Gluten Free Pancakes for One

Gluten Free Pancakes for One are the perfect solution when you need a quick, satisfying meal - whether it’s breakfast, brunch, or even dinner in a heartbeat. These fluffy, tender pancakes come together in minutes and are endlessly customizable, making them ideal for solo mornings or last-minute meals.

Recipe Ingredient Notes

Gluten Free Flour: I tested this recipe for Gluten Free Pancakes for One with several gluten-free flour blends, including King Arthur Measure for Measure, Bob’s Red Mill, my Cup4Cup Copycat Recipe, and my own all purose gluten free flour blend. While my blend, Bob’s, and King Arthur all work beautifully in this recipe, I don’t recommend using Cup4Cup. It creates a very gummy batter with a noticeable starchy aftertaste, likely due to its higher starch content.

Milk: Any percentage of milk or dairy-free milk (like almond milk or oat milk) can be used in this pancake recipe.

Sour Cream: Sour Cream might be one of my favorite ingredients. It's easily accessible and a product I always have on hand, unlike buttermilk. The acidity in sour cream reacts with the baking soda found in the baking powder to create carbon dioxide, which helps leaven the pancakes and make them lighter and fluffier. The sour cream can be substituted with full-fat greek yogurt if needed or a dairy free yogurt (make sure it's a thicker yogurt like a dair free greek yogurt)

Oil: I use vegetable oil here, but this can be replaced with melted butter.

Egg: Without egg, these single serve pancakes would be dense and heavy, lacking the light and fluffy quality that makes them so delicious.

How to make Gluten Free Pancakes for One

The batter in this pancakes for one recipe comes together quickly. Unlike my Original Gluten Free Pancake Recipe, there is no need to separate the egg here.

1. Step 1: In a small bowl combine the milk, room temperature egg, sour cream, vanilla extract and oil. Whisk together until smooth.

2. Step 2: Combine the gluten free flour, granulated sugar, baking powder and kosher salt in a seperate bowl. Whisk to combine.

3. Step 3: Add the wet ingredients to the dry ingredients.

4. Step 4: Whisk the gluten free pancake batter until smooth and allow to rest for 5-10 minutes.

Cooking Instructions

I use a nonstick skillet to cook these pancakes, but a griddle pan or electric griddle works just as well. Since this is a small-batch recipe (about 2–3 pancakes, depending on size), I don’t bother turning on the oven to keep them warm. They’re best enjoyed straight from the pan anyway.

1. Step 1: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. I like to use non stick cooking spray here and a good
2. Step 2: Reduce the heat to a low heat and with a large cookie scoop (ladle or measuring cup) place about a third to half of the pancake batter in the preheated pan. It's okay if the pancakes are not perfectly round.
3. Step 3: Cook each gluten free pancake for 2–3 minutes. Adjust the cooking time as needed based on the size and thickness of your pancakes. A good indicator to flip the pancakes is when their surface is no longer wet or glossy and the bubbles on the surface have disappeared.

4. Step 4: Flip gently and cook for another 1–2 minutes, until the pancakes are golden brown and cooked through. Avoid pressing down on the pancakes after flipping. Pressing them flattens the pancakes and pushes out the air bubbles, resulting in a denser, less fluffy texture.
5. Step 5: Transfer cooked pancakes to a plate and keep warm while you finish the batch.
6. Step 6: Serve warm with your favorite toppings.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.