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Nothing beats a stack of delicious, Gluten Free American Pancakes. These fluffy gluten free pancakes are made with buttermilk and drizzled with maple syrup for the ultimate brunch treat.

American style pancakes are my favourite and I love them with maple syrup and bacon, or topped with blueberries and yoghurt.

These easy, gluten free American-style pancakes remind me of New York where I first tried them in a diner there, and I was hooked.

Although I usually opt for a gluten free crêpe-style pancake on Shrove Tuesday, I would absolutely opt for gluten free American pancakes any other day of the year.

These fluffy gluten free pancakes are so easy to make with just a few simple ingredients and they’re completely coeliac-safe.

These are honestly the best gluten free American pancakes – you’ll love them!

gluten free american pancakes
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How to make gluten free American pancakes

Although you need slightly more ingredients than a ‘normal’ gluten free pancake, it’s totally worth it.

They’re made with gluten free self-raising flour to ensure they fluff up nicely when cooked in a pan or on a grill.

I also use buttermilk as I’ve using this in pancakes gives them a wonderful taste and texture.

The batter is definitely thicker than a crêpe-style gluten free pancake, and this means it’s easier to keep them in a smaller shape.

Crêpes are for rolling up with delicious fillings – these are for stacking high and proud.

What ingredients do I need?

There’s a full printable recipe card below with the method and ingredients.

But for the shopping list, the ingredients you’ll need to make my gluten free American pancakes are:

  • 175g gluten free self-raising flour
  • 1/2 tsp baking powder
  • 1 tbsp caster sugar
  • Pinch of salt
  • 100ml buttermilk
  • 200ml semi-skimmed milk
  • 1 large egg

You’ll also need to add some butter for colour, as well as having some extra butter or oil on-hand for frying.

Unless your frying pan has an excellent non-stick, in which case you might not need it!

Of course you can also use a gluten free plain flour blend with 1.5 tsp gluten free baking powder added to it if you don’t have self-raising flour.

For my readers in America, a gluten free plain flour blend is the same as gluten free All Purpose flour.

gluten free american pancakes

Pancake topping ideas for American-style pancakes

Once you’ve made my delicious gluten free American pancakes, the big question is – how do you top them? 

For me it’s one answer, and one answer only: bacon and maple syrup. It’s just the dream!

Grill streaky bacon until it’s beautifully crisp and crunchy, then load up your pancakes before drowning them in maple syrup.

If you’re not so keen on this sweet-and-salty combination (or you’re vegetarian!) maple syrup on it’s own is a fantastic and simple topping.

I also love these pancakes with fresh berries and sugar, or you could pop a cheeky bit of ice-cream on top too.

gluten free american pancakes

Top tips for making fluffy gluten free pancakes

This recipe calls for gluten free self-raising flour, and I’d definitely recommend you use this over plain gluten free flour.

It gives the pancakes extra fluffiness! If you don’t have any, then add an extra teaspoon of baking powder to plain flour.

Another tip for perfect pancakes is to pour the batter from 2-3 inches above the pan as this helps it spread into a more even shape.

This way you’ll get lovely round pancakes!

I tend to make my pancakes one-at-a-time, which gives them enough space in the pan to spread out without morphing into one giant pancake.

You can keep the pancakes in a warm oven once cooked until they’re all ready and then stack them up and enjoy!

These can also keep in the fridge for a couple of days and be reheated, but I recommend eating them straight from the pan.

gluten free american pancakes

My gluten free American pancakes recipe

Here’s the recipe for my gluten free American pancakes, aka the BEST fluffy gluten free pancakes and perfect served with lashings of maple syrup and bacon!

This recipe makes enough for two stacks of the best American pancakes – a gluten free recipe everyone will enjoy.

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!

And please do leave a review to let others know you loved it too! It would mean the world to me. 

gluten free american pancakes
Yield: 8 pancakes

Gluten Free American Pancakes

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

These gluten free American pancakes are just the most fluffy gluten free pancakes out there! Made with buttermilk and perfect with maple syrup and bacon.


  • 175g gluten free self-raising flour
  • 1/2 tsp baking powder
  • 1 tbsp caster sugar
  • Pinch of salt
  • 100ml buttermilk
  • 200ml semi-skimmed milk
  • 1 large egg
  • A knob (approx 15g) butter (plus extra for frying)


  1. Place a non-stick frying pan on a low heat and add the butter. Heat until melted then turn off the heat.
  2. To a large mixing bowl add the flour, sugar, baking powder and salt. Stir and then add the milk, buttermilk, egg and melted butter.
  3. Using a whisk, beat the mixture together just enough so that it combines to form a thick batter with no lumps. Leave to rest for a minute.
  4. Heat up the frying pan on a medium heat (add a tiny bit of a butter to grease if needed). Once hot, pour a ladle-full of the batter into the centre of the pan. TOP TIP: Pour the batter from 2-3 inches above the pan as this helps it spread into a more even shape.
  5. Cook for around one minute until bubbles start to form on the top of the pancake. Use a spatula or fish slice to carefully-but-quickly flip the pancake over onto the other side. Cook for another minute.
  6. Once cooked, you can place the pancakes on a tray in a warm oven (around 50'C) to keep warm once you cook them all. They are best eaten fresh from the pan! Top with lashings of maple syrup and bacon, or the desired toppings of your choice.

Nutrition Information:



Serving Size:

4 pancakes

Amount Per Serving: Calories: 443Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 103mgSodium: 1414mgCarbohydrates: 79gFiber: 2gSugar: 14gProtein: 17g

Need some more gluten free pancake inspiration?

If you want to have a go at some of the other gluten free pancake recipes on the blog, why not give some of these a try? They’re perfect for Shrove Tuesday!

If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. 

And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!

Like this gluten free American pancakes recipe? 

Pin this recipe card below for later!


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About Sarah Howells

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

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  1. My batter was quite thin so my pancakes spread more but they were delicious. I just cooked the pancakes as I wanted them over three days and they were just as good on the third day as the first. My favourite is to top with fried bananas and blueberries.