Super Fluffy Gluten-Free Pancakes (1 Bowl!)


Pouring maple syrup onto a stack of fluffy gluten-free pancakes

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!

Eggs, oil, salt, vanilla, brown rice flour, cassava flour, potato starch, coconut sugar, almond flour, and dairy-free milk

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!

Dry ingredients in a bowl over wet ingredients

The final pancake essentials include (coconut) sugar for sweetness, baking powder for lift, and sea salt for flavor.

Stirring gluten-free pancake batter

Cook them in your favorite pan just like you would any other pancake, and it’s showtime!

Cooking pancakes in a cast iron skillet

We hope you LOVE these pancakes! They’re:

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

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Close up shot of a bite of fluffy gluten-free pancakes on a fork

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 12 (Pancakes)

Course Breakfast

Cuisine Dairy-Free, Gluten-Free

Freezer Friendly 1 month

Does it keep? 3-4 Days

Prevent your screen from going dark

  • 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
  • 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.

*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.

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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