Pancake Recipe Gluten Free Flour

The BESTgluten-free pancakesyou’ll ever try! This easy-to-follow recipe makes light and fluffy pancakes. Mix all the ingredients together in one bowl. No whipping eggs or buttermilk needed.

This recipe for gluten-free pancakes is so easy you can make a batch while still half asleep. Grab a bowl, whisk everything together, and cook. That’s it! No whipping egg whites. Not buttermilk. Just light and fluffy pancakes that gluten-free eaters will gobble up.

Grab a large bowl and whisk the dry ingredients together. Doing this mixes the baking powder throughout the gluten-free flour, making sure each pancake is light and fluffy. It’s a simple but important step.

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Add the wet ingredients. Mix the batter until smooth. It should be thick but easily drop from a spoon. Run a rubber spatula along the bottom and sides of the bowl. Sometimes gluten-free flour clings to the bowl and doesn’t mix into the batter. If you see a clump of dry flour, mix it gently into the batter.

After mixing, let the batter rest (sit on the counter) for between 5 and 15 minutes. This rest doesn’t just give you time to sip coffee. It also helps the gluten-free flours and starches fully absorb the liquid in the batter. Why does this matter? It improves the pancake’s texture, making it less gritty, and the pancakes spread less on the griddle.

The batter thickens as it rests. If after resting the batter is too thick to drop from a spoon, stir in a tablespoon or so of milk.

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A nonstick or cast-iron griddle is the perfect pan for pancakes. Its flat, even surface and lack of sides makes it easy to flip the pancakes.

Heat the griddle to about 350 degrees. If you’re using an electric griddle, it’s easy to know when it reaches the right temperature. But how can you tell if you’re using the stove? Do the water test. Place a few drops of water on the pan. They should bubble and then disappear. If the water sits on the griddle for more than a few seconds, the pan isn’t hot enough. If the water sizzles and quickly disappears, it’s probably too hot.

If pancake batter is too thick, you get heavy pancakes that don’t cook in the center. If it’s too thin, the batter spreads all over the pan before the pancake cooks.

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If you like how the batter cooked, you’re ready to go. If it seemed thick, add milk. If the batter seemed thin, stir in a little more gluten-free flour.

For even pancakes, use a small 2-ounce ladle, a muffin scoop, or a ¼ cup measuring cup. When all the pancakes are the same size, they cook evenly. No big pancakes that are underdone and tiny ones that are too dark.

Before flipping the pancakes, check them for doneness. After about two minutes, look for the batter to lose its shine, especially along the edges. You should notice a few bubbles all over the surface of the pancake. When this happens, gently slide the spatula under the pancake and carefully lift the edge.Look for the bottom of the pancake to be golden brown. If it’s still pale, let it cook for another minute or so.

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The best tool for flipping pancakes is a wide, thin, flexible spatula. I like to use a plastic spatula so I don’t have to worry about scratching my pan. If the spatula is too small, it’s hard to get under the pancake to flip it.

Even with the best spatula, there’s a bit of an art to flipping pancakes. Slide the spatula under the pancake. It should slide easily. If it doesn’t the pancake hasn’t cooked long enough.

Lift the pancake a little. There’s no need to lift it very high off the pan. Then, using your wrist, quickly flip the pancake. Think of it more like a turn, than a flip.

Perfect Gluten Free Pancakes

If you want to keep the pancakes warm before serving, place a parchment-lined baking sheet into the oven before you mix the pancake batter. Heat the oven to 225°F. As you make the pancakes, transfer them to the warm baking sheet. Pancakes keep for about 30 minutes in a warm oven. After that, they start to dry out.

Tip: Make Spotless Pancakes. Ever notice your first batch of pancakes sometimes look spotty? Here’s why! When you grease the pan, sometimes there are tiny puddles of oil all over the pan. These small puddles create a barrier between the hot pan and the batter and heat doesn’t move as quickly from the pan to the batter. The result is pale spots.

If you want to prevent this, wipe your griddle lightly with a paper towel after greasing it. Don’t wipe it too hard. You want some oil on the pan so the pancakes don’t stick.

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Note: This recipe was originally published in 2017. It has been updated to use a gluten-free flour blend. Here is the link to the original gluten-free pancake recipe.

These gluten-free pancakes are incredibly light and fluffy. For the best texture and rise, let the batter rest for at least five minutes before cooking. A hot, greased skillet ensures the pancakes don’t stick.

Gluten-Free Flour. For best results, use a gluten-free flour blend that contains xanthan or guar gum. If your blend doesn’t, whisk in ¼ teaspoon. The recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Flour Blend. 

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Egg. Use a large egg. If you’d like gluten-free and egg-free pancakes, use an egg replacer and follow the directions on the package for replacing one egg. Please note: I tested the recipe using Bob’s Red Mill’s egg replacer and a flax egg. Both work. The pancakes made with Bob’s egg replacer turned out a bit lighter than those made with the flax egg. Both were a little heavier than pancakes made with an egg. Since egg-replacers vary from brand-to-brand, use your favorite. 

Oil. Any neutral oil, like corn or canola oil, works. Melted butter may also be used. After melting the butter, let it cool for a few minutes before adding it to the batter.

Place pancakes in a freezer bag or container. To keep them from sticking, place a piece of waxed or parchment paper between each pancake. 

Easy Gluten Free Pancakes

To reheat in the oven: Preheat the oven to 325℉. Place frozen pancakes on a baking sheet. Heat for about 10 minutes. With this gluten free pancake recipe, you'll enjoy delicious, fluffy pancakes that you'll want for every breakfast—plus a mix to make it easy.

This is the gluten free pancake recipe mix that's perfect for everything from pancakes and muffins to breakfast bakes. They're light and fluffy, just like a proper pancake should be.

Making them as a dry mix first means you can make sure you always have the mix available for weekend family time. The fact that they freeze so well is why you can make them ahead of time, wrap tightly, and freeze—then defrost in the toaster for busy weekday mornings.

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This is an all purpose gluten free pancake recipe that begins with the simplest, well-balanced gluten free pancake mix. It doesn't need to be modified to make anything and everything you might make with Bisquick, but better.

You may even be able to find packaged gluten free Bisquick, but unfortunately it's just not very good. It's gritty, which means that their rice flour must be less refined.

Many of us, before going gluten free, were used to using a packaged pancake mix to make all kinds of dishes. Now, with this recipe, we can do that again.

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Plus, I have all the guidance to do it all right here! And of course, this mix makes the lightest, fluffiest, most tender gf pancakes. If you're hoping for a heartier, more filling pancake, try our gluten free oatmeal pancakes.

Gluten free pancakes are one of the few recipes that simply are better made with a super-simple 3-ingredient blend of gluten free flours (superfine white rice flour + potato starch + tapioca starch/flour). And even a wee bit of xanthan gum if you're willing.

Make pancakes with one of my all purpose gluten free flour blends, but they all have way more xanthan gum than we need here. That leads to a less delicate result than you'd expect from good pancakes—and pancake batter that is difficult to pour or spread into a round pancake shape.

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Plus, the process of making pancakes with a lot of xanthan gum becomes a race against the clock. Xanthan gum absorbs lots of moisture and will continually cause the pancake batter to thicken as it stands. You'll need to keep adding more milk.

You have two choices to make a lovely mix for gluten free pancakes. You can add 1/4 teaspoon xanthan gum for every 1 1/2 cups of the 3-ingredient flour blend (technically, 1/6 teaspoon per cup of flour blend), and have essentially the most perfect pancake mix ever that can be used anywhere you'd use a pancake mix like Bisquick.

Yes! You can skip the xanthan gum altogether. Just use a bit less milk in general and have thinner, slightly more delicate pancakes.

Simply The Best Gluten Free Pancake Recipe

I've made this recipe every which way. I believe that using the optional xanthan gum in the