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The Best Fluffy Gluten-Free American Pancakes – Easy!

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The BEST Gluten-free American Pancakes are simple and delicious! They’re fluffy, flavorful, and easy to make with simple ingredients from your pantry. No one will know they’re gluten-free. Serve these for breakfast with your favorite toppings and maple syrup!

Gluten Free Pancakes in a stack with butter

Finding a delicious gluten-free pancake recipe is a top priority when you have Celiac disease or gluten sensitivity. I tested a few recipes until we developed this easy breakfast pancake. What’s great about this recipe is that you can customize it by adding cinnamon, sliced bananas, or even chocolate chips! Making pancakes from scratch is as easy as using a gluten-free mix. Once you make these, you will never look back! Let’s start flipping!

If you love this recipe, you might also like this Peanut Butter Power Smoothie and Gluten-Free Blackberry Muffins

What you’ll love about this recipe:


  • EASY GLUTEN-FREE PANCAKE RECIPE
  • KIDS LOVE THESE!
  • SERVE WITH YOUR FAVORITE MAPLE SYRUP
  • SIMPLY THE BEST GLUTEN-FREE PANCAKE RECIPE

Recipe Ingredients

You’ll need the following ingredients to make this Easy Gluten-Free Pancake Recipe!

Ingredients for Gluten Free Pancakes
  • 2 tablespoons sugar
  • 1 cup gluten-free flour blend that includes xanthan gum (I used Pillsbury Gluten-Free Flour)
  • 1 tablespoon baking powder
  • 1/8th teaspoon salt
  • 3/4 cup low-fat milk
  • 2 tablespoons vegetable oil
  • 1 egg
  • 1 teaspoon vanilla

Ingredient Notes

  • You can also add a teaspoon of cinnamon to the batter
  • Top with sliced bananas or your favorite berries
  • You can also use dairy-free milk
  • Use your favorite gf flour blend.

How To Make Gluten-Free American Pancakes- Step by Step

  1. Add all dry ingredients (sugar, flour, baking powder, salt) into a large bowl and whisk
    together. Spoon your flour into a measuring cup.
  2. Add the remaining ingredients (milk, oil, egg, vanilla) and whisk wet and dry ingredients until combined; do not over-mix. The pancake batter is thick!
  3. Heat a nonstick frying pan or non-stick griddle over medium-low heat. Put a little oil in the pan.
  4. Add the batter to the heated pan in 4-inch diameter-sized pancakes. Flip once bubbles
    start to form. Allow to cook until golden brown on both sides.
  5. Top with maple syrup or bananas and cinnamon. Enjoy!


Tips

  • For best results, do not over-mix the gluten-free pancake batter
  • Top with any of your favorite toppings!
  • We love serving these with fresh blueberries

Storage and Reheating

Store in the refrigerator in an airtight container. Reheat in the microwave for 20-30 seconds.

You can store the remaining gluten-free pancake batter in the refrigerator and use the next day.

Additions and Substitutions

Use dairy-free milk if you prefer dairy-free pancakes. Coconut Milk or Almond Milk would work well in this recipe.

Frequently Asked Questions about Gluten Free Pancakes

What if my gluten-free batter is too thick?

You can thin your batter with a little bit of milk.

I hope you loved this Gluten Free Pancake Recipe. If you make it, leave a rating so I know you liked it!

Gluten Free Pancakes in a stack with butter
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The Best Fluffy Gluten-Free American Pancakes – Easy!

Gluten Free Pancakes in a stack with butter
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These Gluten-free American Pancakes are simple and delicious! They’re fluffy, flavorful, and easy to make with simple ingredients from your pantry. Serve with your favorite maple syrup or sliced bananas! 

  • Author: Sherie Friedlander
  • Prep Time: 5 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 15 Minutes
  • Yield: 8 pancakes 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Units Scale
  • 2 tablespoons sugar
  • 1 cup gluten-free flour blend that includes xanthan gum (I used Pillsbury Gluten-Free Flour)
  • 1 tablespoon baking powder
  • 1/8th teaspoon salt
  • 3/4 cup low-fat milk
  • 2 tablespoons vegetable oil
  • 1 egg
  • 1 teaspoon vanilla

Instructions

  1. Add all dry ingredients (sugar, flour, baking powder, salt) into a large bowl and whisk together.
  2. Add in the rest of the ingredients (milk, oil, egg, vanilla) and whisk until just combined, do not over-mix.
  3. Heat a pan or griddle over medium heat. Put a little oil in the pan.
  4. Add the batter to the heated pan in 4-inch diameter-sized pancakes. Flip once bubbles start to form. Allow to cook until golden brown on both sides.
  5. Top with maple syrup or bananas and cinnamon. Enjoy!

Notes

    • You can also add a teaspoon of cinnamon to the batter

    • Top with sliced bananas or your favorite berries
    • Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30 seconds. 

 

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