These gluten-free pancakes have no xanthan gum in them. Zero. Zip. But it’s not because xanthan gum is evil. It’s because it tends to make pancakes, well, gummy. These are … more
These gluten-free pancakes have no xanthan gum in them. Zero. Zip. But it’s not because xanthan gum is evil. It’s because it tends to make pancakes, well, gummy. These are light and fluffy pancakes, the way they should be. And I made them with a simple, gum-free gluten-free flour blend. Nothing fancy. Looking for more recipes for gluten free pancakes? Try these gluten free fluffy chocolate chip pancakes. Or these gluten free cornmeal pancakes.
About that xanthan gum: It seems there are two schools of thought. Those who think xanthan gum is the devil’s plaything, and those who think you can’t possibly bake gluten-free without it.
In memory of Rodney King (dead at 47, poor guy), I say, can we all just get along?
In some recipes, xanthan gum is truly a pain in the keister (I had to look up how to spell that). Like pancakes. There are plenty of tips and tricks for making gluten-free pancakes with a xanthan-gum containing all-purpose gluten-free flour (super hot griddle, working at the speed of light), but it can be tiresome.
I’m finally man enough to admit that.
And when you use a xanthan gum-containing gluten-free flour blend, forget it if you want to try to make some nicely-shaped pancakes by doling out the batter in a squeeze bottle (all I did was lop off the tip to widen the opening).
So I did what I generally am loathe to do. I stepped away from my beloved all-purpose gluten-free flour in favor of using 3 component flours instead, and left the xanthan gum on the shelf. I’ve been test-driving this blend in other recipes, and will report back.
This much I know, though. It’s a great pancake blend. Thinly pourable, these pancakes cook super fast, and you can even cook them a few moments longer until they’re soft on the inside, warm and a bit crispy on the outside. The end result is a more traditional pancake that is never gummy (ew). If you prefer them a bit thicker, just add the buttermilk slowly and hold some of it back.
- 1½ cups (210g) gluten-free flour (blend of 140g superfine white rice flour + 47g potato starch + 23g tapioca starch/flour)
- 3 teaspoons baking powder
- ¼ teaspoon kosher salt
- 4 tablespoons (48g) sugar
- 1½ cups (12 fl. oz.) buttermilk, at room temperature
- 5 tablespoons (70g) unsalted butter, melted and cooled
- 1 extra-large egg at room temperature, beaten
- Heat a griddle to medium-high.
- In a large bowl, place the flour, baking powder, salt and sugar, and whisk to combine well. Add the buttermilk, butter and egg, mixing well after each addition until there are no lumps.
- Pour or ladle the pancake batter onto the hot griddle in whatever size you like. Once the pancakes form bubbles on the top and appear mostly dry, flip them and cook until lightly browned on the other side. Remove from the griddle and repeat with the remaining batter.
- Serve warm.
And remember – if you cook your pancakes on an electric griddle (and I have a sweet little number that’s technically a crepe-maker, but I can use it for whatever I want because I’m the boss of it), you never have to heat up the kitchen even one little bit.
P.S. If you haven’t yet, please pick up a copy of Gluten-Free on a Shoestring Quick & Easy! I really & truly appreciate your support, as it allows me to keep the blog going and going!