Easy Gluten Free Pancakes

I’ve somehow landed on #dinerTok in TikTok where I find myself watching diner cooks flip everything from blueberry-studded pancakes to a dozen over-easy-eggs with the flip of a wrist on enormous black top griddles.

It’s oddly satisfying?

As I watch those perfect, golden-brown pancakes being flipped and flopped, I inevitably start craving some for myself. Luckily gluten free pancakes are a cinch to whip up at home — no restaurant required.

I’ll show you how to get that diner-style golden brown top though!

Watch How to Make Them

Easy Gluten Free Pancakes

Easy Gluten Free Pancakes live up to the name and are a totally cozy way to start your day, or welcome the weekend. I actually make them a lot for my kids as BFD (breakfast for dinner). The looks on their faces when I tell them gluten free pancakes are on the dinner menu instead of spaghetti?

PRICELESS!

Don’t let the gluten free label throw you — we’re talking tall pancakes with a fluffy texture that are perfect for piling high then topping with butter, real maple syrup, or homemade Butter-Pecan Syrup.

Just like the “real” thing.

What Are Gluten Free Pancakes Made With?

My easy gluten-free pancake recipe is made with fridge and pantry staples including a “measure for measure” gluten free baking flour blend. The batter is mixed up in minutes then, after a brief rest, its ready to cook, flip, then drizzle with maple syrup – woo!

here are the main ingredients you’ll need:

• Gluten free baking flour blend: this can be called “1 to 1”, “measure for measure”, or “all-purpose” gluten-free flour blend, which means it can be swapped in equal quantities with all-purpose flour in a recipe. More on this below.
• Granulated sugar: to lightly sweeten the batter.
• Baking powder: ensure your baking powder is fresh and aluminum-free – I like Bob’s Red Mill brand.
• Milk: use whatever you keep on hand for drinking – I typically use unsweetened almond milk. Cow’s milk will brown the best, but any plant-based, dairy-free milk like oat milk, soy milk, etc will work.
• Egg: I’ve tested this recipe with powdered egg replacer and a flax egg, and the pancakes come out a little gummy. That said, the texture is more “normal” if you make the egg-free pancakes as a sheet pan pancakes (see the recipe card for instructions!)
• Butter: gives the outsides of the pancakes that irresistible golden glow.
• Vanilla extract: for a hint of cozy flavor.

Best Gluten Free Flour for Pancakes

As I mentioned, this recipe uses a gluten free baking flour blend that already contains a binder such as xanthan gum. Whatever baking flour blend you have on hand that you typically love and use regularly will most likely work in this recipe – it’s not fussy!

This recipe will not work with single gluten free flours like almond flour, rice flour, oat flour, or coconut flour.

Here are the two flours I usually use to make gluten free pancakes:

• King Arthur Gluten-Free Measure-for-Measure Flour
• Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

Why I Use an Electric Griddle for Pancakes

An electric griddle makes it easy to maintain a steady cooking temperature, and cook a lot of pancakes quickly. I love the Cuisinart Stainless Steel Griddler because it doubles as a panini press and sandwich maker, plus the removable grill plates are dishwasher safe.

The Cuisinart Griddler costs around $100, but if you just want a standard electric griddle, the Bella XL Electric Ceramic Griddle is half the price.

How to Get Diner-Style Gluten Free Pancakes

As I said, griddles are great for making a lot of pancakes quickly, but to get diner-style, golden-brown tops to your pancakes, cook them one or two at a time in a preheated cast iron skillet over medium / medium-low heat. Here’s how:

1. Step 1: brush the bottom of the hot skillet with butter, or spray with nonstick spray.
2. Step 2: scoop 1/4 cup batter into the bottom then cook until the top and sides of the pancake form little bubbles that pop.
3. Step 3: use a spatula to peek at the bottom of the pancake to ensure it’s golden brown then flip and cook until the bottom is golden brown, 2 more minutes or so.

It sounds silly, but to get perfectly-browned gluten free pancakes is a beautiful thing!

Tips for PERFECT Gluten Free Pancakes

Pancakes are about as unfussy as they come, but here are my best tips for achieving the best gluten-free pancakes:

1. Wet to dry ratio. Depending on what GF flour blend is used, you might need a little more or a little less milk in the batter. If the batter is too thick, add an additional splash of milk. If it’s too thin, add an additional Tablespoon flour until the batter reaches the right consistency.
2. Let the batter rest. Gluten free baked goods can occasionally come out gritty if the flour hasn’t had a chance to properly hydrate first. That said, let the batter rest for 5-10 minutes after mixing before cooking.
3. Preheat properly. Ensure your cooking surface – whether it be a cast iron skillet or electric griddle – is fully preheated. I like to keep the heat under my cast iron skillet around medium-low because it holds onto heat so well, while I crank the temperature on my electric griddle to around 375 degrees.
4. Serve immediately. Gluten free pancakes are best served right after cooking, as they can sink a little and become chewy as they cool. That said, they CAN be kept warm in the oven, and/or frozen. See below!

Make into Gluten Free Pancake Mix

Having a box or bag of gluten free pancake mix on hand in the pantry is pretty convenient That said, good news: you can multiply the gluten free pancake dry mix recipe and store it for later use.

Add the dry ingredients into individual plastic baggies to keep on hand for your next pancake breakfast or brunch. Or, multiply the dry ingredients by 2, 3, or 4 (or more!) and store in an airtight container.

• How to use: Combine 1 cup + 3 Tablespoons dry mix with the wet ingredients listed to create one batch of gluten free pancakes. Add more milk as needed if the batter is slightly thick.

Alright, I can’t wait for you taste what I consider the best gluten-free pancake recipe, so let’s get to flipping!

How to Make Easy Gluten-Free Pancakes

Step 1: Combine the dry ingredients.

To a medium bowl add the gluten free flour blend, sugar, baking powder, and salt then whisk to combine.

Step 2: Combine the wet ingredients.

In a smaller mixing bowl, add the milk, egg, melted butter, and vanilla then whisk to combine.

Step 3: Combine then cook the pancakes.

Pour the wet ingredients into the dry ingredients then whisk to combine. Let the batter rest for 5 minutes while your pan preheats. Again, we’re going for medium – medium-low if using a cast iron skillet, or medium – medium-high if using an electric griddle.

Spray the cooking surface with nonstick spray or brush with melted butter then scoop 1/4 cup pancake batter into the bottom. Let the pancake sit undisturbed until little bubbles form on the top and sides of the pancake and pop.

Check the bottom of the pancake to ensure it’s golden brown then…

FLIP! So gorgeous, right!?

Cook until the second side is golden brown then serve right away.

Gluten Free Pancake Variations

My kids beg for mini chocolate chips to be added to their gluten free pancakes – that said, this recipe holds up well to additions, and toppings are of course a must. Here are some ideas:

• Standard mix-ins. Chocolate chip pancakes and blueberry pancakes are always winners at my house.
• Get creative. Send yourself on vacation if only in your mind by adding diced mango and shredded coconut on top of your pancakes. Make cozy fall pancakes with chopped apples and cinnamon.
• Go healthy. Greek yogurt and honey, or natural nut butter and an array of fresh berries, are tasty toppings that pack in the protein.
• Go decadent. Layer your pancakes with whipped cream, sliced bananas, and toasted pecans for an over-the-top breakfast treat.
• Go homemade. You have not LIVED until you’ve tried my homemade Butter-Pecan Syrup. Life changing, I’m telling you!

How to Keep Gluten Free Pancakes Warm

If you want to keep a batch of gluten free pancakes warm, place them on a parchment paper-lined baking sheet in the oven set to the “warming” setting, usually 100-200 degrees, for no more than 20 minutes. They can dry out and sink if left longer.

Can This Recipe Be Frozen?

Just like regular pancakes, gluten-free pancakes are fantastic for freezing. Again, place them on a parchment-lined sheet pan then freeze solid in the freezer. Transfer the frozen pancakes into a freezer bag where they’ll keep well for up to 2 months.

Reheat from frozen in the microwave on 50% power, or pop into the toaster oven to warm through.

Pancake Syrup vs Maple Syrup

Lastly, I urge you to drizzle your light and fluffy gluten free pancakes with pure maple syrup vs pancake syrup.

• Pure maple syrup is a more readily available and economical than ever. Kirkland (Costco) has incredible pure maple syrup for ~$10/jug.
• Pancake syrup is brown-colored corn syrup and water.

That said, once you go pure maple syrup, you’ll never go back!

More Gluten Free Breakfast Recipes

• Gluten Free Banana Bread
• Billionaire Bacon
• Gluten Free Breakfast Casserole
• How to Bake Bacon
• High Protein Overnight Oats
• Green Smoothie Muffins
• Gluten Free Cinnamon Rolls
• Almond Flour Blueberry Muffins
• Gluten Free Zucchini Bread

Photos by Ashley McLaughlin

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