Bob’s Red Mill Fluffy Gluten Free Pancake Recipe

I never thought gluten-free pancakes could come out this fluffy, golden, and downright irresistible. One simple flour swap is the secret behind a stack that disappears fast.

I’m obsessed with how these pancakes hit the plate: thick, soft, and believable, not some sad gluten-free backup plan. Bob’s Red Mill Gluten Free All Purpose Baking Flour gives me that classic pancake bite I crave, with edges that take syrup like they mean it and centers that stay fluffy instead of gummy.

And that little splash of pure vanilla extract? It makes the whole stack taste like breakfast actually showed up.

I love these because they don’t ask for excuses. Just fork-tender, golden pancakes with real bounce, real flavor, and zero weird aftertaste.

But seriously. I’d eat it all.

Ingredients

• Bob’s flour gives the pancakes structure without gluten, so they still feel soft.
• Sugar adds gentle sweetness and helps the edges get a little golden.
• Baking powder is the puff-maker, giving you that fluffy pancake stack.
• Salt keeps the batter from tasting flat.

  Tiny thing, big difference.

• Milk loosens everything up and makes the pancakes tender, not heavy.
• The egg helps hold it all together and adds a little richness.
• Melted butter brings cozy flavor, while oil keeps things simple and soft.
• Vanilla makes the whole batch smell like weekend breakfast.

  Basically, happiness.

• Plus, these ingredients keep gluten-free pancakes from feeling like a compromise.

Ingredient Quantities

• 1 1/2 cups Bob’s Red Mill Gluten Free All Purpose Baking Flour
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 1 large egg
• 3 tablespoons melted butter or neutral oil
• 1 teaspoon pure vanilla extract

How to Make this

1. In a large bowl whisk together 1 1/2 cups Bob’s Red Mill Gluten Free All Purpose Baking Flour, 3 tablespoons granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon salt.

2. In a separate bowl whisk 1 1/4 cups milk, 1 large egg, 3 tablespoons melted butter or neutral oil and 1 teaspoon pure vanilla extract until combined.

3. Pour the wet mixture into the dry ingredients and gently stir until just combined; a few small lumps are fine, do not overmix.

4. Let the batter rest for 5 minutes to hydrate the flour and thicken slightly.

5. Preheat a nonstick skillet or griddle over medium heat until hot, or to about 375°F if using an electric griddle.

6. Lightly grease the surface with a little melted butter or oil and wipe with a paper towel to leave a thin coating.

7. Scoop about 1/4 cup batter per pancake onto the hot skillet, leaving space between pancakes.

8. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.

9. Flip carefully and cook the other side until golden brown, about 1 to 2 minutes more.

10. Transfer to a plate and keep warm while you finish the rest, then serve immediately with your favorite toppings.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Medium mixing bowl
4. Measuring cups and spoons
5. Nonstick skillet or griddle
6. Spatula
7. Ladle or 1/4 cup measuring cup for scooping batter
8. Paper towels and a small brush or folded cloth for greasing

FAQ

Bob’s Red Mill Fluffy Gluten Free Pancake Recipe Substitutions and Variations

• Gluten Free All Purpose Flour: Use any cup-for-cup gluten free baking blend (for example King Arthur Measure for Measure or Cup4Cup), or 1 cup oat flour plus 1/2 cup tapioca starch and 1/2 cup potato starch (bind with 1/2 teaspoon xanthan gum if your blend has none).
• Granulated Sugar: Replace with 3 tablespoons maple syrup or honey (reduce milk by 1 to 2 tablespoons), or 3 tablespoons coconut sugar 1:1.
• Milk: Substitute 1:1 with unsweetened almond milk, soy milk, oat milk, or dairy milk alternative of choice.
• Large Egg: Use 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes), or 1 tablespoon chia seeds plus 3 tablespoons water, or 1/4 cup unsweetened applesauce (may make pancakes slightly denser).

Pro Tips

1. Let the batter rest a full 5 minutes, then check thickness. Gluten free flours need that hydration time to mellow and bind, so if it still seems very thick add a tablespoon or two of milk. You want a pourable but slightly thick batter, not watery.

2. Use medium heat and give the pan plenty of time to come up to temperature. Too hot and the outside will brown before the inside cooks; too cool and pancakes spread flat. A small test pancake is worth it to dial in the right heat.

3. Grease the griddle sparingly and wipe most of it off with a paper towel so each pancake gets a thin, even coating. That helps achieve nice browning without excess oiliness or greasy edges.

4. Flip only once when bubbles form and edges look set. Overhandling or multiple flips can tear delicate gluten free pancakes. Keep finished pancakes warm on a low oven rack while you finish the batch.