Gluten-Free Pancakes

by Jeanne on September 14, 2009

Hello there! School has started here at Four Chickens and that means breakfast is more important than ever! Our goal is to make sure that Girlfriend is well-prepared to start her day and to be able to make it through the morning until lunch. Lunch, as many parents know, is where your child dutifully eats their whole lunch and is happy for the rest of the day is where your kid usually talks too much with her pals and won’t eat anything, and comes home super-cranky because she’s hungry. So we need to make sure that she has a substantial breakfast. More on lunch in another post where I yell and scream and beg her to eat lunch at school.

Anyway, one of Girlfriend’s and dAhub’s breakfast favorites are pancakes. They are quick to make and have so many possibilities of add-ins and toppings. For protein we add nuts or top them with creme fraiche, sour cream, or cream cheese. For a little sweetness, we had fresh fruit while they’re cooking. We also vary the amount of sugar we put in the pancakes–sometimes we want them sweeter, sometimes not as sweet.

Below is the recipe I have been using for years. I adapted it from the good ol’ Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker. I’ve had this book for over 20 years–since my mom gave it to me as a “going off to college” gift. If stuck on a desert island, this would be one of the main cookbooks I would want to bring. And if you don’t have it, I highly recommend that you go get it right away! The following recipe makes light, fluffy pancakes that are super-yummy!

Gluten-Free Pancakes
-adapted from Joy of Cooking

Note: this recipe uses my gluten-free flour mix:

Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum


1 1/2 C Jeanne’s Gluten-Free All-Purpose Flour Mix
1 tsp salt
2 tsp baking powder
3 TBL sugar (you can leave this out or decrease amount if you prefer)
2 large or extra large eggs, lighten beaten
3 TBL melted butter (or butter alternative)
1 1/4 C milk (or milk alternative)

-Mix together dry ingredients in small bowl.
-Mix together wet ingredients in a larger bowl.

-Add wet ingredients to dry ingredients, mixing until just blended. The batter should be kind of lumpy. This means there are small pockets of flour that will burst into air pockets in the finished pancakes.

-Heat a griddle, well-seasoned cast iron pan, or non-stick frying pan on medium-high heat. It’s best to use a pan that doesn’t need oiling to keep the pancakes from sticking.

-Heat pan until a drop of water shaken on pan immediately bubbles up–this means the pan is ready for the batter.

-Drop large spoonfuls of batter onto the griddle or pan. Be sure to leave enough room between each so they don’t run into each other:

If you would like to add something, now is the time to do it. Sprinkle chopped nuts, sunflower seeds, or fresh fruit on to of each pancake:

After a couple of minutes, the cakes will look dry around the edges and will start to have holes on top. Check undersides to see if the bottom are light brown. When they are, turn each one over carefully to cook on other side:

Again, wait a couple of minutes and then check to see if they’re light golden brown. When they are they are done–move to plate and repeat until you’ve used all the batter.

Top with butter, maple syrup, cream cheese, creme fraiche, fresh fruit, jam, or whatever strikes your fancy.


Digiprove sealCopyright secured by Digiprove © 2015 Jeanne Sauvage

{ 60 comments… read them below or add one }

Frederic April 24, 2015 at 8:00 pm

Hi Jeanne, I made your pancake recipe for the first time and they are absolutely fantastic. My 6 and 8 year old boys said they were the best pancakes ever, crunchy on the outside and deliciously soft on the inside. I have to confess that I had to substitute the white rice with quinoa flour and added some vanilla and cinnamon. We’re still new to gluten-free and it’s sometimes a bit overwhelming, but your website is such a great help.
Thank you so much for the amount of work you’ve put in to educate us all.


Jeanne April 29, 2015 at 10:20 am

Frederic: Yay! Happy to help!


dawn April 23, 2015 at 8:23 am

Holy cow, even my hubby loved these, so fluffy and light. Your mix and recipes are the best!! I cannot make enough of the hamburger buns either. Oh happy days.


Jeanne April 23, 2015 at 11:49 am

Dawn: Yay!


Hazel Jackson December 13, 2014 at 3:19 pm

These are fantastic! Even my “non gluten free” relatives prefer these to the wheat variety. I have made them several times and they are consistently delicious!
Thank you!!


Jeanne December 15, 2014 at 1:35 pm

Hazel: Yay! I’m so glad!


Bee Koh August 24, 2014 at 3:21 am

Hi jeanne,

I’ve tried the recipe and I love it! I’ve used King Arthur’s gluten-free all purpose flour, substituted the melted butter with equivalent amount of coconut oil, and added 1 tsp of vanilla extract too. Thank you for the recipe.


Jeanne September 5, 2014 at 9:28 am

Bee: Yay!


Stacey August 21, 2014 at 7:42 am

These were better than any pancake I have ever made! Thank you! (I ran out of butter and canola oil worked fine in its place.)


Jeanne September 5, 2014 at 9:30 am

Stacey: Yay!


darlene June 25, 2014 at 6:16 pm

Hi! Love the recipe…going camping and would like to make batter ahead of time and freeze for easier packing….will the batter freeze ok?


Jeanne June 26, 2014 at 12:32 pm

Darlene: Hm, I’ve never frozen the batter before. I’m not sure how it will do after it’s frozen. The pancakes themselves freeze beautifully. I would make and freeze the pancakes and then take them out and fry up (to defrost them) as needed.


diana May 8, 2014 at 7:28 pm

I tried these tonight for dinner and they were amazing.. Thank you so much for your great recipes..


Jeanne May 9, 2014 at 9:13 am

Diana: Yay! I’m so glad!


Becca Knox April 7, 2014 at 9:45 am

Why didn’t I try these sooner!? They are PERFECT! No more store-bought mix for me. Thank you Jeanne.




Jeanne April 10, 2014 at 4:41 pm

Becca: Yay!!! I’m so glad, my friend!


Kai March 29, 2014 at 10:00 am

I made these this morning with the following modifications:
I made some GF oat flour from Trader Joe’s GF Oats and Hemp seeds ( bout 3 T. of seeds to 1c. of oats) .. and replaced 3/4 c. of the basic flour blend with the oat flour. I used Sunflower oil instead of the butter and added fresh ground nutmeg to the dry ingredients.
They were yummy, a bit loose in the beginning but as I cooked, the batter thickened up .. so letting the batter sit for 10 min prior to making the cakes would be advised. Yummy Yummy!!!!! And plenty left over for snacks later.


Jeanne March 31, 2014 at 3:58 pm

Kai: Awesome! And I love your modifications! Yum!


Ivy February 9, 2014 at 8:18 am

These came out great. I swapped plain yogurt for the milk, omitted the sugar, and cut the salt in half. The batter puffed up really high! I added thawed blueberries and pine nuts. Really delicious.


Jeanne February 10, 2014 at 12:52 pm

Ivy: Yay!!


Vanessa February 7, 2014 at 12:39 pm

Just linked your recipe to my timeline in Facebook so everyone I know can share it. Made the pancakes this morning and they were a major success with kids and husband (and that man loves his gluten!). Substituted sugar with coconut sugar which is a bit less sweet. I am just new to this but happy with results so far and found all ingredients in NZ without a problem.


Jeanne February 7, 2014 at 1:55 pm

Vanessa: Yay! Thank you! So glad you like the recipe and I’m thrilled that you can find all of the ingredients in NZ–that’s terrific to know!!


Susie Lentz February 2, 2014 at 5:41 am

I came across your blog yesterday, and I am really grateful to you for all your work in converting recipes and sharing these recipes with others. I have been reading recipe after recipe on your website, excited as can be. Luckily, I had all the ingredients for your gf flour mixture (several ingredients imported from the States, as I can’t find some items here in Germany). This morning I mixed up the flour mix, and made pancakes. These were the first pancakes I have had in over 2 years since going gluten free, and they were delicious! Better yet, my hubby ate them and enjoyed them, too! He has been very critical of gf food — and I must admit, I have also been disappointed that several of the flour blends I have made just didn’t taste the same as or have the same mouth feel. I have thrown out lots of things after 1 or 2 bites. You and your recipes are renewing my enthusiasm for baking. If I can bake gf items that my hubby will also eat and can enjoy, as well as friends, I’ll be delighted. Thank you so much.
Susie (living a little east of Munich, Germany)


Jeanne February 3, 2014 at 12:48 pm

Susie: Yay! I’m so glad! Happy baking!


Ashley January 1, 2014 at 9:19 am

I need help! I am new to GF cooking/baking and when I tried to make these pancakes and they were so thick I couldn’t stir them. I tried adding more almond milk to them and it didn’t help at all! What did I do wrong? :-(


Jeanne January 1, 2014 at 6:28 pm

Ashley: Did you follow the recipe exactly? No substitutions or deletions? Also, did you read my Troubleshooting Baking Problems post?


Ashley January 1, 2014 at 6:48 pm

I had to sub the tapioca and sweet rice flours for the potato starch and potato flour, cup for cup like your page said to. Other than that and running out of regular milk and having to use almond milk to thin it out. I got them to brown nicely but I had to really flatten them out to make it work. I LOVE the recipe! Tastes so much better than the all purpose flour I got!


Jeanne January 2, 2014 at 11:33 am

Ashley: Ah. I think the potato starch and flour suck up more liquid than my mix does.


Ashley January 2, 2014 at 12:20 pm

I see! I am going to try and find the other flours then but in the meantime do you have any suggestions to make my substitutions work better for me?

Theresa October 21, 2013 at 1:47 pm

Can I use almond milk instead of milk. I am lactose intolerant.


Jeanne October 21, 2013 at 1:54 pm

Theresa: Yes!


kim July 22, 2013 at 8:04 pm

What does tbl mean? Beside the amount of butter called for says tbl


Jeanne July 23, 2013 at 4:05 pm

Kim: TBL is an abbreviation of tablespoon.


Amanda Brown July 14, 2013 at 7:17 am

Made these for breakfast this morning and they’re the best I’ve ever made. Too bad I had to send a burned one to the compost pile! Continually amazed by your recipes…


Jeanne July 17, 2013 at 11:28 am

Amanda: Yay! I’m so glad!


Minette July 8, 2013 at 2:34 pm

I love these pancakes. It is better than store bought. Your flour mix really makes a big difference. I use coconut milk, not the can one, Earth balance soy-free and grapeseed oil into the mix. Friends and family are wowed when I served them this breakfast treat. I even rarely use syrup because it’s already tasty by itself. One time I used virgin coconut oil on the pan and, of course, it tasted coconutty. It didn’t taste bad but I still like using grapeseed oil on the pan. Thank you.


Jeanne July 12, 2013 at 2:37 pm

Minette: You’re welcome! Happy baking!


Heather Stepniewski June 1, 2013 at 7:24 am

These pancakes were fantastic! Not that I’m surprised. Everything I make off of this site turns out delicious. I subbed almond milk for dairy milk and lemon oil for the butter.


Jeanne June 9, 2013 at 2:26 pm

Heather: Yay! I’m so glad!


Michelle February 2, 2013 at 4:36 pm

These were great! Great flavor and very light. I sprinkled on some chopped pecans before I flipped them, and that went over very well. Thanks!


Jeanne February 3, 2013 at 3:09 pm

Michelle: I’m so glad! Yay!


Cat January 30, 2013 at 4:01 pm

Hi there. I ran across your site and your recipes look divine. However, I’m also vegan and I’m a little concerned about using egg replacer in place of eggs. Can you give me some guidance on this?



Jeanne February 1, 2013 at 12:00 pm

Cat: Welcome! And check out my post regarding substitutions–there are ideas in there for how to substitute for most common ingredients.


Michal December 18, 2012 at 8:38 am

Thanks for all the great recipes! I made these pancakes and they came out better than any other pancakes I have tried.
I substituted coconut milk (So Coconut) for the milk and canola oil for the butter. I had to use a bit more milk than the recipe called for because the batter was super thick.
The best part about these was that they were just as good heated up the next day.
Thank you. Thank you. Thank you.


Jeanne December 18, 2012 at 10:32 am

Michal: Oo, yay! I’m so glad–and it’s good to hear about the adaptations you did–yay!


Morgan November 12, 2012 at 3:58 pm

These were completely awesome!! Our family thanks you!!!!


Jeanne November 13, 2012 at 7:10 am

Morgan: Yay! Thanks for letting me know!


Linda September 7, 2012 at 1:38 pm

I have been making gluten free pancakes for years- but can’t wait to try them with your flour mix. The recipe I use is adapted from the little recipe book that came with the Williams Sonoma waffle iron. The thing that makes that recipe so good (in my opinion) is that the eggs are separated. The yolks are mixed in when normal recipes add in the eggs. The whites are beaten sep into the consistency of meringue and folded in after the rest of the mix is done. They are so light!
Also, sometimes I replace the milk with orange juice and add cranberries and chopped nuts. You will have to change the spices, but you get the idea!


admin September 7, 2012 at 2:54 pm

Linda: Your pancakes sound delish! The method you describe for the eggs is what I use for my waffles. Haven’t done it with pancakes, though–will try it!


Rachel June 4, 2012 at 9:03 pm

Do you think I could pre-make and freeze these, to be heated in the toaster in the mornings? I’ve been dying to have something readily-available to me that is similar to Eggo’s, but I am allergic to all of the pre-made, boxed gluten-free frozen waffles. :(
Also, your recipes are incredible. Thank you SO much.


admin June 5, 2012 at 7:17 am

Rachel: Yes, these should be fine frozen and then reheated. Also, check out my waffle recipe–those can also be made, frozen, and reheated. You will need to do some experimenting to see how long either thing takes to toast up in the toaster. :)


Theresa Schaefer January 12, 2012 at 4:45 pm

I have a son that came over last week and ate these pancakes with us and he called this a.m. to see if he could bring his wife out for pancakes and she loved them and took the recipe and some mix to do her first batch.
I make them thinner by spreading them out in a circle and then filling in the center from the out side and just swirling it around and getting it thin and they are great. I use rice dream milk. Thank you for sharing!!


Morgan November 12, 2012 at 4:01 pm

Just wanted to fyi you that Rice Dream is not necessarily GF. Our son used to drink it all the time- being miserable, until I finally found out they use barley in their manufacturing process. They claim it all is removed, but we react badly to it. :(. Just thot I’d letcha know.


Jeanne November 13, 2012 at 7:09 am

Morgan: Bleh. I’m guessing that if they use barley, it’s in the sweetener–which is a hidden source of gluten. I just looked on their site, here’s the list of things they say are gluten-free: Regardless, the rice milk we use is Pacific–it is labeled gluten-free and I’ve not reacted to it.


Megan April 16, 2011 at 7:37 pm

Wow! VERY delicious!!! I made with Rice Milk instead of real.. I added 2 TBS. sugar instead of 3.. Added 1 tsp. of vanilla extract. and 1 1/2 cup banana and made banana pancakes!! So good!! :] This recipe made me very happy to know I can make pancakes!! Thank you!


admin April 16, 2011 at 9:52 pm

Megan: Yay! I’m so glad! Thanks for letting me know!


Spring Becker October 3, 2010 at 3:13 pm

Hi, I’m new to gluten free baking (and an added challenge is an allergy to eggs and milk as well…) but I experiemented with plantain flour (import food from Ecuador, it is a large banana used only in cooked recipes). The pancakes were amazing! A slight banana smell, very sweet. I was wondering if you might want to try it for some recipes and then share your results with us! Light and yummy. The flour is heavy like a bread flour and more moist than wheat, but I was amazed. I’d been using rice flour and quinoa and a number of other flours in mixture, when we stumbled on this. So this post isn’t really a note to the pancake recipe, but rather to you.


admin October 4, 2010 at 1:40 am


Thanks for the note. I’ve not baked with plaintain flour. I will check it out. My limitation with it might be that I’m somewhat allergic to bananas, so I’m not sure how I would react to plaintains. But, it’s fun to learn about new flours. What, in particular, attracts you to it?



Jeanne January 3, 2014 at 1:38 pm

Ashley: Just do what you’re doing: add more liquid until the batter is thin enough to pour.


Ashley January 3, 2014 at 6:08 pm

Will do! Thank you!


Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: