Learn how to make the best, fluffy pancakes using gluten-free all purpose flour. With this easy GF pancake recipe say goodby to gummy, dense, or gritty results and hello to a signature diner-style “buttermilk” taste, using only simple pantry ingredients. Let’s flip up some tender, light, and lacey success with a tried-and-true recipe and the ideal gluten-free flour for best results.

a fork stabbing a stacked bite.

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The Only Homemade Gluten-Free Pancake Recipe You’ll Need

I rely on a collection of delicious and easy gluten-free breakfast ideas to fuel everything from busy weekday mornings, lazy weekends, brunch and holidays. Nothing fits more occasions than a quick and easy, from-scratch gluten-free pancake recipe made with GF flour.

Although I love a light, tangy buttermilk taste in pancakes, this isn’t an ingredient I have readily available. Instead I use an easy hack to mimic it. To make “buttermilk” pancakes, simply add a splash of vinegar to the measured milk, let it sit for 5 minutes, and add to the pancake batter.

Once the perfect flavor was developed, I moved on tackling other common problems when making pancakes with gluten-free flour. They either have a gritty texture or can be very dense and gummy.

There are a couple easy tricks to make gluten-free pancakes extremely light and fluffy. First of all, similar to these community-favorite blender flourless pancakes, using a slightly lower cooking temp allows more time for moisture to evaporate, avoiding any denseness.

Also, using a specific gluten-free all purpose flours makes a huge difference with the batter spreading to create air pockets so the pancakes have a nice, fluffy texture. Although I typically use Cup4Cup GF flour baking and breads, I discovered when developing gluten-free whoopie pies and homemade chocolate pancakes, this flours causes problems when things need to spread, like homemade pancakes.

Cup4Cup contains a lot of cornstarch in its mix, which helps eliminate a gritty texture, but also makes batters very thick. This doesn’t cause an issue when shapes are maintained, like in cakes or breads, but is troublesome when batters need to spread as they cook.

Therefore, I highly recommend using an alternative gluten-free flour for pancakes, such as King Arthur’s Measure-for-Measure. Below you can check out the batter to see what I mean. Let’s get flipping!

a stack of pancakes with raspberries and syrup on top.

Ingredient Tid Bits

This recipe yields 18 pancakes, which serves about 4. If you would like to make a larger batch, or cook extra to freeze, double the ingredient amounts.

  • Gluten-free flour blend – The most important ingredient when making gluten-free pancakes! I recommend using King Arthur Measure-for-Measure, not what I typically use, Cup4Cup which contains too much cornstarch for pancake mixes. For alternative flours, see the gluten-free flour section below.
  • Granulated sugar – The amount of sugar may be reduced, if you prefer. Using honey or pure maple syrup will change the wet to dry ingredients ratio and is not recommended.
  • Milk – Use any milk you have on hand, either traditional or a dairy-free milk, such as oat milk or almond milk. Mix the milk with a little vinegar and let it sit for 5 minutes to create the buttermilk taste.
  • Butter – Melted butter flavors the pancakes, but for a dairy-free recipe you may replace it with melted vegan butter or melted coconut oil.

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Quick and easy prep with “buttermilk” soured milk

Begin by melting the butter so it has enough time to cool. To make the soured milk, which acts as the buttermilk, add the milk and vinegar to a bowl and let sit for 5 minutes.

Meanwhile, stir together the dry ingredients in a large bowl. Then add the eggs, vanilla extract, and cooled butter to the milk, whisking to combine.

Blend it all together and you’re ready to go!

the wet ingredients whisked in one bowl with dry in another.

Side by side flour comparison – what’s the best??

When making and testing baking recipes, I usually turn to my favorite brand, Cup4Cup gluten-free flour. Unfortunately this did not work great for homemade pancakes, as you can see below. The cornstarch in the mixture made the batter very thick and hard to spread on the griddle.

You may be tempted to thin out thick GF pancake batter with more liquid, but that’s how you get gummy, dense pancakes! GF starches can’t absorb all that extra liquid, so it has no where to go but to settle into your cooked pancakes.

What’s a better option? Use a gluten-free flour without a lot of cornstarch. I like using King Arthur Measure-for-Measure because the batter spreads nicely and cooks without a gritty or ricey texture.

If you are wondering which other brands would work, look at the ingredient list. If the first or second ingredient listed is cornstarch, I don’t recommend using it for GF pancakes. Ingredients are listed in total amount used, so If it is listed further down or not at all, it would be fine to use!

thick batter using Cup4Cup flour.
Thick batter consistency using Cup4Cup GF flour because of the cornstarch in the blend.
thinner batter using the recommended GF flour.
Batter consistency with King Arthur Measure-for-Measure, great for spreading on griddle.

Cook Pancakes Like A Pro

Now that you have the ideal batter, it’s time to cook those flapjacks like a boss. Below are my essential tips, especially when making a gluten-free pancake recipe.

  1. Using a 1/4 measuring cup of batter yields a nice sizes pancake, but still easy to flip. Instead of a measuring cup, though, I like to use a large cookie scoop or ice cream trigger scoop, which is less messy and empties all the batter onto the griddle.
  2. Don’t go too hot on the griddle temp. Stay around medium heat. If they cook too quickly, they won’t have enough time for the moisture to evaporate, which is what makes a fluffy pancake.
  3. For a lacey outer texture with crisp edges, generously spread butter on the griddle or brush with melted coconut oil and spread out the batter thinner.
  4. Use a large, heavy griddle for even cooking without hot spots. Alternatively, an electric griddle (set to 350ºF) is great for a pancake breakfast.
  5. Before flipping pancakes, wait for air bubbles to form on the top. You want the bottom surface to be golden and set before flipping.
a bite of pancakes cut out on a wooden plate.

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a fork stabbing a stacked bite.
4.60 stars (5 ratings)

Simple, Fluffy Gluten-Free Pancakes (Not Gummy)

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 18 pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Learn how to make the best, fluffy pancakes using gluten-free all purpose flour. With this easy GF pancake recipe say goodby to gummy, dense, or gritty results and hello to a signature diner-style "buttermilk" taste, using only simple pantry ingredients. Let's flip up some tender, light, and lacey success with a tried-and-true recipe and the ideal gluten-free flour for best results
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Ingredients
 

Equipment

Instructions
 

  • Begin by melting the butter so it has time to cool. Then to a bowl add the milk and vinegar and let sit for 5 minutes. Add the eggs, vanilla extract, and cooled butter. Whisk to combine.
    4 tablespoons melted and cooled butter, 2 cups milk , 2 tablespoons vinegar, 2 large eggs, 2 teaspoons vanilla extract
  • In a large mixing bowl whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt. Add the wet ingredients and stir to combine.
    2 cups gluten free all purpose flour, ¼ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
  • Preheat a nonstick griddle over medium heat. Be sure to not go above that or the pancakes will cook too quickly without allowing time for the moisture to evaporate.
  • Grease the griddle with butter or brush on coconut oil. Drop about ¼ measuring cup of batter on the skillet (Tip – I use a large cookie scoop or ice cream trigger scoop to do this quickly.).Cook until the top bubbles and underneath is golden brown, about 2 minutes. Flip and cook for an additional 2 minutes, or until cooked through. Serve immediately or transfer to a wire rack to cool.

Notes

Nutritional Info is per 1 pancake.
Recommended Gluten-Free Flours
I usually turn to my favorite GF brand, Cup4Cup gluten-free flour. Unfortunately this gluten-free blend does not perform well when making GF pancakes.
The high amount of cornstarch prohibits spreading, making them difficult to cook, too thick for moisture to evaporate, leaving a dense and gummy texture. Therefore, I swapped in King Arthur Measure-for-Measure, which had fantastic results.
If you are wondering if other brands would work, look at the ingredient list. If the first or second ingredient listed is cornstarch, I don’t recommend using it. Ingredients are listed in total amount used, so If it is listed further down or not at all, it would be fine to use!
Calories: 103kcal, Carbohydrates: 14g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 28mg, Sodium: 100mg, Potassium: 94mg, Fiber: 1g, Sugar: 5g, Vitamin A: 148IU, Calcium: 65mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below. It helps others when searching for recipes and I LOVE feedback!