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It’s no secret we LOVE pancakes here at MB. Our first published recipe was a pancake recipe and there have been many more pancakes since then! But a super classic, FLUFFY gluten-free take similar to your favorite pancake house-style short stack? It’s an overdue addition to the collection!
These pancakes are easy to make in 1 bowl in just 25 minutes. Get ready to flip — you’re gonna love ‘em!
These EASY, fluffy, AMAZING gluten-free pancakes begin by whisking together the classic pancake wet ingredients: (dairy-free) milk, eggs, oil, and vanilla.
Next, we add a combination of gluten-free flours: almond flour, brown rice flour, potato starch, and cassava flour. We experimented with many different combinations and ratios until we landed on this perfect mix!
The final pancake essentials include (coconut) sugar for sweetness, baking powder for lift, and sea salt for flavor.
Cook them in your favorite pan just like you would any other pancake, and it’s showtime!
We hope you LOVE these pancakes! They’re:
Soft
Fluffy
Classic
Buttery
Undetectably gluten-free
& Pancake perfection!
We love topping these pancakes with (dairy-free) butter and maple syrup for a classic pancake-house feel. They’re also delicious with our 4-Ingredient Nutella (Vegan + GF), Simple Berry Compote, sliced fruit, nut butter, and more!
More Gluten-Free Pancake Recipes
- 1-Bowl Grain-Free Pancakes
- Blender Banana Pancakes (Gluten-Free!)
- 1-Bowl Vegan Banana Oat Pancakes
- Life-Changing Banana Walnut Pancakes (GF)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo@minimalistbakeron Instagram. Cheers, friends!
Super Fluffy Gluten-Free Pancakes (1 Bowl!)
Super FLUFFY gluten-free pancakes that taste like your classic pancake house favorites. Naturally sweetened, optionally dairy-free, made in 1 bowl, and oh-so delicious!
Author Minimalist Baker
Print SAVE
5 from 3 votes
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
Servings 12 (Pancakes)
Course Breakfast
Cuisine Dairy-Free, Gluten-Free
Freezer Friendly 1 month
Does it keep? 3-4 Days
Ingredients
US Customary – Metric
- 2/3 cup dairy-free milk (we used almond // dairy milk would also work)
- 2 large eggs (organic, pasture-raised when possible)
- 1 Tbsp avocado oil (or sub melted dairy-free butter, butter, or other neutral oil // plus more for greasing pan)
- 2 tsp vanilla extract
- 1/2 cup almond flour*
- 1/3 cup brown rice flour
- 1/3 cup potato starch (NOT potato flour)
- 1/4 cup cassava flour (we like Otto's)
- 1/4 cup coconut sugar (or sub cane sugar // can use a little less, but we recommend this amount for pancake house-style cakes)
- 2 tsp baking powder
- 1/2 tsp sea salt
FOR SERVING optional
- Dairy-free butter
- Maple syrup
Instructions
To a medium mixing bowl, add dairy-free milk, eggs, oil, and vanilla. Whisk well to combine.
Next, add almond flour, brown rice flour, potato starch, cassava flour, coconut sugar, baking powder, and sea salt. Whisk until no flour streaks remain. Let the batter rest for about 5 minutes while you preheat your pan.
Heat a cast iron or non-stick skillet (or a griddle) over medium heat. Add enough oil or butter to lightly coat the bottom of the pan. Once hot, spoon ~1/4 cup batter onto the pan and cook for 1-3 minutes until the bubbles start to "stick" and the edges are slightly dry. Flip and cook on the other side for another 1-2 minutes, reducing the heat to medium-low if browning too quickly. Repeat with the remaining batter.
Serve warm with optional butter and maple syrup or your favorite toppings. Leftovers can be stored in the refrigerator for 3-4 days or in the freezer for 1 month (or longer). To freeze, lay in a single layer on a parchment-lined baking sheet and freeze until firm, then transfer to a freezer-safe container. Reheat in the toaster oven, microwave, or oven until hot.
Video
Notes
*If egg-free/vegan, we’d suggest using this recipe instead. We tried flax and chia eggs in this recipe and unfortunately neither worked as well as we’d hope!
*Almond flour is important for making the pancakes light and fluffy! The next best option would be cashew flour. If nut-free, you could try sunflower seed meal, but we haven’t tested it this way and can’t guarantee the result.
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition (1 of 12 servings)
Serving: 1 pancake Calories: 107 Carbohydrates: 14.4 g Protein: 2.4 g Fat: 4.6 g Saturated Fat: 0.6 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2.8 g Trans Fat: 0 g Cholesterol: 31 mg Sodium: 201 mg Potassium: 80 mg Fiber: 0.9 g Sugar: 3.5 g Vitamin A: 45 IU Vitamin C: 0 mg Calcium: 88 mg Iron: 0.5 mg
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Reader Interactions
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All commentsI made thisQuestions
Debbie says
These super fluffy pancakes were nothing less than perfection stacked on a plate! They were easy, delicious, and, YES, super fluffy! Next, I’ll make a batch of your gluten-free pancake mix to keep on hand and ready to go!
Thanks so much for sharing all of your incredible recipes! 😃Reply
Support @ Minimalist Baker saysWhoop! We’re so glad you enjoyed the pancakes. Thank you for your kind words and lovely review, Debbie! xo
Reply
FRAN P says
Have you experimented with Coconut Flour? I have some and will be trying it to replace the flours mentioned, because where I am most of the ingredients are not available so looking for alternatives for a gluten free client.
Reply
- Support @ Minimalist Baker says
Hi Fran, we haven’t tried coconut flour in this specific recipe, but it behaves much differently than most gluten-free flours and is more absorbent. We would recommend referencing this recipe. Hope that helps!
Reply
Annette says
I followed the recipe today, with a couple of substitutions, and it came out great :)
Because of what I had at hand, I swapped the potato starch with cornstarch and brown rice flour with superfine white rice flour, I had no issues!
As a small heads-up, while adding the dry ingredients I thought it might be too dry and need more milk, but actually letting the batter rest as instructed gave it the perfect consistency.
Thanks for sharing!Reply
- Support @ Minimalist Baker says
Lovely! Thanks so much for sharing, Annette! xo
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Erin says
Hi there! I made this this morning for my kiddos. I substituted buckwheat flour for the brown rice flour and aquafaba (3 Tbsp per egg called for) and it turned out fantastic! Oh, I also subbed date sugar for coconut sugar. My kids said they were the best pancakes they’ve had yet, and they did turn out nice and fluffy, fluffier than any pancakes I’ve made before. I’m definitely making these again. Thank you!
Reply
- Support @ Minimalist Baker saysSee AlsoMarcella Hazan's Lentil Soup
Whoop! We’re so glad you and your kids loved them. Thank you for sharing, Erin! xo
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Nancy says
wHat can replace rice flour. I can’t use buckwheat flour
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- Support @ Minimalist Baker says
Hmm, we aren’t sure what would produce the same texture without testing, but possibly a combination of oat and sorghum flours? Let us know if you do some experimenting, Nancy!
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Alexandra says
Hi,
Can I use cassava starch instead of the potato one?Reply
- Support @ Minimalist Baker says
Hi Alexandra, we think it will be too dense. Potato starch is key for a light and fluffy texture. If you want to try it, keep in mind cassava flour is more absorbent so you wouldn’t need to use as much of it.
Reply
Nancy says
What can I use instead of rice flour. Would oat flour work
Reply
- Support @ Minimalist Baker says
Hi Nancy, we think they will be a bit more gummy, but it might work!
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Victoria says
can I omit the sugar? I like to put maple syrup on top and not any sweetener in the batter ♡
Reply
- Support @ Minimalist Baker says
Hi Victoria, we wouldn’t recommend completely omitting it because it will impact the flavor and texture, but you could reduce it by half!
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Julie says
Hello, my question is actually about the video. Love the music! Who is it from? Like the white skillet. Is it possible to know the brand? Thank you so much :)
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- Support @ Minimalist Baker says
Hi Julie, the song is by OBOY and the skillet is GreenPan Reserve Ceramic. Hope that helps!
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Julie says
Thank you so much for the reply!
Reply
Diane says
An you use flax seed eggs instead of the eggs in this recipe?
You are usually so great about substitutions but I didn’t notice any for these pancakes! Can this batter also be used for waffles!?Reply
- Support @ Minimalist Baker says
Hi Diane, sorry we missed that! Thanks for letting us know. We do think it would work well as waffles! We tried flax and chia eggs in this recipe and unfortunately neither worked as well as we’d hope! For an egg-free/vegan version, we’d suggest this recipe instead: https://minimalistbaker.com/gluten-free-pancake-mix-vegan/. Hope that helps!
Reply
Lissa says
I their a substitute for cassava flour? Can you use flax egg instead of two eggs?
Reply
- Support @ Minimalist Baker says
Hi Lissa, coconut flour might work for cassava, but we haven’t tested it! We tried flax and chia eggs in this recipe and unfortunately neither worked as well as we’d hope! For an egg-free/vegan version, we’d suggest this recipe instead: https://minimalistbaker.com/gluten-free-pancake-mix-vegan/. Hope that helps!
Reply
Liz says
The recipe looks so good and I really want to try it but can’t have eggs. Can this be made with a vegan egg replacement like Ener-G or flax?
Reply
- Support @ Minimalist Baker says
Hi Liz, we tried flax and chia eggs in this recipe and unfortunately neither worked as well as we’d hope! For an egg-free/vegan version, we’d suggest this recipe instead: https://minimalistbaker.com/gluten-free-pancake-mix-vegan/. Hope that helps!
Reply
Rohit says
Is it possible to skip eggs for this recipe?maybe use flax eggs instead
Thanks for the wonderful recipes
Reply
- Support @ Minimalist Baker says
Hi Rohit, we tried flax and chia eggs in this recipe and unfortunately neither worked as well as we’d hope! For an egg-free/vegan version, we’d suggest this recipe instead: https://minimalistbaker.com/gluten-free-pancake-mix-vegan/. Hope that helps!
Reply
Joan says
Have you tried any egg substitutes? Any success?
Reply
- Support @ Minimalist Baker says
Hi Joan, we tried flax and chia eggs in this recipe and unfortunately neither worked as well as we’d hope! For an egg-free/vegan version, we’d suggest this recipe instead: https://minimalistbaker.com/gluten-free-pancake-mix-vegan/. Hope that helps!
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