Best Gluten Free Pancakes

The best gluten free pancakes are the ones on your plate so gluten free cooks need a recipe the whole family loves. Leisurely weekend breakfasts should be about steaming hot coffee (dark roast for me), pancakes hot off the griddle with butter melting on top and syrup dripping down the sides. Plus all your favourite toppings of course.

this gluten free recipe

Experienced gluten free cooks learn tricks and tips to satisfy the whole family. If you need to accommodate a few dietary restrictions in your kitchen, it can be done! Whether you serve pancakes in a stack, wrapped around sausages or baked in a pan to avoid cross contact there's always a way to create new family traditions.

🥞 Ingredients

• EGFG gluten free flour blend
• baking powder & baking soda - Two leaveners help create structure and lighten up these pancakes.
• xanthan gum - An important ingredient in gluten free baking to help create structure.
• egg
• butter
• buttermilk

See recipe card for exact amounts.

🥛 Substitutions

EGFG gluten free flour blend - I use this blend in about 80% of my everyday cooking. It works for pancakes, waffles, crepes, quick breads, pastry, churros and even Yorkshire pudding. I hope you have a blend that works like that for you. For yeast breads, bagels, pizza dough, pasta and many cookies I use recipes that measure individual flours.

Buttermilk - The best substitute is soured milk. Pour 1 tablespoon of vinegar into a measuring cup, add milk (see more options below) to measure one cup. Stir and let sit for 10 minutes.

Yogurt, Sour Cream & Plant-based Substitutes - You can sour non-dairy milk the same way. Or combine ¾ cup of any milk with ½ cup of yogurt of sour cream.

🐷 Variations

Pancakes are a blank canvas. Once you have a recipe that works for you, you can make anything you see that scrolls across the screen you're looking at.

• Mini pancakes, really mini, are cute and fun. For anyone who wants practise flipping this will keep you busy.
• Pigs in a Blanket, breakfast sausages rolled up in pancakes.
• A smart idea to avoid cross contact wherever you travel is a Pancake Bake, sometimes called Sheet Pan Pancakes.
• Sprinkle homemade granola on top of the batter right on the griddle or along with the syrup for a healthy crunch of goodness.
• For a tropical twist add some coconut flour to the pancake recipe (directions below). Top your stack of pancakes with banana, mango or pineapple and some grated coconut. Add chopped macadamias if you just brought some home from Hawaii.

🏆 Head-to-head Gluten Free Pancake Challenge

When someone goes on a gluten free diet you suddenly put a lot of thought into every recipe. Do you like your pancakes thin or fluffy? Should they have an earthy hint of buckwheat or a citrus burst from oranges? There is no right answer but lots of fun to be had deciding.

When I was new to gluten free I made this recipe using my EGFG gluten free flour blend and tested different flours as I was writing my 12-part How To Use Gluten Free Flour blog series. Here’s how I did it comparing two flour combinations each time.

I made this recipe small, using one egg and one cup of gluten free flour, so I could recipe test it. Make two recipes side by side, adjusting the flour, taste and compare.

• Bowl 1 - I made this recipe with 1 cup of my gluten free flour blend just as it's written.
• Bowl 2 - I made another recipe using ¾ cup of the same flour blend with the addition of ¼ cup of another gluten free flour. Try oat, almond, buckwheat, teff, coconut or whatever you have or are interested in.

Best Gluten Free Pancakes

There's something fun about a stack of pancakes with butter melting on top and syrup dripping down the sides. Now that's a weekend breakfast!

5 from 1 vote

Print Pin Rate

Course: Breakfast, brunch

Cuisine: American, Canadian

Keyword: gluten free pancakes

Cook Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 12 pancakes

Calories: 64kcal

Author: Cinde Little

Ingredients

DRY MIXTURE

• ▢ 1 cup EGFG gluten free flour blend*
• ▢ 1 tablespoon sugar
• ▢ ¾ teaspoon baking powder
• ▢ ¾ teaspoon baking soda
• ▢ ¼ teaspoon xanthan gum
• ▢ ¼ teaspoon salt

WET MIXTURE

• ▢ 1 egg
• ▢ 1 tablespoon melted butter
• ▢ 1 cup buttermilk OR sour milk**

TOPPINGS

• ▢ syrup, yogurt, fruit and on and on

Cook ModePrevent your screen from going dark

Instructions

• In a large bowl whisk dry ingredients together, set aside.
• In a 2-cup pyrex measuring cup combine buttermilk, egg and butter.
• Add wet ingredients to dry mixture and whisk until combined. Let batter rest for 5 minutes.
• Heat pancake griddle to 350°F. Lightly brush with vegetable oil.
• Using a ladle or liquid measuring cup pour ¼ cup batter onto the griddle. Cook first side until bubbles appear on the pancake and the bottom side is golden brown, 2-3 minutes. Flip pancake and cook second side until cooked, 1-2 minutes.
• Keep pancakes warm while cooking all the batter. Serve warm with your favourite toppings.
• Makes 12 six-inch pancakes.

Notes

*My EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour. Makes ~ 8 cups. Experiment by replacing ¼ cup flour blend with any individual flour you are interested in trying (oat, teff, buckwheat etc). Notice how it affects the taste and texture. Repeat what you like.

**To make sour milk pour 1 tablespoon white vinegar in a measuring cup, add milk to the 1 cup line. Stir and let sit for 5-10 minutes. It never makes pancakes as fluffy as commercial buttermilk but it does the trick.

 

Nutrition

Serving: 1pancake | Calories: 64kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 18mg | Sodium: 179mg | Potassium: 33mg | Fiber: 1g | Sugar: 2g | Vitamin A: 82IU | Calcium: 47mg | Iron: 0.5mg

Tried this recipe?Mention @everyday.gf.gourmet!