Craving soft, golden gluten free pancakes that taste just like the classic stack? This gluten free pancake recipe comes together with everyday pantry staples, no boxed mixes or fancy flours required. It’s kid-approved for slow Sunday mornings yet quick enough for busy school days – and it scales beautifully for batch-freezing.

I’m not kidding when I say they are ‘easy’.

Gluten Free Pancakes

Gluten-free pancakes often get a bad name. Some recipes require different flours that kids especially don’t like the taste of. Then there’s the lack of ‘fluffiness’.

Not so here. This recipe uses gluten-free pantry staples, and can be adapted as required. While the full recipe creates 12 mid-sized stackable pancakes, you can easily halve, or even double, the recipe as required.

Why You’ll Love This Gluten Free Pancake Recipe

Fluffy texture, zero grit – a balanced blend of GF flour + a short batter-rest keeps the crumb tender.
Adaptable – easily dairy-free, egg-free or refined-sugar-free.
Budget-friendly – uses inexpensive ingredients you already own.

Ingredients To Make Gluten-Free Pancakes

To make this recipe, you will need:

gluten-free plain/all purpose flour
baking powder
sugar
vanilla extract
eggs
milk

Ingredient Labels - gluten-free pancakes

Plus, whatever you want to top your pancakes with. Just some of the options include:

lemon and sugar,
maple syrup and butter,
berries and cream,
ice-cream,
chocolate syrup,
cinnamon and sugar,
fruit compotes,
yoghurts,
bacon and maple syrup.

gluten free pancake recipe with maple syrup

How To Make Gluten Free Pancakes

Place 2 cups gluten free flour, 4 tsp baking powderand 1/2 cup sugar in a bowl, mix to combine.
Add the 4 eggs, 500 ml milk and 1 tbsp vanilla extract. Mix until it’s lump free, but be careful not to over mix.
Allow the mixture to sit for 5 minutes.
Heat a non stick fry pan and add spray oil of choice.
Pour approximately 1/4 cup of batter into the fry pan. As it is a thick batter, you may want to encourage it to spread a little to the size you desire.
When you notice more than a few bubbles rising to the surface of the pancake, it’s time to flip it and allow to cook for approximately another minute on the other side.
Remove, keep warm and keep on going until you have approximately 12 fluffy pancakes. Serve with your favourite toppings.

Gluten-Free Pancake Tips

Consistent size: A cookie scoop or ¼-cup measure keeps every pancake the same thickness.
Even browning: Medium heat + lightly greased pan = golden edges, without scorching.
Too thick? Splash in 1 Tbsp of milk at a time. Too thin? Allow the batter to sit a little longer.
Freezer-friendly: Cool, flash-freeze on a tray, then store in zip bags up to 2 months. Re-heat in toaster or air-fryer.

FAQ

Why rest gluten-free batter?
Rice and starches absorb liquid more slowly than wheat, so a short rest hydrates the flour and eliminates gritty texture.

Can I use self-raising GF flour?
Yes – just skip the added baking powder and salt.

Help! My pancakes keep sticking.
Pan too hot or not greased enough? Reduce heat slightly and wipe pan with an oiled paper towel between batches.

Storage

Fridge: Up to 2 days in an airtight container (but you will need to reheat, or toast).
Freeze: Cool, layer with parchment, seal well, then re-heat straight from frozen.