Illustrative serving image, not a documented photograph of a kitchen-tested batch. Fruit and syrup shown are separate toppings.
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Gluten-free pancakes made with eggs, milk and butter.
Kitchen-testing note: A documented cooking test is pending. Timings in the method are estimates; finished yield and results have not been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.
Before you cook
Replacing only milk does not make this butter-containing recipe dairy-free. Keep pancake size consistent and allow time for multiple batches. Syrup, fruit and other toppings are separate; finished yield and batter behavior need a documented cooking test.
Choosing gluten-free ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
2x and 3x show total ingredients for two or three separate batches. Cook each batch using the original method: amounts written in the steps, pan sizes and cooking times apply to one batch.
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1Preheat and Prep Heat a large non-stick skillet or griddle over medium heat while you mix the batter. Lightly grease with butter or oil to prevent sticking.
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2Mix Dry Ingredients In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt until evenly combined.
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3Combine Wet Ingredients In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract until smooth.
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4Make the Batter Pour the wet ingredients into the dry ingredients and gently stir until just combined. A few lumps are okay—overmixing can make pancakes tough.
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5Cook the Pancakes Scoop about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
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6Flip and Finish Carefully flip each pancake and cook for another 1-2 minutes, until golden brown and cooked through. Adjust heat as needed to prevent burning.
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7Serve Warm Serve immediately with your favorite toppings—maple syrup, fresh berries, or a dollop of yogurt all work beautifully.
Handling ingredients
Do not taste raw batter or dough. Gluten-free flour is not automatically ready to eat. See FDA flour handling guidance. Let baked goods cool as directed. Storage depends on the finished ingredients; cream-cheese frosting, custard and perishable toppings need refrigeration.
Browse the gluten-free recipe collection and read each recipe’s current testing notes.
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