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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!
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Course: Breakfast
Cuisine: Canadian
Keyword: best gluten free pancakes
Servings: 4 people
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

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.

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.