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    Home » Recipes » Gluten Free Breakfast

    Best Gluten Free Pancakes

    Published: Feb 13, 2024 · Modified: Jun 1, 2024 by Cinde LittleThis post may contain affiliate links2 Comments

    Jump to Recipe Print Recipe

    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.

    A stack of pancakes with butter melting on top and syrup dripping down the sides. 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.

    Jump to:
    • 🥞 Ingredients
    • 🥛 Substitutions
    • 🐷 Variations
    • 🏆 Head-to-head Gluten Free Pancake Challenge
    • Best Gluten Free Pancakes

    🥞 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.
    A stack of pancakes with butter melting on top and syrup dripping down the sides.

    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
    Prevent 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!

    __________________________________________________________________________

    New here? Overwhelmed or frustrated? Get started with these 29 Tips about GF flour and get cooking. I can help you learn to cook gluten free food everyone wants to eat, and have fun doing it.

    Download the 29 TIPS now.

    🎉 Exciting news! Adventures in a Gluten Free Kitchen, a membership for gluten free cooks, is coming soon. Click to learn more and join the waitlist!

    _________________________________________________________________________

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    Comments

      5 from 1 vote

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      Recipe Rating




    1. Nikki

      September 14, 2024 at 8:07 am

      5 stars
      These pancakes were delicious! Everyone enjoyed them 🙂

      Reply
      • Cinde Little

        September 14, 2024 at 10:44 am

        Thanks for letting me know Nikki. I'm glad everyone liked the pancakes. Happy cooking! 😍

        Reply

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