Gluten Free Pancakes

Just in time for the weekend, here is one of our favorite breakfasts: gluten free pancakes. We love to cook these on the weekend, when we have more time to sit and enjoy them. You can always top them with syrup, of course, but we’ve also enjoyed strawberries, blueberries, whipped cream and bananas.

For more fun and easy recipes like this one, make sure to check out my ebook, The Gluten Free Survival Guide. I’ve packed it full of all of my favorite GF recipes, like biscuits, waffles, pizza and more. I know you’ll enjoy cooking them as much as we do!

Gluten Free Pancakes
(Yield: one dozen)
2 1/3 c. of my gluten free flour mix
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt

1 1/2 c. soy milk (or cow’s milk)
3 Tbsp butter, melted (or canola oil)
2 eggs, beaten (or 6 Tbsp. water and 2 Tbsp. ground flax seed)
1/2 tsp. vanilla

Pancakes on the griddle

Instructions: Combine the first four ingredients in a large mixing bowl and give it a few whisks. Crack the eggs into a separate bowl and whisk them until they are well beaten. Add the soy milk, butter, and vanilla to the eggs and whisk again.

Pour the wet ingredients into the dry ingredients and stir until the ingredients are combined. (I usually abandon the whisk at this point and grab a wooden spoon.) Stir the batter until all of the flour is mixed in. This should just take a few seconds – there will still be lumps in the batter and that is okay. Put the batter aside while you heat up the griddle.

Put a teaspoon of butter on your griddle or non-stick skillet and heat on medium. Once the butter has melted, use your spatula to spread the butter over the entire surface of the skillet. This is going to keep the pancakes from sticking.

Using a 1/4 c. measuring cup, dip the batter out of the bowl and pour onto your skillet. I can generally fit three pancakes on my skillet at once. Let the pancakes cook and do not touch them until you see bubbles popping in the middle of the pancake like this:
Flip the pancakes

Now, flip the pancakes immediately. They will only cook for a minute or two on the second side, and you can use your spatula to peek and see if they are as brown as you want them. Once they are, take them off the griddle and slip them into a plate that is warming in a 200 degree oven. Put some more butter on your skillet and do it again.

Tips:
Adding the melted butter to the other ingredients can be a bit tricky. If the butter is too hot, then it may cook the eggs. If the milk and eggs are super cold, then the butter may re-solidify once you add it in. The solution is to have all of your ingredients at room temperature. However, this is not always convenient, so I sometimes substitute canola oil for the butter just to make my life a little easier.

If the pancakes are turning out darker than you like, or if the butter in the skillet is turning brown, turn the heat down. I usually have to turn my skillet down to medium low after the first batch. You may even need to take the skillet off of the heating element for a few minutes to let the skillet cool down. Don’t worry, you’ll soon get a feel for it.

On the other hand, if you’re not sure that the pancakes are done, just use the corner of your spatula to make a small slice in the middle of the pancake. Press down on the pancake and if you see oozing batter keep cooking.

If you’re having trouble with the pancakes sticking to the skillet add more butter or try another skillet. I use a Lodge Logic Cast Iron Griddle to cook pancakes. I have used non-stick surfaces and cast-iron surfaces and my pancakes always turn out better on a well-seasoned cast-iron skillet. This may just be a personal preference, but if you’re not having any luck with non-stick, try a cast-iron griddle.

If the pancakes fall apart when you flip them, then you’re either flipping them too soon, or you need a bigger spatula. Ideally, the spatula should be wider than the pancakes. Here is a list of pancake spatulas from Amazon to give you an idea of what I’m talking about. I haven’t tried any of these, and therefore cannot recommend one, but it should give you a general idea.

Comments

  1. Hi Mary! These pancakes look delicious and fluffy…I’m imagining them with blueberries…yum :) How do these compare to Pamela’s Baking and Pancake mix? That’s what I currently use. The flavor is great, but they are flat. I’ll have to give this recipe a try.

    • @Renee, I rarely use gluten free mixes and haven’t tried any of the Pamela’s brand yet. I can tell you that my gluten eaten relatives like my pancakes, though they can tell a slight difference from Bisquick (wheat flour) pancakes. We did try the Whole Foods 365 brand pancake mix after the baby was born, and it was pretty sad in comparison to this recipe.

  2. Mary Frances, I made these pancakes this morning for the first time and they came out rather flat. (Thankfully my kids are trained not to be picky!) In your picture they look so fluffy. My mix was very runny…although I followed the recipe…so I added more baking mix (about 1/2 cup) and a little more baking powder (1/2 tsp.) Can you give me any tips?

  3. These are great! My son has multiple food allergies (including wheat, egg, and dairy – to name a few), and it can be difficult finding recipes that actually have “normal” texture and flavor. He LOVES these! I make in large batches and freeze them for quick reheating.

  4. Hi, I tried this recipe this morning and found these pancakes to be rather good. I usually use Pamela’s Baking and Pancake mix and find I have to doctor it up a little — I did not have to do that with these and they certainly satisfied my pancake craving. A good recipe indeed. And to those who expect a fluffy pancake like you would get using Bisquick, that is just not really going to happen. Flours are different, it is also why you do not get the same size loaf of bread etc.

  5. Add a half teaspoon of xanthum gum to make these pancakes fluffy. LOVED THEM! Thanks.

  6. All purpose flour mixes give the right consistency but they have bean flour in them. If you don’t want bean pancakes try: http://gfmomcooking.blogspot.com/2009/11/gluten-free-pancakes.html

  7. Hello everyone with fluffy/flat issues- I haven’t tried these yet but I’ve been cooking gluten free for awhile and gluten-free batters (whether bread, muffins, or pancakes) are notoriously runny, and they need xanthan or guar gum in order to “bind” the batter together. These things are actually what allows them to “fluff”. Gluten-free Mommy has a *wonderful* sandwhich bread eith which I only recently figured out that wet, sticky, very un-bread-dough-like dough makes a glorious light and fluffy bread that I personally prefer to wheat bread. We can live deliciously gluten-free, but it is important to remember that many of the tenants of cooking we grew up with no longer apply. Things just need to be made differently!

  8. I made GF pancakes this morning using the Trader Joe’s GF/DF mix. (Rice flour, tapioca, arrowroot, rice milk powder, cream of tartar, xanthan gum, baking soda, sea salt, vanilla bean.) I used coconut milk and they were nice and fluffy.

  9. Made them this morning — just a half recipe. Perfect fluffy pancakes, even with water instead of milk (we ran out).

    Thumbs up!

  10. I just made these pancakes with Bob’s Red Mill GF All Purpose Baking Flour and they were delicious! I added a little cinnamon and sliced bananas which made them even yummier. Thanks for a great recipe.

  11. Made these this morning. Very good!

  12. Made them just now, using 1/4 teaspoon of baking powder (can’t stand fluffy pancakes, ick) and Bob’s Red Mill GF All Purpose Baking Flour. Worked nicely! Thanks. M.

  13. Just mixed up my first small batch of your all purpose flour mix and made these pancakes. I added blueberries – YUM!

  14. Frank Fingerling says:

    I just made these pancakes for my gluten free gf, and they were awesome. I hate gluten free stuff, but these tasted BETTER than regular wheat flour. Only suggestion, is to let batter sit for 3-5 minutes after mixing then mix again, otherwise it doesn’t pour right and you get chunky pancakes. I used almond milk instead of reg cow milk.

  15. Nancy Ross says:

    Well it was a disaster but worked out in the end
    I used a package all purpose flour and tried to cut receipe in half well I got glob but came out like fry bread lmao and well it was eatable I put staghouse chili on it
    Nancy

  16. unreal- I just found this blog (Sept. 2010) and one of the ads in the sidebar is for Bisquick Gluten-Free! Maybe they’re finally listening. Has anyone seen/tried it?

  17. These are really good and turned out fluffy using your flour mix! Thank you for the recipes and support here. I have been cutting down on gluten to see how my body reacts and it is quite a challenge.

  18. I am so excited about this website, My 9 yr old has down syndrome and has recently been diagnosed with Celiac Disease, so such is a new world to discover “Gluten Free”. I have been reading alot on this website (comments especially), today I bought trader joes pancake mix, and I also bought Bill’s red mill all purpose flour, so I am anxious to try the trader joes first tomorrow for breakfast for the WHOLE family…I will let you know how it comes out…thanks for all the tips

  19. I just made these pancakes with the soy free all purpose flour mix from your website, and it taste and looks delicious! Nice substance and beautiful brown color. I made it with the butter and real eggs and cows milk. My 4 year old son is enjoying it as I type here, and we normally have a hard time to get him to eat. Thank you so much for this wonderful recipe!

  20. This past Sunday I woke with a terrible craving for pancakes,,,and I must say these were DELICIOUS,,my little one has celiac disease so we are all trying to eat gluten free…Fluffly and Tasty,,yummyyyyyy. Good deal..Thank you

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