Create a light and fluffy gluten free pancake with this recipe. So good that no one will know they are gluten free!
Gluten Free Week continues…
If you have to be gluten free Portland is a great city to live. There are lots of grocery stores, bakeries and restaurants that cater to gluten free eating. I’m going to share a few new gluten free bakeries we discovered here on the blog this weekend.
I always look at cooking for my gluten free girl, Cali, as a challenge. I want to try and recreate family favorites so that she can eat them too. I did a lot of experimenting while she was home. Most of the experiments were a success! One of them was gluten free pancakes.
Bisquick makes a decent gluten free pancake mix but I wanted to try and create a nice light and fluffy pancake from scratch. The problem I have found with gluten free flours is they tend to be heavier than regular flour and the texture can be a bit off.
After a couple of tries we found a gluten free pancake recipe that was a hit! This recipe used a combination of gluten free flours, eggs, oil, vanilla and milk. I used goats milk because Cali can’t have cow’s milk but you could use any type of milk. We also cook with almond milk a lot.
Add enough milk to get a nice smooth, pouring consistency. You don’t want it too thin so that the pancakes run all over the place!
I have always used an ice cream scoop for my pancakes. It comes in really handy for cupcakes too – just the right size!
Be sure your griddle is hot. I always throw a little water on it and if it sizzles, it’s ready. I also sprayed it with some cooking spray.
Next, wait until a lot of little bubbles form on the top of the pancake and look like this.
All those little bubbles means it is ready to flip. If you flip them too soon, you’ll end up with a mess all over your griddle! Nice and perfectly golden brown! After you flip them you may be tempted to press down on them with your spatula – don’t! Let them be all fluffy and puffy!!!
After they finish cooking on the second side they are ready to eat! Pile them up and pour on the syrup.
Then take a bite and enjoy! Nice and light and fluffy. Just like a pancake should be.
For some other gluten free goodness check out these recipes:
Gluten Free Chocolate Chip Cookies
- 1 C rice flour
- 3 Tbsp tapioca flour
- 1/3 C potato starch
- 2 tsp sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp xanthan gum
- 2 eggs
- 3 Tbsp canola oil
- 1 tsp vanilla
- 1 1/2 - 2 C almond milk or milk of choice
- In a bowl mix together all dry ingredients.
- Add in eggs, milk, vanilla and oil and blend until only a few lumps remain.
- Heat skillet and spray with cooking spray.
- Spoon on batter and cook until pancakes begin to bubble.
- Flip and continue cooking until golden brown.
Recipe adapted from allrecipes
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Yay for gluten-free recipes!! And gluten free pancakes?? Yes, please!
Thank you so much for posting GF recipies! I am going to be tested to see if I have a sensitivity to Gluten on Saturday so these may come in handy for me in the future.
Leigh Anne, these are the most perfect pancakes! Love how they are gluten free. My neighbor would love these! I’m printing if off as I type!
Thanks Gloria – hope your neighbor enjoys them.
Do you know what the nutritional facts are for this recipe?
Sorry I don’t . I know there are online sites you can put the ingredients in and figure it out.
I’m wondering if gluten cross-contamination is an issue for your daughter? We have a celiac in our house, so this is something we are constantly aware of, ie dedicated gf cookware, utensils, etc. Thank you for posting gf recipes with not too unusual ingredients – we’ve enjoyed the several that we’ve tried so far!
Fortunately for us it is not. Cali is actually wheat sensitive not gluten sensitive. But by eating gluten free you avoid wheat! Glad you are enjoying the recipes.
wow! those look amazing… I would never know they were gluten free. Thanks so much for taking the time to link up to the Tasteful Tuesday party @Nap-TimeCreations.com. Make sure to follow my blog via bloglovin, GFC or facebook so you don’t miss out on my features posts… it could be YOU :o)
Emily
Looks great! I also like to make my pancakes from scratch instead of the instant mixes 😉 I use coconut flour to make gluten free pancakes, because it gives it a natural sweetness and makes it so light! Great recipe, yours look so lovely, I’d never know they were gluten-free!
ok, i just tried this recipe and it was super thin. was it supposed to be two cups of milk? i wound up putting in more flour. it’s good, just thin.
I’m having the same problem (literally making them right now). I ended up adding another 1/2 cup of g.f. flour, and they are still not that fluffy. 😒 I wish I had read through all the comment with people using less milk. Oh well!
Thanks for this recipe, I tweaked it a bit. I used Sourgum flour and a bit more sugar. I didn’t use all of the milk only about 1 1/2 C (I used 1/2 Hemp and 1/2 Coconut milk. Yummy!!!
I agree that Portland is great for the gluten free. I also have the problem that I need to corn-free, peanut-free (as well as several other nuts) as well as I am supposedly allergic to dairy, and eggs. Not that I have see any symptoms off of them. So thank you for the pancake recipe.
I LOVED these! Great texture, wouldn’t even guess that they are gluten free. I only used about 1 1/4 C milk and I added about 1/2 T vanilla. My daughter with Celiac said they are the best GF pancakes I’ve made so far
This is a good recipe. Thanks!
I increased the recipe by half to feed my family of 6. I replaced the additional 1/2 c. rice flour with sorghum. I also used a combination of Vanilla Almond Milk & 2% cows milk and didn’t need quite as much as the recipe called for. The Almond milk adds a really nice flavor to the pancakes! I also subbed Grapeseed Oil for Canola. The pancakes turned out very well. Nice and golden brown like the picture, soft, and fluffy. We all devoured them! 🙂
2 Cups was definitely too much milk when using rice milk … I’m going to try 1 1/4 C, like a couple other people suggested, next time. They were good 🙂 My preschoolers LOVED them and that’s all that matters around here! Your recipe says water instead of milk – it threw me for just a second. Just wondering, what does sourghum add when you replace some of the rice flour with it? I have never used it so I’m just wondering about taste/texture. I’ve only been doing this for a little over a month now. Thanks so much!
I made them again this morning!!! I used 1 1/4 C rice milk and they were fluffy 🙂 I also added some vanilla, but I think I’ll add more vanilla tomorrow. THANK YOU SO MUCH!!! This recipe is a very close perfect replacement for our old gluten filled favorite. My preschoolers love pancakes and believe me I’ve tried several other attempts and none compared to these.
So glad you enjoyed the recipe. Love the idea of adding some vanilla.
Best gf pancake recipe I’ve ever used, and I’ve tried quite a few. I’ve made these 3 or 4 times already. Thank you very much!
So glad you enjoy the recipe! Thanks
Wow those turned out delicious! I substituted flaxseed for eggs and chia seats to replace the xanthum gum. I also added gluten free vanilla replaced sugar with liquid stevia and added a banana and cinnamon and they were delicious!
Thanks!
How much flax did you use? Thank you for posting. I wanted to make these for my son but didn’t know if they would turn out without egss.
There is no flax in the recipe. I have never made them without eggs.
Just tried these and great texture hoping my 8 yr old feels the same he doesn’t like any of the package mixes. Hoping they freeze well too!
I just made these and I followed recipe exactly. tTe pancakes fluffed up a little while cooking but once I flipped them and also when i placed them on the plate they are flat flat flat. Any suggestions? Thanks!
I made these tonight – best pancakes I’ve had in three years! I used sorghum in place of rice, because I like it better, and cut the milk down to one cup on my second batch. Perfect, fluffy, and DELICIOUS pancakes! Thank you!!!
So glad you loved them!!
Hi,
I’ve tried your recipe twice now and both times they have just come out so flat. 2 cups of milk seems it makes the batter too thin and they are like paper, so added more flour and that’s better but then they don’t cook all the way through and cook for like 8 minutes each side and still not cooked through. What am I doing wrong? I don’t have a griddle so I’m using pans, could this be it?
Ideas?
Thanks. 🙂
Tried your pancake recipe this morning and they were delicious! I used sorghum instead of the rice flour, I used 2 1/2 T of organic sugar and 1 tsp of Madagascar Bourbon pure vanilla extract. I only used a little less then 1 cup of raw goats milk. AMAZING this is our fav pancake recipe and we have tired many gluten free recipes.
Thank you :~)
Glad you enjoyed the recipe!
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