Recipe By Fioa
Published Jun 8th
Fluffy Gluten-Free Pancakes
Prep 10m Cook 5m Additional 5m Ready In 20m
Servings 8 small pancakes Calories 90.4

These fluffy gluten-free pancakes have a hint of cinnamon and vanilla for extra flavor. This recipe makes about 5 large pancakes or 8 smaller (2-inch) pancakes. Serve them with your favorite syrup and fresh fruit.

Recipe Ingredients

  • 1 cup all-purpose gluten-free flour
  • ½ teaspoon gluten-free baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 egg
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup cold milk, or more as needed

Cooking Directions

  1. 1 Combine gluten-free flour, baking powder, salt, and cinnamon in a large bowl; mix well.
  2. 2 Mix egg, vegetable oil, and vanilla extract together in a second bowl until well combined. Stir flour mixture into egg mixture with a wooden spoon until a lumpy batter forms. Pour in milk and mix until a smooth batter forms. Set batter aside to thicken, 5 to 10 minutes. Add more milk, 1 tablespoon at a time, if batter is too thick.
  3. 3 Heat oil in a griddle over medium-low heat. Drop 1 to 2 heaped tablespoonfuls onto the griddle for each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts

  • Calories 90.4
  • Carbohydrate 13.5 g
  • Cholesterol 24.5 mg
  • Fat 3.2 g
  • Fiber 1.8 g
  • Protein 3 g
  • Saturated Fat 0.7 g
  • Sodium 190.9 mg
  • Sugar 1.4 g


  1. We really enjoyed these as "dessert" pancakes. My 6-year-old grandson had a hankering for pancakes, so he and I made them together. We actually enjoyed the thick, heavier nature of them. We added about 1/2 cup of blueberries, one medium ripe peach, diced to the batter. For our dessert, we put one pancake in a - Read more ...
  2. I’m no stranger to making great pancakes. For 40 years, people have raved about how light and fluffy they are. I realize that gluten free poses some challenges, but to call these pancakes light and fluffy is VERY misleading. Even after adjustments, I threw the batter AND and pancakes out. Sorry to post a negative - Read more ...
  3. Perfect! Added fresh strawberries to the mixture and skipped cinnamon. Thank you!
  4. I loved how simple this recipe was! And all the cinnamon! I did however, have to add baking soda, because as is, my pancakes were flat and heavy. Adding about a tsp of baking soda helped.
  5. Great recipe! Definitely saving for future uses
  6. The pancakes were great, though, the recipe does not use any form of sweetener. I recommend using 5-6 tablespoons of sugar or sweetener to avoid a salty pancake.
  7. I used an extra egg and a little less flour (around 1/4 cups). Without these they were a bit too thick. Overall, I would recommend these pancakes.
  8. These were yummy. I loved the hint of cinnamon. I used Bob's Red Mill Gluten Free 1 to 1 baking flour.
  9. I really love how light & fluffy these pancakes are. I used glutagon gluten free all purpose flour. Plus added raisins & chocholate chips for something extra! This is the second time I m making them!??