This post may contain affiliate links. Please see my full disclosure for details.
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.
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:
- Mixing bowls
- Measuring cups and spoons
- A non-stick frying pan or griddle
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):
- Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate measuring jug, combine egg, buttermilk, and melted butter.
- Pour wet ingredients into dry ingredients and whisk until combined.
- Over medium-low heat, cook about 1/3 cup of batter into a non-stick frying pan or griddle for about 3-4 minutes.
- Flip your pancake once bubbles appear on the surface and cook for another 1-2 minutes.
- 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
- 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.
- 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!
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!
- Gluten-Free Sugar Cookies
- The Ultimate Cowboy Cookies (Gluten-Free)
- Gluten-Free Chocolate Cake
- 3-Ingredient Gluten-Free Flatbread
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Try These Recipes!
Gluten-Free Pancakes Recipe
Ingredients
- 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
Instructions
- 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.
Hi Gemma
I absolutely love all your pancake recipes. Is gluten free oat flour fine cause I would love to try this out immediately!!????
It looks good, but I wanted to make it some point.
Do you have a gluten free pancake recipe without egg or dairy due to allergies? Thank you
Hi Gemma! Do you have the nutritional info for this recipe? It really helps me out because it provides the carbohydrate count. You see I have both celiac and diabetes. I just love all your recipes!
Out camping…no gluten flour etc. Can I use ordinary self rising flour instead…
I really loved thesexpancakes they r amazing thank u so mush I griddle it with milk jam and strawberry yummy
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!
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.
Great recipe
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