my favorite recipes, and I was waiting for just the right time to share it.

These fluffy pancakes are forgiving, hard to mess up, come out light and fluffy every time, and work well with various additions and add-ins.

To make my no-fail gluten-free pancakes, you’ll need an exceptional gluten-free flour blend. Look for an all-purpose or 1-to-1 flour blend that contains a variety of flours, starches, and xanthan gum, all of which work together to mimic the texture of gluten flour in baked goods.

You could use any 1-to-1 gluten-free flour, but I personally like Bob’s Red Mill 1-to-1 Gluten-Free Flour or Better Batter All-Purpose Gluten-Free Flour.

You’ll also need some baking essentials to make this recipe, most of which are pantry staples, including sugar, baking powder, salt, milk, an egg, melted butter, vanilla, cooking spray for greasing the pan, and pumpkin puree (optional).

How to Make Fluffy Gluten-Free Pancakes

Here are step-by-step instructions for making these delicious and fluffy no-fail gluten-free pancakes:

Step #1: Make the Batter. In a medium bowl, combine flour, sugar, baking powder, and salt. Set aside.

An overhead view of the flour inside a bowl

In a separate medium bowl, combine the milk, egg, melted (but not hot) butter, vanilla, and optional pumpkin puree.

Now add the flour mixture to the wet mixture and mix until combined and no flour streaks or lumps show. Do not overmix.

Step #2: Rest the Batter. Allow the batter to sit undisturbed for 6-8 minutes to ensure the dry ingredients fully soak in the wet ingredients. Resting is essential to getting fluffy pancakes. See my tips below for ensuring a fluffy pancake result.

Step #3: Prepare the Griddle or Pan. Lightly spray a large non-stick pan or griddle with avocado oil spray (or another cooking spray) and heat the pan over medium-low heat. 

Step #4: Add the Batter to the Hot Pan. Once the pan is heated (2-3 minutes), add a 1/4 cup scoop of the batter to the pan. Using a measuring cup to scoop your batter will ensure you get perfectly even-sized pancakes.  Do not overcrowd pancakes. Work in batches.

Picture of a pancake fluffing up while being cooked on the griddle.

Step #5: The Flip. Cook the pancake for 2-3 minutes on one side and then gently flip to cook the other side. The pancake is ready to flip when the batter starts bubbling, the pancake batter is set (not runny), and when each side is a light golden brown.

Picture of pancake flipped. The top is slightly brown.

Step #6: Top and Eat. Serve the pancakes immediately, topped with your favorite pancake accompaniments.

Final stack of pancakes served with a pat of butter

These pancakes come out perfectly fluffy every time. They offer the most wonderful texture and taste of any pancake I’ve ever had – gluten-free or not – enjoy!

Tips for Light and Fluffy Pancakes

I’ve had many failed pancake attempts in my life, especially because I exclusively work with gluten-free flour. My pancakes have been runny, dense, dry, and not all that tasty.

That said, over the years, I have accumulated a few strategies to ensure I get fluffy, light pancakes every time.

Tip #1: Do not overmix the batter. Mix your batter just enough so that it perfectly incorporates the flour and there are no lumps. Then stop mixing.

Tip #2: Measure perfectly, and adjust the batter if needed. The batter should be thick and creamy but not too runny or too thick. You may need to adjust the recipe ever so slightly. Use your best judgment to get a thick and creamy but not runny batter.

Tip #3: Allow the batter time to rest after mixing and before cooking. Resting the batter for 6-8 minutes is an essential step to getting a light and airy pancake result. Do not skip this step.

Close up picture of pancakes on a fork and you can see the air bubbles in them

Tip #4: Make sure your baking powder is fresh. Baking powder only lasts about nine months before it needs to be replaced. You can tell if your baking powder is good by mixing a scoop of it with water. If it fizzes, it’s good; if not, it’s time to get new baking powder. Fresh baking powder will ensure you get a fluffy pancake result.

Tip #5: Flip pancakes gently, and do not flatten the pancakes by pressing down on them. Allow the pancakes to fluff up on their own. Do not apply pressure to flatten the batter.

Pancakes cooking on a griddle and becoming fluffy and light

Tip #6: Do not rush the cooking process. Low and slow wins the race. Cook on medium-low heat, exercise patience, and flip only when it’s ready to be flipped.

Pumpkin Pancakes and Other Add-Ins

The beauty of making pancakes at home, besides not having to worry about getting glutened by a restaurant, is that you can add anything you want to the batter.

A favorite add-in at my house is canned pumpkin. I almost always add 1/2 cup of pumpkin to the pancake batter. Pumpkin not only offers a nutritional boost, which I’ll talk about next, but also it adds an intense moist texture to the pancakes.

Stack of pumpkin pancakes topped with whipped cream and cinnamon.

Adding pumpkin to your batter is also a wonderful way to boost the nutritional load of this favorite breakfast treat. Pumpkin is loaded with Vitamins A and C, which help boost the immune system, and contains antioxidants, which deter disease. It’s also low in calories and high in fiber to help you feel full longer.

The pumpkin version of my no-fail pancake recipe is just as light and fluffy as the original. In fact, you can see the fluffiness – check out those air bubbles inside the pancake.

A close up of the inside of the pumpkin pancakes

Freeze and Save

These pancakes freeze well and can be made ahead of time and reheated.

To freeze them, let them completely cool, then place them individually on a baking sheet and flash-freeze them for about 30 minutes.

Once flash-frozen, stack them together in a zip-top bag in your freezer, and pull one out to reheat as desired. A few seconds in your toaster oven or microwave will do the trick.

Other Toppings and Add-ins

This pancake recipe is extremely versatile. Here are some other foods you can add to the batter to elevate your pancakes:

  • Blueberries, fresh
  • Bananas, mashed
  • Chocolate chips – a family favorite!
  • Nuts
  • Dried fruits

You can top the pancakes with a little powdered sugar, fresh fruit, a pat of butter, a drizzle of maple syrup, or Cool Whip.

Dairy-Free and Egg-Free Options

I typically make dairy-free pancakes using a vegan butter spread and milk alternatives like almond, soy, or cashew milk.

You can use oil instead of butter. I think butter – or a vegan butter alternative – adds more flavor to the pancakes, so I suggest butter over oil.

For an egg-free alternative, try using Bob’s Red Mill Egg Replacer, or a flax egg (1 tbsp flaxseed meal + 3 tablespoons warm water – mix to form a gel).

Other Gluten-Free Breakfast Recipes

Try these other delicious gluten-free breakfast recipes:

  • Apple Cinnamon Bread: Channel those fall flavors with this delicious and soft gluten-free apple cinnamon bread.
  • Protein Pancake: Use gluten-free oats to create this filling and fiber-rich protein pancake recipe.
  • Egg and Quinoa Muffins: Like a savory breakfast? Try these make-ahead egg and quinoa muffins.
  • Breakfast Donuts: Everyone needs more “hole” foods in their life, and these gluten-free breakfast donuts deliver.

Enjoy This Recipe?

If you enjoyed this recipe, please give it a five-star review ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ . Doing so will help others find – and enjoy – it! Your comments below are always greatly appreciated as well. Thank you.

For more breakfast inspiration, please read 42+ Gluten-Free Breakfast Recipes and Ideas.

Header image of pancakes doused in maple syrup

No-Fail Gluten-Free Pancakes

This gluten-free pancake recipe turns out fluffy and light every time. No need to buy expensive pancake mixes when you have all the ingredients you need to make these tasty pancakes in your pantry.
4.12 from 34 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: pancakes, pumpkin pancakes
Prep Time: 4 minutes minutes
Cook Time: 4 minutes minutes
Batter Resting Time: 8 minutes minutes
Total Time: 16 minutes minutes
Servings: 8 pancakes
Calories: 118kcal
Author: Jenny Levine Finke

Equipment

  • 1 Mixing bowl
  • 1 spatula
  • 1 griddle or large pan

Ingredients

  • 1 cup 1-to-1 gluten-free flour blend with xanthan gum I use Bob's Red Mill 1:1 Gluten-Free Flour Blend or Better Batter All-Purpose Flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk I used soy milk or any milk alternative okay
  • 1 large egg beaten
  • 2 tbsp butter I used vegan butter, melted but not hot
  • 1 tsp vanilla
  • avocado oil cooking spray or alternative cooking spray (for greasing pan)
  • 1/2 cup pumpkin optional

Instructions

  • In a medium bowl, combine the flour, sugar, baking powder, and salt. Mix and set aside.
  • In a separate medium bowl, combine the milk, egg, melted (but not hot) butter, and vanilla (and optional pumpkin).
  • Add the flour mixture to the wet mixture and mix until combined and no flour streaks or lumps show. Do not overmix. Allow mixture to sit undisturbed for 6-8 minutes.
  • Lightly spray a large non-stick pan or griddle with avocado oil. Heat it over medium-low heat. Once the pan is heated (2 minutes), use a 1/4 measuring cup to scoop the batter onto the pan. Do not overcrowd the pancakes. Work in batches.
  • Cook for 2-3 minutes on one side and then gently flip the pancake to cook the other side. The pancake is ready to flip when the batter starts bubbling, and the pancake batter is set (not runny). Cook each side until lightly golden brown.
  • Serve immediately and top with your favorite pancake toppers (syrup, fresh fruit, powdered sugar) or enjoy as is!

Notes

Tips to ensure a fluffy result:
Do not overmix the batter. Mix just enough to incorporate the flour and get out the lumps. The batter should be thick and creamy, not runny or excessively thick.
Let it rest. Allow the batter to rest for 6-8 minutes after mixing and before cooking. This will allow for an airy pancake. Do not skip this step.
Use fresh baking powder. Make sure your baking powder is fresh. Baking powder lasts about 9 months. You can tell it’s good by mixing a scoop of it with water. If it fizzes, it’s good, if not, it’s time to get new baking powder.
Be gentle. Flip pancakes gently, and do not flatten the pancake by pressing down on it. Allow it to fluff up.
Do not rush the cooking process. Low and slow wins the race. Cook on medium-low, exercise patience, and flip only when ready.
For evenly sized pancakes, use a 1/4 cup measuring cup to scoop and portion the batter.
The pumpkin add-in is optional and will slightly change the texture of your pancakes. They will still turn out fluffy, but they’ll also become intensely moist.
Add nuts, dried fruits, chocolate chips, blueberries, or whatever you like to the batter. These pancakes are very forgiving. It’s why I call them my no-fail pancakes.
If you make this recipe and love it, please give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ review!

Nutrition

Calories: 118kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 193mg | Potassium: 199mg | Fiber: 2g | Sugar: 5g | Vitamin A: 785IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg
Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!

Filed Under: Breakfast 9 Comments

Reader Interactions

Comments

  1. Alexis says

    February 20, 2025 at 9:20 am

    These turned out delicious! I added cinnamon and pumpkin pie spice. My boyfriend also enjoyed these and he does not eat gluten free (& he’s a french toast guy). Thank you for a wonderful gluten free pancake. Will make these again.

  2. Good For You Gluten Free says

    January 9, 2025 at 6:32 pm

    Sure!

  3. Molly says

    January 6, 2025 at 12:20 pm

    Can you make them protein pancakes

  4. Catherine says

    September 26, 2024 at 8:13 am

    This is kid-approved without the Pumpkin! I haven’t tried the Pumpkin yet.

  5. René says

    February 4, 2024 at 10:08 am

    Excellent Recipe put in the pumpkin & added cinnamon nutmeg and ginger spices!! So yummy!!

  6. Mary Ellen Gutierrez says

    April 2, 2023 at 11:24 am

    Made them and they are great! Love the fluffiness and texture! Thank you for the hints. Saving this recipe.

  7. Good For You Gluten Free says

    May 14, 2021 at 6:04 am

    I’m not sure. You could always make recipe as is and freeze the extra.

  8. Josh says

    May 13, 2021 at 7:59 pm

    How would you adjust this recipe for just 1 person making 2 pancakes? I can divide everything by 4 but don’t know what to do about the egg. Still use a whole egg and use less milk?

  9. Lindsey V. says

    September 22, 2020 at 7:57 pm

    Oh my goodness! I finally made these today and they are out of this world amazing. Thank you, thank you, thank you so much for sharing this recipe. 🤗

Leave a CommentCancel reply

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Hi, I'm Jenny Levine Finke and am passionate about the gluten-free lifestyle. I'm a certified integrative nutrition coach and self-taught expert on [most] gluten-free things. I have celiac disease and know the struggles you're going through first-hand. This is why I've dedicated this blog to serving the celiac and gluten sensitive communities with important information, product and restaurant reviews, and simple recipes I hope you'll love. Read More…

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