Best Gluten-Free Pancakes Recipe
This gluten-free pancakes recipe is the best pancake recipe you will ever make. If you have ever had gummy, dense, or gritty pancakes these pancakes are quite the opposite. They have a light and fluffy texture that everyone will enjoy.
The convenience factor is the best part about these (besides the taste and texture). We usually make a big batch on the weekends so we can have it on busy mornings throughout the week. To rewarm, toast under the broiler or use a toaster oven until they are warmed through.
If you find that you made too many doing a double or triple batch, flash freeze for 30 minutes and then transfer to a freezer bag. The pancakes can last in the freezer for 3 months – but I doubt they will last that long!
Ingredients in This Gluten-Free Pancakes Recipe
Gluten Free Flour Blend – We use King Arthur Gluten-Free Measure for Measure Flour. It works really well for these pancakes and works just like all purpose flour. I can’t recommend or comment on other brands because we only use King Arthur.
Xantham Gum – I note this in the case that your gluten free flour blend does not have xantham gum in the blend. It helps with binding and texture.
Sugar – I use granulated sugar to perfectly balance the pancake. It’s not sweet but you can tell it’s in the pancake.
Baking Powder – baking powder is an acid and helps give your pancakes a little lift. If you see bubbles in your batter that is the baking powder. I sift my baking powder because I find small clumps. It’s not pleasant to eat a pancake with small clumps of baking powder.
Baking Soda – this helps with browning. When baking powder and baking soda are combined it promotes browning.
Salt – brings out the flavors.
Egg – brings texture, structure, and moisture to your pancake.
Butter – provides moisture, structure, and texture to the gluten free pancakes. It’s also really delicious.
Buttermilk – the acidity in buttermilk gives great flavor and when combined with baking soda it gives a lighter texture to the pancakes.
How to Make Gluten-Free Pancakes
I am not exaggerating when I say that you cannot mess these up. It’s an easy gluten-free pancake recipe with simple ingredients that will give you fluffy pancakes every time. And you can find everything you need in any grocery store.
Step 1: Preheat your griddle and oven. Preheat your griddle to 350F or a non-stick skillet over medium heat. The oven will preheat to 200F so that your pancakes can stay fresh and warm while you cook each batch. Nobody likes cold pancakes. Set a cooling rack on top of a cookie sheet pan and slide in the oven.
Step 2: Combine your dry ingredients and whisk well. If you are making extra pancake mix for another time, my suggestion is to measure in a separate large bowl and store it for later. Note the date and amount in the pancake mix. Whether it is a double or triple batch, just make a note.
Step 3: Combine wet ingredients. I typically whisk the egg and melted butter first because they emulsify easily. This avoids the butter clumping when it’s introduced to the buttermilk. Once the butter and egg are mixed well, add the buttermilk and whisk to combine.
Step 4: Combine the dry ingredients and the wet ingredients in whichever bowl is larger. Whisk until both are thoroughly combined. It is important that there are not any dry bits of flour, whisk and then whisk some more. You are not going to mess up the batter at this point. Don’t worry.
Step 5: Lightly grease the preheated griddle or skillet. Use any kind of oil, vegetable oil, coconut oil, or avocado oil. Coconut oil has a smoke point of 350F but the other oils have a higher smoke point. Keep a silicone pastry brush close to oil the griddle.
Step 6: Grab a 1/4 cup measurement to scoop the batter onto the griddle. Pour 1/4 cup batter, the batter is a little thick so don’t be afraid to flick the batter onto the griddle.
Step 7: After 2 or 3 minutes, check if the pancake is golden brown. Carefully flip once golden brown and cook another 3 minutes or so. You’ll know the pancake is cooked once the sides do not look wet. If you gently press the top of the pancake and the sides look wet, keep cooking for another minute or so. If the pancakes are browning too fast on the non-stick skillet, lower to medium-low heat. Keep adjusting accordingly.
Step 8: Open the oven door and carefully place the pancakes on the cooling rack and sheet pan to keep warm. Repeat Step 6 to cook the remaining batter.
Step 9: Serve and enjoy!
How to make Gluten Free Vegan Pancakes
Egg Replacer – One of the purposes of eggs in pancakes is to act as a binder. Flax egg is one substitute for eggs in pancakes. Here’s how to make flax egg. Combine 2 tablespoons of water with 1 tablespoon of flax seed and let sit for 15 minutes. It will get thick as it sits. Whisk before adding it to your wet ingredients for vegan pancakes.
Milk – To make vegan buttermilk, add 1 tablespoon of lemon juice and soy milk. You can use almond milk but it does not thicken. I would not recommend using Oat Milk or Coconut Milk. For best results, use soy milk.
Vegan Butter – Use your favorite vegan butter 1 to 1 ratio.
Conclusion
These fluffy gluten-free pancakes will become your favorite recipe after you make them, not only because of the great texture but for the convenience as well. You can make a big batch to have throughout the week or freeze it for later. The other convenience factor is being able to make your own gluten-free pancake mix. We also covered a vegan option. Simply replace the egg, milk, and butter with vegan options. Did you try the recipe? Let us know in the comments.
Gluten Free Pancake Recipe
Ingredients
- 1 cup gluten-free flour blend I use King Arthur Gluten-Free Measure for Measure Flour
- 1/4 teaspoon xanthan gum disregard if it’s incorporated in your flour blend
- 1 tablespoon sugar
- 1/2 teaspoon baking powder sifted
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg lightly beaten
- 2 tablespoons butter melted and cool
- 7/8 cup 7 ounces buttermilk
Instructions
- Preheat oven to 200F to keep pancakes warm.
- Preheat an electric griddle to 350F. Lightly grease your griddle with oil or butter.
- In a large mixing bowl, add the gluten free flour, sugar, baking powder, baking soda, and salt. Combine with a whisk.
- In a medium bowl, add the egg, butter, and buttermilk. Whisk until combined.
- Pour the wet ingredients into the dry ingredients and whisk until thoroughly combined.
- Using a 1/4 cup measuring cup, scoop the pancake batter and pour it onto the hot griddle or a preheated non-stick skillet over medium heat.
- Cook pancakes until golden brown about 2 or 3 minutes and carefully flip to cook on the other side. The pancakes are fully cooked when the edges do not look wet.
- Place on a baking sheet and place in the oven to keep warm.
- Repeat with the remaining batter.
- Serve with butter, pure maple syrup, or your favorite toppings.