Fluffy Gluten-Free Pancakes Recipe

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Syrup is poured on top of a stack of pancakes.

5 from 10 votes

Fluffy Gluten-Free Pancakes Recipe

Cook up deliciously fluffy Gluten-Free Pancakes with this recipe, which is guaranteed to turn out better than any mix! Gluten-free flour, honey, eggs, milk, and vanilla come together to fry up into tender, flavorful pancakes.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, brunch

Cuisine: American

Servings: pancakes

Author: London Brazil

Ingredients

2 ¼ cups flour gluten-free 1-to-1 blend*
1 Tbsp. baking powder
1 tsp. baking soda
½ tsp. salt
¼ cup honey or sugar
2 eggs whisked
1 ¾ cups milk regular or oat
1 ½ tsp. vanilla
4 Tbsp. butter divided

Instructions

Add flour, baking powder, baking soda, and salt to a large bowl. Whisk until well combined.
2 ¼ cups flour, 1 Tbsp. baking powder, 1 tsp. baking soda, ½ tsp. salt
Mix in honey, eggs, milk, and vanilla. Stir together until just combined.
2 eggs, 1 ¾ cups milk, 1 ½ tsp. vanilla, ¼ cup honey
Heat a large non-stick skillet over medium heat. Add 1 tablespoon of butter and wait for it to completely melt. Once the skillet is heated, scoop out ⅓ cup of the pancake batter and slowly pour it into the skillet, keeping the measuring scoop centered over the pancake. Repeat this with 2 more pancakes evenly spaced around the skillet.
4 Tbsp. butter
Cook the pancakes for 2-3 minutes per side, flipping once the batter begins to bubble all over and the underside is golden brown.
Store cooked pancakes in a 170°F oven while you continue to cook the remaining pancake batter in the rest of the butter.
Serve pancakes with additional butter, pure maple syrup, and fresh fruit, if desired. Enjoy!
4 Tbsp. butter

Video

Notes

*Can also use regular all purpose flour if you're not gluten-free.

Meal Prep and Storage

To Prep-Ahead: Dry ingredients can be sifted and whisked ahead of time, but do not mix up the batter until ready to immediately begin cooking.
To Store: Leftover pancakes will keep in the fridge in a Ziploc bag or airtight container for up to 3 days.
To Freeze: Pancakes can be frozen in a freezer-safe bag or airtight container for up to 2-3 months. For easy separation, layer sheets of parchment or wax paper between the pancakes.
To Reheat: Leftovers can be reheated in the microwave, in the skillet, or in a toaster oven at low heat until warmed through. For reheating larger batches, arrange them in a single layer on a parchment-lined cookie sheet, and warm them in a 350°F oven with foil wrapped tightly over top, to prevent drying out.

Nutrition