How to Make Gluten-Free Pancakes

4.77 from 17 votes
Try my Gluten-Free Pancakes whether or not you lead a gluten-free lifestyle, or for whatever reason you want — but make sure the main reason is for a fluffy, delicious, breakfast.
A fresh stack of Gluten-Free Pancakes with berries and syrup.

Hi Bold Bakers!

Whether you have a gluten allergy or are simply trying to avoid gluten for dietary reasons, there’s no reason you can’t enjoy all your favorite weekend staples. Homemade light and fluffy gluten-free pancakes are just as easy to make as the classic buttermilk pancake, with only a few substitutions, and are just as delicious!

There’s nothing wrong with reaching for a prepackaged gluten-free pancake mix at the grocery store, but these mixes can turn out either rubbery or gritty — the complete opposite of what you want from a pancake. 

So, instead, try my perfectly golden and tasty gluten-free buttermilk pancakes.  They taste even better than the ones you can find in your favorite diner, and they’re made with gluten-free all-purpose flour!

What Are Gluten-Free Pancakes?

Gluten-free pancakes are a breakfast favorite for people who either cannot eat gluten or choose not to! Gluten is commonly found in cereal grains, which means that it’s very common in bread and baked goods. It is what gives the elastic texture to doughs, but it also doesn’t sit well with those who have celiac disease and other digestive issues.

Thankfully, nobody has to give up a delicious stack of pancakes, thanks to alternative flour.

A top-down view of my Gluten-Free Pancakes recipe topped with berries and syrup.

What Kind Of Flour To Use For Gluten-Free Pancakes

Gluten-free flour is typically made with a blend of rice flour, tapioca starch, and potato starch — and if you choose a good quality gluten-free all-purpose flour, your end product won’t taste any different from a traditional recipe! 

Both Bob’s Red Mill and King Arthur Flour make wonderful gluten-free all-purpose flour. 

What You Need To Make Gluten-Free Pancakes

Besides making sure you have a gluten-free all-purpose flour, you won’t need anything special to make these gluten-free pancakes! Just make sure you have:

A side-view of Gluten-Free Pancakes with berries.

How To Make Gluten-Free Pancakes

Pancakes are a staple around the world, so chances are you’ve seen them prepared in real life or at least on TV! These sweet, buttermilk pancakes are a cinch to make. Here are the basic steps (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. In a separate measuring jug, combine egg, buttermilk, and melted butter.
  3. Pour wet ingredients into dry ingredients and whisk until combined. 
  4. Over medium-low heat, cook about 1/3 cup of batter into a non-stick frying pan or griddle for about 3-4 minutes. 
  5. Flip your pancake once bubbles appear on the surface and cook for another 1-2 minutes. 
  6. Order up! Serve the pancakes straight from the pan with a generous amount of butter and syrup!

Gemma’s Pro Chef Tips To Gluten-Free Pancakes

  1. Buttermilk is key to the perfect pancake! On top of its wonderful tangy flavor, buttermilk helps activate the baking soda, which makes the pancake light and fluffy. If you don’t have buttermilk on hand, then try my Butter Substitute.
  2. Do not beat your batter. Beating your batter, even with a traditional pancake recipe, will make your pancakes tough and dense. The less you mix, the fluffier your pancakes will be. Make sure you are just combining the ingredients!

A cross-section of my Gluten-Free Pancakes recipe, showing texture.

How To Store Gluten-Free Pancakes

Gluten-free pancakes can be kept in a refrigerator for up to 2 days. Any extra leftovers also freeze well! To freeze gluten-free pancakes, place them on a sheet pan and, once frozen, pop them into a freezer bag. Reheat either in a toaster oven or on a skillet.

Make More Gluten-Free Recipes!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Gluten-Free Pancakes Recipe

4.77 from 17 votes
Try my Gluten-Free Pancakes whether or not you lead a gluten-free lifestyle, or for whatever reason you want — but make sure the main reason is for a fluffy, delicious, breakfast.
Author: Gemma Stafford
Servings: 4 people
Prep Time 25 mins
Cook Time 20 mins
Try my Gluten-Free Pancakes whether or not you lead a gluten-free lifestyle, or for whatever reason you want — but make sure the main reason is for a fluffy, delicious, breakfast.
Author: Gemma Stafford
Servings: 4 people


  • 1 1/4 cups (6 1/4oz/ 177g) gluten-free all-purpose flour*
  • 1/2 cup (4oz/115g) sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 3/4 cups (14floz/395g) buttermilk
  • 2 tablespoons butter, melted


  • In a large bowl, add flour, sugar, baking powder, baking soda, and salt.
  • In a separate measuring jug combine the egg, buttermilk, and melted butter.
  • Pour the wet ingredients into the dry and whisk until batter is just combined. You don't want to beat this batter.
  • Heat a non-stick frying pan or griddle over medium-low heat. Pour roughly 1/3 cup of batter for each pancake.
  • Cook for about 3-4 minutes on this side. When bubbles appear on the surface you can flip them.
  • Cook on the opposite side for roughly 1-2 minutes.
  • Serve pancakes straight from the griddle with loads of syrup. Store any leftovers in the fridge for up to 2 days.

Recipe Notes

*Gluten-Free Flour: Bob's Red Mills and King Arthur Flour make a great gluten free all purpose flour. 

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3 months ago

Hi Gemma
I absolutely love all your pancake recipes. Is gluten free oat flour fine cause I would love to try this out immediately!!😀

2 months ago

Out camping…no gluten flour etc. Can I use ordinary self rising flour instead…

3 months ago

I really loved thesexpancakes they r amazing thank u so mush I griddle it with milk jam and strawberry yummy

Dawn M Robertson
3 months ago

Thank you for all of the great recipes, Gemma. I have celiac disease and I am soooo appreciative that you care about all of us gluten free folks out here. I can’t wait to make these pancakes this weekend!

3 months ago

Hi Gemma, my wife has to be dairy free as well as gluten free. What do you suggest as a dairy free option? Would oat milk work? Obviously, there would be buttermilk to activate the baking soda. Thank you.

3 months ago

Great recipe

3 months ago

Your recipes are great. However, I wish you would add the grams of carbs at the end of your recipes. My grandson is type 1 diabetic. Knowing the carbs in a recipe is essential to his eating a healthy balance

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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