Gluten Free Pancakes Recipe
These gluten free pancakes are light, fluffy, and simple to make. Make the dry mix ahead for pancakes and breakfast bakes any time!
Servings: 9 pancakes
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 pancakes
- 1 egg at room temperature, beaten
- 1 ¼ cups milk at room temperature (See Recipe Notes)
- 1 teaspoon pure vanilla extract (optional)
Instructions
- To make the dry mix, place all of the ingredients in a large bowl and whisk to combine well. Store in a sealed container in a cool, dry location or in the freezer for longer storage.
To make pancakes.
- Place the egg, milk and optional vanilla extract in a small bowl and whisk to combine well.
- Place the dry mix in a large bowl, whisk to break up any lumps, and create a well in the center. Add the wet ingredients and whisk until smooth. The batter should be thickly pourable.
- Heat a griddle to medium-high or large nonstick omelet pan over medium heat.
- 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 and repeat with the remaining batter. Serve warm.
Video
Notes
About the flour blend.
This recipe works best if you use my 3 ingredient blend, or Nicole's Best multipurpose gluten free flour. You might be able to use Bob's Red Mill 1-to-1 gluten free flour, since it's quite low in xanthan gum and the rice flour is much less gritty than it used to be. To be safe, let the pancake batter sit for at least 15 minutes so the flour hydrates first. King Arthur Flour's Measure for Measure
Modify the milk amount if you don't use xanthan gum
If you don’t use the optional xanthan gum in the dry pancake mix, you should only use 1 cup (8 fluid ounces) of milk in the pancakes.
To make multiples of the dry mix
The dry mix in the original recipe makes a total of 1/2 cups + 3 tablespoons by volume, or 235 grams by weight. To make a larger batch to have on hand, multiply the recipe by 2, 3, or even 4 times, whisk it very well in a large mixing bowl, then transfer it to a sealed container stored in a cool, dry pantry.
When you're ready to make gluten free pancakes, measure out 235 grams of the dry mix, add the wet ingredients as directed, and follow the instructions for making perfect gf pancakes.
Nutrition
Serving: 1pancake | Calories: 105kcal | Carbohydrates: 19g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 22mg | Sodium: 253mg | Potassium: 58mg | Fiber: 2g | Sugar: 5g | Vitamin A: 81IU | Calcium: 97mg | Iron: 1mg