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Gluten-Free Pancake Recipe

Gluten-Free Pancake Recipe

Ingredients

Directions

  1. Prepare the batter: Stir flour, sugar and salt together in a large mixing bowl. Whisk eggs and half of the milk together in a large measure or bowl. Whisk in the flour mixture followed by the remaining milk and melted butter, mixing until there are no more lumps.
  2. Prepare the pancakes: Bring a non-stick skillet to temperature on moderate heat. Pour or ladle about a ¼ cup of batter into the skillet. Immediately lift the skillet, gently tilting it so the batter coats the pan evenly. Return pan to heat and leave pancake to cook until the edge turns golden in colour and the surface of the pancake goes from glossy to matte. Run a silicone or pan-safe spatula along the edge of the pancake to loosen it, then turn onto a large plate. Repeat until all of the batter is used.
  3. Serve pancakes: Pancakes can be enjoyed with a sprinkle of cinnamon sugar, ground nuts or jam then rolled into a tube. They can also be filled with fresh fruit, spreads and whipped cream before getting folded up into quarters. Finally, they can be folded into quarters and served with maple syrup.
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Gluten-Free Pancake Recipe

5 / 5. 2

Light, extra-thin pancakes made from milk, eggs and gluten-free flour, then served with an assortment of fillings…

  • clock icon
    20 MIN
  • 12 SERVINGS
Gluten-free pancake recipe.

This kid-approved GLUTEN-FREE PANCAKE RECIPE is fun for the whole family!

This recipe goes out to everyone looking to add a solid, tasty, always-works, and fun-to-make gluten-free breakfast recipe to their repertoire (geez, that was a mouthful). Truth be told, this GLUTEN-FREE PANCAKE RECIPE is also mouthful after mouthful of deliciousness. You are going to love them!

This recipe has long been a favorite and gives a nod to some Swedish roots where “pannkakor” is a beloved treat. The recipe is similar to other flat pancakes such as palačinka (Serbia, Bulgaria, Croatia), filloas (Spain), injera (Ethiopia and Eritrea), and perhaps the best-known variety, crêpes (France).

Before I share a few tips, one last thing you might be wondering: YES this recipe works perfectly if you swap the gluten-free flour for regular or unbleached all-purpose. We’ve tested with both regular and gluten-free varieties and love them equally. I must say though, it sure is nice to have the gluten-free recipe on hand; it does come in handy!

Enough with the back story, time to make and enjoy this GLUTEN-FREE PANCAKE RECIPE.

Ingredients needed to make gluten-free pancakes.

INGREDIENTS

Whenever a family member or friend shares a dietary restriction or allergy alert, we’re smart to listen up. For this recipe, we crafted the pancake batter using gluten-free flour. Although we could have used a gluten-free pancake mix, this homemade option, made without baking powder, xanthan gum, almond flour, protein powder, and a gluten-free flour blend, is way tastier. We couldn’t be happier with the results. We bet you already have the other ingredients for this recipe in your pantry or fridge. Told you they were easy to make!

A large measure filled with the gluten-free pancake batter.

WHISK TOGETHER

During the first test of the recipe, we incorporated the wet ingredients into the dry ingredients using a hand mixer.  Then, we thought, “Keep it simple. A whisk works best.” Remember, these pancakes don’t have a fluffy texture right? They’re not fluffy gluten-free pancakes although they are still light as a feather.  The light, almost thin batter came together with little effort. You’ll be able to wake up, grab a coffee, and whisk the batter up, bedhead and all! One thing to note: if you’d like to use dairy-free milk like oat milk or almond milk, go ahead but maybe add a bit of vanilla extract into the mix too. You can also swap the butter with coconut oil to make the recipe 100% vegan. The recipe will work the same with those substitutions.

A large skillet coated with the gluten-free pancake batter.

SKILLET AND PANS

Two important things about the skillet. The first is about temperature, the second is about how we use the tool. Let me just say, that your first pancake won’t turn out. Even the second may not work until you dial up the temperature of the skillet. I’m saying moderate heat but on a scale of 1 (cool) to 10 (hot), try a 7. Once you figure out your skillet’s sweet spot, you’ll be good as gold and your best gluten-free pancakes will be good and golden! Look for those tiny bubbles along the edge of the pancakes; gorgeous!

The second thing is about the way you lift and tilt the pan in a circular motion to set the batter in an even layer. Make sure to watch the VIDEO attached to this recipe, but again, after a few tries I know you’ll be tilting like a pro. It’s kind of fun once you get the hang of it. If you’re making pancakes for a large group, transfer them to a plate as we’ve done, or line a baking sheet with parchment and keep them in a warm oven until you serve.

The edge of the pancake gets a light golden colour.

DONENESS

Again, much of this will become blatantly apparent when you start cooking your pancakes. Traditional pancakes, like these BLUEBERRY ones, are thicker in texture, allowing us to easily scoot a flipper underneath them. This recipe has two options, the first being a non-stick Teflon pan where the pancake will loosen when done. You’ll be able to flick and flip as you wish. You can also make them on a traditional griddle although they’ll be smaller than those made in a skillet.

Gluten-free pancakes flipped onto a plate.

I found an easier option is to look for a golden edge on the pancake partnered with a surface that cooks to dry – this indicates a perfectly cooked pancake. Simply run a thin silicone spatula as deep as it’ll go under the edge, then invert the skillet over a clean stacking plate. The pancake comes away cleanly with a gorgeous golden finish.

A stack of gluten-free pancakes ready to be enjoyed.

FLIP THE STACK

I’m adding this paragraph and I know some of you (namely a few of my siblings) will laugh. Stacking the finished pancakes one by one on top of each other as they flip from the skillet is simple enough. But as I stood there cooking them off, I started thinking, “This one-sided cooking method means the ‘reveal side’ of the pancakes will be pale.” The solution is to place a plate on top of the stack and invert them. You’ll then be “dressing” the pale side and revealing the golden colour as you fold or roll the pancakes. Way more gorgeous and appetizing. See? Go ahead and laugh, this is what I think about, LOL!

Assorted fillings and toppings for the gluten-free pancake recipe.

PANCAKE FILLINGS

Although the above photo displays our favorite fillings, add-ons, sprinkles, and toppers, don’t let it fool you because there are way more. So go ahead and sprinkle your pancakes with things like sugar, spices and grated nuts. The sprinkled crepes are fun to roll up for quick enjoyment by hand.

Jam-filled gluten-free pancakes.

Another option is to add things like jams, jellies and specialty spreads – you pick your favourites. Applying these sweet confections to the pancakes is effortless and you can either roll them or fold them in halves or quarters. That’s what I did after filling pancakes with one of my HOMEMADE JAMS, but I also tried this technique with a chocolate hazelnut spread and sliced bananas. Yummy!

Blueberry filled pancakes.

Speaking of fresh fruit, make these homemade pancakes whenever you have fresh strawberries and blueberries on hand. Talk about blueberry pancakes, wow! Spoon the prepared berries or fruit salad onto an open pancake, and add whipped cream plus a few more berries and fruit. Voilà, instant French restaurant treatment for these Swedish sensations.

A pancake folded with Nutella and banana.

Last option is “as is”… sorta! These beauties went down easily folded up in quarters, served with nothing more than maple syrup. We also tried them with both this BLUEBERRY SYRUP and our MIXED BERRY COULIS. You honestly don’t need much, yet serving them with any of these suggested fillers takes them to a whole new level of memorable taste and flavor.  They are so tasty and a nice start to the day.

Folded pancakes served with maple syrup.

Because it’s always good to have a few gluten-free recipes at the ready, PIN this one on a favorite board and bookmark the page for quick reference. It’s also nice to SHARE good things with friends too so, tell everyone about it!

This GLUTEN-FREE PANCAKE RECIPE is amazing each and every time!

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Gluten-Free Pancake Recipe

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Gluten-Free Pancake Recipe

Ingredients

  • 2 cups gluten-free all-purpose flour
  • 4 cups homogenized milk (or dairy-free alternate)
  • ¼ teaspoon kosher salt
  • ¼ cup granulated sugar
  • 3 eggs, room temperature
  • 2 tablespoons butter, melted (or coconut oil)

Directions

  1. Prepare the batter: Stir flour, sugar and salt together in a large mixing bowl. Whisk eggs and half of the milk together in a large measure or bowl. Whisk in the flour mixture followed by the remaining milk and melted butter, mixing until there are no more lumps.
  2. Prepare the pancakes: Bring a non-stick skillet to temperature on moderate heat. Pour or ladle about a ¼ cup of batter into the skillet. Immediately lift the skillet, gently tilting it so the batter coats the pan evenly. Return pan to heat and leave pancake to cook until the edge turns golden in colour and the surface of the pancake goes from glossy to matte. Run a silicone or pan-safe spatula along the edge of the pancake to loosen it, then turn onto a large plate. Repeat until all of the batter is used.
  3. Serve pancakes: Pancakes can be enjoyed with a sprinkle of cinnamon sugar, ground nuts or jam then rolled into a tube. They can also be filled with fresh fruit, spreads and whipped cream before getting folded up into quarters. Finally, they can be folded into quarters and served with maple syrup.

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