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Gluten free fluffy pancakes recipe

Gluten free fluffy pancakes recipe

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  • Recipes
  • Dish type
  • Pancakes
  • Gluten free pancakes

These gluten free pancakes are every bit as delicious as traditional pancakes that use plain flour.

5 people made this

IngredientsServes: 4

  • 415ml milk
  • 60ml vinegar
  • 270g gluten free plain white flour
  • 50g caster sugar
  • 2 teaspoons (gluten free) baking powder
  • 1 1/4 teaspoons xanthan gum
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 55g butter, melted

MethodPrep:10min ›Cook:6min ›Ready in:16min

  1. Stir milk and vinegar together in a bowl; let sit until the milk 'sours,' about 5 minutes.
  2. Mix flour, sugar, baking powder, xanthan gum, bicarbonate of soda and salt together in large mixing bowl.
  3. Beat eggs and melted butter into soured milk; pour into the flour mixture and stir with a whisk until no lumps remain.
  4. Preheat a griddle or non stick frying pan over medium heat.
  5. Pour batter (about 60ml per pancake) onto the hot pan and cook about 3 minutes per side, or until golden brown.

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Reviews & ratingsAverage global rating:(27)

Reviews in English (22)

by Buckwheat Queen

These were just ok for me. I left out the xanthan gum otherwise I followed the recipe to the letter. I think the amount of vinegar should be decreased. It overpowers everything, smell and taste. Thank you to The Beaver Family for sharing your recipe.-11 Feb 2015

by Jewissa

I used a gluten free flour that already contains xanthan gum. This batter was very goopy as written, perhaps because of the added xanthan gum. Next time I won't add it. I had to add an extra cup of water to this to make it pancakes instead of English muffins--the batter was way too thick otherwise. I used buttermilk powder instead of the soured milk. They tasted great to everyone at the table, gluten free and not.-24 May 2015

Perfect Gluten Free Pancakes

Perfect Gluten Free Pancakes are soft and fluffy, made with fridge and pantry staples, and easily made dairy free, too. Mixed and cooked in minutes!

This post may contain affiliate links.

Is anyone else enjoying their weekends more now that nothing’s open? I admit to over-scheduling weekends in the past to pack in all the fun I felt we “should” be having as a family on our days off together. The result was making wonderful memories, of course, but not taking the time to simply rest – which I now realize is so needed at the end of a busy week!

For example this past weekend, instead of hustling off to some festival or the Farmer’s Market, we went for a family walk. I cleaned, gardened, read a book, and took a nap. TOOK. A. NAP. Totally unheard of! All without feeling guilty that we did nothing…because there’s nothing to do! Can you relate? Anyway, I entered this week actually feeling refreshed because we took it so slow. This is a change of pace that I’m going to work hard to maintain for as long as possible after this whole mess is over.

One way things have stayed the same is that we still go the extra mile for breakfast on the weekends. Actually, make that half a mile. Heck, maybe even a quarter mile…at a wog. That is to say, Perfect Gluten Free Pancakes are a totally tasty way to kick off the day and take mere minutes to make with fridge and pantry staples!

Awww yeah – big, fat, fluffy pancakes made with simple everyday ingredients like gluten free 1:1 baking flour, baking powder, a wee bit of sugar, an egg, butter, and milk. That’s it! So good. SO. GOOD! Perfect, if I do say so myself. Serve with real maple syrup or homemade Butter-Pecan Syrup. You’re welcome.

Don’t forget that, although pancakes are a classic breakfast and brunch dish, breakfast for dinner (BFD) is a wonderful thing. I make BFD a lot in the summer when the kids and I are outside right up until dinnertime. Get some pancakes browning and bacon sizzling then scramble a few eggs at the last minute. Boom – dinner’s done in 20 minutes with no thawing, grilling, nor baking required. So easy!

Maple-Cinnamon Oatmeal Breakfast Bars

Fluffy Gluten-Free American Pancakes

I’m re-sharing this golden oldie recipe post and popping it on the homepage as it’s one of my all-time most read recipes ever and is perfect for breakfasts, packed lunches or weekend treats. I love looking back at the cute pics of my sons when they were younger, too!

Lots of you seem to love my fluffy gluten-free American pancakes and kindly message me to say you’ve found this recipe produces light, fluffy and delicious pancakes. Some of you have even commented that they taste better than the regular gluten/wheat pancakes. Wow!

They’re super easy to make and gluten-free flour can be found in all supermarkets.

Look how much my kids love them!

These light and airy, gluten-free American style pancakes make for a long, lazy brunch although they’re also super quick to whip up on a morning and can be frozen too so you can enjoy them whenever you feel like it.

The kids like to help my husband and I make them and they make a great addition to packed lunches too.


  • 135g/ 4¾oz gluten free plain flour (we like Doves Farm)
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tbsp honey (we like manuka honey)
  • 130ml/4½fl oz milk (we like whole goat’s milk)
  • 1 large egg, lightly beaten
  • 2 tbsp melted butter, coconut or olive oil, plus extra for cooking

Gently sift the flour, baking powder, salt into a bowl. Melt the honey a little in the microwave and add to the mixture.

In a separate bowl, whisk together the milk, egg and melted butter.

Pour the milk mixture into the flour mixture and beat with a fork to create a batter.

Let it stand for a few minutes. Heat a non-stick frying pan over a medium heat and add a little butter or mild olive oil.

When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at once). Cook until the top of the pancake bubbles then turn it over and cook on both sides until golden.

Repeat until you have used all the batter.

Serve with maple syrup, butter, fruit or melted chocolate. Anything you fancy!

How sweet are these pictures of Alexander enjoying his pancakes?!

Don’t miss an archived post of my Dad’s pancakes HERE too.

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What Does Each Ingredient Do In Pancakes?

In gluten free, top 8 allergy free pancakes, your essential ingredients are the gluten free flour blend, rising agent, liquid ingredient, and egg substitute. The gluten free flour blend is the foundation for flavor, texture, and density. Your liquid ingredient is what creates the batter and allows it to flow and cook. You don’t have to stick to milk only in pancakes.

Your egg free substitute(s) need to lift, moisten, and bind. The last bit is very important if you don’t want crumbly pancakes. Finally, your leavening agent is going to bring the lift that makes these pancakes incredibly fluffy.

Related Recipe: Gluten Free, Top 8 Free Fluffy Rose Pancakes (Vegan)

Fluffy Almond Pancakes | Gluten-Free & Keto Recipe

To make these pancakes sweet but still low-carb and sugar free you can use stevia, Erythritol, Xylitol, Yacon syrup or any other sweetener. If you don&rsquot care about the sugar you can use white/brown sugar.

What kind of almonds can we use?

To make fluffy pancakes you need ground almond/almond meal/almond flour. The most important thing is to use finely ground almonds and not coarsely ground almonds.

  • Instead of maple syrup you can use any other sweetener. Or you can skip this step and not drizzling the pancakes with syrup.

More recipes you may like:

  • Overnight Oats &ndash 5 Easy Healthy Recipes
  • Healthy Banana Oatmeal Pancakes
  • Chia Pudding &ndash 5 Easy & Healthy Recipes
  • Classic Fluffy Pancakes

Share it with us on Instagram and tag @thecookingfoodie so we can see your cooking adventures!

5 tips for the perfect gluten-free American pancakes

  • After mixing up the pancake batter, allow it to rest for 10 minutes. This allows the mixture to hydrate and thicken up a little and almost always results in better pancakes.
  • Don’t go overboard on the oil for each pancake. It can make the edges of the pancakes brown excessively and become very crisp, though they’re still perfectly edible! You just want enough oil to lightly coat the base of the pan, reapplying the oil in between each pancake.
  • Keep the heat low. As these are thicker pancakes, if your heat is too high, the underside will brown too much before the top is ready to flip. It needs to be just hot enough so that it sizzles gently as your pour it in.
  • Use a quarter measuring cup to ladle the pancake batter into the hot pan. Using a measuring cup ensures all your pancakes come out the exact same size – plus, a quarter cup of batter is the perfect amount for a 5 inch pancake.
  • Use a neutral flavoured oil. Vegetable or rapeseed oil are my first choices, closely followed by a light olive oil. Extra virgin olive oil is a little too flavour intense for pancakes!

Gluten Free Pancakes

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Create a light and fluffy gluten free pancake with this recipe. So good that no one will know they are gluten free!

Gluten Free Week continues…

If you have to be gluten free Portland is a great city to live. There are lots of grocery stores, bakeries and restaurants that cater to gluten free eating. I’m going to share a few new gluten free bakeries we discovered here on the blog this weekend.

I always look at cooking for my gluten free girl, Cali, as a challenge. I want to try and recreate family favorites so that she can eat them too. I did a lot of experimenting while she was home. Most of the experiments were a success! One of them was gluten free pancakes.

Bisquick makes a decent gluten free pancake mix but I wanted to try and create a nice light and fluffy pancake from scratch. The problem I have found with gluten free flours is they tend to be heavier than regular flour and the texture can be a bit off.

After a couple of tries we found a gluten free pancake recipe that was a hit! This recipe used a combination of gluten free flours, eggs, oil, vanilla and milk. I used goats milk because Cali can’t have cow’s milk but you could use any type of milk. We also cook with almond milk a lot.

Add enough milk to get a nice smooth, pouring consistency. You don’t want it too thin so that the pancakes run all over the place!

I have always used an ice cream scoop for my pancakes. It comes in really handy for cupcakes too – just the right size!

Be sure your griddle is hot. I always throw a little water on it and if it sizzles, it’s ready. I also sprayed it with some cooking spray.

Next, wait until a lot of little bubbles form on the top of the pancake and look like this.

All those little bubbles means it is ready to flip. If you flip them too soon, you’ll end up with a mess all over your griddle! Nice and perfectly golden brown! After you flip them you may be tempted to press down on them with your spatula – don’t! Let them be all fluffy and puffy.

After they finish cooking on the second side they are ready to eat! Pile them up and pour on the syrup.

Then take a bite and enjoy! Nice and light and fluffy. Just like a pancake should be.

Gluten Free Fluffy Japanese Pancakes

On the weekend I made a gluten free version of the most popular and searched recipe on my blog, the &ldquoExtra Thick and Fluffy Japanese Pancakes&ldquo.

Some of my blog readers asked me whether the fluffy Japanese pancakes can be made with gluten free flour. Finally, I had time to try it out and am pleased with the result. I used Bob&rsquos Red Mill brand Gluten Free 1 to 1 Baking Flour. The pancake texture is quite different from my original fluffy Japanese pancakes, but still super delicious. I actually quite like the gluten free version because the texture is like eating mochi. So if you are fan of mochi, the sticky rice cake, you will love the gluten free fluffy Japanese pancakes.

ingredients, buttermilk and egg mixture, gluten free flour, japanese mayonnaise on kintchen bench

The pancakes are fluffy while they are warm and freshly made. I did not make much change in the ingredients from the original and I added measuring cups and grams in the measurements. I use the cups and weighted as well. Please note that I am in Australia and the measurement 1 cup = 250ml.

I also still don&rsquot have a mould so I made them myself by recycling a milk carton which you can see in the photo back ground above. I washed the rectangle milk carton and cut the side to make it flat. Make 6 x 4 cm high strips to make about three 31cm long strips. Put two 4cm strips together with a stapler to create round mould and line with baking sheet. You can see a more detailed photo here if you need to.

Now the toppings. You can top with anything you like. I had this gluten free fluffy Japanese pancake with figs and honey comb and rice malt syrup. It also will be great with fresh berries, maple syrup, whipped cream, and ice-cream too. I leave it to your imagination and creativity.

My last tips for making fluffy Japanese pancake is that this need to be cooked through on really low heat. Because of extent of the height, it does take 15- 20 minutes before you flip it, so in order to avoid the bottom or top part getting burnt, cook it on low heat and be patient. For this gluten free version, after you mix the flour in, don&rsquot stir too much, just fold the flour in with a wooden spatula. Also it will be better served and eaten immediately otherwise fluffiness will be lost( still delicious though, if you love mochi).

If you liked my recipe for Gluten free Fluffy Japanese Pancakes, please rate it and leave a comment below. Also, don&rsquot forget to follow me on Youtube, Pinterest, Facebook and Instagram to keep up to date with all the latest happenings on Chopstick Chronicles. Don&rsquot forget to use the hashtag #ChopstickChronicles so I see your wonderful creations!

Gluten Free Blueberry Pancakes

Fluffy Gluten Free Blueberry Pancakes make the most of fresh summer berries. They&rsquore perfect for lazy Saturday morning breakfasts.


  • 2 cups gluten free all-purpose flour (see notes)
  • 1/2 teaspoon xanthan gum (omit if your flour blend contains it)
  • 4 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 2 large eggs, room temperature
  • 1 1/2 cups milk (regular or unsweetened coconut milk), room temperature
  • 1/4 cup avocado oil, or neutral oil of choice
  • 2 Tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 2/3 cup fresh blueberries


  1. In a medium bowl, whisk together the gluten free flour, xanthan gum, baking powder, and salt. Set aside.
  2. In a large bowl, whisk together the eggs, milk, oil, maple syrup, and vanilla extract.
  3. Add the dry ingredients to the wet ingredients and stir until combined, a few lumps are fine. Let the batter rest for 10 minutes. The pancake batter will puff up as it sits.
  4. Heat a griddle on medium-low heat. When the griddle is hot, scoop the batter onto the griddle, about 3 tablespoons-1/4 cup at a time. Use your spoon or scoop to form the round pancakes. Cook in butter (optional) or use cooking spray for dairy free. Or, if your griddle is non-stick, you can cook them dry.
  5. As you add your pancake batter to the griddle, top each pancake with 1 tablespoon fresh blueberries.
  6. Cook on the first side and then flip when little bubbles start to appear on the top of the pancakes and the bottom is golden brown. Cook until the other side is browned and cooked through. Repeat cooking process with the remaining batter/pancakes.
  7. Serve immediately with butter and maple syrup.


  1. I use my Nightshade Free Gluten Free Flour Mix in this recipe but it also works great with Bob's Red Mill 1:1 Gluten Free Baking Flour. Just omit the xanthan gum called for in the recipe if the blend you use contains it.
  2. While my family doesn't find these pancakes to be salty, feel free to reduce the salt by half to suit your taste.

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Nutrition Information:

Nutrition Facts are estimated. Please consult a doctor if you have special dietary needs.

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

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Literally the best gluten free pancakes I have ever had, and I have tried a lot!! I make these all the time for my family. Thank you so much.

Wednesday 19th of May 2021

Thanks Jennifer! Glad you enjoyed them as much as we do!

Monday 10th of February 2020

Omit what xanthan gum? I’m going to use a flour blend without it but I don’t know how much to use or anything.

Tuesday 28th of January 2020

For some reason, it's not easy to get maple syrup where I live. Will the batter be messed up if I substitute maple syrup with honey instead?

Friday 7th of February 2020

No, honey would work fine! You could also use granulated sugar or light brown sugar.

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About me

Heyyy, I'm Shay! I'm a gluten free recipe developer and author The Gluten Free Quick Breads Cookbook. I will teach you how to make & bake THE BEST gluten free treats, baked goods & breads that are so good, your gluten-eating friends will be jealous. Let's making something great together!

How to store leftover pancakes

Leftover pancakes?! With this recipe, we never have leftover pancakes. That being said, I've doubled the recipe and stored extra pancakes in an airtight container in the fridge for up to 3 days or the freezer for up to 6 months for quick weekday breakfast smiles.

To freeze pancakes, let the cooked pancakes cool, then place them in a single layer on a baking sheet in the freezer for an hour before stacking in an airtight container or freezer bag.

Whether using from the fridge or the freezer, reheat by popping the pancakes in the toaster to heat through.

Top with maple syrup and fresh berries, and deliver a pancake stack to your mom as the ultimate breakfast in bed.