Whip Up A Batch Of Perfectly Fluffy Gluten-Free Pancakes

Looking for a delicious and fluffy gluten-free pancake recipe? Look no further, as I present to you my Seriously Fluffy Gluten-Free Pancakes Recipe! As a nutritionist and food blogger, I always strive to provide my readers with easy-to-follow recipes that focus on healthy and organic ingredients. These pancakes are free from gluten and dairy, meaning they’re suitable for most dietary restrictions.

Eating clean can sometimes be challenging, especially when it comes to baked goods. We all love pancakes – there’s nothing quite like starting your day off with a hot stack of flapjacks covered in syrup! However, finding a gluten-free pancake recipe which is also light and fluffy can be challenging. That’s why I’ve developed this recipe – I believe that dietary restrictions shouldn’t mean sacrificing flavor or texture.

What sets my recipe apart from the rest is the use of a custom gluten-free flour blend. In addition to being wheat-free, it’s also free from corn and soy, making it an excellent choice for those who suffer from allergies. This blend of flours and xanthan gum results in pancakes that are light, fluffy, and perfectly textured.

In the following sections, I’ll share with you everything you need to know about this recipe – from ingredient lists, preparation instructions, substitution options, serving suggestions, and tips for perfect results. Whether you’re looking for an easy Saturday morning breakfast or a brunch dish that will impress your guests, these pancakes will become a staple in your kitchen. So why not give them a try? This recipe is sure to become one of your favorites!

Why You’ll Love This Recipe

Seriously Fluffy Gluten Free Pancakes
Seriously Fluffy Gluten Free Pancakes

If you are tired of eating rubbery gluten-free pancakes that disappoint, then this recipe is for you! These seriously fluffy gluten-free pancakes are a game-changer. Not only are they light and airy, but they are also made with organic, dairy-free, and gluten-free ingredients.

What’s more, this recipe is easy to follow and can be made from scratch in just a few minutes. Whether you are an experienced cook or novice chef, you can whip up these pancakes with ease.

Another reason to love this recipe is because of its versatility. You can change up the ingredients to suit your taste buds or dietary requirements. For example, if you are vegan, simply substitute the eggs with a vegan option like mashed banana or applesauce. If you prefer almond flour pancakes, replace the rice flour with almond flour.

Lastly, these pancakes are not only delicious but also packed with nutrition. They contain xanthan gum and a blend of potato starch, cornstarch, tapioca starch and sorghum flour that make them dense in nutrients. They also have very minimal baking powder in them which makes them less sweet but healthier for your body to consume.

In summary, these seriously fluffy gluten-free pancakes offer a delicious and healthy breakfast option that satisfies everyone’s taste buds while keeping their nutritional needs in check!

Ingredient List

 Stack up some seriously fluffy gluten-free pancakes to start your day on a high note.
Stack up some seriously fluffy gluten-free pancakes to start your day on a high note.

Let’s talk ingredients! These are the important items necessary in making these Seriously Fluffy Gluten-Free Pancakes. You’ll find that most of these can be purchased at your local grocery store or online, and a lot of the flours will last you quite some time so it’s worth investing. Here’s what you’ll need:

Dry Ingredients:

  • 1 ¼ cups gluten-free flour blend (Bob’s Red Mill 1:1 Gluten-Free Purpose Flour was used for this recipe)
  • 2 tsp baking powder
  • 2 tbsp sugar
  • ½ tsp salt
  • ½ tsp xanthan gum
  • ¼ cup potato starch
  • ¼ cup cornstarch
  • ¼ cup tapioca starch
  • 3 tbsp sorghum flour

Wet Ingredients:

  • 1 egg (or vegan option: use Bob’s Red Mill Egg Replacer or flax egg)
  • 1 cup almond milk (or any non-dairy milk of choice)
  • 2 tbsp canola oil
  • 1 tsp pure vanilla extract

Note: No buttermilk or dairy is required as an ingredient in this recipe, making these pancakes easy to prepare for those who are lactose intolerant or have a dairy allergy.

The Recipe How-To

 Get ready to indulge in a fluffy and flavorful breakfast with these gluten-free pancakes.
Get ready to indulge in a fluffy and flavorful breakfast with these gluten-free pancakes.

Now that you have gathered all the ingredients and are ready to make some seriously fluffy gluten-free pancakes, let’s dive into the recipe.

Step 1: Combine All Dry Ingredients

In a large bowl, add 2 cups of gluten-free flour blend (you can use Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour), 1 tablespoon of baking powder, ½ teaspoon of baking soda, 2 tablespoons of granulated sugar, and ½ teaspoon of salt. Whisk all the dry ingredients together until you have a smooth mixture.

Step 2: Mix Wet Ingredients Separately

Take another bowl and add in 2 beaten eggs, 1 teaspoon of vanilla extract, 2 tablespoons of canola oil or melted butter, and add in 1-¼ cups of milk (you can also use almond milk). Whisk all these ingredients well until fully combined.

Step 3: Blend Dry and Wet Mixtures Together

Pour the wet mixture into the bowl with the dry ingredients while stirring them together. Make sure to mix until there are no visible dry ingredients left.

Step 4: Adjust Consistency with More Milk

Feel free to adjust your consistency by adding in more milk—start with an additional ¼ cup of milk or almond milk until you reach the desired consistency. The batter should be slightly thick but easily pourable.

Step 5: Heat Up Your Pan or Griddle

Heat up your pan over medium heat for around five minutes before starting to bake off your pancakes. If you have an electric griddle, preheat it at around 350 °F.

Step 6: Scoop Batter onto Hot Pan

Using a ladle or measuring cup, scoop around a ¼ cup of batter onto your preheated pan for each pancake. Cook for 2-3 minutes on one side until bubbles form and the edges start to set.

Step 7: Flip the Pancakes

Using a spatula, flip your pancake over and cook for an additional minute or until it is cooked through. You should aim to achieve a golden-brown color on both sides of your pancake.

Step 8: Repeat This Process

Repeat this process, using up all of your pancakes’ batter, which should make around 8-10 pancakes in total.

You’re now ready to enjoy fluffy gluten-free pancakes with some maple syrup or your favorite topping.

Substitutions and Variations

 These gluten-free pancakes are definitely stack-worthy!
These gluten-free pancakes are definitely stack-worthy!

Making substitutions and variations to a recipe is a great way to experiment with different flavors and textures. Luckily, this gluten-free pancake recipe is versatile and can be customized to your taste! Here are some possible substitutions and variations that you may consider trying:

– Flour Blend: The gluten-free flour blend used in this recipe can be adjusted with alternative gluten-free flours such as almond flour, oat flour, or coconut flour. However, make sure to maintain the right ratio of ingredients to ensure the pancakes come out light and fluffy.

– Milk: If you’re lactose intolerant or dairy-free, you can use alternative milk such as almond milk, soy milk, or coconut milk. Each milk will bring a unique flavor profile.

– Sugar: For those who prefer not to use granulated sugar, maple syrup or honey can make for a good substitute. Just keep in mind that using liquid sweeteners may affect the texture of the pancakes.

– Add-ins: There are numerous add-ins options for your pancakes such as blueberries, chopped bananas or strawberries, chocolate chips or cinnamon. These ingredients tend to complement the sweet flavor of the batter.

– Vegan Option: Swapping out the eggs for vegan substitutes like applesauce, silken tofu or chia seeds soaked in water functions well too.

The possibilities are endless when it comes to making alterations to this recipe. Go ahead; add your personal touch and get creative with your pancake-making!

Serving and Pairing

 Enjoy a gluten-free breakfast that not only tastes delicious but also feels light and airy.
Enjoy a gluten-free breakfast that not only tastes delicious but also feels light and airy.

Now comes the fun part: eating these light, fluffy gluten-free pancakes! Because they are so versatile, you can pair them with a variety of toppings to match your taste buds. Here are some ideas to get you started:

– Classic: serve your pancakes with real maple syrup and butter for that traditional pancake taste.

– Fruit Lovers: add some fresh berries or sliced bananas on top of your pancakes to give them an extra kick of sweetness.

– Chocolate Overload: dust some cocoa powder on top of your pancakes and drizzle chocolate syrup over them. The result is an indulgent sweet treat that will satisfy any chocolate lover.

– Nutty Delight: sprinkle chopped nuts like walnuts, pecans, or almonds over your fluffy gluten-free pancakes for an earthy crunch.

– Citrusy Twist: for a refreshing twist, top your pancakes with plant-based whipped cream and a squeeze of lemon or orange juice.

Pair your pancakes with a hot cup of coffee or tea, and you have the perfect breakfast or brunch pairing.

These fluffy gluten-free pancakes really shine on their own too.

If you want to make it even more special, you could whip up some homemade vegan whipped cream or dairy whipped cream for an added twist.

No matter how you choose to serve these gluten-free pancakes, one thing is certain – they will be enjoyed by everyone!

Make-Ahead, Storing and Reheating

 These seriously fluffy pancakes will make your taste buds dance with joy!
These seriously fluffy pancakes will make your taste buds dance with joy!

Once you have made these seriously fluffy gluten free pancakes, you may be wondering what to do with any leftovers. Thankfully, there are several options for storing and reheating these delicious pancakes.

If you are making the pancakes ahead of time, it is best to store them in an airtight container in the refrigerator for up to three days. To reheat them, simply pop them in the toaster or microwave until they are warmed through.

For longer-term storage, you can freeze the pancakes for up to one month. Simply place them in a single layer on a baking sheet and then transfer to a freezer safe bag or container. To reheat, remove from the freezer and let them thaw on the counter for 10-15 minutes, then warm them up as desired.

If you happen to have leftover pancake batter, refrigerate it for up to one day in an airtight container. Be sure to give it a good stir before using it again.

One important thing to note when reheating these pancakes is to avoid overcooking them as this can make them rubbery. Instead, aim for just enough heat to warm them through without drying them out.

With these tips in mind, you can enjoy delicious gluten-free pancakes whenever you like – whether right after making them or as part of your meal prep routine. Serve with your favorite toppings like maple syrup and fresh fruit for a satisfying breakfast that everyone will love.

Tips for Perfect Results

 Syrup, butter, or fresh fruit - these gluten-free pancakes welcome all toppings.
Syrup, butter, or fresh fruit – these gluten-free pancakes welcome all toppings.

To ensure the perfect stack of Seriously Fluffy Gluten Free Pancakes, pay heed to the following tips.

Firstly, use room temperature milk and eggs beaten until light and frothy. This will incorporate more air into the pancake batter and make pancakes light and fluffy.

Secondly, sprinkle baking powder over the pancake batter just before cooking them. This will make the pancakes fluffier.

Thirdly, don’t overmix the pancake batter! As soon as the wet and the dry ingredients come together in a lumpy batter, stop mixing. Overmixing can result in tough and rubbery pancakes.

Fourthly, let the pancake batter rest for a few minutes. This will allow the gluten-free flour blend to fully hydrate and soak up any liquid ingredients added to it resulting in a smoother texture.

Fifthly, use cooking oil or spray on a skillet or griddle instead of butter. The milk solids in butter can cause browning which will negatively impact the color and texture of these gluten-free pancakes.

Sixthly, cook pancakes over low to medium heat rather than high heat. It ensures even cooking and prevents burning on outside while uncooked in the middle.

Seventhly, don’t flip pancakes until several bubbles have formed on the surface of the pancake. This indicates that they are ready to be flipped. After flipping them wait for 1-2 minutes until they rise and become golden brown before serving them.

With these simple tips in mind, you’re sure to end up with a stack of seriously fluffy gluten-free pancakes that are sure to impress everyone at your breakfast table!


As a nutritionist and food blogger, I understand that you may have some questions regarding this seriously fluffy gluten-free pancake recipe. Here are some frequently asked questions and their answers to help you make perfect pancakes every time.

What is the secret to puffy pancakes?

To achieve fluffy pancakes, it’s best to have room temperature ingredients. I suggest removing the cold eggs and milk from the fridge 20 minutes before making the batter. If the butter is too hot, there’s a chance it could scramble the eggs. Keeping the butter melted, rather than separating into fat blobs, is key.

What secret ingredient did chefs use in Victorian times to make pancakes light and fluffy?

Don’t forget to bring some sifted sugar and a sliced lemon over to the table to serve with the pancakes. In order to make the pancakes super fluffy, it’s important to beat the egg yolks and whites really well, and add the whites to the batter right before frying.

Why are restaurant pancakes so fluffy?

If you want to create fluffy pancakes that taste like the ones in restaurants, then you need to include buttermilk in your recipe. Buttermilk contains acid that interacts with the leavening agents in the pancake batter and forms air bubbles, resulting in tall and fluffy pancakes. It’s a small change that can produce a significant improvement in your pancakes.

Why are my gluten free pancakes rubbery?

If you’re making pancakes, it’s important to be cautious of over-mixing the batter. When ingredients are mixed too much, gluten forms, which can result in pancakes that have a rubbery texture. It’s best to mix the ingredients only until they have just combined, and then stop.

Bottom Line

In conclusion, the Seriously Fluffy Gluten Free Pancakes Recipe is a fantastic option for those looking for a delicious and satisfying breakfast without any gluten or dairy. With easy-to-find ingredients and clear instructions, this recipe will quickly become a staple in your morning routine.

Not only is this recipe gluten and dairy-free, but it also uses organic ingredients that are better for both our bodies and the environment. It’s crucial to consider what we’re putting into our bodies, and by choosing ingredients like Bob’s Red Mill gluten-free flour blend and organic almond milk, we can make healthier choices without sacrificing flavor or satisfaction.

So next time you’re craving a light and fluffy pancake breakfast, give this recipe a try, and I guarantee you won’t be disappointed. Plus, with the option to substitute or add variations, you can personalize your pancakes to your liking while still maintaining their gluten and dairy-free status.

Remember, taking small steps towards healthier eating can make a significant impact on our overall well-being. So why not start with the most important meal of the day? With this Seriously Fluffy Gluten Free Pancakes Recipe, you can enjoy a delicious breakfast without any guilt or discomfort.

Seriously Fluffy Gluten Free Pancakes

Seriously Fluffy Gluten Free Pancakes Recipe

I've been experimenting for over two years with flour mixtures to try and get a fluffy pancake and this one is the best so far. You may have to cook them a little longer at a lower heat than regular pancakes, but the results are worth it. Hope you like it as much as we do!
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Prep Time 5 mins
Cook Time 25 mins
Course Breakfast/Brunch
Cuisine Gluten-free
Servings 12 small pancakes
Calories 313.4 kcal


  • 2/3 cup rice flour (fine grind)
  • 2/3 cup sorghum flour (fine grind)
  • 1/3 cup tapioca starch
  • 2 tablespoons cornstarch
  • 2 tablespoons potato starch
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 2 tablespoons sugar
  • 2 eggs, beaten
  • 2 tablespoons canola oil
  • 1 1/2 cups milk


  • Mix dry ingredients.
  • In seperate bowl, mix wet ingredients.
  • Add wet ingredients to dry and mix just until thoroughly blended together.
  • Heat oiled skillet on medium low.
  • Use a measuring cup or ice cream scoop to drop 1/4 cup batter into skillet for each pancake.
  • Try not to stir down the batter or it won't be light and fluffy.
  • Cook each pancake until it's dry on the sides and bubbles are coming to the surface.
  • Flip and cook until done.
  • You may have to break one open to make sure the batter inside is completely done.

Add Your Own Notes


Serving: 191gCalories: 313.4kcalCarbohydrates: 40.8gProtein: 8.1gFat: 13.2gSaturated Fat: 3.5gCholesterol: 118.6mgSodium: 1027.4mgFiber: 1gSugar: 6.7g
Keyword < 30 Mins, Breakfast, Free Of..., Grains
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