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stack of gluten free pancakes, topped with blueberries and butter, wedge cut out on fork dripping with syrup

Fluffy Gluten-Free Pancakes

Author: Janet Harlow
Course: Breakfast
Cuisine: American
Servings: 8 4" pancakes
These fluffy gluten-free pancakes are perfect for a Sunday morning. The easy recipe can be made dairy-free too.
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins

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  • ¾ cup gluten-free flour blend*
  • 3 Tbsps sugar
  • tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 egg
  • 1 cup milk or milk substitute
  • 1 Tbsp melted butter or vegan butter substitute


  • In a medium-sized bowl, whisk the dry ingredients together.
  • In a separate bowl beat the eggs and milk together.
  • Pour the wet ingredients into the dry and mix. Add the melted butter and mix until smooth. If the batter seems too thick, add a tablespoon or two of milk.
  • Heat a non-stick skillet or griddle until a flick of water dances on the pan. Turn the flame to medium. Lightly grease the pan with a paper towel moistened with soft butter wiping away any excess.
  • Use a ladle to spoon the batter onto the pan. Cook until the batter bubbles and the edges are starting to set. If adding fruit, place it on the pancakes before flipping. Flip and cook another 2-3 minutes


If using a gluten-free flour blend that does not contain xanthan gum add 1/4 tsp with the dry ingredients
To mix up your own basic gluten-free flour blend: combine
2 c brown rice flour
2/3 c potato starch
1/3 cup tapioca starch


Serving: 2pancakesCalories: 258kcalCarbohydrates: 40gProtein: 9gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 64mgSodium: 621mgFiber: 1gSugar: 10g
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.