Gluten-Free Pancakes

Learn to make our airy, sweet, delicious gluten-free pancakes, and you can enjoy the beloved weekend ritual of pancakes—sans gluten.
Gluten-Free Pancakes Recipe photo by Taste of Home

Gluten-free pancakes are simple to make, and they’re a great place to begin if you’re new to gluten-free baking. The ingredients are easy to find at stores, and the cooking process is the same as making traditional pancakes.

So, even if you’ve gone gluten-free, there’s no need to miss out on the beloved weekend ritual of pancakes. Here’s how to make our airy, sweet, delicious gluten-free pancakes.

Ingredients for Gluten-Free Pancakes

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  • Brown rice flour: A workhouse in the gluten-free pantry, brown rice flour is a whole-grain flour with a mild, pleasant flavor.
  • Almond flour: Almond flour adds flavor, moisture and richness to the pancakes. As a bonus, the pancakes’ higher protein content will keep you full longer. Make sure to find almond flour that’s certified gluten-free, as nuts are often processed in the same facility as wheat flour (get more tips in our guide to gluten-free baking).
  • Potato starch: Adding a starch to the whole-grain and nut flours makes the batter lighter and keeps the texture from feeling too grainy. If you don’t have potato starch, you may swap with tapioca starch or corn starch. Note that potato flour is a different product than potato starch and cannot be used in our gluten-free pancake recipe.


Step 1: Whisk the dry ingredients

In a large bowl, whisk together the rice flour, potato starch, almonds, sugar, baking powder and salt. Choose a bowl big enough to hold all the batter.

Step 2: Whisk the wet ingredients

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In another bowl, whisk together the eggs, milk, butter and vanilla.

Step 3: Whisk wet into dry

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Stir the wet ingredients into the dry ingredients just until moistened. Using a whisk helps to reduce the lumpiness in the batter.

Editor’s Tip: While you need to avoid over-mixing gluten-containing pancakes, gluten-free cakes can’t really be over-worked. Bonus!

Step 4: Add chocolate

Stir in the chocolate chips if using.

Editor’s Tip: If some people want chips and others don’t, you can also leave the batter plain and top pancakes with chips on the griddle (do it just before you flip the cake).

Step 5: Fire up the griddle

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Preheat a griddle, a cast-iron skillet, or your favorite pancake pan over medium heat. Once hot, lightly grease the griddle.

Editor’s Tip: We like to use clarified butter, which won’t burn. You can also use canola oil.

Step 6: Cook the pancakes

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Working in batches, pour batter by 1/4 cupfuls onto a hot griddle. Cook until bubbles on top start to pop and bottoms are golden brown. Flip the pancakes. Cook until the second sides are golden brown. Continue cooking batches of pancakes until the batter is gone.

Editor’s Tip: To keep your cooked pancakes warm, we suggest piling them onto a plate and covering them with aluminum foil, or holding them in a low (around 200°F) oven.

Step 7: Top as desired

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Serve pancakes with extra chocolate chips if you like. They also taste delicious topped with butter and maple syrup.

Recipe Variations

  • Change up the filling: Instead of chocolate chips, stir your favorite sweet into the batter. Try blueberries (frozen or fresh), butterscotch chips, chopped chocolate or raisins.
  • Think outside the syrup jug: Maple syrup isn’t the only pancake topping. Slather ‘cakes with jam, jelly, marmalade, melted butter or vegan butter, peanut butter, applesauce and/or fresh fruit.
  • Add a bit of mashed fruit: Mash half of a ripe banana, and stir it into the batter for a banana bread-y flavor. Note that the pancakes may take slightly longer to cook.

How to Store Gluten-Free Pancakes

Let pancakes cool at room temperature, then cover them with storage wrap (or seal in an airtight container) and store in the refrigerator. They will keep for up to five days. Reheat in the microwave or a low oven.

How to Freeze Gluten-Free Pancakes

Let the pancakes cool completely, then arrange them in a single layer on a baking sheet. Freeze until the pancakes are solid, then transfer them to an airtight container or a freezer-safe resealable bag. They will keep in the freezer for up to two months. To enjoy, let the pancakes defrost overnight in the fridge, or reheat directly in the microwave.

Gluten-Free Pancakes Tips

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Can you use different flours in this recipe?

For this recipe, you want to stick with the flours called for. Each grain and starch has a different weight and density, making it difficult to swap flours by volume. If you don’t have the flours needed for this recipe, try our gluten-free banana pancake recipe. It calls for an all-purpose gluten-free flour mix, which is easy to find (and easier to use!).

How can you tell that a pancake is cooked?

You can tell when a pancake is cooked by looking at its bubbles and its color. When cooking the first side of the pancake, wait until the bubbles on the top of the pancake begin to pop. Peek under the cake to monitor the color—if it’s darkening while the cakes are still bubbling, turn the temperature down a bit. The edges of the pancake should appear slightly set, almost as if a thin skin is forming. That’s a good sign that the cake is ready to flip. Once turned, the other side needs another moment or two to cook through; you can slide your spatula under it to check progress. Don’t squish the pancake down, or you’ll lose the airy texture.

If your pancakes are burnt outside and still undercooked, turn the heat down and cook them more slowly. If the pancakes are very pale even after a few moments of cooking, turn up the heat. It can take one or two batches to get just the right temperature. Find more tips for perfect pancakes here.

Gluten-Free Pancakes

Since being diagnosed with celiac disease, I've made my gluten-free pancakes dozens of times. My kids like them best with chocolate chips and maple syrup. —Kathy Rairigh, Milford, Indiana
Gluten-Free Pancakes Recipe photo by Taste of Home
Total Time

Prep: 15 min. Cook: 10 min./batch


6 servings


  • 1 cup brown rice flour
  • 1/2 cup potato starch
  • 1/2 cup ground almonds
  • 3 teaspoons sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup fat-free milk
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/3 cup miniature semisweet chocolate chips, optional


  1. In a large bowl, combine rice flour, potato starch, almonds, sugar, baking powder and salt.
  2. In another bowl, whisk eggs, milk, butter and vanilla; stir into dry ingredients just until moistened. If desired, stir in chocolate chips.
  3. Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto a hot griddle; cook until bubbles on top start to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with additional mini chocolate chips.

Can you freeze Gluten-Free Pancakes?

Arrange cooled pancakes in a single layer on sheet pans. Freeze overnight or until frozen. Transfer to an airtight plastic container and freeze for up to 2 months. To use, place pancake on a microwave-safe plate; microwave on high for 40-50 seconds or until heated through.

Nutrition Facts

2 pancakes: 233 calories, 10g fat (3g saturated fat), 73mg cholesterol, 508mg sodium, 30g carbohydrate (5g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 2 starch, 2 fat.