Gluten Free Pancake Recipe

5 from 62 votes

The best gluten free pancakes for a classic fluffy stack AND a tall, diner-style buttermilk option. Skip the flour blends with too much xanthan gum, and make a better pancake!

Prep Time10

Cook Time15

Course: Breakfast

Cuisine: American

Keyword: gluten free pancake mix, gluten free pancakes

Servings: pancakes

Author: Nicole Hunn

Ingredients

For the dry mix

1 ½ cups gum-free gluten free flour blend (140 grams superfine white rice flour + 45 grams potato starch + 25 grams tapioca starch/flour)
¼ teaspoon xanthan gum optional (See Recipe Notes)
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
2 tablespoons granulated sugar

For standard pancakes

1 egg at room temperature, beaten
1 ¼ cups milk at room temperature (See Recipe Notes)
1 teaspoon pure vanilla extract (optional)

For buttermilk pancakes (extra fluffy)

2 eggs at room temperature, beaten
1 cup buttermilk at room temperature
2 tablespoons unsalted butter melted and cooled

Customary - Metric

Instructions

To make standard pancakes

In a large bowl, whisk together the flour blend, xanthan gum (if using), baking powder, baking soda, salt, and sugar.
In a separate bowl or measuring cup, whisk together the egg, milk, and optional vanilla.
Pour the wet ingredients into the dry, and whisk until smooth. Let the batter sit briefly to thicken slightly.
Heat a griddle to medium-high or large nonstick omelet pan over medium heat, and grease it lightly.
Pour or ladle as many pancakes onto the hot griddle or pan as you can fit without crowding, each about 1/4 cup of the batter.
Allow to cook until bubbles break through the surface of the pancakes and the edges have begun to cook, about 2 minutes.
Flip and continue to cook for another minute, or until the underside is browned.
Remove from the griddle or pan and repeat with the remaining batter, greasing the surface lightly before adding each batch. Serve warm.

To make buttermilk pancakes

In a large bowl, whisk together the flour blend, xanthan gum (if using), baking powder, baking soda, salt, and sugar.
In a separate bowl or measuring cup, whisk together the eggs, buttermilk, and melted butter.
Pour the wet ingredients into the dry, and whisk until smooth. Let the batter sit briefly to thicken slightly.
Heat a griddle to medium-high or large nonstick omelet pan over medium heat, and grease it lightly.
Scoop about 1/4 cup of batter per pancake. Pour the batter straight down onto the pan—don’t spread it—to help the pancakes rise tall and fluffy.
Allow to cook until bubbles break through the surface of the pancakes and the edges have begun to cook, about 3 minutes.
Flip and continue to cook for another minute, or until the underside is browned.
Remove from the griddle or pan and repeat with the remaining batter, greasing the surface lightly before adding each batch. Serve warm.

Video

Notes

Flour blend – For best results, use a gum-free gluten free flour blend like Nicole’s Best, our homemade 3-ingredient gum-free blend, or a low xanthan gum blend like Bob's Red Mill 1-to-1. Avoid blends with standard xanthan gum content or your batter will be too thick to pour and the pancakes too chewy and gummy.

Xanthan gum – Optional, but helps prevent thin, feathery edges. If you leave it out, reduce the milk in the standard version to 1 cup (8 fluid ounces) and the buttermilk in that version by about 2 tablespoons to 7 fluid ounces.

Make-ahead mix – Multiply the dry ingredients to make a bulk batch. Store in a sealed container in a cool, dry pantry for 3 months, or freeze for up to 6. Use 235 g of dry mix per full batch.

Nutritional information – Approximate per pancake for the "standard pancakes" option.

Nutrition