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These gluten free pancakes are light, tender, and fluffy—just like the classic kind. Mix the dry ingredients ahead of time, then add milk and eggs when you're ready for a quick, homemade breakfast.
Want extra-fluffy, diner-style pancakes? Use the buttermilk version made with eggs, real buttermilk, and a bit of melted butter for unbeatable height and flavor.
Either way, it's time to ditch the box and make better pancakes from scratch!
“These turned out really nice, fluffy and tender. I haven’t had pancakes in over 10-years, now I can again, thank you!”
my take
Why you'll love these pancakes
- Fluffy & tender – Just the texture you expect from a perfect pancake stack.
- No rush to cook – Minimal (or no) xanthan gum means the batter stays pourable.
- Fast from-scratch option – Prep the dry mix now, add milk and eggs when you're ready.
- Versatile base – Use the mix for pancakes, bakes, or anywhere you’d use Bisquick.
Ingredients you'll need
- Gluten free flour – Use a high-quality gum-free blend for the best texture. You can make one from superfine rice flour, potato starch, and tapioca starch—or use Nicole's Best. Blends with too much xanthan gum can make pancakes gummy.
- Xanthan gum (optional) – A tiny amount helps prevent flat pancakes and frilly edges, but you can leave it out.
- Baking powder & baking soda – These leaveners give pancakes their lift and golden color.
- Salt – Brightens all the other flavors.
- Granulated sugar – Adds a touch of sweetness and keeps the crumb soft.
- Milk – Any kind works, but skip nonfat milk—fat helps keep the pancakes tender.
- 💡 For extra-fluffy pancakes, use real buttermilk instead and reduce the amount slightly. See the recipe card for details.
- Eggs – Provide structure and lightness.
- Melted butter (buttermilk version only) – Adds richness and tenderness when making the diner-style variation.
How to make gluten free pancakes
1. Whisk the dry ingredients – In a large bowl, whisk together th
e flour blend, baking powder, baking soda, salt, sugar, and xanthan gum (if using).
2. Mix the wet ingredients – In a separate bowl or measuring cup, whisk together the milk and egg
Making the buttermilk version?
- Use 1 cup buttermilk in place of regular milk
- Add 2 eggs instead of 1
- Stir in 2 tablespoons melted butter
3. Combine and mix – Pour the wet ingredients into the dry and whisk until smooth. The batter will thicken slightly as it rests.
4. Preheat your pan – Heat a nonstick griddle or skillet over medium heat and lightly grease it.
5. Portion and cook – Scoop about 1/4 cup of batter for each pancake.
For the buttermilk version, pour the batter straight down—don’t spread it—to help the pancakes rise tall and fluffy.
6. Flip and finish – Flip and cook the second side until golden brown. Serve warm.
Expert tips for the best pancakes
Avoid blends with xanthan gum – Pre-mixed gluten free flour blends like Better Batter can contain too much gum, which makes the batter overly thick and the pancakes gummy.
Use just a touch of xanthan gum – Adding ¼ teaspoon to your gum-free blend creates a smooth, non-runny batter and pancakes that hold their shape without feathering at the edges.
Choose a nonstick pan – If your skillet or griddle isn’t nonstick, you’ll need a lot of oil or butter, and the pancakes will fry instead of cook evenly. Even with nonstick, a bit of grease helps them brown nicely.
Make-Ahead Dry Mix
The dry mix in this recipe makes 235 grams (about 1 ½ cups + 3 tablespoons by volume). Multiply it by 2, 3, or 4 to make a larger batch:
- Whisk all dry ingredients together thoroughly in a large bowl.
- Store in a sealed container in a cool, dry pantry for up to 3 months—or freeze for longer storage.
When you're ready to make pancakes, measure out 235 grams of the mix, add the wet ingredients for either version (standard or buttermilk), and cook as directed.
Ingredient substitutions
Dairy free – Replace cow’s milk with your favorite unsweetened, unflavored non-dairy milk from a carton (not canned). Unsweetened almond milk works especially well. For buttermilk, use half (4 fluid ounces) plain nondairy yogurt and half (4 fluid ounces) nondairy milk, by volume.
Egg free – Try a chia egg, “Just Egg” brand (refrigerated), or Bob’s Red Mill egg replacer. You'll need two egg equivalents for the buttermilk version.
💡 For a truly egg-free version, use my vegan gluten free pancakes recipe instead.
Gluten Free Pancakes Recipe
Ingredients
For the dry mix
- 1 ½ cups (210 g) gum-free gluten free flour blend, (140 grams superfine white rice flour + 45 grams potato starch + 25 grams tapioca starch/flour)
- ¼ teaspoon xanthan gum, optional (See Recipe Notes)
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 tablespoons (24 g) granulated sugar
For standard pancakes
- 1 (50 g out of shell) egg, at room temperature, beaten
- 1 ¼ cups (10 fluid ounces) milk, at room temperature (See Recipe Notes)
- 1 teaspoon pure vanilla extract, (optional)
For buttermilk pancakes (extra fluffy)
- 2 (100 g out of shell) eggs, at room temperature, beaten
- 1 cup (8 fluid ounces) buttermilk, at room temperature
- 2 tablespoons (28 g) unsalted butter, melted and cooled
Instructions
To make standard pancakes
- In a large bowl, whisk together the flour blend, xanthan gum (if using), baking powder, baking soda, salt, and sugar.
- In a separate bowl or measuring cup, whisk together the egg, milk, and optional vanilla.
- Pour the wet ingredients into the dry, and whisk until smooth. Let the batter sit briefly to thicken slightly.
- Heat a griddle to medium-high or large nonstick omelet pan over medium heat, and grease it lightly.
- Pour or ladle as many pancakes onto the hot griddle or pan as you can fit without crowding, each about 1/4 cup of the batter.
- Allow to cook until bubbles break through the surface of the pancakes and the edges have begun to cook, about 2 minutes.
- Flip and continue to cook for another minute, or until the underside is browned.
- Remove from the griddle or pan and repeat with the remaining batter, greasing the surface lightly before adding each batch. Serve warm.
To make buttermilk pancakes
- In a large bowl, whisk together the flour blend, xanthan gum (if using), baking powder, baking soda, salt, and sugar.
- In a separate bowl or measuring cup, whisk together the eggs, buttermilk, and melted butter.
- Pour the wet ingredients into the dry, and whisk until smooth. Let the batter sit briefly to thicken slightly.
- Heat a griddle to medium-high or large nonstick omelet pan over medium heat, and grease it lightly.
- Scoop about 1/4 cup of batter per pancake. Pour the batter straight down onto the pan—don’t spread it—to help the pancakes rise tall and fluffy.
- Allow to cook until bubbles break through the surface of the pancakes and the edges have begun to cook, about 3 minutes.
- Flip and continue to cook for another minute, or until the underside is browned.
- Remove from the griddle or pan and repeat with the remaining batter, greasing the surface lightly before adding each batch. Serve warm.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Mix-ins & topping suggestions
- Miniature semi-sweet chocolate chips mixed in or sprinkled on top as the first side cooks
- Thinly sliced ripe bananas on top or just a few chopped ripe bananas mixed in gently; for gluten free banana pancakes with mashed banana in the batter, you need another recipe.
- Chopped fresh strawberries on top or mixed in gently
- Gluten free granola on top or mixed in to the batter
- My favorite: place pure maple syrup in a squeeze bottle, and swirl some on top while the first side is cooking
make ahead/leftovers
Storage instructions
Short term – Let pancakes cool completely, then wrap in stacks of 2 or 3. Store in an airtight container in the refrigerator for up to 2 days.
Freezer friendly – Freeze wrapped stacks for up to 3 months. Defrost at room temperature, in the fridge overnight, or briefly in the microwave.
Reheating – Refresh in the toaster or warm oven until heated through. A light sprinkle of water before toasting helps restore moisture.
Dry mix storage – Keep a sealed container of the dry pancake mix in a cool, dark pantry for up to 3 months, or in the freezer for up to 6. Let it come to room temp before using.
FAQs
Check your baking powder and baking soda—they may be expired. These leaveners are what give pancakes their rise.
Your pan is probably too hot. Try reducing the heat slightly and watch for smoking oil or butter as a sign it's overheating.
If your pan isn’t nonstick or isn’t hot enough, pancakes can stick. Use a well-heated nonstick skillet, and grease it lightly even if it’s nonstick.
Not quite—waffles need a lighter, crispier batter. Try my gluten free waffles recipe instead.
These are the best pancake recipes ever. The buttermilk variation is insane. I’ve eaten them everyday for like a month. Can you format the buttermilk ones to be doubled in volume? You are a gift.
Hi, L, so glad you love the buttermilk pancakes! I’m afraid it’s too confusing when I try to add that variation to the recipe card. I may spin it off into its own recipe so it can be [2X].
These turned out really nice, fluffy and tender. I haven’t had pancakes in over 10-years, now I can again, thank you.
You’re so welcome, Ali! I’m so glad you enjoyed the pancakes. Thank you for sharing your experience.
Good recipe! Had to add more oat flour because my applesauce was thin. I also used blueberry applesauce (no sugar added) and had blueberry pancakes. They were delicious.