Fluffy Gluten-Free Pancakes: Light, Tall & Ready in 15 Minutes
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These fluffy gluten-free pancakes are light, airy, and impossible to tell apart from traditional. Ready in 15 minutes for the easiest weekend breakfast.
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βKey Takeaways
Why This Recipe Works
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Ingredients Explained
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How to Make GF Pancakes (Step by Step)
Step 1: Mix Dry + Wet Separately
Whisk dry ingredients in one bowl, wet in another. This prevents overmixing.
Step 2: Combine (Gently!)
Pour wet into dry and stir until just combined. Lumps are okay β they disappear during cooking. Overmixed GF pancake batter = gummy, flat pancakes.
Step 3: Rest 5 Minutes
Walk away. This rest is critical. The batter will visibly thicken and bubbles will start forming. This is how you get tall, fluffy pancakes.
Step 4: Cook on Medium Heat
Medium heat is key. Too high = burnt outside, raw inside. Too low = dense, flat disks. Wait for bubbles across the surface before flipping.
Step 5: Flip ONCE
Flip when you see bubbles covering the surface and the edges look dry. Only flip once β multiple flips deflate the pancake.
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Expert Tips
Don't Press Down After Flipping
Resist the urge to press the spatula down on the pancake. This squeezes out all the air that makes them fluffy.
Keep Warm in the Oven
If cooking in batches, keep finished pancakes warm on a baking sheet at 200Β°F in the oven. Single layer, not stacked.
Make Extra for the Freezer
These freeze perfectly. Cool completely, stack with parchment between each pancake, and freeze in a zip-top bag. Toast from frozen for instant GF pancakes on weekday mornings.
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How to Store
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π₯ Pancakes Are the GF Gateway
Pancakes are often the first thing people learn to make after a celiac diagnosis β and they should be. Simple, satisfying, and completely undetectable as GF. Start with these, then try our easy breakfast ideas for more morning inspiration.
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Fluffy Gluten-Free Pancakes: Light, Tall & Ready in 15 Minutes
These fluffy gluten-free pancakes are light, airy, and impossible to tell apart from traditional. Ready in 15 minutes for the easiest weekend breakfast.
Essentials
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Ingredients
- 1 1/2 cups (210g) gluten-free 1-to-1 baking flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 1 large egg
- 2 tbsp melted butter or oil
- 1 tsp pure vanilla extract
- Butter or oil for the griddle
Instructions
In a large bowl, whisk together the GF flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the buttermilk, egg, melted butter, and vanilla.
Pour the wet ingredients into the dry and stir until just combined. Small lumps are fine β do NOT overmix.
Let the batter rest for 5 minutes. It will puff up slightly as the baking powder activates.
Heat a griddle or nonstick pan over medium heat. Lightly grease with butter or oil.
Pour 1/4 cup batter per pancake. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes).
Flip carefully and cook another 1-2 minutes until golden brown.
Serve immediately with maple syrup, fresh berries, or your favorite toppings.
Nutrition Information
Calories: 130 per pancake | Carbs: 20g | Protein: 3g | Fat: 4g
Nutrition information is an estimate provided by an online calculator.
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Bob's Red Mill GF 1-to-1 Flour
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Celiac Safety Glossary
- Celiac disease
- Celiac disease is a serious autoimmune disorder in which ingesting gluten β a protein found in wheat, barley, and rye β triggers an immune response that damages the small intestine's villi, affecting approximately 1 in 100 people worldwide according to the Celiac Disease Foundation.
- Gluten
- Gluten is a family of storage proteins (prolamins and glutelins) found naturally in cereal grains like wheat (including varieties like spelt, kamut, and farro), barley, and rye, which acts as a binder to give food elasticity and shape.
- Avenin (Oats)
- Avenin is a protein found in oats that is structurally similar to gluten. While most celiacs can tolerate pure, uncontaminated oats, a small percentage of celiacs react to avenin itself.
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About the Author
Rachel Lopez
Recipe Developer & Certified Pastry Chef
Rachel is a classically trained pastry chef who transitioned to gluten-free baking after her daughter was diagnosed with celiac disease. She develops and tests every recipe on Check Gluten, ensuring they work perfectly with GF ingredients.
Meet our full team βMedical Disclaimer: This article is for informational purposes only and is not a substitute for professional medical advice. Always consult your physician or a registered dietitian before making dietary changes related to celiac disease or gluten sensitivity. Read full disclaimer.
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