This gluten free pancake recipe is easy and delicious. Though I prefer to use buttermilk, it works equally well with regular milk, or even almond milk or other milk substitutes. I often double or triple the recipe to feed my hungry crew.
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Video instructions added on 2/23/24
It’s Shrove Tuesday. Or Pancake Day. Or Fat Tuesday. According to Christians, it’s the last day to party it up, or use up the fats and sugars before a more restrictive and presumably reflective Lenten season begins with Ash Wednesday. On this day we always eat pancakes so I thought I’d share my recipe for gluten-free pancakes.
My husband’s family always had pancakes for dinner on Shrove Tuesday, which is an English tradition. After we married it was a tradition that I was happy to adopt–because who doesn’t like pancakes for dinner, right?
Growing up, we never celebrated Pancake Day, but my mother always made pancakes from scratch. It was always a treat when we had them for dinner–we kids thought we were getting away with something (it does have the word cake in the name after all). But what I didn’t realize was that it was a treat for her too because they were SO EASY to make. Truly.
What is the best flour for gluten free pancakes?
You make your pancakes from scratch, right? No? Please go to your pantry and toss out your gluten-free pancake mix right now. Go on…I’ll wait….I know that was hard, but I’m going to teach you the easiest and best recipe for gluten-free buttermilk pancakes you will ever try. No mix required. I prefer to use a gluten-free flour blend because it’s easier than mixing gluten free flours. But if you prefer, you can use 1/2 cup of brown rice flour (or GF oat flour), 1/4 cup of tapioca flour, and 1/4 cup of potato starch instead of the blend.
How to Make Gluten Free Pancakes
This gluten free pancake recipe is based my great grandmother’s recipe (not the gluten-free part…I’ve adapted it obviously), and according to those who knew her she was a terrible cook. But she could make these pancakes. And if Edna Mae could…anybody can.
Here’s what you’ll need for this gluten free pancake recipe:
- gluten-free all purpose flour blend (I prefer Bob’s Red Mill 1 to 1)
- sugar
- baking powder
- sea salt
- ground cinnamon
- xanthan gum (omit of your blend already contains it)
- egg
- buttermilk
Spray a non-stick griddle or large skillet with gluten-free cooking spray, or generously rub with softened butter. Heat over medium low heat.
In a large mixing bowl combine the flour, sugar, baking powder, salt, cinnamon and xanthan (if using). Whisk to combine. Add the egg, buttermilk and melted butter and whisk until smooth. If the batter seems excessively thick add 1/4 cup of milk and whisk again.
How to (Almost) Perfectly Cook Gluten Free Pancakes on a Griddle
- Pour batter by 1/4 cupfuls onto hot griddle.
- Cook for about 3-5 minutes on the first side. Flip when bubbles begin to form around the edges. To flip, quickly slide a spatula under the pancakes, taking care not to slide them into another pancake (ahem). You really need to do it like you mean it.
- Cook on the remaining side for about 5 minutes more, turning down the heat if browning too quickly. Low and slow is the key to perfect gluten-free pancakes. Serve with butter and real maple syrup.
Oh! And if you absolutely must have a “mix” in your pantry for emergency situations, you can quadruple the dry ingredients and put in an air tight container to use later. When you are ready to make pancakes, use about 1 1/4 cups of dry mix to one cup of buttermilk and add 1 egg. Easy peasy!
Do gluten free pancakes taste different?
Depending on the recipe, gluten free pancakes can taste a little different. But mostly they can have a different texture. When undercooked, gluten free pancakes can be a bit gummy so it’s important to cook slowly over medium low heat.
Try Toppings and Variations for an Extra-Special Flair
To add a fun and flavorful twist to your gluten-free pancakes, try experimenting with toppings and variations. Sweeten them by topping them with honey or maple syrup, top them with fresh, seasonal fruit and berries, enhance the flavor with cinnamon sugar, crispy bacon, or by adding gluten free oats, or indulge in something a bit more decadent like chocolate chips or whipped cream. The possibilities are endless!
Love Pancakes? Try These Other Delicious Gluten Free Breakfast Ideas:
- Dutch Baby Pancake
- Gluten-Free Pumpkin Pancakes
- Lemon Ricotta Pancakes
If you make this recipe for gluten free pancakes, or any other recipe from my blog, drop a comment below and be sure to tag me onInstagram, and use the hashtags #agirldefloured #deflouredrecipes! Thank you!
A Simple Yet Delicious Gluten-Free Pancake Recipe
Alison Needham
This recipe, passed down in my family for generations, is so easy and delicious you'll give up pancake mix forever! Though I prefer to use buttermilk, it works equally well with regular milk, or even almond milk or other milk substitutes. I often double or triple the recipe to feed my hungry crew.
5 from 5 votes
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Prep Time 5 minutes mins
Cook Time 8 minutes mins
Total Time 13 minutes mins
Course Breakfast
Cuisine American
Servings 12 pancakes
Calories 80 kcal
Equipment
Cast Iron Griddle
Ingredients
- 1 cup gluten-free all purpose flour blend I prefer Bob’s Red Mill 1 to 1
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon xanthan gum omit of your blend already contains it
- 1 large egg
- 1 cup of buttermilk shaken
- 2 tablespoons melted butter
- ¼ cup milk or more to thin if needed
Instructions
Spray a non-stick griddle or large skillet with gluten-free cooking spray. Heat over medium low heat.
In a large mixing bowl combine the flour, sugar, baking powder, salt, cinnamon and xanthan (if using). Whisk to combine. Add the egg, buttermilk and melted butter and whisk until smooth. If the batter seems excessively thick add ¼ cup of milk and whisk again.
Pour batter by ¼ cupfuls onto hot griddle. Cook for about 3-5 minutes on the first side. Flip when bubbles begin to form around the edges. Cook on the remaining side for about 5 minutes more, turning down the heat if browning too quickly. Low and slow is the key to perfect gluten-free pancakes.
Serve with butter and real maple syrup.
Notes
I prefer to use a gluten-free flour blend because it’s easier than mixing gluten free flours. But if you prefer, you can use 1/2 cup of brown rice flour (or GF oat flour), 1/4 cup of tapioca flour, and 1/4 cup of potato starch instead.
Gluten-free pancakes are notorious for being undercooked and gooey in the middle. The key to preventing this is to cook the pancakes for longer at a lower temperature.
Nutrition
Serving: 2pancakesCalories: 80kcalCarbohydrates: 11gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 21mgSodium: 214mgPotassium: 43mgFiber: 1gSugar: 4gVitamin A: 119IUVitamin C: 1mgCalcium: 79mgIron: 1mg
Keyword gluten free buttermilk pancakes, gluten free pancake recipe, recipe for gluten free pancakes
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