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Delicious Gluten-Free Pancakes


"Makes fluffy pancakes with a consistency and taste comparable to those made with wheat flour. Serve with your choice of condiments."
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35 m servings 147 cals
Original recipe yields 10 servings (10 pancakes)


  • Calories:
  • 147 kcal
  • 7%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  • Ready In

  1. In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.
  2. Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.

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Read all reviews 228
  1. 255 Ratings

Most helpful positive review

We've tried lots of different GFCF (Gluten and Casein Free) recipes for pancakes and they were... edible. Most were really flat like tortillas. Not this recipe! My kids had NO clue they were eat...

Most helpful critical review

I did not care for this recipe. The interior texture is all mushy - no matter how you cook them, even when the exterior is nearly black (I tried this to see if they would improve), they still st...

Most helpful
Most positive
Least positive

We've tried lots of different GFCF (Gluten and Casein Free) recipes for pancakes and they were... edible. Most were really flat like tortillas. Not this recipe! My kids had NO clue they were eat...

This recipe is great! I used rice flour from an asian food market because it's ground so fine that you don't get that gritty taste that some rice flours have in the finished product. Instead of ...

Excellent! It really does have a consistency and taste comparable to wheat flour pancakes. Much to the dismay of my long suffering family, I've tried many gluten free pancake recipes and store...

These are AMAZING pancakes! I couldn't even tell that they were GF! Instead of the 4 T. dry buttermilk and 3 cups water we use 2 T. Vinegar and enough milk to make 2 cups. We also use real suga...

This is a great recipe! My husband doesn't even know I am using a gluten-free recipe - and I'm not telling him. I did make a few changes, though. I have a grain mill, so I used 1/4 cup brown b...

I used strawberry applesauce in place of the oil, and soy milk in place of the water/buttermilk powder. This was amazing!

This was my first gluten free recipe experience. The pancakes were excellent. I was afraid my kids wouldn't like them because we are used to eating whole wheat pancakes made with hard white wh...

These were VERY good. And yes, they really are indistinguishable from regular wheat based pancakes. We used them in our waffle iron with excellent results. Our only variation was to use egg s...

I made this with the following change, I used buttermilk for the liquid and substituted 1/2 cup montina flour for 1/2 cup of the rice flour. These were so good that even those not on gluten fre...