Gluten-Free Pancakes


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

Ingredients

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.

Enjoy!
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Comments

  1. Frederic says

    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.

  2. dawn says

    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.

  3. Hazel Jackson says

    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!!

  4. Bee Koh says

    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.

  5. Stacey says

    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.)

  6. darlene says

    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?
    Thanks!

    • says

      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.

  7. diana says

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

  8. Becca Knox says

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

    XX
    OO

    Becca

  9. Kai says

    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.

  10. Ivy says

    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.

  11. Vanessa says

    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.

    • says

      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!!

  12. Susie Lentz says

    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)

  13. Ashley says

    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? :-(

  14. says

    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…

  15. Minette says

    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.

  16. Heather Stepniewski says

    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.

  17. Michelle says

    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!

  18. says

    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?

    Cheers!

  19. Michal says

    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.

  20. says

    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 says

      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!

  21. Rachel says

    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 says

      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. :)

  22. Theresa Schaefer says

    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 says

      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.

  23. Megan says

    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!

  24. Spring Becker says

    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 says

      Spring:

      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

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