Gluten Free Pancakes In Easiest Way To Make Your Breakfast Delicious, Healthy And Safe
Pancake or hotcake is the best breakfast treat loved by many. Some people with gluten sensitivity need to know that pancakes can be made gluten containing and gluten free too. It depends on your choice and the ingredients you use.
I always keep this easy gluten free pancakes mix on hand—it’s made with pantry staples and comes together in minutes. You can store the dry mix in an airtight container and just add the wet ingredients when you’re ready to cook. It’s just as convenient as a boxed mix but even better tasting.
This is the only gluten free pancakes recipe you’ll ever need. They’re absolutely perfect: tall, soft and super fluffy with an amazing taste.
They’re also incredibly easy to prepare. I’ve also included all my top tips that will help you get beautifully fluffy, golden brown (and fully cooked through) pancakes every single time.
Ingredients You Need to Make Fluffy Gluten Free Pancakes
There is a list of ingredients which are used to make perfect gluten free fluffy and tasty pancakes.
- 2 tablespoons granulated sugar: to lightly sweeten the batter
- 2 tablespoons vegetable oil: to create a tender, moist texture, prevent sticking, and aid in browning
- 1 egg, Vegan option use gluten free egg replacer
- 1 teaspoon vanilla extract: for a hint of cozy flavor
- 1 cup all-purpose gluten free flour*I like Pillsbury gluten free flour. Not all gluten free flours are created equal. You may experience different baking results depending on the gluten free flour blend you choose
- 1/4 teaspoon xanthan gum, only in case your flour doesn’t have.
- 1 tablespoon gluten free baking powder: ensure your baking powder is fresh and aluminum-free – I like Bob’s Red Mill brand.
- 1/4 teaspoon salt
- 3/4 cup milk, use whatever you keep on hand for drinking. Fpr dairy free/Vegan options use almond, cashew, or coconut milk
- Butter: gives the outsides of the pancakes that irresistible golden glow
Instructions to Cook Perfect Fluffy Gluten Free Pancakes
By following these instructions you can make delicious fluffy gluten free pancakes for yourself and for the whole family.
Step 1: In a large bowl whisk the egg (or egg replacer), granulated sugar, pure vanilla extract, and the vegetable oil together.
Step 2: Add the gluten free flour, xanthan gum (leave out if your flour already has it), gluten free baking powder, and salt to the egg mixture and mix until fully combined.
Step 3: Stir in milk and mix until smooth. For thinner pancakes stir in 1 to 2 tablespoons of milk.
Step 4: Brush the butter on the bottom of the pan then scoop the batter into a 1/4 cup measuring cup and pour the batter onto a greased griddle or pan for each pancake.
Step 5: Cook the pancakes until the batter starts to bubble and pancakes start to puff. Flip/turn the pancakes and cook the pancakes until they are golden brown.
Step 6: Top with butter, syrup or favorite topping. Enjoy!
How to Make Easy Gluten Free Pancakes Step by Step
There is a proper process of making tasty fluffy gluten free pancakes.
In 1st Step Combine Liquid Ingredients
In a smaller mixing bowl, add the milk, egg, melted butter, and vanilla then whisk to combine.
In 2nd Step Combine Dry Ingredients
To a medium bowl add the gluten free flour blend, sugar, baking powder, and salt then whisk to combine.
In 3rd Step Combine Both (dry and liquid ingredients together) and Cook Pancakes
Pour the wet ingredients into the dry ingredients then whisk to combine. Let the batter rest for 5 minutes while your pan preheats. Now we’re going for medium – medium-low if using a cast iron skillet, or medium – medium-high if using an electric griddle.
Spray the cooking surface with nonstick spray or brush with melted butter then scoop 1/4 cup pancake batter into the bottom. Let the pancake sit undisturbed until little bubbles form on the top and sides of the pancake and pop.
Check the bottom of the pancake to ensure it’s golden brown then flip. Cook until the second side is golden brown then serve right away.
Nutrition value of gluten free pancakes
| Serving | 1 Pancake |
| Calories | 151 kcal |
| Carbohydrates | 16g |
| Protein | 6g |
| Fat | 7g |
| Saturated fat | 4g |
| Cholesterol | 115mg |
| Sodium | 129 mg |
| Potassium | 223 mg |
| Fiber | 1g |
| Sugar | 4g |
| Vitamin A | 200IU |
| Calcium | 118 mg |
| Iron | 1.2 mg |
Tips for Perfect Gluten Free Pancakes
Pancakes are about as unfussy as they come, but here are my best tips for achieving the best gluten free pancakes:
- Wet to dry ratio. Depending on what GF flour blend is used, you might need a little more or a little less milk in the batter. If the batter is too thick, add an additional splash of milk. If it’s too thin, add an additional Tablespoon flour until the batter reaches the right consistency.
- Let the batter rest. Gluten free baked goods can occasionally come out gritty if the flour hasn’t had a chance to properly hydrate first. That said, let the batter rest for 5-10 minutes after mixing before cooking.
- Preheat properly. Ensure your cooking surface – whether it be a cast iron skillet(pan) or electric griddle – is fully preheated. I like to keep the heat under my cast iron skillet around medium-low because it holds onto heat so well, while I crank the temperature on my electric griddle to around 375 degrees.
- Serve immediately. Gluten free pancakes are best served right after cooking, as they can sink a little and become chewy as they cool. That said, they can be kept warm in the oven, and/or frozen.
You may also wondering
Frequently Asked Questions
Q. Which gluten free flour is best for pancakes?
Ans. This recipe will not work with single gluten free flours like almond flour, rice flour, oat flour, or coconut flour. Here are the two flours I usually use to make gluten free pancakes: King Arthur Gluten-Free Measure-for-Measure Flour. Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
Q. What are the three ingredients in gluten free pancakes?
Ans. In a blender, combine banana, quick oatmeal and plant milk, blend until the mixture is smooth. In a non-stick pan, heat 1 tablespoon of oil. Pour about 60 ml (1/4 cup) of batter. Cook the pancakes for about 2 minutes on each side adding oil as needed.
Q. What activates gluten in pancakes?
Ans. When the flour is moistened with water (or with milk and eggs, which are composed mainly of water), the gluten molecules become active.
Q. What is the secret to using gluten free flour?
Ans. Gluten free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it’s very important to drive off this extra moisture during baking, or you’ll wind up with a gummy texture. The best way to do this? Longer baking times.
Q. Is there a gluten free pancake syrup?
Ans. Wholesome Sweeteners 20-Ounce Organic Lite Pancake Syrup, Non GMO, Gluten Free and Vegan, Perfect for Pancakes, Waffles and More, 1 Pack. This product has sustainability features recognized by trusted certifications.