Gluten-Free Pancake Recipe

Hey there! Austin Carter here from Beyond the Bayou Blog. Today, I’m excited to share my go-to recipe for Gluten-Free Pancakes. As someone who’s had to cut gluten out of his diet, I know the struggle of finding tasty alternatives to our favorite foods. These pancakes have been a game-changer for me.

I remember the first time I tried making gluten-free pancakes. It was a disaster! They were dense, gritty, and nothing like the fluffy stacks I remembered from childhood. But after lots of trial and error (and a few smoky kitchen incidents), I finally cracked the code.

These pancakes are light and fluffy, and honestly, you can’t even tell they’re gluten-free. They’ve become a weekend staple in my house with delicious Oat Milk or Oat Milk Ice Cream, and I’m thrilled to share this recipe with you. Whether you’re gluten-free by necessity or choice, these pancakes are sure to hit the spot.

Gluten Free Pancake Recipe

Fluffy gluten-free pancakes perfect for breakfast, with an easy option for baking in a sheet pan to serve a crowd.

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Course: Breakfast

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Calories: 125kcal

Author: Austin Carter

Equipment

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  Medium-sized Mixing Bowl
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  Small Mixing Bowl
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  Whisk
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  Cast iron skillet or electric griddle
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  Nonstick spray or pastry brush
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  Measuring cups and spoons
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  Parchment Paper
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  Quarter sheet pan (for sheet pan pancakes)
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  Oven (for sheet pan pancakes)
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  Knife (for sheet pan pancakes)

Ingredients

• ▢ 1 cup measure for measure / 1:1 gluten free baking flour blend
• ▢ 2 Tablespoons granulated sugar
• ▢ 2 teaspoons aluminum free baking powder
• ▢ small pinch of salt
• ▢ scant 1 cup milk any kind, I use unsweetened almond milk
• ▢ 1 large egg
• ▢ 2 Tablespoons melted butter plus more for brushing (optional)
• ▢ 1 teaspoon vanilla extract

Instructions

• Whisk together gluten-free flour, sugar, baking powder, and salt in a medium bowl.
• In a small bowl, whisk milk, egg, melted butter, and vanilla extract until combined.
• Pour wet ingredients into dry ingredients and whisk until smooth. Let the batter rest for 5-10 minutes.
• Preheat a cast iron skillet or electric griddle to medium heat, and grease with nonstick spray or melted butter.
• Scoop 1/4 cup batter onto the hot surface. Cook until bubbles form and pop, then flip and cook until golden brown.
• Serve immediately or keep warm in the oven at 100-200 degrees for up to 20 minutes.
• For sheet pan pancakes, preheat oven to 350 degrees, line a quarter sheet pan with parchment paper, pour in batter, and bake for 15-17 minutes. Slice into squares and serve

Nutrition

Calories: 125kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 2.5g | Cholesterol: 35mg | Sodium: 180mg | Fiber: 1g | Sugar: 4g

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Tips that Will Ease Your Job!

• Use a 1/4 Cup Measuring Cup: Scoop your 1/4 cup in the pancake batter and pour it onto your greased pan. This makes the perfect-sized pancake every time!
• Add Your Favorite Mix-ins: Try adding blueberries or chocolate chips to the batter.
• Use Gluten-Free Syrup: Make sure your syrup is gluten-free. Pure maple syrup is a great choice.
• Heat and Grease the Griddle: Preheat and grease your griddle. Pancakes won’t brown or rise well on a cold pan, and they’ll stick if the pan isn’t greased. Nonstick and cast iron griddles are ideal. For an electric griddle, heat it to 350℉.
• Leave Space: Avoid crowding the griddle. Leave about an inch between each pancake to make flipping easier.
• Wait for Bubbles: Look for the batter to lose its shine and for bubbles to appear on the surface before flipping.
• Use the Right Spatula: A large spatula with a thin edge works best for flipping pancakes. A small spatula makes it hard to get under the pancake.
• Take a Peek: Gently slide the spatula under the pancake and lift the edge to check if it’s brown. If it’s still pale, let it cook for another minute.
• Flip Gently: Lift the pancake slightly and use your wrist to quickly flip it. Think of it more like a turn than a flip.
• Cook Until Brown: After flipping, cook the pancake for another minute or so. Gently tap the top to make sure it’s set and not soft.

Consider These Topping Options for Your Pancakes!

• Miniature Semi-Sweet Chocolate Chips: Mix them into the batter or sprinkle on top while cooking the first side.
• Thinly Sliced Ripe Bananas: Place them on top or gently mix chopped ripe bananas into the batter.
• Chopped Fresh Strawberries: Add them on top or gently mix into the batter.
• Granola: Sprinkle on top or mix into the batter for a crunchy texture.
• Pure Maple Syrup Swirl: Place pure maple syrup in a squeeze bottle and swirl some on top while cooking the first side. It adds a delicious touch of sweetness.