These gluten free pancakes are fluffy and flavorful diner-style flapjacks that truly deserve the title “best ever!”
Best Ever Gluten Free Pancakes
I started eating gluten free when I was pregnant with my 4-year old daughter. My mom suggested cutting out gluten (primarily wheat) to help with the bloating which made a painful pregnancy even more uncomfortable. It made such an incredible difference that I never went back to my old eating habits!
Pancakes are my all-time favorite breakfast food, so we’ve tried a LOT of different gluten free pancake mixes over the years!
Some store-bought gluten free pancake mixes are pretty tasty, but they’re also quite pricey — often costing two to three times the price of regular pancake mix!
Eventually my husband (the chef in the family) decided to just make his own gluten free pancake mix!
As I consider myself somewhat of a pancake connoisseur (wink, wink), I can say with confidence that these really are the BEST gluten free pancakes I’ve tasted!
They’re just the right amount of fluffy and chewy (because who wants pancakes that crumble?) My husband’s gluten free pancakes remind me of those rich diner-style pancakes you’d find at my daughter’s favorite restaurant (yes…it starts with an “I” and has 4 letters in the name).
Months of trial and error led to this perfect combination of ingredients needed to make the perfect gluten free pancakes. I seriously eat these almost every day of the week! (You might think I’m joking, but my husband will make a double batch of batter and keep it ready to go in the fridge!)
Feel free to mix in your favorite fruit, or even chocolate chips for a splurge, or enjoy them classic style with a pat of butter and a generous helping of maple syrup (my favorite!)
Ok, enough talking…let’s get to the good stuff!
Our Gluten Free Pancake Mix Includes:
For your convenience, I’ve included shop-able ad links to some of the products used to make this recipe; disclosure policy here.
- Brown rice flour
- Oat flour
- Tapioca starch
- Xanthan gum
- Baking powder
- Almond milk
- Coconut oil or vegetable oil
A free printable copy of this recipe with full ingredient amounts and directions is available at the bottom of the post.
Keep reading for cooking tips or click here click here to jump to the printable recipe.
How to Make Gluten Free Pancakes
Sift together dry ingredients in a large mixing bowl.
In a separate mixing bowl, whisk together wet ingredients.
Slowly incorporate wet ingredients into bowl of dry ingredients, stirring until batter is well combined. It’s ok if there are a few small lumps in the batter, as long as there are no large clumps.
TIP: One of my husband’s tricks for working with gluten free flour is to let the batter “rest” for 2-3 minutes before cooking so the flour has an opportunity to soak up all the moisture.
Heat a flat griddle pan (we love this one and use it nearly every single day!) over medium heat, then reduce heat slightly when pan is hot.
TIP: If the dial on your stove were a clock, it would be pointing to 5:45 (slightly less than medium heat, but not quite medium-low).
Lightly grease with butter or cooking spray.
Cook gluten free pancakes as you would normal pancakes, watching for the surface to bubble before flipping. They should look just like regular pancakes too: a beautiful golden brown on the outside.
This recipe makes about 6-8 large pancakes or 15 mini pancakes.
Make Cooking Fun (and Easy!)
PS- We used this gluten free pancake recipe to make our Gluten Free Blueberry Cobbler. A must-try!!
Grab a Free Printable Copy of Our Gluten Free Pancakes Recipe:
These gluten free pancakes are fluffy and flavorful diner-style flapjacks that truly deserve the title "best ever!" My husband's "secret" recipe rivals any store-bought gluten free pancake mix...at a fraction of the cost!
- 1/2 cup rice flour
- 1/4 cup oat flour
- 1/4 cup tapioca starch
- 1 1/2 teaspoons xanthan gum
- 1 1/2 teaspoons baking powder
- 1 Tablespoon sugar
- 1/2 teaspoon salt
- 2 eggs
- 1 cup almond milk
- 1 Tablespoon coconut oil
- Sift together dry ingredients in a large mixing bowl.
- In a separate mixing bowl, whisk together wet ingredients.
Slowly incorporate wet ingredients into bowl of dry ingredients, stirring until batter is well combined. A few small lumps are ok.
Heat a flat griddle pan and lightly grease with butter or cooking spray.
Cook gluten free pancakes as you would normal pancakes, watching for the surface to bubble before flipping.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.