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A side view of a stack of fluffy gluten-free pancakes topped with sliced banana, fresh blueberries, and maple syrup being poured from above.

The Best Gluten-Free Pancake Recipe To Satisfy Your Cravings

This fail-proof gluten-free pancake recipe is the answer to your search for a truly fluffy, tender, and delicious breakfast! A simple 10-minute rest is the secret to the perfect texture, every single time.

  • Total Time: 30 minutes
  • Yield: 10 pancakes 1x

Ingredients

Scale
  • 1½ cups 1-to-1 gluten-free flour blend (one that contains xanthan gum)
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1¼ cups milk
  • 1 large egg
  • 3 tablespoons melted butter (plus more for the griddle)

Instructions

  1. Whisk Dry Ingredients: In a large mixing bowl, whisk together the 1-to-1 gluten-free flour, sugar, baking powder, and salt until they are thoroughly combined.
  2. Mix Wet Ingredients: In a separate, smaller bowl, beat the egg, then whisk in the milk and the melted butter.
  3. Combine Batter: Pour the wet mixture into the bowl of dry ingredients. Gently fold everything together with a spatula until you no longer see dry streaks of flour. Do not overmix; a few lumps are perfectly fine.
  4. REST THE BATTER: This is the most important step. Let the batter rest, untouched, for a full 10 minutes. It will thicken noticeably.
  5. Heat Griddle: While the batter rests, heat a non-stick skillet or griddle over medium-low heat and melt a small amount of butter to coat the surface.
  6. Cook Pancakes: Scoop approximately ¼ cup of the thick batter onto the warm griddle for each pancake. Cook for 2-3 minutes, until you see bubbles forming on the surface and the edges look dry.
  7. Flip and Finish: Gently flip the pancakes and cook for another 1-2 minutes on the second side until golden brown. Serve immediately.

Notes

  • Dairy-Free Option: Use an unsweetened plant-based milk (like almond or certified GF oat milk) and a neutral oil or dairy-free butter substitute.
  • Vegan Option: Follow the dairy-free instructions and use a “flax egg” in place of the chicken egg (1 tbsp ground flaxseed + 3 tbsp water, rested for 5 mins).
  • Adding Mix-ins: For blueberries or chocolate chips, do not stir them into the batter bowl. Instead, pour the batter onto the griddle and then sprinkle the mix-ins onto the wet surface of each pancake.
  • Storage: Store cooled leftover pancakes in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months. Reheat in a toaster for the best texture!
  • Author: Maya Richards
  • Prep Time: 15
  • Cook Time: 15
  • Category: Breakfast/Brunch
  • Cuisine: America
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 pancake
  • Calories: 150 kcal

Keywords: gluten free pancake recipe, fluffy gluten free pancakes, easy gluten free breakfast