You are going to love these fluffy dairy-free gluten free pancakes! Top them with butter, maple syrup, and some fresh berries. This easy gluten free pancakes recipe is sure to please your pickiest eaters! These pancakes take about 15 minutes to make!

Pouring syrup over a stack of gluten free pancakes.

There is nothing like a stack of light and fluffy homemade gluten free pancakes to start off your morning. It is one of our favorite recipes to make for breakfast. This is a quick and easy gluten free pancake recipe, which is perfect for busy school mornings and lazy weekends.

Breakfast is the most important meal of the day. It kickstarts your brain and body to help you prepare for your day! If you love breakfast, you will want to check out my gluten free breakfast recipes for more breakfast inspiration! You can even have these for brinner, meaning breakfast for dinner :-).

Allergen Information:

These pancakes are gluten-free, dairy-free, nut-free, and soy-free. See the Substitutions Section below for egg-free and gum-free alternatives.

Why These Gluten Free Pancakes Are Great:

  • These pancakes are the real deal and quick and easy to make! Breakfast is ready in just 15 minutes!
  • This recipe is also dairy-free!
  • You will also love the convenience of being able to freeze these pancakes. That way, you will always have these delicious pancakes on hand!

I accidentally purchased King Arthur Measure for Measure, when I meant to by the All Purpose Gluten Free flour, and didn’t realize my error until I tried to make pancakes with my usual recipe. It was BAD! So I searched for a pancake recipe using the correct flour, and found your recipe. HUZZAH! They came out so delicious. Thanks for saving the day! I saved the recipe for future use.”

Trish P., Pinterest comment
Top Pick
King Arthur, Measure for Measure Flour 3 lbs

This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)

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Ingredient Notes:

Photos of the gluten free pancakes ingredients.
  • Gluten Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend, King Arthur’s Measure for Measure Gluten Free Blend, and my DIY Gluten Free All Purpose Flour Blend. That doesn’t mean others will not work; I have not tested other flours.
  • Xanthan Gum – If your gluten free flour blend doesn’t contain Xanthan Gum, you will need to add it in. If your mix has it already, skip this.
  • Baking Powder – Be sure to use aluminum-free. Regular baking powder has aluminum, and this leaves a bitter aftertaste.
  • Eggs – I used size large.
  • Brown Sugar – you can use regular sugar, too. I like how the brown sugar adds a slightly caramelized flavor.
  • Light Oil – I like using avocado or grapeseed oil because they are light. You can use any light oil but do NOT use olive oil. It will not stand up to the heat.
  • Non-Dairy Milk – I used cashew milk for this recipe. I have also had great luck with rice, almond, and regular organic full-fat milk. If you use oat milk, you can check this list to see if your oat milk is gluten free.


  • If you are vegan or need to avoid eggs due to allergies, you can make these gluten free pancakes without eggs. Gluten free vegan pancakes are all the rage. For this pancake recipe, to make my pancakes vegan, Bob’s Red Mill Egg Replacer.
  • To make these gluten free pancakes gum-free, use my DIY Gluten Free Flour Blend.
A stack of gluten free pancakes on a plate. There is a wedge of butter on top.

How To Make Gluten Free Pancakes:

The pancake dry ingredients in a bowl.

Step 1: Add your gluten free flour blend, baking powder, salt, and brown sugar to a large mixing bowl. Use a whisk to mix the dry ingredients.

Whisking the wet ingredients in a bowl.

Step 2: In a smaller mixing bowl, add your eggs, oil, and non-dairy milk. Mix the wet ingredients with a whisk to blend.

A bowl full of pancake batter/

Step 3: Pour the wet ingredients into the dry ingredients and mix them into the pancake batter. Let the batter sit for 15 minutes. This will allow the rice flour to soften and eliminate any grittiness.

🔑 Sandi says: Every gluten free flour blend performs a little differently. Some of the starchy blends need more liquid than others. Use the photo as a guide to the consistency of the gluten free pancake batter should be.

The Best Pan For Pancakes:

Many readers have asked me for the best pan for making homemade pancakes. I love to use my cast-iron skillet to make pancakes. It heats evenly and doesn’t need a lot of oil to prevent the pancakes from sticking to the pan.

Pouring pancake batter into a pan.

Step 4: It is really easy to cook pancakes in a frying pan. Heat a pan over medium heat. Add light oil to prevent sticking if your pan isn’t non-stick. You can use a cast-iron skillet or a griddle.

I like to use coconut oil to make pancakes because it adds sweetness. Coconut oil also has a high smoking point, making it perfect for pancakes. If you notice your pancakes sticking to the pan, you must use more oil.

Pancakes bubbling in a skillet.

Many prefer to use a frying pan coated in oil. I do not like non-stick pans because of the fumes that come from the non-stick coating.

Step 5: Use a ladle to pour some gluten-free pancake batter into small circles onto your hot skillet. Cook for 3-4 minutes until bubbles form in the batter. Use a spatula to flip the pancakes over to the other side. Cook for 2 minutes and remove from the pan to a plate.

HINT: Using a cast iron pan, use a metal spatula to flip the pancakes. If you are using a frying pan or non-stick skillet, it is important to use a plastic spatula so you don’t scratch the pan’s surface.

If you notice your pancakes are too dark when you flip them, turn the stove heat down to medium-low. Check my Gluten Free Pancake Syrup List to ensure you use gluten free syrup.

If you love pancakes like my family, you will also want to check out my gluten free buckwheat pancakes recipe!

Mix-Ins To Try:

You can add so many fun things to change up your pancakes and make them fun to eat for breakfast.

  • Blueberries, peaches, and other fruit
  • Pecans or walnuts
  • Shredded coconut
  • Chocolate chips
A fork cutting through a stack of pancakes.

Check out this fun gluten free pancakes web story!

Expert Tips:

Why are my pancakes burning?

If your pancakes are burning before they get bubbly on one side, your stove cooking heat is too high. Turn down the heat and allow the pan to cool before making the next batch.

How to make gluten free pancakes fluffy?

Fluffy pancakes are easy to make. In gluten free cooking and baking, over-mixing the batter can make your pancakes very dense. Mix your wet and dry ingredients to keep them fluffy until they are “just barely” mixed. Lumps are okay…you won’t even notice them when the pancakes are cooked.

Is maple syrup gluten free?

Natural maple syrup is gluten free. For any brands that are a blend (like Aunt Jemima, etc) you should always look at the ingredients list to verify. Aunt Jemima has a caramel color, which can be made from gluten.

What are maple syrup alternatives?

If you do not want to use syrup on your stack of pancakes, you can use some great alternatives for syrup. Here are some of my favorites: honey, jam, and fruit preserves, or even whipped cream and fresh berries.

How do you freeze these pancakes?

To freeze the pancakes, allow the pancakes to cool to room temperature. Tear off a piece of wax paper. Put a pancake on the wax paper and fold the wax paper over the pancake. Repeat until all of the pancakes are layered in the wax paper. This will prevent the pancakes from sticking to each other. Put the wrapped pancakes into a freezer-safe sealable bag.


These pancakes will keep fresh for up to 3 days in the refrigerator. Store in an airtight container. I like to reheat my pancakes in the toaster or microwave. Toast them on a low setting for 3 minutes, or heat them in your microwave for 25-30 seconds.

If you love waffles, you will want to try my Gluten Free Pumpkin Waffles recipe. They are the fluffiest of waffles!

A stack of gluten free pancakes with blueberries and butter on top.

More Delicious Gluten Free Pancake Recipes:

A stack of gluten free pancakes with blueberries and butter on top.

Gluten Free Pancakes Recipe

Sandi Gaertner
Light and fluffy dairy-free gluten free pancakes that are perfect for breakfast. There is an egg-free option too, making this a great choice for vegan eaters too!
5 from 18 votes
dairy free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
vegetarian icon
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 4
Calories 390 kcal


  • 1 ½ cups gluten free flour blend (*see note)
  • 1 tablespoon brown sugar (*see note)
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¼ teaspoon sea salt
  • 2 large eggs
  • 1 ¼ cup non-dairy milk *see note
  • ¼ cup light oil * see note
  • 1 tablespoon oil for cooking


  • In a large bowl, add your dry ingredients and whisk to blend.
  • In a smaller bowl, add the wet ingredients and the brown sugar and mix.
  • Pour the wet ingredients into the dry ingredients and mix until just barely mixed. (*see note)
  • NOTE: Every gluten free flour blend performs a little differently. Some of the starchy blends need more liquid than others. Use the photo as a guide to the consistency that the gluten free pancake batter should be.
  • Heat a skillet, cast-iron pan, or griddle to medium temperature. Add a little light oil if your skillet is not non-stick.
  • Test to make sure your skillet is hot by dropping a small droplet of water onto the skillet. If it sizzles, the skillet is ready.
  • Use a ladle to pour pancake batter onto the skillet. Pour into small circles, depending on what size you want your pancakes to be. Turn the heat to medium-low.
  • When you see tiny bubbles in the pancake batter, and the top looks duller than glossy, use a spatula to flip your pancakes to cook the other side. Cook on the other side about 2 minutes then remove to a plate.
  • HINT: If you are using a cast-iron pan, use a metal spatula for flipping the pancakes. If you are using a frying pan or non-stick skillet, it is important to use a plastic spatula so you don't scratch the surface of the pan.
  • Top with maple syrup, butter, and fresh fruit.



  1. I have tested this recipe with King Arthur Measure for Measure GF Blend, Bob’s Red Mill 1 to 1 GF Blend, and Authentic Foods Multi Blend gluten free flours. Others may work very well, I just haven’t tested other brands yet.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum, please add 1 teaspoon!
  3. I like to use brown sugar but you can use regular sugar if you prefer. Coconut sugar doesn’t work very well. I would use honey if you are looking to use unrefined sugar.
  4. I like to use coconut oil for making pancakes because it adds a little sweetness. Coconut oil also has a high smoking point, making it perfect for pancakes. If you notice your pancakes sticking to the pan, you need to use a little more oil.
  5. You can use any non-dairy milk or regular milk, but I do NOT suggest canned coconut milk.
  6. Feel free to add mix-ins like chocolate chips, walnuts or pecans, or fresh fruit to the pancake batter.
  7. These pancakes will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 390kcalCarbohydrates: 40gProtein: 10gFat: 23gSaturated Fat: 4gCholesterol: 89mgSodium: 485mgPotassium: 207mgFiber: 5gSugar: 8gVitamin A: 242IUCalcium: 161mgIron: 2mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

This post was updated from a Sept 2020 post with more details, tips, and tricks to make the perfect gluten free pancakes.

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Recipe Rating


  1. 5 stars
    I made this recipe but substituted the eggs and oil with 1 ripe mashed banana plus a 1/2 cup of pumpkin purée. I also added vanilla and cinnamon. Amazing!!!

  2. 5 stars
    Delicious and easy to make. I often double or triple the recipe and then freeze the extra pancakes for easy breakfasts down the line. My add in is crisply cooked bacon that I crumble into the batter. This is a family favorite. Thanks so much for this yummy pancake recipe!