Gluten Free Pancakes Recipe
These gluten free pancakes are light, fluffy, and simple to make. Plus, instructions on how to make your own easy mix for pancakes any time!
Servings: 9 pancakes
Ingredients
For the Gluten Free Pancakes 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
To make gluten free pancakes
- 1 egg at room temperature, beaten
- 1 ¼ cups milk at room temperature (See Recipe Notes)
- 1 teaspoon pure vanilla extract (optional)
Optional toppings
- Miniature semi-sweet chocolate chips
- Thinly sliced ripe bananas
- Chopped fresh strawberries
- Gluten free granola
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.
- Heat a griddle to medium-high or large nonstick omelet pan over medium heat. 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 and create a well in the center. Add the wet ingredients and whisk until smooth. The batter should be thickly pourable.
- 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, 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
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 1/3 cups (10 2/3 fluid ounces) of milk in the pancake bites, and 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.
HOW TO MAKE PANCAKE BITES
Yield: 12 standard or 24 mini bites
You can use this same dry pancake mix to make mini muffin pancake bites. Here are the modifications to the ingredients and method you'll need:
Ingredients:
The ingredients you need to make pancakes with buttermilk are slightly different, as is the method. They are: Ingredients
- Dry pancake mix recipe from above
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
- 1 ½ cups (12 fluid ounces) milk at room temperature (See Recipe Notes)
- 3 tablespoons (42 g) unsalted butter melted and cooled
- Preheat your oven to 375°F and grease or line a 24-cup miniature muffin tin or standard 12-cup muffin tin and set it aside. Place the eggs, milk and melted and cooled butter in a small bowl and whisk to combine well.
- Place the dry pancake mix in a large bowl, whisk to break up any lumps, and and create a well in the center. Add the wet ingredients and whisk to combine well. The batter will be pourable.
- Divide the batter among the wells of the muffin tin. Sprinkle the batter in each well with about 1 teaspoon of the optional toppings (a bit more for full-sized muffins), or leave them plain.
- Place the tin in the center of the preheated oven and bake until the pancake bites/muffins are puffed and the tops spring back when pressed gently and a toothpick inserted in the center comes out with a few moist crumbs attached (about 10 minutes for bites; about 15 minutes for standard muffins).
- Remove from the oven and allow to cool in the pan for about 5 minutes before removing and serving. Repeat with any remaining batter. Serve warm.
The ingredients you need to make pancakes with buttermilk are slightly different, as is the method. They are: Ingredients
- 1 1/4 cups (175 g) basic gum-free gluten free flour blend, or Nicole's Best multipurpose gluten free flour
- 1/4 teaspoon xanthan gum (optional)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 tablespoons (24 g) granulated sugar
- 2 eggs (100 g, weighed out of shell) at room temperature, beaten
- 3/4 cup (6 fluid ounces) buttermilk, at room temperature
- 2 tablespoons (28 g) unsalted butter, melted and cooled
- In a large bowl, place the flour blend, optional xanthan gum, baking powder, baking soda, salt and sugar, and whisk to combine well. Set the bowl aside.
- In a large spouted measuring cup, place the eggs, buttermilk and butter, and whisk vigorously to combine well and beat the eggs completely.
- Create a well in the center of the dry ingredients and add the buttermilk and egg mixture in a slow, steady stream, whisking constantly. Continue to whisk until the mixture is smooth. It will be thick.
- Heat a griddle or lightly greased nonstick or cast iron skillet over medium heat. Grease it lightly,
- Pour as many portions of about ¼ cup of batter onto the hot griddle as can fit comfortably, without touching.
- When pouring the batter, don’t swirl it around; pour straight down. For extra thick pancakes, allow the pancakes to cook until the edges are beginning to set, and then add more batter right to the center of the pancake.
- Allow the pancakes to cook until large bubbles begin to break through the top of the batter in each pancake and the edges are set (about 2 minutes).
- With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set (about another 2 minutes).
- Remove from the skillet, and repeat with the remaining batter.
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