Fluffy Gluten-Free American Pancake Recipe

Table of Contents

• Watch the video to see how to make them
• What is the ideal gluten-free pancake?
• Why You’ll Love These Gluten-Free American Pancakes
• Gluten-free flours required
• Complete list of ingredients
• How To Make Gluten-Free American Pancakes
• Expert Tips
• Favourite Sweet Toppings
• FAQs
• Recipe

I’ve tested this pancake recipe many times and have made gluten-free American pancakes weekly for years. After a series of experiments — swapping flours, trying buttermilk versus milk, testing baking soda and resting times — I settled on a combination that consistently delivers thick, fluffy pancakes with a neutral, toasty flavour. Follow the method below and you’ll have a reliable, family-friendly gluten-free pancake recipe.

Watch the video to see how to make them

What is the ideal gluten-free pancake?

The perfect gluten-free pancake should be more than a vehicle for toppings. It should stand on its own: light, fluffy, neutral in flavour, quick to make and made with minimal ingredients.

• Light, not dense.
• Fluffy, not gummy.
• Neutral base flavour so toppings shine.
• Fast and simple method.
• Few, wholesome ingredients.

To achieve this balance I tested many variations. The final version uses a blend of wholegrain and starchy flours, homemade buttermilk, baking powder and bicarbonate, and a blender to aerate the batter. The result is consistently thick, fluffy gluten-free American pancakes.

Why You’ll Love These Gluten-Free American Pancakes

• Balanced flavour: Wholegrain flours give a neutral, toasty vanilla note that complements any topping.
• Gentle spices: A pinch of cinnamon and nutmeg round out the taste without overwhelming it.
• Light, fluffy texture: Blending the batter traps air for a lighter pancake.
• Quick: Ready from start to finish in under 20 minutes.
• Healthier: Nutrient-dense wholegrain flours and no refined sugar — sweetened with dates.
• Gluten-free: Suitable for those with gluten intolerance or celiac disease when using certified gluten-free flours.

Gluten-free flours required

After many trials I found that a three-flour combination gives the best balance of flavour and texture. Using only one flour made the pancakes either too dominant in flavour or gummy; three flours create a pleasant, light result.

1. Sorghum flour: Adds a toasty, slightly vanilla character.
2. Buckwheat flour: Provides structure and a mild, nutty flavour that balances sorghum.
3. Sweet rice flour (glutinous rice flour): A starchy flour that gives bounce and prevents dryness.

Flour Substitutions

• Either sorghum or buckwheat can be swapped for oat flour, but avoid substituting both.
• Sweet rice flour can be replaced with tapioca flour.
• Avoid coconut flour for this recipe; it behaves very differently.
• If you prefer a ready-made all-purpose gluten-free blend, use one you trust and expect slight texture differences.

Complete list of ingredients

• Ghee (or substitute 1 tsp butter + 1 tsp olive oil; coconut oil for dairy-free).
• Sorghum flour.
• Buckwheat flour.
• Sweet rice flour (glutinous rice flour).
• Eggs (medium size, ~60 g each). If you can’t find mediums use 100 g beaten egg.
• Medjool dates — a natural sweetener; use soft dates for easy blending.
• Whole milk (or dairy-free milk alternative).
• Apple cider vinegar to make a quick homemade buttermilk.
• Butter or coconut oil for the batter; keeps pancakes moist.
• Baking powder and bicarbonate of soda for lift.
• Vanilla extract, ground cinnamon, ground nutmeg and a pinch of salt.

If you prefer sweeter pancakes, add one or two more dates — this doesn’t change the batter’s moisture and is easy to adjust to taste.

How To Make Gluten-Free American Pancakes

Full recipe instructions are included in the recipe section below.

1. Prepare the milk: Stir the apple cider vinegar into the milk and leave for 5–10 minutes to thicken.
2. Blend: In a blender combine the milk mixture, eggs, dates, butter and vanilla and blend until smooth. Add the dry ingredients and blend until just combined. Transfer to a bowl while the pan heats.
3. Heat the pan: Warm a cast iron skillet or a large non-stick pan over medium-low heat for about 5 minutes until hot but not smoking. Brush a thin layer of ghee around the pan.
4. Cook: Use a trigger-release ice cream scoop or a 60–75 ml spoon to portion batter into the pan. Cook 3–4 pancakes at a time. Cook the first side for about 1½ minutes, flip and cook for 1 minute on the second side until golden.
5. Repeat: Re-grease lightly between batches and continue until all batter is used — you should end up with roughly 12 pancakes.

Expert Tips

• Use a blender (stand or hand blender) so the dates fully break down and the batter is aerated for lighter pancakes.
• Add the flour after blending the wet ingredients so the dates incorporate smoothly.
• Scrape the batter from the blender into a large bowl for easier portioning.
• A cast iron skillet provides even heat for consistent cooking.
• Heat the pan thoroughly before adding fat — hot but not smoking — then add a thin brush of ghee just before each batch.
• If the pan gets too hot, reduce the heat or remove it briefly to cool.
• Use a trigger-release scoop to make even rounds and flip with a controlled wrist motion so pancakes stay flat.

Can you make the pancakes ahead of time?

Yes. The batter can be made up to 12 hours ahead and kept in the fridge — whisk before cooking. Cooked pancakes store in an airtight container in the fridge for up to 2 days. Reheat in a toaster or in a pan with a little butter.

Can you freeze the pancakes?

Yes. Cool completely, store in a zip-top bag in the freezer, and remove individual pancakes as needed. Thaw at room temperature or reheat from frozen in a toaster or pan.

Can you make them dairy-free?

To make a dairy-free version: swap whole milk for a plant milk (oat or almond), and replace butter and ghee with coconut oil.

Gluten-Free American Pancakes — Recipe

Serves: 12 pancakes | Prep: 10 mins | Cook: 12 mins | Total: 22 mins

Ingredients

• 180 g whole milk (or plant milk)
• 1 tbsp apple cider vinegar
• 2 eggs (medium)
• 2 medjool dates, pitted
• 40 g unsalted butter, softened (or coconut oil)
• 2 tsp vanilla extract
• 75 g sorghum flour
• 75 g buckwheat flour
• 20 g sweet rice flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• ½ tsp salt
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 2 tsp ghee for cooking

Instructions

1. Stir the vinegar into the milk and leave for 5–10 minutes until slightly thickened.
2. Blend the milk, eggs, dates, butter and vanilla until smooth and the dates are fully combined.
3. In a bowl whisk the flours, baking powder, bicarbonate, salt and spices. Add the dry mix to the blender and blend briefly until just combined.
4. Transfer batter to a bowl and rest while you heat the pan.
5. Heat a cast iron or non-stick pan over medium-low for about 5 minutes until hot but not smoking. Brush a thin layer of ghee over the surface.
6. Scoop batter (about ¾ full scoop) into the pan to form rounds. Cook 3–4 pancakes at a time. Cook 1½ minutes on the first side, flip and cook 1 minute on the second side until golden.
7. Repeat, brushing more ghee between batches, until all batter is used. Serve immediately.

Notes

• The batter can be made up to 12 hours ahead — keep chilled and whisk before cooking.
• Cooked pancakes keep in the fridge for up to 2 days or freeze in a zip-top bag.
• Weighing ingredients (including liquids) yields the most consistent results.

Nutrition (per pancake, approximate)

Calories: 114 kcal | Carbs: 15 g | Protein: 3 g | Fat: 5 g | Sugar: 4 g