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These gluten free pancakes are light, fluffy, and truly the best! They're so easy to make, can be made dairy free, they're naturally sweetened, and they freeze well! Recipe via @whattheforkblog | whattheforkfoodblog.com | gluten free breakfast recipes | fluffy gluten free pancakes | easy gluten free recipes | gluten free brunch | #glutenfree #easyrecipes #pancakes #breakfast #dairyfree #naturallysweetened

Fluffiest Homemade Gluten Free Pancakes

4.72 from 197 ratings
My recipe for Nostalgic Homemade Gluten Free Pancakes produces a fluffy, light breakfast pancake that will bring back memories! The batter helps create the perfect pancake batter that makes a thick and fluffy pancake. It can be made with my famous gluten-free all purpose flour or GF flour of your choice, topped with fresh maple syrup and butter. This is the perfect breakfast or brunch recipe you'll keep coming back to make again and again!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 16 pancakes
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Ingredients

  • 2 cups gluten free all-purpose flour
  • 1/2 teaspoon xanthan gum
  • 4 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 2 large eggs room temperature
  • 1 1/2 cups milk regular or unsweetened coconut milk
  • 1/4 cup avocado oil
  • 2 Tablespoons pure maple syrup
  • 1 teaspoon vanilla extract

Instructions

  • In a medium bowl, whisk together the gluten free flour, xanthan gum, baking powder, and salt. Set aside.
  • In a large bowl, whisk together the eggs, milk, oil, maple syrup, and vanilla extract.
  • Add the dry ingredients to the wet ingredients and stir until completely combined. NOTE: Pancake batter will be thick and will puff up as it sits.
  • Heat a griddle on medium-low heat. When the griddle is hot, scoop the batter onto the griddle, about 3 tablespoons-1/4 cup at a time. Use your spoon or scoop to form the round pancakes. Cook in butter (optional) or use cooking spray for dairy free. Or, if your griddle is non-stick, you can cook them dry.
  • Cook on the first side and then flip when little bubbles start to appear on the top of the pancakes. Cook until the other side is browned and cooked through. Repeat cooking process with the remaining batter/pancakes.
  • Serve with butter and maple syrup.

Video

Notes

  • I use a OXO Large Cookie Scoop to portion my pancakes and get about 16 when I made them. The amount this recipe yields will depend on the size of your pancakes.
  • I use my Nightshade-Free Gluten Free Flour Blend to make these pancakes. I've also successfully tried this with Bob's Red Mill 1:1 Gluten Free Baking Flour, King Arthur's Gluten Free Measure for Measure Flour Blend, and Cup4Cup

To freeze and store:

I recommend letting the pancakes cool completely.  Then, flash-freeze them on a lined baking sheet with either wax paper or parchment paper for about 10-15 minutes.  Store in a freezer bag or air tight container.  Now would be a great time to press the Staples "easy button"!
 

Measuring gluten-free flour

I highly recommend you follow and sign up for this free guide on how to properly measure your flour.  It's so important to do it the right way.  It will make your recipes much more likely to come out properly.  Consistency is key!

Nutrition Information

Serving: 1g | Calories: 116kcal | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 125mg | Fiber: 2g | Sugar: 3g

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

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