Gluten-Free Pancakes Recipe
Pancakes are a breakfast-time classic, so why should those of us who can't eat gluten be forced to miss out? This recipe will help you create gluten-free pancakes that are so good they could easily be mistaken for their gluten-containing-cousins. Soft, spongy, and moist, these pancakes have a perfect fluffy texture and sweet taste that will leave everyone wondering why they ever thought gluten-free food was second rate!
The two key ingredients that make these gluten-free pancakes so soft and fluffy are the baking powder and the xanthan gum. Both of these additions help to improve the rise of the pancakes as well as the texture, with the xanthan gum providing the elasticity which naturally occurs in gluten. Recipe developer Jennine Rye assures us that the combination of these ingredients will make your gluten-free pancakes incredibly light and fluffy, while avoiding any dryness or crumbly texture.
Although we can all agree that pancakes are best served fresh from the pan, these gluten-free pancakes store really well for up to a week in the fridge and can be easily reheated in the microwave. This makes them a great batch food to quickly cook up and consume whenever you feel like it. So grab your favorite pancake toppings because it's time to get cooking!
Gather the ingredients for these gluten-free pancakes
To make these gluten-free pancakes, first you will need to gather your ingredients. You will need gluten-free flour, baking powder, xanthan gum, sugar, eggs, whole milk, salt, and butter for frying.
To make good quality pancakes you will need to get the right type of flour. There is a huge variety of different types of gluten-free flour out there, all with their own flavors and qualities, but for this recipe we recommend using a ready blended gluten-free flour mix to help create the best quality pancakes.
Mix the dry ingredients together
The first step in this recipe is to combine the dry ingredients with a whisk. It's important to thoroughly mix the dry ingredients together so that the baking powder, xanthan gum, salt, and sugar are evenly dispersed throughout the pancake batter. This will help the pancakes to rise well and will result in a more even texture.
Combine the wet and dry ingredients
Once the dry ingredients have been thoroughly combined, it is time to mix together the wet ingredients. Start by briefly beating the eggs, and then add the milk and whisk once more. Make a well in the center of the dry ingredients and pour the eggs and milk in, then whisk everything together until a thick batter has formed.
One great thing about gluten-free pancakes is that you don't ever have to worry about over mixing the batter and ending up with chewy pancakes. This is because there is no gluten to develop which is what causes the unpleasant tough texture.
Brush the pan with melted butter
When the batter is ready it is time to start cooking the pancakes. As the frying pan is kept at a low heat, we recommend using butter as the oil base for this recipe. The butter helps to seal the moisture into the pancakes, keeps them from sticking, and also adds a delicious flavor to the final product. It's best to wipe out the pan between batches and reapply a light coating of butter with a pastry brush so that the butter doesn't brown too much or begin to burn.
Fry the pancakes
The best way to create even pancakes is to use a measuring cup as a ladle. We recommend using a ¼ cup scoop of batter for each pancake and leaving plenty of room in the pan for them to cook.
After 2 minutes, the pancakes should be ready to flip. Use a spatula to gently lift the edges of the pancakes and check the coloring underneath; they should be a beautiful golden brown. If they are too dark, turn the heat down, and if they are still pale, turn the heat up a little.
Once flipped, cook the pancakes for half a minute more and then remove then from the pan. Place them on a plate and cover with a clean towel to keep them warm, and repeat with the rest of the batter. Serve them fresh and warm with your favorite pancake toppings; we recommend stewed seasonal fruit, yogurt and a drizzle of honey or maple syrup.
- 1 cup gluten-free flour
- ¼ teaspoon xanthan gum
- 1 ½ teaspoons gluten-free baking powder
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 2 large eggs, room temperature
- 1 ⅓ cups whole milk
- 1 tablespoon melted butter, for frying
- In a medium-sized bowl, mix together the gluten-free flour, the xanthan gum, baking powder, granulated sugar, and salt.
- In a separate bowl, combine together the eggs and the milk, whisking the eggs lightly first. Then create a well in the dry ingredients and mix with the wet ingredients until thoroughly combined.
- Heat a pan to medium-low heat and brush liberally with the melted butter.
- Use a ¼ measuring cup to portion the batter, and add it to the hot pan. Make sure not to overcrowd the pan, so only cook 2 or 3 pancakes at a time.
- Cook for 2 minutes on one side and then gently lift the side of the pancake to check the color of the base; it should be a rich golden color. Flip the pancake over using a spatula, and then finish off by cooking the other side for 30 seconds to 1 minute.
- Remove the finished pancakes from the pan and keep them warm while repeating the process with the rest of the batter. Serve fresh with fruit, yogurt, maple syrup, or any other pancake toppings of your choice.
| Calories per Serving | 78 |
| Total Fat | 3.0 g |
| Saturated Fat | 1.4 g |
| Trans Fat | 0.0 g |
| Cholesterol | 36.3 mg |
| Total Carbohydrates | 10.6 g |
| Dietary Fiber | 1.1 g |
| Total Sugars | 2.8 g |
| Sodium | 115.4 mg |
| Protein | 3.0 g |
