My recipe for Fluffiest Homemade Gluten Free Pancakes produces a fluffy, light breakfast pancake that will bring back memories! The batter helps create the perfect pancake batter that makes a thick and fluffy pancake. It can be made with my famous gluten-free all purpose flour, topped with fresh maple syrup and butter. This is the perfect breakfast or brunch recipe you’ll keep coming back to make again and again!
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Fluffiest Homemade Gluten Free Pancakes Recipe
Indeed, no kitchen or breakfast repertoire would be complete without a good recipe for gluten free pancakes!
These fluffy, homemade gluten free pancakes, are amazingly light, crispy on the outside, and have a nice soft texture on the inside. They are another family favorite recipe that we’ve adapted from the Disney Princess Cookbook to be gluten free and dairy free. It’s the perfect gluten-free breakfast or brunch recipe that will certainly be a family and crowd-pleaser!
In addition, we like to add vanilla extract to our gluten free pancake recipe to give them a little extra boost of flavor. Of course, for our family of 4, we doubled the original recipe too.
About these pancakes
Our version makes about 14-16 depending on how big/small you make your pancakes. My family absolutely loves them and we make them every week. Sometimes we have them for breakfast on the weekend – my kids love helping to make them.
If you like pancakes, try my assortment of gluten-free pancakes. There are other flavors to choose from that your family will love! You can also try making my homemade gluten free waffles. Need some more inspiration for breakfast recipes?
In fact, we also like to have them for dinner. We have breakfast for dinner once a week because it’s 1. easy and 2. everybody eats well that night.
There are NO complaints from little voices when there’s a plate of pancakes on the table. They actually cheer and my 4-year-old literally does a happy dance.
Her happy dance is similar to Chunk’s Truffle Shuffle (from The Goonies). Except she’s smiling and keeps her shirt down. It’s pretty hilarious. And who doesn’t love when their kid is so happy about dinner that they do a little happy dance?
Key Ingredients for this Gluten Free Pancake Recipe from scratch
- All purpose gluten free flour blend (omit xanthan gum if using Bob’s Red Mill 1:1)
- 2 large eggs at ROOM TEMPERATURE
- Avocado OR canola oil
- Vanilla extract
How to make these Light and Fluffy Gluten Free Pancakes in 7 Simple Steps
Sharon’s Tips for making Homemade Gluten Free Pancakes
- First, make sure to leave your milk and eggs out so they are at room temperature. Eggs should be at room temperature because they incorporate into the wet ingredients. Also, room temperature ingredients cook more evenly.
- Secondly, an electric griddle seems to work best (but not necessary). You can do up to eight pancakes on the one we have and they cook pretty evenly!
- Also, be sure to use the “spoon and sweep” method when using a measuring cup. It’s super important to make sure you have the correct amount of gluten free flour! If you don’t use the spoon and sweep method, you may end up with too much flour, then the batter will be too thick and the pancakes may take longer to cook through.
- Equally important-This recipe calls for baking powder– not baking soda! We have made this mistake before- they do not taste good at all if you use baking soda and the pancakes will not rise and be thick!
- If the batter seems too thick, add a little bit of milk to help thin it out. Add a little bit at a time.
- Use my all purpose gluten free flour blend. This blend makes the perfectly crispy edges, with a soft and fluffy inside.
- Finally, try topping your pancakes with your favorite toppings- even if it’s just some simple melted butter on top!
Let me know if you have any other fun ideas that work for you in the comment section below. I would love to hear of any creations that you’ve made or any yummy toppings you’ve tried with success!
Can the batter be made ahead of time?
Absolutely! After making the pancake batter, refrigerate in an air-tight container for 2-3 days. When you’re ready, add the wet ingredients to the dry ingredients. Talk about a time saver!
What kind of gluten free flour should I use?
- Try my all purpose gluten free flour blend. It’s super easy to make and you can store it for months in an air-tight container.
- Bob’s Red Mill 1:1 Gluten Free Baking Flour works very well.
- King Arthur Gluten-Free Measure for Measure Flour. Another great option!
Dairy-Free Option:
All you have to do is substitute coconut milk for the milk. You could also use almond milk if you wish. In addition, there’s no butter called for in this recipe so you’re good to go!
Homemade Gluten Free Pancakes Recipe
To conclude, we’ll just be over here eating our pancake dinner and be in our own little dinner happy place. You’ll be glad you did!
Whether you have these gluten free pancakes for breakfast or dinner, enjoy! If you make this recipe, and love it, I’d love for you to leave a 5-star rating. Thank you!
Click the video at the top of this page to see how to make these. You can also watch this video on Facebook where you can easily share it.
Be sure to follow me on instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make!
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Fluffiest Homemade Gluten Free Pancakes
Ingredients
- 2 cups gluten free all-purpose flour
- 1/2 teaspoon xanthan gum
- 4 teaspoons baking powder
- 1 teaspoon fine sea salt
- 2 large eggs room temperature
- 1 1/2 cups milk regular or unsweetened coconut milk
- 1/4 cup avocado oil
- 2 Tablespoons pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the gluten free flour, xanthan gum, baking powder, and salt. Set aside.
- In a large bowl, whisk together the eggs, milk, oil, maple syrup, and vanilla extract.
- Add the dry ingredients to the wet ingredients and stir until completely combined. NOTE: Pancake batter will be thick and will puff up as it sits.
- Heat a griddle on medium-low heat. When the griddle is hot, scoop the batter onto the griddle, about 3 tablespoons-1/4 cup at a time. Use your spoon or scoop to form the round pancakes. Cook in butter (optional) or use cooking spray for dairy free. Or, if your griddle is non-stick, you can cook them dry.
- Cook on the first side and then flip when little bubbles start to appear on the top of the pancakes. Cook until the other side is browned and cooked through. Repeat cooking process with the remaining batter/pancakes.
- Serve with butter and maple syrup.
Video
Notes
- I use a OXO Large Cookie Scoop to portion my pancakes and get about 16 when I made them. The amount this recipe yields will depend on the size of your pancakes.
- I use my Nightshade-Free Gluten Free Flour Blend to make these pancakes. I've also successfully tried this with Bob's Red Mill 1:1 Gluten Free Baking Flour, King Arthur's Gluten Free Measure for Measure Flour Blend, and Cup4Cup
To freeze and store:
I recommend letting the pancakes cool completely. Then, flash-freeze them on a lined baking sheet with either wax paper or parchment paper for about 10-15 minutes. Store in a freezer bag or air tight container. Now would be a great time to press the Staples "easy button"!Measuring gluten-free flour
I highly recommend you follow and sign up for this free guide on how to properly measure your flour. It's so important to do it the right way. It will make your recipes much more likely to come out properly. Consistency is key!Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Please edit amount of flour mix to include gram weight.
Thanks!
Will be trying this recipe today.
This is a great recipe!!!!! One time I made it and put it in my waffle machine and it was fabulous. I made this the other day, but I made it with a plant base egg baking replacer because I can’t have many eggs in a week. I Put it in my waffle machine and the waffles never cooked. I was so disappointed needless to say, I wasted all the mix. Have you ever heard of anybody using an egg replacer???
Thank you Susan! I have not tried this with an egg replacer.
Delish! Love this recipe for the weekends – and for my GF family.
If I’m using a gf flour that already has xanthan gum, can I omit the xanthan gum in the ingredients list?
Yes, that’s correct. Adding the extra xanthan gum will make these pancakes really gummy.
OK, just finished making my first batch of this recipe. Terrific! And here are my suggestions.
1. Only use 1/4 teaspoon salt needed to pull the ingredients together
2. Vanilla, 1-1/4
3. Oat milk
4. Definitely, low/medium
5. Skinny slices of bananas on top of ea. before turning
6. Powdered sugar sprinkled on top
Enjoy, and here’s to healthy eating!
This better it was so thick and clumpy and I made it exactly as the recipe called for. I don’t know how everyone else has had such a good experience
This makes a thicker batter because it produces fluffy pancakes. Feel free to add more milk to thin the batter to your preferred consistency.
Wonderful, a staple in my kitchen. Thank you!
Thank you Maureen!
These look wonderful. I noticed the note about unsweetened coconut milk. Is the coconut milk is the canned type (where the fat solidifies when chilled), or coconut milk/beverage found in a carton in the refrigerated section. Does it matter?
I use coconut milk beverage from the refrigerated section. Hope that helps!
Hey just wanted to say these turned out really nicely. Thank you!
You’re welcome, glad you enjoyed them!
I just made a half of a batch. It was so delicious I wish I had made the whole recipe. Thank you so much for sharing!!! I almost lost hope in finding a good gf pancake recipe.
I’m so glad you enjoyed them Amber!
The first time I saw it my mouth get so watery. I made these exactly as the same recipe said, and they were so amazing and delicious. Keep sharing.
Thanks Elizabeth, I’m so glad they lived up to your expectations!
I made these exactly as the recipe said, and although the pancakes puffed up nicely, they did not get golden and they were mushy in the middle.
Awesome recipe. I use it for my pineapple upside down pancakes and the thick and fluffy result is perfectly delicious. One comment I would make is to not deviate from the cooking temperature guidelines, no matter how many years that you’ve been making pancakes for.
Great recipe came out perfect and my husband prefers them to normal pancakes! Thank you very much
Great Pancake recipe! Changed things up a bit, nothing significant-used reg veg oil, no maple syrup, no xanthan gum( i find a lot of recipes don’t need it if they have eggs to bind the ingredients) Added cinnamon and nutmeg to taste. Oh, and two mashed bananas. Anyway , they were great. The kind of pancakes you can serve to a roomful and not have anyone know they are GF! Thrilled-Thank you!
Thank you Trish!
These are THE BEST gluten free pancakes I’ve ever made. Sometimes I accidentally delete the recipe from my phone and have to come searching for it again, but I always know I hit it when I see the 2 cups of flour. Not many recipes have you use that amount, so it’s my North Star for finding these again. I make them gluten free + vegan by using a flax egg and while fat coconut milk. They come out AMAZING and huge and fluffy every time. I even keep the rest of the batter in the fridge and use it for the next week or so. Kudos on some of the best pancakes in the gf category that I’ve found. It’s hard to do!!
Thanks Lindsey!
These are superb! I added cinnamon to the mix and used extra virgin olive oil. Very good!! Yes, the better is thick but just smush the batter out a little in the frying pan and they puff up beautifully! I like to butter my pancakes then generously sprinkle it with cinnamon followed by a good pure maple syrup! Oh my! Thank you for this recipe!!
Thanks Pamela! Cinnamon sounds like a great addition!
Hi!
Just wondering if olive oil would be ok instead of avocado?
It might alter the flavor but it would work. You could also use vegetable oil, canola oil, or melted coconut oil.
This is by far the best gluten/dairy free pancake recipe I have made. I used what I had on hand so did the following substitutes with success.
Almond milk in place of Coconut milk
Coconut oil in place of Avocado oil
I’m excited to try the bread recipes!
Thank you Linda!
I thought all Pancake recipes were pretty similar but this one made the best GF pancakes I think I’ve ever made. I used Grapeseed oil bc I had it on hand. I made some round pancakes, then added extra Rice Dream milk to water the mix down, put in squirt bottle and made shapes for a birthday. Perfect! I added extra vanilla, sifted dry ingredients, and halved the recipe. Thank you!!
I can’t tell you how many times I have used this recipe! It’s by far the best gluten free pancake out there. Thanks for sharing! xx
You’re welcome, glad you love it! Just posted a recipe for Gluten Free Blueberry Pancakes based off of this that I think you’ll enjoy too!
I made these exactly to the recipe and it turned into a gooey ball, there was no way to spread it out into a pancake. Added more milk until we had over 2 cups in and it still was to thick to spread out properly but got it done. As of now not to impressed
Hi Ron, it sounds like you maybe added too much xanthan gum if it was gooey. Did you, by chance, use a gluten free flour blend that contains xanthan gum and then also add what the recipe calls for?
what are the ratios? i see 2 eggs but flour and vanilla and oil have no ratios
They ingredient amounts are all listed in the recipe. Try refreshing your page, maybe it didn’t load correctly?
I just tried this recipe for sunday breakfast with my 2 little girls (4 and 6 years old) and they loved them! So fluffy and tasty! We tried them with hersheys gf syrup, yummy! Delicious! Thanks sooo much for sharing this great recipe!
Greetings from Peru!
Thanks Ana, happy to hear how much you enjoyed them 🙂
Great recipe! I just made these this morning. Love how they puff up and aren’t like the normal flat, rubbery GF pancakes. I used Bob’s Red Mill 1-1, and I didn’t have avocado oil, so I used coconut. My batter wasn’t too thick. Next time, I’ll try the avo oil to see what happens. Have you tried them without oil or subbed with applesauce?
Thanks Jenni! I haven’t tried these without the oil and I haven’t used applesauce as a sub.
Thank you for sharing this, also I love how you use readily available ingredients for this recipe, seen so many recipes that call for expensive gluten free flours, hope you can share a bread recipe too. Thanks
Thanks Kimberley! I have a White Bread recipe which you can find here: https://www.whattheforkfoodblog.com/2015/02/23/gluten-free-white-bread/
Or my dinner roll recipe found here: https://www.whattheforkfoodblog.com/2017/11/18/gluten-free-dinner-rolls/
Those particular recipes call for individual flours but it’s honestly what makes them work so well because yeast dough is so tricky with gluten free flours.
Shay, thank you! I made this exactly as recipe states and it was delicious. It has wonderful flavors. Five stars for this pancakes.
Thanks Kate!
I made these pancakes today for my family. It’s my son’s birthday and he’s GFCF. They were amazing. Everyone said they were the best pancakes ever. I subbed the coconut milk out and used almond milk. Subbed the avocado oil and used canola. Didn’t need xanthan gum. Added blueberries. Five stars. Can’t wait to make these again. My son ate 9 of them!
My granddaughter approves! Thank you for a great recipe! I halved the recipe and for some reason the batter wasn’t thick but the cooked up light and fluffy just the same.
I have tried so many different recipes for gluten free pancakes for my gluten intolerance husband. This is one of the best recipes!! It was delicious. I substituted xanthan gum with arrowroot powder with no problem. This is a keeper. So glad I found your blog!
Just made these . Fantastic ! Thank you 😊
You’re welcome!
Needs almost twice the amount of liquid called for. 2/5 stars
Hi William, this isn’t meant to be a thin, runny batter. The thinner the batter, the less the pancakes will puff up. The thicker batter is what makes them so light and fluffy.
If your flour already has xantham gum do you need to add more? Also do the eggs have to be room temp? My daughter likes to make pancakes on the fly and I’m trying to find a gf recipe that’s easy for her but tastes good. Thank you!
Hi there! Can you tell me if there is another oil besides avocado that would work? Having trouble finding ir.
I was a little dubious about the coconut milk and about the thickness of the batter, but these turned out super fluffy! I did have trouble flattening them with the spoon — the batter was so thick and sticky, and my griddle is so slippery, that the batter just pulled away from the griddle and stuck to the spoon instead. So I think next time I will add a bit more liquid just to avoid that frustration, even if it makes them a little less fluffy.
P.S. to anyone who has trouble finding avocado oil — we get it at Costco.
Thanks for the feedback Alden!
Wow! Hands down the best pancakes ever.! Even better then my mothers raved about wheat recipe. If you haven’t gone fully gluten free these could seal the deal for you.
Thank you
Thanks so much Nicole!
Wow! Hands down the best pancakes ever.! Even better then my mothers raved about wheat recipe. If you haven’t gone fully gluten free these could seal the deal for you.
Thank you
These looked so good that I made them this morning as directed. My only issue was that the batter was SO thick. Is this normal? I used a large ice cream scoop to drop the batter onto the pan and it just plopped there. I had to add some water to the batter to thin it out. I will try to make them again. I used King Arthur measure for measure GF flour.
Hi Patty, yes the batter is pretty thick. It’s supposed to be thick and not thin which is why the pancakes get nice and fluffy. When you drop the batter onto the griddle, use your scoop to shape it into a circle. You can see how I did it in the video. And don’t forget, if your flour blend already has xanthan gum in it, you don’t need to add what I called for in the recipe.
Hi there! Can you tell me if there is another oil besides avocado that would work? Having trouble finding ir.
You can use vegetable oil or canola oil 🙂
These looked so good that I made them this morning as directed. My only issue was that the batter was SO thick. Is this normal? I used a large ice cream scoop to drop the batter onto the pan and it just plopped there. I had to add some water to the batter to thin it out. I will try to make them again. I used King Arthur measure for measure GF flour.
This recipe looks great! Wondering if I have to use the Xantham Gum?
Yes, just the little bit will help with the structure and texture of these pancakes 🙂
If your flour blend already contains it, you can omit the amount I called for.
This recipe looks great! Wondering if I have to use the Xantham Gum?
Great looking recipe! Do.you have to.use the xantham.gum? I have made many gluten free pancakes without it, so am just curious…
Thank you!
I find that the little bit in this recipe helps with the texture that I’m going for 🙂
Great looking recipe! Do.you have to.use the xantham.gum? I have made many gluten free pancakes without it, so am just curious…
Thank you!
My husband liked them, and I think these will freeze great, but I prefer a softer pancake. I think the added vanilla & maple syrup do help get more flavor, as GF pancakes can be bland. I made these with the mix recipe from the America’s Test Kitchen GF cookbook., so that might have made a difference. They came out higher and firmer than I personally like, and quite firm. I used a large ice cream scoop for putting them on the skillet, and had to spray an offset spatula with oil and then flatten them, as they didn’t spread at all on the pan.
Hi Jenny, I’m unfamiliar with the mix recipe you’re referring to? These pancakes are fluffy and not “firm” so I’m guessing it’s the mix you’re using. The batter is thick and I use my scoop to form them into circles on my griddle as the video shows.
My first time using your recipe. I cut it in half since there is just two of us. The batter seemed really thick and was hard to spread on the griddle. It seemed better suited for the waffle iron! They do taste good though.
I do make these into waffles! The batter for these pancakes is meant to be thick to get that fluffy diner-style pancake that I love. I use my scoop to easily form them into circles on the griddle. You can see how I do it in the video 🙂
My husband liked them, and I think these will freeze great, but I prefer a softer pancake. I think the added vanilla & maple syrup do help get more flavor, as GF pancakes can be bland. I made these with the mix recipe from the America’s Test Kitchen GF cookbook., so that might have made a difference. They came out higher and firmer than I personally like, and quite firm. I used a large ice cream scoop for putting them on the skillet, and had to spray an offset spatula with oil and then flatten them, as they didn’t spread at all on the pan.
My first time using your recipe. I cut it in half since there is just two of us. The batter seemed really thick and was hard to spread on the griddle. It seemed better suited for the waffle iron! They do taste good though.
If your flour already has xantham gum do you need to add more? Also do the eggs have to be room temp? My daughter likes to make pancakes on the fly and I’m trying to find a gf recipe that’s easy for her but tastes good. Thank you!
If your blend contains xanthan gum, do not add the amount I called for. It will make your pancakes too gummy. You can use cold eggs in a pinch but they mix better when room temp. To bring them to room temp quickly, put the eggs in a glass of warm water.
Great recipe! Excellent texture and flavour which can sometimes be difficult to find in GF. We wanted our pancakes to be savoury (we ate them with shredded chicken, avocado, tomatoes, cucumber etc) so I omitted the vanilla and the maple syrup.
I’m even going to try making one huge pancake that fills the whole pan,cooking it a little longer,and seeing if I can use it as a pizza base…
Thanks Rebecca!
Great recipe! Excellent texture and flavour which can sometimes be difficult to find in GF. We wanted our pancakes to be savoury (we ate them with shredded chicken, avocado, tomatoes, cucumber etc) so I omitted the vanilla and the maple syrup.
I’m even going to try making one huge pancake that fills the whole pan,cooking it a little longer,and seeing if I can use it as a pizza base…
I used almond and coconut flour- I had to cook them a little longer, they were delish! Even our little 9yr old sceptic ate them up!
Thanks Wendy! How much almond flour and coconut flour did you use?
I used almond and coconut flour- I had to cook them a little longer, they were delish! Even our little 9yr old sceptic ate them up!
I’ve been searching everywhere for a good gluten free pancake recipe. I halved the recipe, since I made it just for myself (and to have some left overs!), and it was the best recipe I’ve ever tried. Thanks so much!
You’re welcome, glad you enjoyed the recipe!
I’ve been searching everywhere for a good gluten free pancake recipe. I halved the recipe, since I made it just for myself (and to have some left overs!), and it was the best recipe I’ve ever tried. Thanks so much!
I just made these and they are DELICIOUS! My new go to pancake recipe for sure! I used almond milk and was out of avocado oil so I used a combo of walnut oil and melted coconut oil.
I made these and for some reason they did not come out right. It needed more milk. Please tell me how you made them come out good?
If you prefer a thin pancake batter, then you can add more milk. The fluffiness comes from the thicker batter that puffs up from the baking powder. Adding more milk will keep the pancakes from getting as fluffy as pictured but they’ll still taste good.
Thank you so much Kim! I’m glad those changes worked for you!
I just made these and they are DELICIOUS! My new go to pancake recipe for sure! I used almond milk and was out of avocado oil so I used a combo of walnut oil and melted coconut oil.
These look amazing. A great GF pancake recipe is like gold in my house!
Thank you Kim!
What do you think about making the batter the night before and keeping it in the fridge? Do you think that would work ok or would it change the texture of the pancakes?
Hi Julie! When I make this in advance, I usually just mix the dry ingredients together and keep them in an airtight container or zip lock bag. Then I mix the wet ingredients together and keep them in a mason jar in the fridge overnight. Then I just mix together in the morning. I’ve done this camping too – worked like a charm!
Breakfast for dinner is the best thing ever! I love how fluffy these are – now you’ve got me craving some pancakes 😉
Hi. My family is allergic to eggs. What would work as a substitute in this recipe??? Energy Egg Replacer? flax eggs? what would be best in your opinion? Many thanks.
Diane. ditetre at mac dot com
Hi Diane, I haven’t tried this recipe with an egg replacer since eggs aren’t an issue for us. I think you could maybe do flax eggs or unsweetened applesauce to replace them, but I can’t tell you for sure since I haven’t tried it. If you do try either of those, please let me know how it turns out 🙂