Fluffy Gluten-Free Pancakes

You would NEVER know these fluffy buttermilk pancakes are gluten-free! They’re easy to make but delicious enough for Saturday morning breakfast for the whole family. Top with maple syrup for gluten-free heaven. Vegan option.

What Makes These Pancakes So Good

• These are the best gluten-free pancakes we’ve ever eaten — rich, sweet, oh-so-fluffy, and decadent.
• This recipe is surprisingly easy, yet doesn’t taste like it’s gluten free (unlike other recipes we’ve tasted).
• These fluffy gluten-free pancakes can even be made vegan with just a few easy swaps.

Other Amazing Pancake Recipes

Easy Jack O Lantern Pancakes

Sweet Potato Pancakes

Mashed Potato Pancakes

Paleo Pancakes

How To Make Them

1. Whisk the egg or egg replacement, granulated sugar, vanilla extract, and vegetable oil together in a large bowl.
2. Add the gluten-free flour, baking powder, and salt to the bowl. Mix until completely combined.
3. Add milk and stir until fully combined. If you prefer thinner pancakes, add an additional 1-2 tablespoons of milk. (We like ours thick!)
4. Scoop the batter into a ¼ cup measuring cup and pour onto a greased pan or griddle for one pancake. Cook until batter starts to bubble and flip. Continue cooking until golden brown. Repeat with each pancake.
5. Serve with butter and maple syrup, whipped cream and fruit, or your favorite topping.

Chef’s Tips

• To make pancakes vegan, use flax egg instead of egg, non-dairy milk, and vinegar instead of buttermilk.
• Making sure your gluten-free flour contains xanthan gum ensures that your pancakes are the perfect texture and nice and fluffy. If you can’t find any that contains it, you can add 1-2 teaspoons xanthan gum to your batter. Don’t add too much, though! It can make your batter gummy.
• To turn these perfect gluten free pancakes into an over-the-top treat, try topping them with homemade strawberry sauce or maple cinnamon butter.

More Gluten Free Recipes

• Gluten Free Cinnamon Rolls (Cinnabon Copycat)
• Dreamy Crockpot Chicken and Rice
• Chicken Piccata (Paleo, Gluten Free)
• Paleo Blueberry Muffins (Gluten Free, Grain Free)
• Perfect Paleo Brownies (Fudgy, Crackly Top, Gluten Free)

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

4.50 from 4 votes

Gluten Free Pancakes

Prep:5 minutes

Cook:10 minutes

These fluffy gluten free pancakes are so easy and so delicious. Vegan options, too!

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3 servings

Ingredients

• ▢ 2 tablespoons white sugar or coconut sugar
• ▢ 2 tablespoons neutral oil like avocado or coconut
• ▢ 1 egg or flax egg
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 cup all-purpose gluten-free flour (Make sure you use a blend that includes xantham gum)
• ▢ 1 tablespoon baking powder
• ▢ salt large pinch
• ▢ 3/4 cup milk of choice dairy, almond, oat, etc.
• ▢ 1 teaspoon vinegar or use 3/4 cup buttermilk in place of milk of choice and vinegar

Equipment

• Griddle or pan

Instructions 

• Whisk together the egg or flax egg, sugar, vanilla extract, and oil in a large bowl.
• Add the flour, baking powder, and salt to the egg mixture. Whisk until fully combined. Stir in milk and vinegar; whisk until smooth. If you prefer thinner pancakes, add an additional 1-2 tablespoons milk.
• Heat a griddle or frying pan over medium heat. Grease before cooking each pancake, then use a 1/4 cup measuring cup to pour batter on griddle.
• Cook the pancakes until the batter starts to bubble and pancakes start to puff. Flip the pancakes and cook the pancakes until they are just cooked through, golden brown on the bottom.
• Top with butter, syrup or favorite topping. Enjoy!

Notes

• For vegan: Use flax egg instead of egg, non-dairy milk, and vinegar instead of buttermilk.
• If your gluten-free flour does not contain xanthan gum: Add 1-2 teaspoons xanthan gum to your batter.
• If using buttermilk, omit milk of choice and vinegar completely. Stir in 3/4 buttermilk after whisking in flour and baking powder. Use 1-2 tablespoons more to thin batter if needed.

Video

Nutrition Information

Calories: 285kcal, Carbohydrates: 39g, Protein: 6g, Fat: 13g, Saturated Fat: 1g, Cholesterol: 55mg, Sodium: 108mg, Potassium: 424mg, Fiber: 4g, Sugar: 10g, Vitamin A: 79IU, Calcium: 283mg, Iron: 2mg, Net Carbs: 35g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik