Easy Gluten Free Pancakes Recipe

Yields: Around 12 pancakes
Prep time: 5 minutes
Cook time: 10-15 minutes


  • 1 1/2 cups (190g) gluten-free 1:1 baking flour: (Like Bob’s Red Mill or King Arthur Measure for Measure)
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk (any kind)
  • 1 large egg
  • 2 tablespoons melted butter (or neutral oil), plus extra for greasing
  • 1 teaspoon vanilla extract


Combine Dry Ingredients: In a large mixing bowl, whisk together gluten-free flour, sugar, baking powder, and salt.

Whisk Wet Ingredients: In a separate bowl, whisk together milk, egg, melted butter (or oil), and vanilla extract until well blended.

Mix Batter: Add the wet ingredients to the dry ingredients and whisk until just combined. Be careful not to overmix, as a slightly lumpy batter is okay.

Let it Rest: Allow the batter to rest for 5-10 minutes. This allows the gluten-free flour to hydrate for a fluffier result.

Heat Your Cooking Surface: Preheat a griddle or large non-stick skillet over medium-low heat (medium if your stove runs cooler). Lightly grease the pan with butter or oil.

Cook Pancakes: Pour about 1/4 cup of batter per pancake onto the hot griddle or pan. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook for another minute or two until golden brown on the other side.

Serve and Enjoy: Serve immediately with your favorite toppings like maple syrup, fresh berries, whipped cream, or a pat of butter.


  • Don’t Overmix: Overmixing leads to tough pancakes. Mix until just combined for the fluffiest results.
  • Temperature is Key: Cook your pancakes over medium-low (or medium) heat for the best texture. Too high, and they’ll burn before cooking through.
  • Flavor Variations: Add a sprinkle of cinnamon, a pinch of nutmeg, or some mashed banana for extra flavor variations.


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