Good Morning Pancakes (Gluten-Free Recipe)
15 min
15 min


1 cup Gluten Free Flour Blend (see below)

1 cup buttermilk  

1 large Land O Lakes® Egg

2 tablespoons sugar

3 tablespoons Land O Lakes® Butter, melted

2 teaspoons gluten-free baking powder

1/4 teaspoon salt

Land O Lakes® Butter

Maple syrup


 *Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup. Let stand 5 minutes.

How to make

  1. STEP 1

    Combine all ingredients in bowl. Beat at medium speed until smooth. (Batter will be thick).

  2. STEP 2

    Heat lightly greased griddle to 350°F or until drops of water sizzle.

  3. STEP 3

    Spoon 1/4 cup batter onto griddle. Spread batter to 4-inch circle. Cook 2-3 minutes or until bubbles form on surface. Turn; continue cooking 1-2 minutes or until light brown. Serve warm with butter and syrup.

Tip #1

- If batter is too thick, stir in 1 to 2 tablespoons milk.

Tip #2

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

Tip #3

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Tip #4

Blueberry Pancakes: Gently stir in 1 cup fresh or frozen (thawed) blueberries.
Pecan Pancakes: Gently stir in 1/3 cup chopped pecans.


11Fat (mg)
80Cholesterol (mg)
500Sodium (mg)
42Carbohydrates (g)
1Dietary Fiber
5Protein (g)


Explore reviews from
our online community

  July 06, 2017

These are delicious pancakes! Very light and fluffy. I added a dash of cinnamon to the dry ingredients and some vanilla to the wet. I didn't measure either. This recipe came out fluffy, light, and crispy on the outside.

— says Shani
  October 09, 2016

This is my go to recipe! My boyfriend and I think this has been the best recipe so far for G.F. I used almond milk and 1 tsp of lemon. I also added vanilla.

— says Sonnie
  September 10, 2016

I have not made these but have found a gluten free pancake flour that I make using simply half corn flour and half buckwheat flour - even my non-gluten free family member say "best ever" I think corn flour is a forgotten secret wonder. Suspect this blend would work fine in this recipe.

— says Amy
  April 04, 2016

Thank you for making gluten free recipes! I can't have gluten and am so thankful for the delicious you provide. These pancakes are a family favorite!

— says Brenda
  December 05, 2015

These are tasty. I almost doubled the amount of liquid (i.e. milk) to get a pancake batter consistency, but then they cooked nicely and got pretty fluffy. Bookmarked!

— says Eskimo
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