Celiac-Safe Fluffy Pancakes: A Tested Recipe for People with Celiac Disease

Light, fluffy pancakes—made safely for people with celiac disease

Weekend mornings deserve fluffy pancakes. This recipe was developed specifically for people with celiac disease, with every ingredient verified for celiac safety and instructions that account for cross-contact prevention.

The result: genuinely fluffy, golden-brown pancakes that everyone at the table will enjoy—whether they have celiac disease or not.

Why This Recipe Is Celiac-Safe

This isn’t just a “gluten-free” pancake recipe. It’s designed with celiac disease in mind:

• Certified ingredients — All critical ingredients require GFCO certification (<10 ppm) or equivalent
• Cross-contact prevention — Specific instructions for safe griddle preparation
• Tested brands — Recommendations from products verified by the celiac community
• Realistic expectations — These pancakes are delicious; we won’t pretend they’re identical to wheat pancakes

Safety Note: If you share your kitchen with gluten-containing products, ensure your griddle/pan has been thoroughly cleaned or is dedicated to celiac-safe cooking. Review our cross-contact prevention guide for comprehensive kitchen safety.

Recipe Overview

Prep Time	Cook Time	Total Time	Servings
10 min	15 min	25 min	8 pancakes

Difficulty: Easy

Dietary Notes: Celiac-safe, Dairy-free option available

The Science of Fluffy gluten-free Pancakes

Gluten-free pancakes can be dense or gummy if not approached correctly. This recipe achieves fluffiness through:

1. Double leavening — Both baking powder AND baking soda create maximum lift
2. Buttermilk acidity — Activates the baking soda and adds tenderness
3. Proper resting — Allows starches to hydrate before cooking
4. Correct temperature — Ensures proper rise before the exterior sets

Ingredients

Ingredient Certification Requirements

Verify that ALL ingredients are certified gluten-free before starting. The FDA’s 20 ppm standard may not protect all people with celiac disease. Choose GFCO-certified products (<10 ppm) when available.

Dry Ingredients

• 1½ cups (195g) certified gluten-free all-purpose flour blend (must contain xanthan gum)
  • Recommended brands:
    • Bob’s Red Mill 1-to-1 (GFCO certified, dedicated facility)
    • King Arthur Measure for Measure (GFCO certified)
• 2 tablespoons granulated sugar — Most sugar is celiac-safe; verify no malt additives
• 1½ teaspoons baking powder — Clabber Girl or Rumford are labeled gluten-free
• ½ teaspoon baking soda — Arm & Hammer is labeled gluten-free
• ½ teaspoon salt — Plain salt is naturally celiac-safe

Wet Ingredients

• 1¼ cups buttermilk, room temperature
  • If using homemade substitute: 1 tablespoon lemon juice + milk to 1¼ cups, rest 5 minutes
  • Dairy-free option: Silk or Califia Farms plant-based buttermilk (verify current formulation)
• 2 large eggs, room temperature
• 3 tablespoons butter, melted and slightly cooled
  • Dairy-free option: Earth Balance or Miyoko’s (verify current formulation is GF)
• 1 teaspoon pure vanilla extract
  • Recommended: Nielsen-Massey (GFCO certified) or McCormick Pure Vanilla (labeled GF)

For Cooking

• Butter or oil for the griddle — Use fresh, uncontaminated butter

Equipment Preparation

Before cooking, ensure all equipment is celiac-safe:

• Clean mixing bowls (avoid wooden—they absorb gluten)
• Clean whisk and spatula
• Clean griddle or non-stick skillet
• Clean measuring cups and spoons
• Wire rack and baking sheet (for keeping pancakes warm)

Cross-Contact Warning: If your griddle has been used for wheat pancakes, wash thoroughly with soap and hot water. Consider dedicating a griddle/pan for celiac-safe cooking.

Instructions

Step 1: Prepare the Dry Ingredients

In a large, clean mixing bowl, whisk together:

• Certified gluten-free flour blend
• Sugar
• Baking powder
• Baking soda
• Salt

Break up any lumps in the flour. Set aside.

Step 2: Mix the Wet Ingredients

In a separate bowl or large measuring cup, whisk together:

• Buttermilk
• Eggs
• Melted butter (ensure it’s not hot—it will cook the eggs)
• Vanilla extract

Step 3: Combine

Pour the wet ingredients into the dry ingredients. Stir gently with a wooden spoon or silicone spatula until just combined.

Critical: The batter should be slightly lumpy. Over-mixing develops the starches in gluten-free flour and leads to dense, gummy pancakes.

Step 4: Rest the Batter

Let the batter rest for 5 minutes. This allows:

• The gluten-free flour to fully hydrate
• The leavening agents to activate
• Air bubbles to form (you’ll see them—that’s good!)

Step 5: Heat Your Griddle

Heat a griddle or large non-stick skillet over medium heat (about 325°F/165°C if using an electric griddle).

Add a small amount of fresh butter and let it melt to coat the surface.

Temperature Test: Sprinkle a few drops of water on the griddle. If they sizzle and evaporate within 2-3 seconds, you’re ready. If they evaporate instantly, the griddle is too hot.

Step 6: Cook the Pancakes

Using a ¼ cup measure, pour batter onto the griddle. Don’t spread it—let it spread naturally.

Watch for these signs:

• Bubbles form on the surface and begin to pop
• The edges look set and slightly dry
• The bottom is golden brown (2-3 minutes)

Flip carefully with a thin spatula. Cook the second side until golden brown (1-2 minutes more).

Step 7: Keep Warm and Serve

Transfer cooked pancakes to a wire rack set over a baking sheet in a 200°F (93°C) oven. This keeps them warm without getting soggy while you cook the remaining batter.

Serve with your favorite celiac-safe toppings!

Tips for Perfect Pancakes

Temperature Control

• Too hot: Burnt outside, raw inside
• Too cool: Pale, dense pancakes
• Just right: Golden brown with cooked-through centers

Don’t Press Down

Resist the urge to press pancakes with your spatula. This squeezes out air bubbles and makes them dense.

Flip Once

Wait for bubbles to form AND pop before flipping. Flipping too early (or multiple times) deflates the pancakes.

First Pancake Reality

The first pancake is your temperature test. Adjust heat as needed—it’s the cook’s snack!

Variations

Blueberry Pancakes

Sprinkle fresh or frozen blueberries onto pancakes immediately after pouring batter. Don’t mix into batter—they’ll turn it purple and distribute unevenly.

Chocolate Chip Pancakes

Use Enjoy Life chocolate chips (dedicated gluten-free facility, top-8 allergen free). Add ½ cup to batter or sprinkle onto individual pancakes after pouring.

Banana Pancakes

Mash one ripe banana and add to wet ingredients. Reduce buttermilk to 1 cup.

Cinnamon Pancakes

Add 1 teaspoon certified gluten-free cinnamon (Simply Organic is GFCO certified) to dry ingredients.

Buttermilk Substitutes

If you don’t have buttermilk:

Dairy version:

1. Add 1 tablespoon lemon juice or white vinegar to a measuring cup
2. Fill with milk to the 1¼ cup line
3. Let sit 5 minutes until slightly curdled
4. Use as directed

Dairy-free version:

• Use Silk or Califia Farms plant-based buttermilk
• Or make: 1 tablespoon lemon juice + unsweetened plant milk to 1¼ cups

Make-Ahead and Storage

Freezing (Recommended for Busy Mornings)

These pancakes freeze beautifully:

1. Cool completely on a wire rack
2. Arrange in a single layer on a parchment-lined baking sheet
3. Freeze until solid (about 1 hour)
4. Transfer to a freezer bag, pressing out excess air
5. Label with date—good for up to 2 months

Reheating Methods

Method	Time	Result
Toaster	1-2 cycles	Best—crispy edges, fluffy center
Oven (350°F)	5-10 minutes	Great for a batch
Microwave	20-30 seconds	Quick but can be slightly rubbery

Storage Safety: If you share your kitchen with gluten products, store pancakes in a dedicated, clearly labeled container to prevent cross-contact.

Troubleshooting

Pancakes are too dense

• Cause: Overmixed batter or expired leavening
• Fix: Mix until just combined; check expiration on baking powder/soda

Pancakes are gummy inside

• Cause: Griddle too hot or pancakes too thick
• Fix: Reduce heat; use less batter per pancake

Pancakes fall apart when flipping

• Cause: Flipped too early
• Fix: Wait for bubbles to pop and edges to set

Pancakes are too thin

• Cause: Overmixed batter or too much liquid
• Fix: Add 2-3 tablespoons more flour; mix less next time

Batter is too thick

• Cause: Flour measurement issue
• Fix: Add 1-2 tablespoons more buttermilk

Celiac-Safe Topping Ideas

Not all toppings are automatically safe. Verify these are certified gluten-free:

Always Safe:

• Fresh fruit (berries, bananas, sliced peaches)
• Pure maple syrup (verify—some contain additives)
• Butter (plain, unflavored)
• Honey

Verify Certification:

• Chocolate syrup — Hershey’s Simply 5 is labeled gluten-free
• Whipped cream — homemade is safest; verify commercial brands
• Nut butters — choose brands from dedicated gluten-free facilities
• Jam/jelly — most are safe but verify no wheat-based thickeners

Avoid:

• Pancake syrups with “natural flavors” (may contain barley)
• Granola (most contains oats processed with wheat)
• Commercial whipped toppings (verify each brand)

Nutrition Information (per pancake)

Calories	Protein	Carbs	Fat	Fiber	Sugar
145	4g	20g	5g	1g	4g

Nutrition information is approximate and calculated without toppings. Values may vary based on specific ingredients used.

Why Brand Recommendations Matter

For people with celiac disease, ingredient selection goes beyond reading “gluten-free” on a label:

• Dedicated facilities eliminate cross-contact risk at the manufacturing level
• Third-party certification (GFCO, CSA) requires regular testing below FDA thresholds
• Community verification — brands repeatedly tested safe by people with celiac disease

The flour recommendation is especially important. Since flour is the primary ingredient, even small amounts of contamination multiply significantly in the final product.

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This recipe is for informational purposes. Always verify current ingredient formulations, as manufacturers change products without notice. When uncertain, contact the manufacturer directly about their celiac-safe protocols.

Sources

1. FDA. “Questions and Answers: Gluten-Free Food Labeling Final Rule.” August 2013.
2. Gluten-Free Certification Organization. “GFCO Certification Standards.” Accessed January 2026.
3. Celiac Disease Foundation. “Sources of Gluten.” Accessed January 2026.
4. Thompson T, et al. “gluten cross-contact of grains, seeds, and flours in the United States.” Journal of the American Dietetic Association. 2010.