These fluffy, kid-friendly gluten-free pancakes are truly the best! Made with Bob's Red Mill Gluten-Free Flour, they're easy to make and delicious too. Make a double batch and freeze for busy weekday mornings!
To say I'm obsessed with gluten-free pancakes is an understatement. I eat them everyday for breakfast, rain or shine.
This gluten-free pancake recipe is so ingrained into my brain, I don't even glance at a recipe. And trust me when I say it makes the best gluten-free pancakes - fluffy, no-fuss, homestyle pancakes!
Not only that but Bob's Red Mill gluten-free pancakes freeze and reheat well. I like to make a big batch and freeze them for weekday mornings! I pull one out of the freezer, microwave it, and breakfast is ready!
Why you need this recipe:
A solid pancake recipe will change your brunch-loving life. Here's why you need this recipe:
- Fluffy pancakes every time!
- Freeze them for busy mornings.
- Made with Bob's Red Mill Gluten-Free Flour
- Make it into a gluten-free pancake mix!
- Kid-friendly and easy to make!
This recipe requires pantry staples and simple ingredients. I make sure to keep them on hand so I can make these gluten-free pancakes any time I wish!
Bob's Red Mill 1:1 All-Purpose Gluten-Free Flour - I recommend this gluten-free flour for these pancakes for two reasons. One, it has a gluten-like taste and texture! And two, it's what I created and tested this recipe with. All gluten-free flour blends behave differently in recipes and taste different too. Although you can sub them out, recipes can suffer for it sometimes. If you do use a different blend, be sure it contains xanthan gum.
Sugar - For a small amount of sweetness! Brown sugar works too.
Baking powder - Baking powder creates lift in the pancake batter. Without it, the pancakes would be dense.
Baking soda - Baking soda reacts with the dairy for even more rise!
Salt - A pinch of salt accentuates sweetness!
Whole milk - Most pancake recipes call for buttermilk, but I don't always have it on hand. I wanted to create a fluffy pancake recipe that required only whole milk! Non-dairy milk such as almond milk or coconut milk works too, but the pancakes won't be as light.
Vegetable oil - Vegetable oil, canola oil, or unsalted butter all work! I like to use vegetable oil because it's the quickest to use. It keeps the pancakes tender and moist.
Egg - Eggs create structure so the pancakes don't fall apart. I've not tested this with a flax egg yet.
Maple syrup - To drizzle on top!
How to make these gluten free pancakes:
These delicious pancakes are a breeze to make! Here's how:
Combine dry ingredients: Combine the dry ingredients in a bowl, stir together then set aside.
Combine wet ingredients: Measure and stir together the liquid ingredients.
Mix together: Pour the wet into the dry and stir until a smooth batter forms.
Heat the skillet: Place a large nonstick skillet on medium-low heat. Let the batter sit while it heats up. The baking powder and soda will activate as soon as you make the batter. Letting it sit for 10 minutes gives you fluffier pancakes!
Cook the pancakes: Place a teaspoon or so of oil into the skillet. Make sure to wait until the pan heats up! Add three scoops of pancake batter into the skillet. Let the pancakes cook for 3 to 4 minutes, until the tops have small bubbles.
Flip the pancakes: Use a thin-set spatula to flip the pancakes over. Let them cook for another 3 to 4 minutes or until they are cooked through.
Enjoy: Carefully transfer them to a plate and enjoy with your favorite toppings!
Toppings and mix-ins are half the fun! Try one of these delicious variations of this Bob's Red Mill flour pancake recipe.
- Gluten-Free Chocolate Chip Pancakes: Scoop the batter into the skillet then drop chocolate chips onto the pancakes. Use your finger to gently poke the chocolate chips into the pancake. If you leave them on top, they will burn when you flip the pancake.
- Gluten-Free Blueberry Pancakes: Use fresh blueberries! Frozen blueberries release more liquid and will weigh down the pancakes.
- Toppings: Gluten-free granola, whipped cream, chocolate chips, peanut butter, jam, maple syrup, sliced bananas, berries, Nutella, shredded coconut, nuts, apple butter, and sprinkles are all great options!
- Mix-ins: Sprinkles, chocolate chips, spices, poppy seeds, shredded coconut, chopped nuts, and fresh berries are good mix-ins. Avoid adding wet ingredients like pumpkin puree, mashed banana, or sour cream to the batter. The ratio of wet to dry won't be right and the pancakes will be dense.
Yes! I like to measure out the dry ingredients and place them into a round airtight container. I store the container in the pantry and then when I'm ready to make pancakes, I mix in the wet ingredients and follow the recipe as directed.
Yes! These gluten-free pancakes taste delicious! The secret is a solid gluten-free all-purpose flour blend and the correct ratio of wet ingredients to dry ingredients. If you use a gluten-free flour blend that tastes awful, so will the pancakes!
Yes! Wait until the pancakes are completely cool then place them into a zip-top bag. Place the bag in the freezer until ready to use. To reheat, microwave the pancakes one at a time in 20-second increments until warm.
- Let the pancakes come to room temperature then place them into an airtight container. Store in the refrigerator for up to 3 days.
- Reheat one pancake at a time in the microwave in 20-second increments until warmed through. Don't overheat the pancake or it will become greasy.
Pancake Making Tips:
- This gluten-free pancake recipe is intended for gluten-free all-purpose flour. Don't substitute a one-ingredient alternative flour like almond flour or coconut flour. The ratios won't be correct and the pancakes won't come out right.
- If the bottoms are browning too quickly, turn down the heat.
- Be sure to let the pan heat up. If it's not hot, the pancakes will spread too much nor get golden brown.
More Delicious Gluten Free Pancake Recipes:
- Almond Flour Pancakes [The Best]
- Gluten Free Pumpkin Pancakes
- Cassava Flour Pancakes [Paleo & Gluten Free]
- Paleo Sweet Potato Pancakes
Gluten Free Pancakes
- Large nonstick skillet
- Thin set rubber spatula
- Mixing bowl
- Measuring cups and spoons
- Whisk or spatula
- 1 ¼ cup Bob's Red Mill Gluten-Free 1:1 All-Purpose Flour
- 2 tbsp sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- pinch of salt
- ¾ cup whole milk
- 1 egg large
- ¼ cup vegetable oil
- vegetable oil for pan
- In a large mixing bowl, combine the gluten-free flour, baking powder, baking soda, and salt then set aside.
- In a liquid measuring cup, combine the whole milk, egg, and canola oil. Stir together.
- Pour the liquid ingredients into the dry ingredients and stir until a batter forms. Set aside.
- Place a large nonstick skillet over medium-low heat. Add a teaspoon or so of oil.
- Let the batter sit as the skillet comes up to temperature. The pan should be completely up to temperature before you start.
- Scoop three pancakes into the skillet and let the pancakes cook. Once they start to bubble and the bottoms are golden brown, they're ready to flip - about 3 to 4 minutes.
- Flip the pancakes and let cook for a few more minutes until the insides are cooked. Use a spatula to remove them from the pan. Repeat with the remaining batter.
- Enjoy the pancakes with maple syrup!