The Best Gluten-Free Pancakes Ever

The Best Gluten-Free Pancakes Ever

When my son was diagnosed with his wheat allergy the first two things he asked were, “Can I still have doughnuts and pancakes?”

I still haven’t come up with a great doughnut recipe but I have perfected my gluten-free pancake recipe!

best gluten-free pancakes ever

When I say I have perfected my recipe, I mean I knocked it out of the park! I’ve been tweaking my regular wheat pancake recipe for months! Finally, on my 7th change to the recipe, I got it. My husband couldn’t tell the difference.

Pancake love

These gluten-free pancakes taste so good it’s ridiculous! My secret weapon is The French Laundry’s Cup4Cup Gluten-Free Flour. It is the best gluten-free flour I’ve found, thus far.


Here’s what you need to do to make these mouth watering, better than IHOP pancakes.  I can’t wait for you to try them and tell me what you think.


The Best Gluten-Free Pancakes Ever
Serves 4
An amazing gluten-free pancake recipe so good, it's better than IHOP.
Write a review
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
367 calories
61 g
70 g
10 g
10 g
5 g
194 g
716 g
31 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 367
Calories from Fat 84
% Daily Value *
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 70mg
Sodium 716mg
Total Carbohydrates 61g
Dietary Fiber 1g
Sugars 31g
Protein 10g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 1/4 cups Cup4Cup Gluten-Free Flour (see link in blog post)
  2. 1/2 cup sugar
  3. 1/2 tsp salt
  4. 1 tsp baking soda
  5. 1 tsp baking powder
  6. 1 egg
  7. 1 cup buttermilk
  8. 3/4 cup milk
  9. 2 tbsp melted butter
  10. Spray Oil
  1. 1. Add flour, baking powder, baking soda, salt, and sugar to a mixing bowl.
  2. 2. In a separate container add combine milk, buttermilk, melted butter, and egg.
  3. 3. While mixing, slowly add wet ingredients to dry ingredients until batter is well mixed.
  4. 4. Heat a griddle or pan over medium heat.
  5. 5. Spray pan or griddle with oil.
  6. 6. Pour about 1/8 cup of pancake batter onto the pan or griddle.
  7. 7. When pancake bubbles begin to pop and stay open, flip pancakes.
  8. 8. Let the pancake cook another 30-60 seconds on opposite side.
  9. 9. Serve hot and enjoy with your favorite toppings.
The Creative Recycler
 This post contains affiliate links. When you purchase products from links on this page, I get a commission. Thank you for supporting my family and The Creative Recycler!



Related Posts Plugin for WordPress, Blogger...

30 thoughts on “The Best Gluten-Free Pancakes Ever”

  • This recipe tastes really good but is too runny. I added 1/2 C flour, cut the sugar in half and left out the 3/4 C milk. It was still a little runny but better than the first time I made it. Maybe I’m missing something…

  • The batter was SO “liquidy” and the pancakes came out very thin. Is the correct amount of flour/milk/buttermilk listed?

  • I just found this recipe and although it is very tasty, the batter is super thin. This made for sloppy flipping and thin pancakes. Do you think this is because we used our own GF flour mixture?

  • There is something wrong with this recipe. My batter was like water, it went on the pan like a crepe…no amount of flour added to the recipe seemed to make a difference. Can you please check this for errors? The pancakes in the picture look amazing but mine was nothing like that and I checked that I measured correctly multiple times.

  • Ok, when you said better than IHOP and gluten free, I was like no way! I tried your recipe and bam!! So totally awesome thank you so much for sharing!!

  • I followed this recipe exactly and turned out with a gelatinous mess. I shouldve known because Cup4Cup has gum in it but the picture looked so good. It is THE WORST when a bunch of expensive ingredients go down the drain. I hope you enjoy the paycheck while I throw away food on this lame recipe.

    • I’m sorry it didn’t work out for you. I make these every weekend without issue. As with all recipes, it takes practice. For instance, I have tried (and failed) quite a few gluten-free recipes I have found online. I don’t become hateful to the person who posted it. I try again or try another. Plus, I don’t get paid to write this blog (but I would love to). The ad revenue doesn’t cover the cost it takes to host it. I actually work two jobs to support my family. Thank you for visiting.

  • These were absolutely perfect! I had mines with strawberries on the side. I was a bit worried at first because the mix didn’t look like a normal flour mix. But to my surprise these had a nice fluff…they were so tasty you wouldn’t even know its GF. Thank you 😊

  • These were so great!! We did use a different kind of gluten free flour but they still turned out amazing! My family all agreed they liked them better then regular pancakes!

  • I made these for my whole family. The taste was the best for a gluten free pancake I have ever had. I did have to adjust it for texture. At first it was not ao much fluffy as foamy and dense. I had to add a cup of water and it was great. This was probably because I used my own all purpose flour that works for 99% of all the recipies I used to make with gluten. Thank you!

    • The Cup4Cup has added powdered milk in it, that may have been a factor. I’m glad you enjoyed them.

  • These were absolutely the very best gluten free pancakes I have ever made!!!!!! and I’ve been cooking GF for years. This will be our go to recipe from here on out. I had lots of happy kids at breakfast this morning after their new years sleepover. I used Bob’s Red Mill one for one GF flour. it was not runny at all and the flavor was AMAZING!!!! big fluffy pancakes. yum!!!!

  • Made these today & they were FANTASTIC!!! Even my 12 year old, pancake loving, non-GF son couldn’t tell the difference!!! Thank you!!!! 🙂

    • I’m sorry but I am not sure of the GI index. It is a white flour composed of potato starch, rice flour, and other ingredients.

  • Excellent flavor! I purchased for the first time Cup 4Cup GF flour and I can tell it will be a winner! The only problem I had was the texture it was very think and gooey, I had to pop the pancake and cook it longer. I will definitely try again! Thank you

    • I add a bit more liquid when the batter is leaning towards the gooey side. Make sure you add it a bit at a time so the batter doesn’t become too thin.

  • This really is the best GF pancake recipe ever! My non-GF husband was amazed by the flavor! I’m curious though if anyone else is having a problem with them being a little underdone in the center? My first batch was burnt and slightly raw (but they still tasted great), the second just took a long time on really low heat but still slightly underdone? Any tips would be helpful so I can perfect this amazing recipe! I don’t have to mourn the loss of pancakes anymore 😁🎉

  • When I was little and ate pancakes, I loved to roll my pancakes and dip them in the syrups ever since being diagnosed with celiac, I haven’t been able to find a GF pancake recipe that doesn’t fall apart when rolled. This is the first recipe I’ve tried that actually has a similar consistency to normal pancakes! I can say they’ve literally changed my life. THANK YOU!

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

Follow by Email