Gluten-Free Pancakes Recipe

These gluten-free pancakes turn out fluffy and golden rather than heavy. They are built on an all-purpose gluten-free flour blend, 1 tablespoon of baking powder and a little guar gum or xanthan gum to hold the batter together. Dairy or non-dairy milk both work, and oil can replace the melted butter.

The batter is mixed only until the wet and dry ingredients come together. It should still be lumpy, since stirring it further makes the pancakes tough. Portion it 1/3 cup at a time onto a hot griddle for about 8 pancakes, and serve with butter and maple syrup. A buttermilk variation is included in the notes.

Gluten-Free Pancakes

Fluffy, golden griddle pancakes made from an all-purpose gluten-free flour blend with baking powder, guar or xanthan gum, milk, eggs and melted butter.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 8 pancakes

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups gluten-free all-purpose flour blend
• 1 1/2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 3/4 teaspoon guar gum or xanthan gum leave out if the flour blend already contains a gum
• 1 1/2 cups dairy or non-dairy milk
• 3 tablespoons butter melted, or oil if preferred
• 2 eggs
• 1/2 teaspoon vanilla extract
• Butter or oil for the griddle

Method

 

1. Whisk all of the dry ingredients (flour blend, sugar, baking powder, salt and gum) together in a bowl.
2. In a second bowl, beat the eggs with the milk, melted butter and vanilla.
3. Add the wet mixture to the dry bowl and stop stirring as soon as the two come together. Lumps in the batter are expected; working it further toughens the pancakes.
4. Heat a griddle or large skillet over medium heat (about 350°F on an electric griddle) and grease it lightly with butter or oil. Pour on the batter using 1/3 cup for each pancake.
5. Leave each pancake until the surface is covered in bubbles and has turned from shiny to matte, and the bottom is golden brown, 2 to 3 minutes. Turn it and brown the second side, 1 to 2 minutes more.
6. Repeat with the remaining batter, greasing the griddle again as needed, and serve warm.

Notes

Makes about 8 pancakes of 1/3 cup batter each.

Buttermilk variation: swap the milk for buttermilk or soured milk, cut the baking powder to 2 teaspoons and whisk 1/2 teaspoon baking soda in with the dry ingredients. The method stays the same.

Any all-purpose gluten-free flour blend can be used. Many store-bought blends, often labeled 1-to-1 or measure-for-measure, already contain xanthan gum; with those, leave out the added gum, since too much makes the pancakes gummy.

For a less gritty texture, the batter can rest for 10 minutes before cooking so the gluten-free flours absorb the liquid; give it one gentle stir before portioning.

Sugar substitute: leave the 1 1/2 tablespoons sugar out of the batter, or replace it with the same amount of a granulated erythritol or allulose blend that measures cup-for-cup like sugar. Top the pancakes with butter and fresh berries, or with a syrup sweetened with allulose, erythritol or monk fruit, instead of maple syrup. Dairy milk and fruit still bring their own natural sugars; unsweetened almond or soy milk can replace the milk.

Storage: refrigerate leftover pancakes for up to 3 days or freeze them, separated by parchment, for up to 2 months. Reheat in a toaster.