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 without compromising the quality of the final product. The pancakes can also be made with dairy-free ingredients, and my gluten-free pumpkin pancake recipe (see below) offers a nutritional boost and awesome texture. Bob’s Red Mill sponsored this post and it 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 most favorite recipes, and I was waiting for just the right time to share it.
And today is that day. The wait is over.
These fluffy pancakes are forgiving, hard to mess up, come out light and fluffy every time, and work well with a variety of additions and add-ins.
In fact, scroll to the bottom of the post to see how my pumpkin pancakes turned out using this same recipe along with a scoop of pumpkin! Here’s a sneak peak:
You’ll need just a few ingredients to make my no-fail pancakes, including:
Bob’s Red Mill 1:1 Gluten-Free Flour Blend: This flour is the perfect blend of flours and starches required to mimic the texture of gluten flour in baked goods.
There’s no need to purchase multiple flours and starches of your own, and then figure out the exact measurements of each, when Bob’s Red Mill has already done the hard work for you.
You’ll need just one cup of flour to make eight fluffy pancakes.
You’ll also need some baking essentials to make this recipe, most which are pantry staples:
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk (a dairy-free milk alternative works perfectly)
- 1 large egg, beaten
- 2 tbsp butter (dairy-free butter works too), melted but not hot
- 1 tsp vanilla
- Avocado oil cooking spray, or alternative cooking spray (for greasing pan)
- 1/2 cup pumpkin (optional)
Here are step-by-step instructions to making these delicious 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 milk, egg, butter that is melted (but not hot), and vanilla (and optional pumpkin).
Now add your 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 other 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 until each side is lightly golden brown.
Step #6: Top and Eat. Serve pancakes immediately and top with your favorite pancake toppers – or just enjoy as is!
These pancakes come out perfectly fluffy every time. They are only slightly sweet and offer the most wonderful texture and taste of any pancake I’ve ever had – gluten-free or not!
How to Your Pancakes Light and Fluffy
I’ve had many pancake fails in my life, especially when working with gluten-free flours and batters. My pancakes have been runny, dense, dry and not all that tasty.
That said, over the years I have accumulated a few strategies that ensure I get fluffy, light pancakes every single time.
Tip #1: Do not overmix 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 batter if needed. The batter should be thick and creamy, but not too runny nor too thick. You may need to adjust the recipe ever so slightly. Use your best judgement 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 9 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 in a restaurant, is that you can add your own fun ingredients to the batter.
A favorite add-in at my house is pumpkin. I add a 1/2 cup of pumpkin to this pancake batter. Pumpkin not only offers a nutritional boost, which I’ll talk about next, but also it adds a wonderful texture to the pancakes.
Adding pumpkin to your batter is 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, contains plenty of antioxidants, which deters disease in your body, and is low in calories and high in fiber, providing quality calories that help you feel full longer.
If you want to make pumpkin pancakes instead of regular pancakes, simply add 1/2 cup of pumpkin to the wet ingredients and stir it in.
The pumpkin version of my no-fail pancake recipe is just as light and fluffy as the original. In fact, you can see air bubbles forming inside the pancake. Check it out!
Freeze and Save
I have found that these pancakes freeze well and can be made a ahead of time and reheated.
To freeze them, allow them to completely cool, then place them individually on baking sheet and flash freeze them for about 30 minutes.
Once flash frozen, you can then stack them together in a zip top bag in your freezer, and just 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 toppings you can add into the batter to elevate your pancakes:
- Blueberries, fresh or frozen
- 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, and/or drizzle of maple syrup.
Honestly, I eat these pancakes with no topping. I find they are sweet enough as is, and the texture is oh-so-satisfying without watering it down with syrup.
Dairy-Free and Egg-Free Options
I typically make my pancakes dairy free by using a vegan butter spread and milk alternative like almond, soy or cashew milk.
You can use oil instead of butter, but butter – or a vegan butter alternative – adds so much flavor to the pancakes that I highly suggest you use it.
For an egg-free alternative, try using Bob’s Red Mill Egg Replacer, which is gluten free and safe for you to use if you have celiac disease or gluten sensitivity.
Other Gluten-Free Breakfast Recipes
Breakfast is my jam. 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 cup Bob’s Red Mill 1:1 Gluten-Free Flour Blend
- 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 flour, sugar, baking powder and salt. Mix together and set aside.
- In a separate medium bowl, combine milk, egg, melted (but not hot) butter, and vanilla (and optional pumpkin).
- Add flour mixture to 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 and heat 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 pancakes. Work in batches.
- Cook 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 and the pancake batter is set (not runny). Cook each side is lightly golden brown.
- Serve immediately and top with your favorite pancake toppers (syrup, fresh fruit, powdered sugar) – or just enjoy as is!
- Do not overmix 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.
- Allow the batter time to rest for 6-8 minutes after mixing and before cooking. This will allow for an airy pancake. Do not skip this step.
- 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.
- 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.