Gluten Free Pancakes
These gluten free pancakes are soft, light, and beautifully golden with crispy edges. Made with a simple blend of gluten free all-purpose flour and tapioca starch, they deliver that airy, slightly springy bite that rivals any traditional pancake. Ready in just 30 minutes with one bowl and basic pantry staples, they're the perfect weekend breakfast for anyone eating gluten free without sacrificing flavor or texture.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula or wooden spoon
- Non-stick skillet or griddle
- Ladle or 1/3 cup measuring cup For portioning batter
- Spatula Wide and thin for flipping pancakes
- Pastry brush (optional) For buttering the pan
- Cooling rack For resting cooked pancakes
Ingredients
- 1 1/2 cups gluten free all-purpose flour 210g; must contain xanthan gum
- 2 tablespoons tapioca starch 16g
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar 25g
- 2 large eggs
- 1 cup buttermilk 240ml; or 1 cup milk with 1 tablespoon apple cider vinegar, rested 5 minutes
- 1/4 cup whole milk 60ml
- 3 tablespoons unsalted butter 42g; melted and cooled
- 1 teaspoon pure vanilla extract
For the Pan
- cooking spray or butter For greasing the pan between batches
Instructions
- If you don't have buttermilk, combine 1 cup of whole milk with 1 tablespoon of apple cider vinegar or lemon juice and let it sit for 5 minutes until slightly curdled. Skip this step if using real buttermilk.
- In a large bowl, whisk together the gluten free all-purpose flour, tapioca starch, baking powder, baking soda, salt, and sugar until evenly combined.
- In a separate medium bowl, lightly beat the eggs, then whisk in the buttermilk, whole milk, melted cooled butter, and vanilla extract until smooth and combined.
- Pour the wet ingredients into the dry ingredients and fold gently until just combined — a few small lumps are fine. Let the batter rest for 5 minutes to hydrate the flour and activate the leavening.
- Heat a non-stick skillet or griddle over medium heat for 2 to 3 minutes, then lightly grease with butter or cooking spray. The pan is ready when a few drops of water sizzle and evaporate on contact.
- Pour 1/3 cup of batter per pancake onto the pan, spacing them 2 inches apart. Cook for 2 to 3 minutes until bubbles form across the surface and the edges look set, then flip and cook 1 to 2 minutes more until golden brown.
- Transfer cooked pancakes to a plate or a 200°F (93°C) oven to keep warm while you cook the remaining batter. Serve stacked with maple syrup, fresh berries, or your favorite toppings.
Notes
- Use a gluten free all-purpose flour blend that already contains xanthan gum (such as Bob's Red Mill 1-to-1 or King Arthur Measure for Measure). If your blend doesn't include it, add 1/4 teaspoon of xanthan gum to the dry ingredients.
- Do not skip the 5-minute batter rest. It allows the GF flour to fully hydrate and the leavening to activate, resulting in noticeably fluffier pancakes.
- Avoid overmixing the batter. Stir just until no large streaks of dry flour remain — lumps are fine and actually desirable for light texture.
- Keep the heat at medium, not high. Medium heat ensures the inside cooks through before the outside burns.
- Use room temperature eggs and milk. Cold dairy can cause the melted butter to re-solidify and create lumps in the batter.
- Make sure the melted butter is cooled before adding it to the eggs to avoid scrambling them.
- For dairy free pancakes, substitute oat milk or full-fat coconut milk (plus 1 tablespoon apple cider vinegar) for the buttermilk and milk, and use melted coconut oil instead of butter.
- For vegan pancakes, replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rested 5 minutes) and use dairy free milk and coconut oil.
- Storage: Refrigerate cooled pancakes with parchment between each one in an airtight container for up to 4 days, or freeze for up to 2 months. Reheat in a toaster for best results.
- For mix-ins, gently fold in 1/2 cup blueberries or 1/3 cup gluten free mini chocolate chips just before cooking.
Nutrition
Serving: 2pancakesCalories: 230kcalCarbohydrates: 32gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 290mgPotassium: 120mgFiber: 1gSugar: 6gVitamin A: 6IUCalcium: 11mgIron: 5mg
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