What is the best gluten-free flour for pancakes?

A fine-milled one-to-one blend that already contains a binder, so the pancakes stay tender and hold together. Pamela's 1:1 All-Purpose Flour is built on rice flours and starches and bound with guar gum, which is exactly what pancakes need.

Can I make these gluten-free pancakes dairy-free?

Yes, and the recipe is designed for it. Use any milk alternative, water, or soda water in place of the milk, and the coconut oil keeps them tender without butter. As written with a milk alternative, they are dairy-free.

Can I use this batter for waffles?

Yes. Pour the same batter onto a hot, greased waffle iron and cook until crisp. Keep the coconut oil in, since it is what helps the waffles crisp instead of turning soft.

Do you sell a gluten-free pancake mix instead?

We do. If you would rather skip measuring, Pamela's Gluten-Free Pancake & Baking Mix is our best-selling mix and makes these pancakes in minutes. This recipe is for baking from scratch with our 1:1 All-Purpose Flour.

Pancakes with All-Purpose Flour

Name: Pancakes with All-Purpose Flour
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: twelve 4-inch pancakes
Cuisine: American
Ingredients: 1 cup (140 g) Pamela's Gluten-Free 1:1 All-Purpose Flour; 3 tsp baking powder; 1 tsp baking soda; 1/4 tsp salt; 1 cup milk or milk alternative, water, or soda water; 1/4 cup water; 1 tsp white vinegar (adds a buttermilk-style tang and helps them rise); 2 Tbsp sugar or agave; 1 Tbsp coconut oil, melted; 2 large eggs; Optional: 1/2 tsp vanilla; Optional: 1/4 tsp cinnamon; Optional: 3 Tbsp almond meal (note: adding this makes the recipe no longer nut-free)

Recipe by Pamela's Published Feb 7, 2026

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A stack of gluten-free pancakes made with Pamela's 1:1 All-Purpose Flour

There is something worth knowing: you can make light, fluffy, genuinely great pancakes from scratch with gluten-free flour, and it is no harder than the wheat version. These start with our 1:1 All-Purpose Flour, which swaps cup for cup for regular flour, so the batter comes together in one bowl with pantry staples. They cook up tender in the middle with crisp golden edges, they flex easily to dairy-free, and the same batter makes waffles. So good, no one will guess they are gluten-free, the way Pamela's has done it since 1988.

Want the five-minute version?

If you would rather not measure, our Gluten-Free Pancake & Baking Mix makes these pancakes even faster, just add a few wet ingredients and cook. It is our best-selling mix and the quickest route to a stack. Shop the Pancake & Baking Mix. If you like baking from scratch, read on, the flour version below is worth it.

Why you'll love them

From scratch, from one bowl, with pantry staples you already have.
Light and fluffy, not dense or gummy the way gluten-free pancakes can be.
Easily dairy-free, using any milk alternative, water, or soda water.
Doubles as waffles, so one batter, two breakfasts.
Made with our GFCO-certified 1:1 All-Purpose Flour, a true cup-for-cup swap.

Can you make pancakes with all-purpose flour?

Yes, and gluten-free all-purpose flour works beautifully for pancakes. The trick is a good one-to-one blend, since that is what gives you a tender, fluffy result instead of a dense one. Pamela's 1:1 All-Purpose Flour is built on rice flours and starches and bound with guar gum, so it behaves like wheat flour in the bowl and on the griddle. Measure it cup for cup, add your leavening and liquid, and you have pancake batter. There is no separate technique to learn.

The best gluten-free flour for pancakes

Pancakes are a good test of a gluten-free flour, because there is nowhere to hide a gritty or heavy blend. You want a fine-milled one-to-one flour that swaps directly for wheat and already contains a binder, so the pancakes hold together and stay tender. Pamela's 1:1 All-Purpose Flour does exactly that, and it is the same bag you would use for cookies, muffins, and quick breads, so it earns its place in the pantry. Shop the 1:1 All-Purpose Flour.

Made with

Gluten-Free 1:1 All-Purpose Flour, 4 lb. (opens in a new tab)

$19.49 Rated 4.9 out of 5 from 98 reviews.

Free shipping on orders $39+

Prep Time 10 minutes

Cook Time 15 minutes

Total Time about 25 minutes

Yield twelve 4-inch pancakes

Serving Size 3 pancakes

Ingredients

1 cup (140 g) Pamela's Gluten-Free 1:1 All-Purpose Flour
3 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup milk or milk alternative, water, or soda water
1/4 cup water
1 tsp white vinegar (adds a buttermilk-style tang and helps them rise)
2 Tbsp sugar or agave
1 Tbsp coconut oil, melted
2 large eggs
Optional: 1/2 tsp vanilla
Optional: 1/4 tsp cinnamon
Optional: 3 Tbsp almond meal (note: adding this makes the recipe no longer nut-free)

Used in this recipe

Gluten-Free 1:1 All-Purpose Flour, 4 lb. (opens in a new tab)

$19.49 Rated 4.9 out of 5 from 98 reviews.

Directions

In a large bowl, whisk together the 1:1 All-Purpose Flour, baking powder, baking soda, and salt.
In a separate bowl, whisk the milk, water, vinegar, sugar, melted coconut oil, and eggs, along with the vanilla and cinnamon if using.
Pour the wet ingredients into the dry and whisk just until combined. The batter should be thick but pourable, and it will thicken as it sits. Add a splash more water if it gets too thick.
Heat a griddle over medium-low and wipe it with an oiled paper towel. Pour 1/4 cup of batter per pancake.
Cook until bubbles surface all over the pancake and the edges look dull, then flip once and cook until puffed and golden on the second side. Serve warm.

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