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.

Experienced gluten free cooks have lots of tricks to satisfy the whole family. There's no one way to accommodate all the dietary needs in a home so try new things and be open to creating new family traditions.

If you want to try the recipe and a twist make Pigs in a Blanket or a Pancake Bake just for fun.

🥞 Ingredients

• EGFG gluten free flour blend
• baking powder & baking soda - Two leaveners help create structure and lighten up the final product.
• 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 and you can sour non-dairy milks the same way. Pour 1 tablespoon of vinegar into a measuring cup, add milk to measure one cup. Stir and let sit for 10 minutes.

🐷 Variations

Pancakes are a blank canvas. Once you've got a pancake recipe the whole family loves then you create all kinds of variations.

• 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.

🏆 How To Find the Best Gluten Free Pancake Recipe

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. I just make two recipes side by side adjusting the flour following this method.

• 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!

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

Nutrition Facts

Best Gluten Free Pancakes

Amount Per Serving (1 pancake)

Calories 64 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Trans Fat 0.04g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 18mg6%

Sodium 179mg8%

Potassium 33mg1%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 2g2%

Protein 2g4%

Vitamin A 82IU2%

Calcium 47mg5%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.