Quick and Easy Gluten-Free Pancakes are a breeze to make using ingredients you probably already have in your kitchen. Introducing our gluten-free pancake mix – your new favorite!
Somehow, I’ve found my way into #dinerTok on TikTok, where I get the thrill of seeing professional chefs whip up a variety of dishes, from pancakes studded with blueberries to a sea of over-easy eggs, all with the flick of a wrist on massive black top griddles.
The tall, fluffy pancakes are excellent for heaping high and topping with butter, real maple syrup, or homemade butter-pecan syrup—don’t let the gluten-free label throw you off.
In the same vein as the “real” thing.
The following items are required:
What we call a “1 to 1,” “measure for measure,” or “all-purpose” gluten-free flour blend is actually just gluten-free baking flour. It can be used in place of regular all-purpose flour in recipes. Read on for more details!
Sugar, finely ground: A small amount adds a touch of sweetness to the dough.
Using baking powder makes our gluten-free pancakes fluffy and airy. Before you start baking, check that your baking powder isn’t old and doesn’t contain aluminum.
A small amount of salt, to counteract the sugar and pancake toppings’ sweetness.
For the milk, I recommend using unsweetened almond milk, but feel free to use whatever kind you happen to have on hand. Although browning is best achieved with cow’s milk, any plant-based milk (such as oat milk, soy milk, etc.) can do.
The pancakes do turn out little gooey when made using powdered egg replacer or a flax egg, as I have experienced when testing this recipe. However, if you’re okay with a little bit of a different texture than typical pancakes, it can still be used as an egg substitute.
Butter: Pancakes get their tempting golden sheen from melted butter or vegan butter.
Flavors it with a touch of homey vanilla extract.
The Finest Gluten-Free Pancake Flour
Xanthan gum and other binder ingredients are already included in the gluten-free baking flour blend that is used in this recipe.
This recipe doesn’t call for a specific kind of baking flour, so feel free to use any combination you choose. Be sure it comes with a binder, like before. Flours that are naturally gluten-free, such as almond, rice, oat, or coconut flour, will not work in this recipe.
For my gluten-free pancakes, my go-to flours are:
Gluten-Free Pancakes Recipe: A Diner Favorite
If you want your pancakes to look like the ones you’d find at a diner, cook them in a preheated cast-iron skillet over medium-low heat for a signature golden brown top. Another option is to use an electric flat top griddle or griddler, which I usually use for making silver dollar-sized pancakes for my kids, which I scoop with a cookie scoop.
Once the skillet is hot, spray the bottom with nonstick spray or brush it with butter. Scoop 1/4 cup of batter into the skillet and fry until small bubbles erupt on top and sides of the pancake. Flip the pancake over and continue cooking for another two minutes or until the bottom is golden brown. Use a spatula to check if the bottom is golden brown.
It may sound ridiculous, but there is nothing more lovely than achieving beautifully browned gluten-free pancakes!
Advice on Making the Best Gluten-Free Pancakes Ever
Pancakes, as I mentioned before, are quite simple, but if you want the tastiest gluten-free pancakes ever, follow these steps:
Rest the batter. If the gluten-free flour isn’t hydrated enough beforehand, gluten-free baked items may turn out gritty. However, before cooking, allow the batter to rest for 5-10 minutes after mixing.
Heat up correctly. Before you begin cooking, have your pan or griddle ready. This could be a cast-iron skillet or an electric one. Because cast-iron cookware retains heat so effectively, I like to keep the burner under my skillet set to medium-low while I increase the electric griddle’s temperature to about 375 degrees.
Serve right away. Because they tend to sink and are chewy when cooled, gluten-free pancakes are best enjoyed immediately after cooking. The good news is that you can freeze them or keep them warm in the oven. View the information below!
Pancake Mix that is Gluten Free
It’s hard to argue with the convenience of always having gluten-free pancake mix readily available. The gluten-free pancake dry mix recipe is great since you can make extra and freeze it for use.
To make the dry components for pancakes or brunch more convenient to store, put them in separate plastic baggies. Also, before storing in an airtight container, double the dry ingredients by 2, 3, or 4 (or even more!). One batch of gluten-free pancakes is made by combining 1 cup plus 3 tablespoons of dry mix with the stated wet ingredients. If the batter is rather thick, add additional milk to thin it down.
Okay, I’m ready for you to try the finest gluten-free pancake recipe ever, so let’s start flipping pancakes!
Gluten-Free Pancakes: A Simple Recipe
The dry components should be mixed first. In a medium bowl, whisk together the gluten-free flour mix, sugar, baking soda, and salt.
In a separate smaller dish, whisk together the milk, egg, melted butter, and vanilla.
After you pour the liquids into the dry ones, mix them together. Before you put the pan in the oven, give the batter a few minutes to rest. while using a cast-iron skillet, the recommended heat level is medium-low; while using an electric griddle, the recommended range is medium-high.
After you’ve brushed the cooking surface with melted butter or sprayed it with nonstick spray, pour 1/4 cup of pancake batter into the bottom. Be patient and let the pancake rest undisturbed until small bubbles appear on top and around the edges, and then pop.
Make sure the pancake is golden brown on the bottom before continuing.
Turn the screw! What a stunning sight!
Serve immediately after cooking until the second side turns golden brown.
Different Gluten-Free Pancake Recipes
Although this dish is great on its own, my children ask me to top their gluten-free pancakes with micro chocolate chips. Consider these suggestions:
Basic ingredients. In my household, pancakes made with chocolate chips or blueberries are guaranteed winners every time. Both fresh blueberries and Enjoy Life Mini Chips are delicious.
Use your imagination. If you want to take a mental vacation, top your pancakes with sliced mango and shredded coconut. Warm up with cinnamon and sliced apples in a skillet of pancakes this fall.
Get healthy. Delicious protein-packed toppings include Greek yogurt with honey or natural nut butter with a variety of fresh berries.
Live it up. Top your pancakes with sliced bananas, toasted nuts, and whipped cream for a decadent breakfast treat.
Make your own. My homemade butter-pecan syrup is a must-try for everyone. I am telling you, it will change your life!
Gluten-Free Pancake Warming Techniques
Warm a pan of gluten-free pancakes in the oven for no more than 20 minutes on the “warming” setting, which is typically 100-200 degrees, using a baking sheet lined with parchment paper. If left for too long, they could become dry and sink.
Is Freezing This Recipe Possible?
Freezing gluten-free pancakes is just as good as freezing conventional pancakes. Afterwards, transfer them to a sheet pan lined with parchment paper and freeze until solid. After defrosting, place the pancakes in a freezer bag; they will keep for at least two months.
Put it in a toaster oven or microwave it on 50% power to thaw it from frozen!
Comparing Pancake Syrup and Maple Syrup
Last but not least, I beg you to use pure maple syrup, not pancake syrup, to drizzle over your airy gluten-free pancakes.
There has never been an easier or more affordable time to get pure maple syrup. You can find amazing pure maple syrup at Kirkland (Costco) for around $10 per gallon. When compared to more refined and costly maple syrups, I really like the flavor more.
A mixture of brown corn syrup and water is called pancake syrup.
Be warned: you won’t be able to taste anything but pure maple syrup after you try it.
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