Gluten Free Pancakes

These gluten free pancakes, made with a combination of rice flour, almond flour, and millet flour as well as eggs and buttermilk–and without xanthan gum–are fluffy, tender, and just as good as the gluten-containing variety.

A stack of gluten-free pancakes with butter and maple syrup on a white plate on top of a crossword puzzle.

My search for the perfect gluten free pancakes has been a lesson in patience more than anything. I have to say that the waiting has paid off tremendously as these babies are the ideal version of the weekend morning staple. They rise up and hold their height with a soft, fluffy texture. Their flavor is so phenomenal, after your first batch, you’ll find yourself thinking, “Gluten? Who needs it?”–Karen Morgan

Your Most Frequently Asked Gluten Free Pancakes Questions

Unaccustomed to cooking gluten free? These pancakes may make you a convert. But only if you play by the rules. Here, a few questions anticipated and answered…

No, almond flour is not the same as ground almonds.

No, the resulting powdery almond flour won’t overwhelm the pancakes with almond overtones.

Yes, the guar guam is essential.

And yes, as with any pancake batter, resist the urge to overmix it.

Gluten Free Pancakes

  • Quick Glance
  • (3)
  • 20 M
  • 30 M
  • Makes about 8 giant or 14 small pancakes
5/5 - 3 reviews
Print RecipeBuy the Blackbird Bakery Gluten-Free cookbook

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Ingredients

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Directions

Preheat the oven to 200°F (93°C).
In a large bowl, combine the dry ingredients and stir with a whisk to blend. (You can keep the blend in an airtight container in a cool dry place for up to 3 months.)
Add the eggs, buttermilk, and melted butter to the dry ingredients and stir just until smooth. Do not overmix.
Heat a large skillet or a griddle over medium-low heat. Melt about a teaspoon of butter. When you think the surface is hot enough, run your hands under the faucet to wet your fingertips and then shake them over the hot griddle. If the water dances across the pan, the heat is just right to begin making your pancakes. For each large pancake, pour 1/4 cup batter into the pan; to make small pancakes, use 2 tablespoons batter. Cook until bubbles form on the top of each pancake, about 1 1/2 minutes. Turn and cook until golden brown on the bottom, about 1 1/2 minutes more. Transfer to a baking sheet and keep warm in the oven while pouring and cooking and flipping the remaining batter, slicking the skillet with a small amount of butter occasionally as needed. Serve hot. Originally published March 1, 2011.
Print RecipeBuy the Blackbird Bakery Gluten-Free cookbook

Want it? Click it.

Recipe Testers Reviews

This gluten free pancakes recipe produces an extremely light, fluffy, cake-like pancake with a mild flavor. It’s a perfect base for experimentation with add-ins and spices, or simply a nice platform for your favorite pancake topping. (I like to use homemade jam.)

I made 2 batches, 1 exactly as written and 1 without the guar gum, which I feel is unnecessary in a pancake recipe. Both batches had the exact same flavor and texture. The difference is that the batter with the guar gum thickened a bit more, was more difficult to pour, spread less on the griddle, and resulted in a very thick pancake. The gumless version poured a bit easier.

I cooked these on an electric griddle set at 350°F. I did do the water test described in the recipe just to see if my temperature matched the description, and it did. In the recipe, the instructions tell you to put the oil or butter in the pan, then do the water test for temperature. I’d reverse that. You want your pan fully heated before adding fat. I used clarified butter (ghee) for the cooking, as it doesn’t scorch.

These pancakes (particular the version with guar gum) didn’t bubble on top, but they still cooked up light and fluffy. If your pancakes don’t get bubbly, you’ll know when to turn them if you keep an eye on the outer half inch or so of the pancake. When the batter isn’t shiny anymore, it’s time to flip.

I’ll start out by saying that gluten free pancakes are often, well, not as good as gluten pancakes. Get ready—this recipe has changed that notion. From now on, this will be my go-to GF pancake recipe! I’m always intrigued when my favorite GF flours are involved (almond, sweet rice, millet). The almond flour adds a pleasant nuttiness that I love.

As in other GF recipes, it’s important to beat the eggs thoroughly. The amount of sugar is perfect—the pancakes have the expected tiny hint of sweetness but they’re not even close to cloying. I also appreciate their dark, butterscotch-y color. The pancakes look (and taste) like real pancakes, which is what I strive for in GF recipes. The kitchen still smells wonderful. Overall, these are pancakes I’d have no qualms about serving to gluten eaters. Really.

When I saw this gluten-free pancake recipe, I wasn't convinced about its consistency and flavor. But the result was surprising: light and fluffy pancakes. Even if you don't have to eat gluten-free, you'll love the taste of these pancakes, which is essentially almond, millet, and rice flours. The preparation is simple, but you must keep in mind that they must be cooked over a very low heat as they turn dark quite easily.

The pancakes have a great texture—light and fluffy.

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Comments

  1. These are by far the most delicious gluten free pancakes I have ever had! And I have tried lots! The perfect balance of sweet, moist and fluffy. I used 1/2 a tsp of guar gum, and goats milk kefir in place of the buttermilk. Yummy!

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