Gluten-Free Pancakes

These gluten-free pancakes are light, fluffy, and made from scratch with simple pantry ingredients. The batter comes together in one bowl in about 5 minutes. A touch of apple cider vinegar activates the baking soda and gives the pancakes extra lift, which is the trick to getting them fluffy instead of flat or dense.

The batter is intentionally thick, which is what keeps the pancakes from spreading too thin and gives them that tall, stackable shape. Let it rest for 5 minutes before cooking and you’ll get perfectly fluffy pancakes every time. I make these almost every weekend.

Why You’ll Love this Recipe

• Light and fluffy every time. Thick batter + a 5-minute rest means tall pancakes that hold their shape on the griddle.
• One bowl, 30 minutes. No separating eggs, no special equipment. Just whisk, pour, and cook.
• Easy to customize. Add blueberries, chocolate chips, banana slices, or a sprinkle of cinnamon to the batter.

Ingredients

Ingredient Notes

• Gluten-Free Flour Blend – I’ve tested this recipe with both Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Measure for Measure. Both work well. If you use a different blend, you may need more or less milk since each flour absorbs liquid differently. I can’t verify other blends will work.
• Apple Cider Vinegar – This isn’t for flavor. The acidity activates the baking soda, which is what gives the pancakes their lift. White vinegar will also work as a substitute.
• Milk – I use whole milk for the richest flavor. Start with 1 ¼ cups and add more only if the batter is too thick to spread on the griddle. For dairy-free, unsweetened almond milk works well.
• Butter – Melt it and let it cool before adding to the batter. Hot melted butter can cook the egg and make the batter lumpy.

Let the Batter Rest

After mixing, let the batter sit for 5 minutes before cooking. This gives the baking soda and vinegar time to react and the flour time to hydrate. You’ll notice the batter thickens slightly during the rest. That’s a good thing — it’s what makes the pancakes fluffy instead of flat.

Expert Tips

• Keep the batter thick. It should be noticeably thicker than regular pancake batter. If it pours like water, you’ve added too much milk. Start with 1 ¼ cups and only add more if the batter won’t spread at all on the griddle.
• Lightly oil the griddle. Spray or brush with oil, then wipe away the excess with a paper towel. Too much oil makes the pancakes greasy and prevents even browning.
• Keep finished pancakes warm. If you’re cooking in batches, set your oven to 200°F and place cooked pancakes on a baking sheet inside. Nobody wants cold pancakes by the time the last batch is done.

Recipe FAQs

Yes. Use unsweetened almond milk or your preferred dairy-free milk, and swap the butter for melted vegan butter or vegetable oil.

Yes. Fold in blueberries, chocolate chips, banana slices, or a sprinkle of cinnamon. Don’t overmix once you add them.

Storage Instructions

Refrigerate: Store in an airtight container in the fridge for up to 3 days. Reheat in the toaster, microwave, or a dry skillet over medium heat.

Freeze: Let pancakes cool completely. Lay in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag for up to 2 months. Reheat straight from frozen in the toaster or microwave.

Serving Suggestions

I make these every weekend for my toddler, and we usually go with fresh berries and sausage on the side. For something a little more special, try them with macerated strawberries or a batch of my blueberry turkey breakfast sausage . If you’re doing a full brunch, my gluten-free breakfast casserole rounds it out.