These traditional fluffy gluten-free pancakes are a breakfast dream with crisp edges and a buttery flavor. Made with just 7 pantry staples and naturally vegan, they're foolproof thanks to a little expert baking science. Just mix, rest, and fry for the fluffiest, easiest BEST gluten-free pancakes made right at home.
American-style fluffy gluten-free pancakes are meant to be eaten year-round. Whether whipping them up for the family on a weekday morning before school or treating yourself on the weekend, this is a recipe you'll make on repeat.
For more classic gluten-free breakfast recipes, check out my Best Gluten-Free Scones, Dairy-Free French Toast, Gluten-Free Chocolate Chip Muffins, Gluten Free Double Chocolate Muffins, and Gluten-Free Blueberry Muffins.
For recipes to pair with these pancakes, check out my 2-ingredient Chia Seed Pudding, Southwest Breakfast Skillet, Mixed Frozen Fruit Smoothie, Superfood Breakfast Smoothie, and Vegan Chocolate Raspberry Smoothie.
And consider a coffee or chocolate beverage to sip alongside like my Cold Brew Coffee recipe, Brown Sugar Shaken Espresso, Iced Mocha, Thick Hot Chocolate, or Microwave Hot Chocolate.
How to make it (with photos)
Become a gluten-free pancake expert with these detailed ingredient notes and step-by-step instructions.
Ingredient Notes + Substitutions
Get this simple fluffy gluten-free pancakes recipe juuust right with the BEST gluten-free ingredients. And even better - they're naturally vegan!
All Purpose Gluten-Free Flour
Most all purpose gluten-free flour blends have xanthan gum or guar gum already added. If yours does not have xanthan gum, add ¼ teaspoon per cup of flour.
I used Bob's Red Mill 1-to-1 gluten-free Baking Flour. Pamela's Gluten-Free All Purpose Flour is another favorite of mine. King Arthur measure for measure flour is very similar. For best results, measure your flour by weight using a kitchen scale.
Gluten-Free Baking Powder
This recipe calls for 2 tablespoons of baking powder. And yes, I mean tablespoons. It will not taste bitter like baking soda, but it will give you fluffy pancakes that taste like the ones you get in a fine diner.
Lots of baking powder is the secret to those giant fluffy American pancakes you get in diners and nice restaurants.
In the USA Clabber Girl and Rumford brands are gluten-free.
Milk
I used unsweetened almond milk to make these fluffy pancakes dairy-free in addition to gluten-free. However, you can use dairy milk or another plant-based milk substitute like oat milk or soy milk.
To make gluten-free buttermilk pancakes, use the same amount of buttermilk in place of the almond milk and leave out the vinegar.
Apple Cider Vinegar
Apple cider vinegar activates the baking powder giving these pancakes a superior fluffy texture. Lemon juice or white wine vinegar can be used as a substitute in equal amount.
Sugar
Just a little bit of sugar gives a touch of sweetness. Honey, maple syrup, coconut sugar, or brown sugar can be used as a substitute.
If making this recipe vegan, use organic sugar to ensure vegan friendliness.
Vegan Butter and Coconut Oil
In the batter, butter or vegan butter gives this recipe the best flavor, but you can use coconut oil as a substitute.
And while butter gives the best pancake batter flavor, a little baking science tells us that coconut oil gives the crispiest edges! I recommend using both as listed if you have it for best taste and texture. If not, vegetable oil or butter works well as a substitute for frying.
For this recipe, you also need vanilla extract for smoothness and salt to make the flavors pop!
This pancake recipe does not use eggs. If you follow the instructions and rest the batter, you'll get fluffy egg-free pancakes. While intermittent egg shortages may be occurring due to bird flu, this recipe is here to stay!
See the recipe card for a full list of ingredients with quantities.
Step-by-Step Instructions
A quick mix, rest, and fry are all that stand between you and the fluffy gluten-free pancakes of your dreams.
- Milk, Vinegar, + Vanilla: In a liquid measuring cup or small bowl, combine the almond milk, apple cider vinegar, and vanilla extract. Stir to combine.
- Dry Ingredients: In a large mixing bowl, add the gluten-free flour, baking powder, salt, and sugar. Whisk together well.
- Batter: Add the melted butter to the liquids and stir, then pour the liquid ingredient mixture into the bowl of dry ingredients. Stir until just combined, with small blueberry-sized lumps of flour remaining but no large dry pockets. The batter should be lumpy. Let the batter rest for 15 minutes.
- Prep the pan: Heat a frying pan or griddle over medium heat. The pan is ready when a water droplet dropped on the surface sizzles. Then add 1 teaspoon of coconut oil and spread to coat the pan. Use a ladle to drop about ⅓ cup of batter per pancake onto the pan. When scooping the batter, try and disturb it as little as possible so the bubbles remain (no stirring!).
- Cook and flip: Cook the pancakes for about 2 ½ to 3 minutes on each side, a little less if your pancakes are smaller. They are ready to flip when the bottom is golden brown and the edges begin to dry out. Flip and cook for the same length on the other side. Do not flip pancakes back and forth multiple times since it makes them less fluffy.
- Cool: Remove the pancakes from the pan and place on a cooling rack in a single layer. Add another tablespoon of oil and decrease the heat to medium low before starting the next batch.
Hot Tips
Want to make sure these gluten-free pancakes are worth waking up for? Try these expert tips!
It's about texture and taste, not appearance.
Because you want to disturb the gluten-free pancake batter as little as possible, I don't recommend going for perfect circles. Sometimes I gently swirl the batter with the back of a spoon to get a more even thickness. But the best fluffy texture comes from leaving the pancakes alone as much as possible while they cook.
Get the crispy pancake edges of your dreams💭
I kid you not, frying gluten-free pancakes in coconut oil is THE way to get super crispy restaurant-style edges while keeping the inside soft and fluffy. Here are a few tips to get it just right:
- Before frying a new set, add 1 teaspoon of coconut oil and let it get hot before dropping in the batter.
- Once the pancakes have just set, about 30 seconds into frying on the first side, begin tilting the pan to distribute the coconut oil to all of the pancake edges. You'll see it bubble a little when it makes contact.
- After flipping, do it again to the other side.
- Cool on a wire cooling rack in a single layer to keep them super crispy for serving.
Want them crispy on day 2? No Problem with this next tip...
Reheat these gluten-free pancakes in the toaster🥞
These gluten-free pancakes are best reheated in a toaster. If you have the right setting, the inside should be warm and soft and the edges should be re-crisped. Test one first and adjust your toaster to more or less toasted to get the desired result.
BEST Pancake Toppings
Curious how a food blogger tops her gluten-free pancakes? Check out the combinations I make at home and share with friends!
Berries and Maple Syrup
For a decadent stack, one of my favorite gluten-free pancake toppings is fresh berries like raspberries, strawberries, blueberries, or all three! Top with a little maple syrup and enjoy the natural sweetness of berries.
Baked Apples
Make my Baked Cinnamon Apple Slices to top your gluten-free pancakes. Then drizzle the extra juices on top with a little extra maple syrup and regular or dairy-free whipped cream if you like!
Nutty
Try peanut butter, coconut yogurt, and apple sauce! This is an unusual combination I learned from a friend growing up, but one I keep coming back to when I need a hearty pancake breakfast that sticks.
Chocolate
Nutella (or a vegan copycat), chocolate sauce, or chocolate chips do just the trick! Top with a little maple syrup and watch your kids (or inner child) squeal with glee.
Savory
Leave the sugar out of the batter and consider one of these savory variations:
- pesto or Dairy-Free Pesto with sun-dried tomatoes or roasted peppers
- greek yogurt with smoked salmon and dill
- brie and sauteed spinach
- pigs-in-a-blanket with breakfast sausage and a drizzle of maple syrup
Recipe FAQs
Here I answered some frequently asked questions about this fluffy gluten-free pancake recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftover gluten-free pancakes in an airtight container in the refrigerator for up to 3 days. Store in the freezer for up to 3 months.
These gluten-free pancakes are best reheated in a toaster. If you have the right setting, the inside should be warm and soft and the edges should be re-crisped. Test one first and adjust your toaster to more or less toasted to get the desired result.
Related gluten-free breakfast recipes to consider...
Looking for more gluten-free breakfast recipes like this classic fluffy gluten-free pancakes recipe? Check these out:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card or comment field below. Thank you!
📖 Recipe
Fluffy Gluten-Free Pancakes (vegan)
Ingredients
- 1 ⅔ cups unsweetened almond milk (394 ml)
- 1 ½ tablespoons apple cider vinegar or lemon juice
- 1 teaspoon vanilla extract
- 2 cups all purpose gluten-free flour with xanthan gum (274 grams)
- 2 tablespoons gluten-free baking powder
- ½ teaspoon sea salt
- 2 tablespoons organic sugar
- 3 tablespoons vegan butter , melted
- 3 teaspoons coconut oil for frying, plus more as needed
Instructions
- Milk, Vinegar, + Vanilla: In a liquid measuring cup or small bowl, combine the almond milk, apple cider vinegar, and vanilla extract. Stir to combine.1 ⅔ cups unsweetened almond milk, 1 ½ tablespoons apple cider vinegar, 1 teaspoon vanilla extract
- Dry Ingredients: In a large mixing bowl, add the gluten-free flour, baking powder, salt, and sugar. Whisk together well.2 cups all purpose gluten-free flour, 2 tablespoons gluten-free baking powder, ½ teaspoon sea salt, 2 tablespoons organic sugar
- Batter: Add the melted butter to the liquids and stir, then pour the liquid ingredient mixture into the bowl of dry ingredients. Stir until just combined, with small blueberry-sized lumps of flour remaining but no large dry pockets. The batter should be lumpy. Let rest for 15 minutes.3 tablespoons vegan butter
- Prep the pan: Heat a frying pan or griddle over medium heat. The pan is ready when a water droplet dropped on the surface sizzles. Then add 1 teaspoon of coconut oil and spread to coat the pan. Use a ladle to drop about ⅓ cup of batter per pancake onto the pan. When scooping the batter, try and disturb it as little as possible so the bubbles remain (no stirring!).
- Cook and flip: Cook the pancakes for about 2 ½ to 3 minutes on each side, a little less if your pancakes are smaller. They are ready to flip when the bottom is golden brown and the edges begin to dry out. Flip and cook for the same length on the other side. Do not flip pancakes back and forth multiple times since it makes them less fluffy.
- Cool: Remove the pancakes from the pan and place on a cooling rack in a single layer. Add another tablespoon of oil and decrease the heat to medium low before starting the next batch.
Lucas says
These gluten free pancakes remind me of bisquick pancakes but are lighter, fluffier, and more moist. This will be my new go to recipe. Thanks for posting it!
Nora says
I just saw this was posted and was looking for a pancake recipe so I tried it. This is the best gluten free pancake recipe I’ve tried! The crispy edges and baking powder flavor is so legit. And big bonus that it’s egg free because they are just too expensive to use on pancakes right now. Thank you for the recipe!