What is the best flour for gluten-free pancakes?

The best gluten-free flour for pancakes depends on your taste and texture preferences. For soft and fluffy pancakes, a rice flour blend (like Bob’s Red Mill 1-to-1 or Pillsbury GF) works great. For more flavor and nutrients, mix in oat flour, almond flour, or sorghum. Always choose a blend that includes xanthan gum or add it separately for structure.

What is a good substitute for flour in pancakes?

If you're looking to replace traditional flour entirely, try: Oat flour for a chewy texture Almond flour for richness Coconut flour (in small amounts) for fiber and sweetness Mashed banana or pumpkin can replace part of the flour for extra moisture These work best in combination rather than alone for balance.

How do you make gluten-free more moist?

Moisture is all about balance. Use enough fat (like oil or butter), keep a proper liquid-to-flour ratio, and rest your batter before cooking. Adding ingredients like yogurt, mashed banana, or even a splash of vinegar in milk can improve moisture and texture significantly.

Gluten-Free Pancake Recipe – The Best Fluffy Stack Guide (2025) -

Name: Gluten-Free Pancake Recipe: The Ultimate Guide to Light, Fluffy Mornings
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 tablespoons granulated sugar; ▢2 tablespoons vegetable oil; ▢1 egg, Vegan option use Bob’s Red Mill gluten-free egg replacer; ▢1 teaspoon pure vanilla extract; ▢1 cup all-purpose gluten-free flour*, I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.; ▢1/4 teaspoon xanthan gum, (leave out if your flour blend already has it); ▢1 tablespoon gluten-free baking powder; ▢1/4 teaspoon salt; ▢3/4 cup milk, dairy-free/Vegan use almond, cashew, or coconut milk

Description

This quick and easy gluten free pancake recipe is made with everyday pantry staples and delivers golden, fluffy pancakes in just 15 minutes. Simply prep the dry mix in advance, then add wet ingredients when you’re ready to cook. It’s perfect for busy mornings—tastes better than any boxed mix and includes a dairy-free and vegan-friendly option!

Ingredients

Scale

2 tablespoons granulated sugar
▢2 tablespoons vegetable oil
▢1 egg, Vegan option use Bob’s Red Mill gluten-free egg replacer
▢1 teaspoon pure vanilla extract
▢1 cup all-purpose gluten-free flour*, I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
▢1/4 teaspoon xanthan gum, (leave out if your flour blend already has it)
▢1 tablespoon gluten-free baking powder
▢1/4 teaspoon salt
▢3/4 cup milk, dairy-free/Vegan use almond, cashew, or coconut milk

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Instructions

1. In a large mixing bowl, whisk together the egg (or vegan egg substitute), granulated sugar, vanilla extract, and vegetable oil until smooth and fully combined.
2. In a separate bowl, mix the gluten-free flour, xanthan gum (skip if your blend already includes it), baking powder, and salt. Gradually stir the dry mixture into the wet ingredients and mix until everything is well incorporated.
3. Slowly pour in the milk and continue stirring until the batter is smooth. If you prefer thinner pancakes, add 1 to 2 tablespoons of extra milk.
4. Using a ¼ cup measure, scoop the batter and pour it onto a lightly greased, preheated griddle or skillet. For best results, cook at 350°F for even browning.
5. Let the pancakes cook until bubbles appear on the surface and the edges begin to firm up. Flip and continue cooking until the second side is golden brown and cooked through.
6. Serve warm and top with your favorite toppings—like butter, maple syrup, fresh fruit, or a dollop of nut butter. Enjoy every bite!

Notes

Always measure gluten-free flour using the spoon-and-level method—gently spoon the flour into your measuring cup, then use the flat edge of a knife to level it off. Never scoop directly from the bag, as it packs in too much flour and can lead to dry, dense pancakes.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Griddle or Stovetop
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 160
Sugar: 4g
Sodium: 130mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg (or 0mg if using egg replacer)