These gluten free pancakes from scratch are such a quick and easy treat for breakfast (or any time of the day, really). They're soft and fluffy, with just a hint of sweet vanilla flavor.
If you're a fan of this recipe, you need to try my air fryer French toast and my gluten free waffles!
Quick question: who doesn't enjoy warm, fluffy pancakes? Anyone? We LOVE pancakes in our house, and we especially love homemade pancakes. We like to whip them up as a Saturday morning treat -- and we've been known to make pancakes for dinner, too.
Although I've tried out a few store-bought gluten free pancake mixes that I thought were good, I figured it was about time I learned how to make gluten free pancakes from scratch.
There have been so many times when one of us has been craving pancakes, yet we've been out of pancake mix. That will no longer be a problem!
This recipe is my go-to now -- no more boxed pancake mixes for me! The resulting pancakes are seriously soft and fluffy. Perfection!
Why You'll Love This Recipe
- This recipe really doesn't call for any special ingredients. Everything that you'll need to make these pancakes is likely already in your kitchen.
- Did I mention they're fluffy? So, so fluffy. It may seem like a lot of baking powder, but that's what will give you the light and fluffy texture.
- These are perfectly sweet on their own without going overboar, so you can even enjoy as is with some butter -- although we love organic maple syrup or strawberry jam on ours.
Ingredient Notes and Substitutions
- Gluten free flour: My favorite gluten free flour is Bob's Red Mill 1 to 1. If you are using a different blend, ensure that it contains xanthan gum.
- Baking powder: The baking powder really makes these pancakes soft and fluffy, so you'll want to make sure yours is fresh. Here's an easy way to test it.
- Whole milk: I think low fat milk will work in a pinch, but for best results, I recommend whole milk.
- Oil: I like to use canola oil here, but vegetable oil will work too.
STEP ONE: Start by whisking together the dry ingredients, which includes the sugar in this case.
STEP TWO: Add the oil, milk, and vanilla extract right in and stir gently. You will likely have some lumps in your batter, and that's totally okay.
STEP THREE: You will need to let the batter sit for about 15 minutes before cooking these up. This step is super important because it really allows for all of that baking powder to work its magic. The batter should thicken.
STEP FOUR: Heat up a greased griddle or skillet on medium heat, then scoop about ¼ cup of batter and cook each side for about a minute.
- As always, my top tip for gluten free baking is to use a scale to weigh your flour. This is the best way to ensure accuracy, and too much or too little flour will impact the end result. We'll need 296 grams for this recipe.
- You really want to avoid over-mixing. You can see in my photos that I still had lumps of flour in my batter, and that's totally okay.
- You'll know when the pancakes are ready to flip because the edges will start to bubble and appear set.
Frequently Asked Questions
To make these pancakes dairy free, all you would need to do is use your favorite non-dairy milk. I haven't tested this myself.
Yes! You can wrap individual pancakes in plastic wrap and freeze for up to 3 months. Simply reheat them on a skillet or in the microwave before serving.
Did you try my gluten free pancakes? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
Gluten Free Pancakes From Scratch
- 2 cups (296g) gluten free flour blend
- ¼ cup (50g) granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon fine sea salt
- 2 cups (480ml) whole milk
- 3 tablespoons vegetable or canola oil
- 2 teaspoons vanilla extract
- In a large bowl, whisk the flour, sugar, baking powder, and salt together.2 cups (296g) gluten free flour blend, ¼ cup (50g) granulated sugar, 4 teaspoons baking powder, 1 teaspoon fine sea salt
- Add the milk, oil, and vanilla and stir gently until just combined, being careful not to over-mix. Let batter sit for 15 minutes.2 cups (480ml) whole milk, 3 tablespoons vegetable or canola oil, 2 teaspoons vanilla extract
- Heat a greased griddle or skillet over medium heat. Drop ¼ cup of batter onto griddle and cook until the sides start to bubble, about 1 minute, before flipping to cook the other side. Grease griddle between batches as necessary.
- Be careful not to over-mix the batter. Some lumps are normal and will cook out.
- It's very important to let the batter sit at LEAST 15 minutes, if not more, before cooking. This will yield the fluffiest pancakes!
- Feel free to add chocolate chips or blueberries to the batter for a fun twist on a classic recipe.
Can’t wait to try these. They sound and look DELICIOUS! Oh...and you can never have too much syrup IMHO (even for pictures)!
Thanks Jenn! I'd have to agree.. there's no better way to enjoy pancakes!