These light and fluffy gluten free pancakes are easy to make with simple ingredients. Whip them up and enjoy an extra special gluten free breakfast topped with your favorite pancake toppings with little effort needed!
A few Things To Love About These GF Pancakes ❤️🥞
- Made with basic, gluten-free pantry staples:
- Xanthan gum is the main standout difference between this and any old pancake recipe. Aside from that you need a basic gluten-free flour blend, baking powder, salt, milk, butter and one egg.
- Genuinely easy to make:
- All you need are a couple of mixing bowls, a whisk and your best non-stick pan or skillet. Make sure to check out the tips below if you need a bit more confidence before you begin.
- These freeze & reheat well:
- You can easily reheat these pancakes straight from the freezer by popping them in a microwave or toaster until heated through. They’re perfect for busy mornings or when you just want something quick & easy. Your future self will thank you!
How to Make Soft & Fluffy Gluten Free Pancakes
Dry ingredients: Whisk together the flour, xanthan gum, baking powder and salt.
Wet ingredients: Whisk together the room temperature milk, egg and melted butter until combined.
Combine: Pour the wet ingredients into the flour mixture.
Mix together: Whisk until a thick, mostly smooth batter forms.
Add to hot pan: Pour about 1/3 cup batter onto a fully preheated pan/skillet/griddle and cook until the little bubbles that form on the surface start popping (about 2-3 minutes).
Flip & finish: Flip each pancake over as needed and cook the other sides for 1-2 minutes until golden brown. Transfer to a large plate or platter until complete.
Recipe Tips
- Use room temperature ingredients🥛:
- The butter will mix into room temp milk & eggs will mix so much easier than if they’re too cold.
- FYI: You can gently warm your milk up if needed, but try not to heat it up too much if you want fluffy pancakes. Batter that’s too warm will spread quicker making wider, but thinner pancakes.
- The butter will mix into room temp milk & eggs will mix so much easier than if they’re too cold.
- Rest the pancake batter ⏰:
- This allows time for the flour to hydrate and soften up the lumpy bits which is especially helpful when working with gluten free flours. About 10-15 minutes is plenty of time to rest the batter while you heat the skillet.
- Give your pan time to fully heat up 🍳:
- A properly heated pan is key to creating evenly browned pancakes that cook quickly and evenly. So long as it’s fully heated up to temp (about 350-375°F) there’s no reason your first pancake shouldn’t be as good as all the rest.
- Freeze for later ❄️:
- Cool completely then stack the pancakes placing a pancake-sized piece of baking paper in between each one to prevent them from sticking/freezing together. Place the stack in a large, freezer-safe bag or container. Label the bag/contain and freeze up to 3 months – any longer and they’ll start to dry out.
- Reheat from frozen 🔥:
- Microwave: Run frozen pancakes (one at a time) very quickly under the faucet to get them wet. Shake off excess water then reheat in the microwave in 20-second intervals until heated through.
- Toaster: Pop pancakes into the toaster to reheat. The outsides will be a bit more crisp, but should still be soft in the middle.
- Oven: Run frozen pancakes very quickly under the faucet to get them wet then shake/dab off excess water. Spread across a large baking sheet, cover in foil or baking paper and and reheat at 350°F (175°C) for about 10-15 minutes or until cooked through.
More Gluten Free Breakfast Ideas
- Home Fries Recipe (Skillet Breakfast Potatoes)
- Turkey Maple Breakfast Sausage Patties
- Gluten Free Irish Potato Bread
- Burst Cherry Tomatoes & White Bean Egg Skillet
- Orange Sunshine Creamsicle Smoothie
- Gluten Free Blueberry Waffles
- Gluten Free French Toast
- Gluten Free Waffles
- Almond Flour Waffles
- Flourless Carrot Banana Pancakes
Enjoy!
Let me know if you try this easy gluten-free pancake recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
Yield: 8 pancakes
Gluten Free Pancakes Recipe
No Ratings
Prep Time
10 minutes
Cook Time
30 minutes
Rest Time
15 minutes
Total Time
55 minutes
These light & fluffy gluten free pancakes are easy to make simple ingredients. Top with fresh fruit, maple syrup, or your favorite toppings.
Ingredients
- 1 ½ cup gluten free all purpose flour blend (175 g)
- 2 tbsp granulated white sugar (30g)
- 4 tsp baking powder
- ½ tsp salt
- ¼ tsp xanthan gum
- 1 ½ cup milk, room temperature (360ml)* - dairy free if needed
- 3 tbsp salted or unsalted melted butter - dairy free, if needed
- 1 egg, room temperature
Need help converting to weights? Check out my cups to grams Conversion Guide.
Instructions
- Dry ingredients: Whisk together the flour, sugar, baking powder, xanthan gum and salt in a large mixing bowl until evenly combined. Set aside.
- Wet ingredients: Whisk the milk, butter and egg in a medium bowl until combined.
- Combine: Pour the wet ingredients into the bowl with the dry ingredients and mix until no pockets of flour remain. A few lumps in the batter is fine. Set aside to let the batter rest about 10-15 minutes while you heat the skillet.
- Heat the pan: While the batter rests, warm a large non-stick skillet, electric griddle or well-seasoned cast iron pan over a medium-low heat. Give the pan time to fully heat up. When it's hot enough, grease with a small amount of oil or butter.
- Cook: Carefully pour about 1/3 cup of batter onto the greased and heated pan. If needed, use the back of a spoon to gently spread the batter out to make a bigger pancake. Cook about 2-3 minutes or until the little bubbles that form across the top of the pancake are mostly popped. The pancake should easily lift up with a spatula when ready. Flip over and cook 1-2 minutes on the other side or until golden brown.
- Finish: Transfer to a plate and repeat the process with remaining batter until complete then serve warm with your favorite pancake toppings and enjoy.
Notes
- Milk type: I recommend using whole milk. The extra fat will help create the softest, fluffiest texture and the milk proteins will help the pancakes brown nicely. Low-fat milk and non-dairy milks will work too, but the pancakes may be slightly less tender and the color not as browned.
- Leftovers: Store in an airtight container and refrigerate for up to 5 days.
- Properly preheat your pan: Ideal pan temp for cooking pancakes is around 375°F (190°C) which can be achieved on a medium-low to a medium heat depending on how hot your stove top runs. Wet your finger tips then flick a few drops of water on to your pan - if the water balls up and dances around the pan before evaporating it's perfect. If you're not sure, you can always make a smell test pancake first.
- Add-ins: Add about 1/2 cup chocolate chips, chopped nuts, blueberries, etc into the batter after mixing everything together.
Nutrition Information:
Yield:
8Serving Size:
1 pancakeAmount Per Serving: Calories: 158Total Fat: 6gSaturated Fat: 4gUnsaturated Fat: 2gCholesterol: 41mgCarbohydrates: 24gFiber: 1gSugar: 5gProtein: 2g
Nutritional information is provided as an estimate and will vary depending on the specific ingredients, brands and products used. For the most accurate info, calculate nutrition using the exact ingredients and quantities you use.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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