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’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.
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.
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.
Step #6: Top and Eat. Serve the pancakes immediately, topped with your favorite pancake accompaniments.
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.
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.
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.
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.
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!
- 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?
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For more breakfast inspiration, please read 42+ Gluten-Free Breakfast Recipes and Ideas.
No-Fail Gluten-Free Pancakes
- 1 Mixing bowl
- 1 spatula
- 1 griddle or large pan
- 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
- 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!