Cooking and Serving: 25 minutes | 9 pancakes
Ingredients
Step * Gluten free buttermilk pancakes | Ingredient substitutions | How to store, freeze & reheat pancakes
Description
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 9 pancakes
Ingredients
Step * Gluten free buttermilk pancakes
Expert tips
Ingredient substitutions
How to store, freeze & reheat pancakes
Mix-ins & topping ideas
Gluten free flour – Use a high-quality gum-free blend for the best texture.
Xanthan gum (optional) – A tiny amount helps prevent flat pancakes and frilly
Baking powder & baking soda – These leaveners give pancakes their lift and
Salt – Brightens all the other flavors.
Granulated sugar – Adds a touch of sweetness and keeps the crumb soft.
Milk – Any kind works to bring the mixture together and add moisture, but
Eggs – Provide structure to hold the pancakes together as they cool, and
Instructions
Hand holding wire whisk in pancake batter
holding wire whisk in pancake batter.
Preheat your pan – Heat a nonstick griddle or skillet over medium heat and.
lightly grease it. You want the pancake batter to begin to cook right away on a.
hot pan, or it will either soak up the grease or stick to the surface.
Portion and cook – Scoop about 1/4 cup of batter for each pancake to keep the.
pancakes uniform in size. Let cook until you see bubbles break through the top.
and the edges are cooked, or the batter will be too loose to flip.
Flip and finish – Flip the pancakes only when they’re ready, and cook the.
second side until golden brown. Flip back and forth a few times, as necessary to.
ensure the pancake has tons of flavor from proper browning. Serve warm.
Hand pouring raw pancake mixture onto greased black hot griddle.
pouring raw pancake mixture onto greased black hot griddle.
Four raw round pancakes cooking on hot griddle
raw round pancakes cooking on hot griddle.
Three pancakes cooked and one uncooked on black griddle.
pancakes cooked and one uncooked on black griddle.
Four light brown cooked pancakes on the griddle with spatula picking one up.
light brown cooked pancakes on the griddle with spatula picking one up.
Closeup of all 12 light brown cooked pancakes on plate from side angle.
of all 12 light brown cooked pancakes on plate from side angle.
A collage of making the pancakes
collage of making the pancakes.
Stack of 5 pancakes on a white plate.
of 5 pancakes on a white plate.
For extra-fluffy pancakes, you can use real buttermilk instead of milk, but.
you’ll have to make a few more adjustments to the ingredients. Here’s a summary.
Instead of 1 1/4 cups milk, use 1 cup of real buttermilk (or a combination of.
half milk, half plain yogurt);.
Add 2 tablespoons melted butter for richness, tenderness and flavor. It also.
replaces a bit of the moisture;.
Use 2 eggs instead of 1, which will give the pancakes more structure to hold.
One more tip for the buttermilk version is to pour the batter straight.
down—don’t spread it around—to help the pancakes rise tall and fluffy.
AVOID BLENDS WITH TOO MUCH XANTHAN GUM
Most pre-mixed gluten free flour blends like Better Batter can contain too much.
gum, which makes the batter overly thick and the pancakes gummy. Bob’s Red Mill.
1-to-1 has too little gum for most purposes, but here it’s just right.
With higher concentrations of xanthan gum, the pancake batter would continue to.
thicken as it stands, and you’d have to work very quickly or continually whisk.
in more milk to the batter to keep it pourable.
USE JUST A TOUCH OF XANTHAN GUM
Adding ¼ teaspoon to your gum-free blend creates a smooth, non-runny batter and.
pancakes that hold their shape without feathering at the edges. If you leave out.
the gum, you’ll need less moisture. In the standard version, reduce the milk to.
CHOOSE A NONSTICK PAN
The ideal surface for creating evenly browned pancakes is a lightly greased.
nonstick pan. If your surface isn’t nonstick, you’ll need more oil or butter,.
and the pancakes will fry instead of cooking evenly.
INGREDIENT SUBSTITUTIONS
Dairy free – Replace cow’s milk with your favorite unsweetened, unflavored.
non-dairy milk from a carton (not canned). Unsweetened almond milk works.
especially well. For buttermilk, use half (4 fluid ounces) plain nondairy yogurt.
and half (4 fluid ounces) nondairy milk,.
Egg free – Try a chia egg, “Just Egg” brand (refrigerated), or Bob’s Red Mill.
egg replacer. You’ll need two egg equivalents for the buttermilk version.
FAQS
Why are my pancakes flat?
Check your baking powder and baking soda—they may be expired. These leaveners.
are what give pancakes their rise.
Why are my pancakes burning?
Your pan is probably too hot. Try reducing the heat slightly and watch for.
smoking oil or butter as a sign it’s overheating.
Why do my pancakes stick to the pan?
If your pan isn’t nonstick or isn’t hot enough, pancakes can stick. Use a.
well-heated nonstick skillet, and grease it lightly even if it’s nonstick.
Can I use this recipe to make waffles?
Not quite—waffles need a lighter, crispier batter. Try my gluten free waffles.
HOW TO STORE, FREEZE & REHEAT PANCAKES.
Short term – Let pancakes cool completely, then wrap in stacks of 2 or 3. Store.
in an airtight container in the refrigerator for up to 2 days.
Freezer friendly – Freeze wrapped stacks for up to 3 months. Defrost at room.
temperature, in the fridge overnight, or briefly in the microwave.
Reheating – Refresh in the toaster or warm oven until heated through. A light.
sprinkle of water before toasting helps restore moisture.
Dry mix storage – Keep a sealed container of the dry pancake mix in a cool, dark.
pantry for up to 3 months, or in the freezer for up to 6. Let it come to room.
This pancake mix is perfect for everything. Ditch that boxed mix and D.I.Y. a.
pancake mix is perfect for everything. Ditch that boxed mix and D.I.Y. a better.
HOW TO MAKE A SHELF-STABLE DRY MIX.
The dry mix in this recipe makes 235 grams (about 1 ½ cups + 3 tablespoons by.
Whisk all dry ingredients together thoroughly in a large bowl.
Store in a sealed container in a cool, dry pantry for up to 3 months—or.
freeze for longer storage.
When you’re ready to make pancakes, measure out 235 grams of the mix, add the.
wet ingredients for either version (standard or buttermilk), and cook as.
A jar with homemade pancake mix and a plate with a stack of pancakes and syrup.
jar with homemade pancake mix and a plate with a stack of pancakes and syrup.
GLUTEN FREE PANCAKES RECIPE
Prep Time: 10 minutes mins.
Cook Time: 15 minutes mins.
The best gluten free pancakes for a classic fluffy stack AND a tall, diner-style.
buttermilk option. Skip the flour blends with too much xanthan gum, and make a.
FOR THE DRY MIX
1 ½ cups (210 g) gum-free gluten free flour blend.
(140 grams superfine white rice flour + 45 grams potato starch + 25 grams.
FOR THE DRY MIX
1 ½ cups (210 g) gum-free gluten free flour blend.
(140 grams superfine white rice flour + 45 grams potato starch + 25 grams.
Notes
* 1 ½ teaspoons baking powder
* ¼ teaspoon baking soda
* ½ teaspoon kosher salt
* 2 tablespoons (24 g) granulated sugar, or up to 1/4 cup (50 g) for sweeter
FOR STANDARD PANCAKES
* 1 (50 g out of shell) egg, at room temperature, beaten
* 1 teaspoon pure vanilla extract, (optional)
FOR BUTTERMILK PANCAKES (EXTRA FLUFFY)
* 2 (100 g out of shell) eggs, at room temperature, beaten
* 1 cup (8 fluid ounces) buttermilk, at room temperature
* 2 tablespoons (28 g) unsalted butter, melted and cooled
TO MAKE STANDARD PANCAKES
* In a large bowl, whisk together the flour blend, xanthan gum (if using),
baking powder, baking soda, salt, and sugar.
* In a separate bowl or measuring cup, whisk together the egg, milk, and
* Pour the wet ingredients into the dry, and whisk until smooth. Let the batter
sit briefly to thicken slightly.
* Heat a griddle to medium-high or large nonstick omelet pan over medium heat,
and grease it lightly.
* Pour or ladle as many pancakes onto the hot griddle or pan as you can fit
without crowding, each about 1/4 cup of the batter.
* Allow to cook until bubbles break through the surface of the pancakes and the
edges have begun to cook, about 2 minutes.
* Flip and continue to cook for another minute, or until the underside is
* Remove from the griddle or pan and repeat with the remaining batter, greasing
the surface lightly before adding each batch. Serve warm.
TO MAKE BUTTERMILK PANCAKES
* In a large bowl, whisk together the flour blend, xanthan gum (if using),
baking powder, baking soda, salt, and sugar.
* In a separate bowl or measuring cup, whisk together the eggs, buttermilk, and
* Pour the wet ingredients into the dry, and whisk until smooth. Let the batter
sit briefly to thicken slightly.
* Heat a griddle to medium-high or large nonstick omelet pan over medium heat,
and grease it lightly.
* Scoop about 1/4 cup of batter per pancake. Pour the batter straight down onto
the pan—don’t spread it—to help the pancakes rise tall and fluffy.
* Allow to cook until bubbles break through the surface of the pancakes and the
edges have begun to cook, about 3 minutes.
* Flip and continue to cook for another minute, or until the underside is
* Remove from the griddle or pan and repeat with the remaining batter, greasing
the surface lightly before adding each batch. Serve warm.
Flour blend – For best results, use a gum-free gluten free flour blend like
Nicole’s Best, our homemade 3-ingredient gum-free blend
a low xanthan gum blend like Bob’s Red Mill 1-to-1. Avoid blends with standard
xanthan gum content or your batter will be too thick to pour and the pancakes
Xanthan gum – Optional, but helps prevent thin, feathery edges. If you leave it
out, reduce the milk in the standard version to 1 cup (8 fluid ounces) and the
buttermilk in that version
Make-ahead mix – Multiply the dry ingredients to make a bulk batch. Store in a
sealed container in a cool, dry pantry for 3 months, or freeze for up to 6. Use
235 g of dry mix per full batch.
Nutritional information – Approximate per pancake for the “standard pancakes”
Trans Fat: 0.002g | Cholesterol: 22mg | Sodium: 253mg | Potassium: 58mg | Fiber:
2g | Sugar: 5g | Vitamin A: 81IU | Calcium: 97mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an
MIX-INS & TOPPING IDEAS
* Miniature semi-sweet chocolate chips mixed in or sprinkled on top as the
* Thinly sliced ripe bananas on top or just a few chopped ripe bananas mixed in
gently; for gluten free banana pancakes
with mashed banana in
the batter, you need another recipe.
* Chopped fresh strawberries on top or mixed in gently
* Gluten free granola
* My favorite: place pure maple syrup in a squeeze bottle, and swirl some on
top while the first side is cooking