Gluten Free Pancake Recipe

This gluten free pancake recipe gives you a simple pantry mix you can keep on hand for quick, fluffy pancakes without messing around with a dozen bowls before coffee. Stir the dry ingredients together once, store the mix airtight, then add milk or buttermilk, egg, butter or oil, and vanilla when you’re ready to cook.

The blend of brown rice flour, potato starch, white rice flour, and tapioca flour keeps the pancakes light instead of gritty. If you already keep a homemade Gluten-Free All-Purpose Flour Mix in the pantry, you’ll recognize the same practical idea here. One batch of dry mix makes about 12 medium pancakes, or roughly 6 servings at 2 pancakes each.

Ingredients for Gluten Free Pancake Recipe

For the dry mix:

• 1 1/2 cups brown rice flour
• 1/2 cup potato starch
• 1/4 cup white rice flour
• 1/4 cup tapioca flour
• 1 teaspoon xanthan gum (optional)
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup sugar

To prepare the pancakes:

• 1 1/2 cups milk or buttermilk
• 1 egg
• 1 tablespoon melted butter or oil, plus a little extra for the pan
• 1 teaspoon vanilla extract

Because this is a gluten free mix, label reading matters. Hidden gluten has a way of sneaking into baking ingredients when nobody invited it.

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How to Make Gluten Free Pancake Recipe

1. In a large bowl, combine the brown rice flour, potato starch, white rice flour, tapioca flour, xanthan gum if using, baking powder, salt, and sugar.
2. Whisk until the dry mix is evenly blended and no streaks remain.
3. Transfer the mix to an airtight container, vacuum-seal bag, or zip-top bag if you’re storing it for later.
4. When you’re ready to cook, place the full batch of dry mix in a mixing bowl.
5. Add the milk or buttermilk, egg, melted butter or oil, and vanilla extract.
6. Stir just until combined. A few small lumps are fine. Overmixing won’t do your pancakes any favors.
7. Heat a lightly buttered skillet or griddle over medium heat.
8. Pour the batter onto the hot pan in medium portions and cook until bubbles form and the edges look set.
9. Flip and cook the second side until golden and cooked through.
10. Serve hot with syrup, fruit, or your favorite pancake toppings.

If you like make-ahead breakfast ideas, this works beautifully beside a batch of Gluten-Free Pumpkin Spice Pancake Mix for fall mornings.

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Helpful Tips for Better Pancakes

Whisk the dry mix thoroughly. Rice flour and starches love to settle into layers. If you don’t blend well, one batch turns out fluffy and the next one cooks like sadness.

Use medium heat. Gluten free pancakes brown quickly because of the sugar in the mix. Lower, steadier heat gives the center time to cook before the outside gets too dark.

Don’t flatten them after flipping. Pressing pancakes with a spatula squeezes out air and moisture. You want fluffy, not compact little discs.

Check your baking powder. If it’s old, the pancakes won’t rise well no matter how nicely you ask.

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Easy Variations and Add-Ins

This base mix isn’t overly sweet, which makes it easy to change up.

• Blueberry: Fold fresh blueberries into the batter right before cooking.
• Apple cinnamon: Add finely minced apple and 1 teaspoon cinnamon.
• Chocolate chip: Sprinkle a few chocolate chips onto each pancake after the batter hits the pan so they distribute more evenly.
• Tangier flavor: Use buttermilk instead of regular milk.

If you need a homemade cultured milk stand-in, you can sour regular milk by adding acid. King Arthur Baking’s buttermilk substitute guide uses 1 tablespoon lemon juice or vinegar per 1 cup of milk, then a short rest before using it. For this batch, that works out to 1 1/2 tablespoons acid for 1 1/2 cups milk.

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Storage and Shelf Life

Dry mix: Store the pancake mix in an airtight container or sealed bag in a cool, dry pantry for up to 6 months. That’s a conservative estimate based on the shortest-lived ingredient in the mix and ordinary home storage conditions. For best texture, shake or whisk the mix again before using if it has been sitting awhile.

Prepared batter: Use the mixed batter right away for the fluffiest pancakes. If you must hold it, refrigerate it and use within 24 hours. Give it a gentle stir before cooking.

Cooked pancakes: Refrigerate leftover pancakes within 2 hours and use them within 3 to 4 days. Freeze them for up to 2 months for best quality. Cool them completely first and separate layers with parchment so you can pull out only what you need.

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Serving Suggestions

Serve these gluten free pancakes with butter and maple syrup, or dress them up with sliced bananas, warm berries, chopped nuts, or a spoonful of Sugar-free Apple Butter.

For a more filling breakfast, pair them with scrambled eggs or sausage. Since the pancakes themselves are mildly sweet, they also work well with savory sides without tasting like dessert pretending to be breakfast.

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💸 Budget101® Price Breakdown: Gluten Free Pancake Recipe

🛒 Walmart Grocery List

• Brown Rice Flour, 24 oz
• Potato Starch, 24 oz
• White Rice Flour, 24 oz
• Tapioca Flour, 20 oz
• Xanthan Gum, 8 oz
• Baking Powder, 8.1 oz
• Iodized Salt, 26 oz
• Granulated Sugar, 4 lb
• Whole Milk, 1 gallon
• Eggs, 12 count
• Unsalted Butter, 16 oz
• Vanilla Extract, 2 fl oz

Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.

Frequently Asked Questions about Gluten Free Pancake Recipe

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🖨️ Print-Friendly Gluten Free Pancake Recipe

Gluten Free Pancake Recipe

Article or recipe authorAuthor: Melissa 'Liss' Burnell

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preparation timePrep 10 minutes mins

cook timeCook 15 minutes mins

total timeTotal 25 minutes mins

This make-ahead gluten free pancake mix turns rice flour, starches, and a few pantry basics into light, fluffy pancakes with a mild sweetness. One batch makes about 12 medium pancakes, or 6 servings, with an estimated total cost of $4.17 and about $0.70 per serving.

ServingsServings 6 servings

CourseCourse Breakfast, Dessert

CuisineCuisine American

Budget101 Price BreakdownApprox Cost: $4.17

Ingredients

1/21x2x

• ▢ 1 ½ cups brown rice flour
• ▢ ½ cup potato starch
• ▢ ¼ cup white rice flour
• ▢ ¼ cup tapioca flour
• ▢ 1 tsp xanthan gum optional
• ▢ 4 tsp baking powder
• ▢ 1 tsp salt
• ▢ ¼ cup sugar
• ▢ 1 ½ cups milk or buttermilk
• ▢ 1 egg
• ▢ 1 Tbsp melted butter or oil plus extra for pan
• ▢ 1 tsp vanilla extract

Equipment

Large Mixing Bowl

Whisk

Measuring Cups

Measuring Spoons

Skillet or griddle

Spatula

Airtight container or zip-top bag

Instructions

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1. In a large bowl, whisk together the brown rice flour, potato starch, white rice flour, tapioca flour, xanthan gum if using, baking powder, salt, and sugar until evenly blended.
2. Transfer the dry mix to an airtight container or sealed bag if making it ahead.
3. When ready to cook, place the full batch of dry mix in a bowl and stir in the milk or buttermilk, egg, melted butter or oil, and vanilla extract just until combined.
4. Heat a lightly buttered skillet or griddle over medium heat.
5. Pour about 1/4 cup batter per pancake onto the hot surface.
6. Cook until bubbles form and the edges look set, then flip and cook the second side until golden and cooked through.
7. Serve warm.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Estimated yield is 12 medium pancakes, based on using about 1/4 cup batter per pancake.
Prep and cook times are practical estimates based on mixing one batch and cooking 12 medium pancakes.
Store the dry mix in an airtight container in a cool, dry pantry for up to 6 months.
Refrigerate cooked pancakes within 2 hours and use within 3 to 4 days.
Freeze cooked pancakes for up to 2 months for best quality.

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