Easy GF Pancakes - Fluffy, Simple & Delicious

Craving a stack of warm, fluffy pancakes but worried about gluten? You're in the right place! This easy gluten-free pancake recipe is about to become your new weekend favorite. We promise light, airy, classic diner-style pancakes that just happen to be gluten-free, and you'd honestly never know the difference. No dense, gummy, or crumbly disappointments here!
This recipe has been meticulously tested with common 1:1 gluten-free all-purpose flour blends available in the US, ensuring a truly beginner-friendly experience. If you’re searching for the best gluten-free pancake recipe, want to discover the right ingredients, or are curious how this stacks up against other GF options, you’ll get everything right here—plus one simple recipe you can rely on. Get ready for pancake perfection!

Ingredients

• 1 ½ cups (180g) 1:1 gluten-free all-purpose flour blend: Look for blends specifically labeled "1:1" or "measure-for-measure." These are formulated to replace wheat flour cup-for-cup in most recipes.
• 2 tablespoons (25g) granulated sugar: Just enough to add a touch of sweetness and aid in browning.
• 1 tablespoon (12g) aluminum-free baking powder: Crucial for lift and fluffiness. Ensure it's fresh and aluminum-free to avoid any metallic aftertaste.
• ½ teaspoon (3g) salt: Balances the flavors.
• 1 ¼ cups (300ml) milk: Whole milk works beautifully for richness, but any dairy or dairy-free milk (almond, oat, soy) will work.
• 1 large egg: Binds the batter and contributes to a tender, fluffy texture.
• 2 tablespoons (30ml) unsalted butter, melted and cooled, or neutral oil: Butter adds flavor, while neutral oil (like canola or vegetable) provides a dairy-free option and consistent results.
• 1 teaspoon (5ml) vanilla extract: Enhances the overall flavor.
• Best Flour Blends & How to Pick One: 1:1 or "measure-for-measure" gluten-free all-purpose flour blends are your best friend for this recipe. These blends typically contain a mix of rice flour, potato starch, tapioca starch, and sometimes xanthan gum. Some popular and reliable US brands include King Arthur Baking Gluten-Free Measure for Measure Flour, Bob's Red Mill Gluten Free 1-to-1 Baking Flour, or Cup4Cup Gluten-Free Flour. Each blend can absorb liquid slightly differently, so don't be alarmed if your batter seems a little thicker or thinner. You can easily tweak it with an extra tablespoon or two of milk if it's too thick, or a tablespoon of flour if it's too thin.
• Measurement Options: Cups vs Grams: Whether you prefer the convenience of US cup measurements or the precision of a kitchen scale, we've got you covered! Our recipe card below lists both options, so you can choose whichever method works best for you.

Directions

1. Mix the Dry Ingredients: In a large mixing bowl, whisk together the 1:1 gluten-free all-purpose flour blend, granulated sugar, aluminum-free baking powder, and salt. Whisk well to ensure everything is evenly combined, with no visible clumps of leavening.
2. Whisk the Wet Ingredients: In a separate medium jug or bowl, whisk together the milk, egg, melted and cooled butter (or neutral oil), and vanilla extract until thoroughly combined. Using room-temperature ingredients helps create a smoother batter and a more even texture in your pancakes.
3. Combine & Rest the Batter: Pour the wet ingredients into the dry ingredients. Whisk gently, just until no dry pockets of flour remain. A few small lumps are perfectly fine and even desirable – don't overmix! Let the batter rest for 5-10 minutes. This crucial step allows the gluten-free flours to properly hydrate, leading to a less grainy and more tender pancake. The batter should be pourable but not runny, similar to the consistency of thick heavy cream.
4. Preheat the Pan or Griddle: While the batter rests, heat a large non-stick pan or electric griddle over medium to medium-low heat. If using a stovetop, adjust the heat so that a drop of water sizzles and evaporates immediately. Lightly grease the pan with a tiny bit of butter or neutral oil. Avoid flooding the pan with fat, as this can make your pancakes greasy.
5. Cook the Pancakes: Scoop about ¼ cup of batter per pancake onto the preheated pan. Cook for 2-4 minutes per side. You'll know they're ready to flip when the edges look set, and bubbles appear across the surface, with some beginning to pop. Flip gently and cook for another 1-3 minutes on the second side, until golden brown and cooked through.
6. Serve Right Away: Stack your warm, fluffy gluten-free pancakes and serve immediately with your favorite toppings like butter and maple syrup. For serving a crowd, you can keep cooked pancakes warm on a baking sheet in a low oven (around 200°F / 95°C) while you finish cooking the rest.