Pancakes

If you’ve been searching for a light and fluffy gluten free pancake recipe, simply scroll down and enjoy!  I use this pancake recipe at least 3 or 4 times a month.  I first found it while looking for a wheat-based pancake recipe, and I was thrilled that it tastes Just As Good with a few modifications to make it gluten free.  Even my gluten-eaters love these pancakes!

If you allow the batter to rest for 5-10 minutes before cooking, it hydrates the flours enough to thicken the batter.  On the flip side, if you find the batter to be too thick, add a tablespoon at a time of milk until you reach the desired consistency.

I rarely have leftovers, but if you find yourself with a few extras, wrap them in foil and store in the refrigerator.  Pop them in a toaster to get them warm and crispy.  You can also freeze them, but I would recommend placing parchment paper in between each pancake so they pull apart easily.

Make sure you check your maple syrup for gluten.  Pure maple syrup should be gluten free, but a lot of imitation syrups contain natural and artificial flavors and caramel coloring which can be hidden avenues for gluten.

Print Recipe

Gluten Free Pancakes

Servings: 9 -10 pancakes

Author: Just As Good Gluten Free

Ingredients

• 1 ½ cups (225 grams) gluten free flour blend
• ¾ teaspoon guar or xanthan gum omit if in blend
• 1 teaspoon salt
• 1 Tbs white granulated sugar
• 3 ½ teaspoon baking powder
• 3 Tbs butter melted
• 1 egg
• 1 ½ cups milk

Instructions

• In a medium bowl, combine gluten free flour blend, guar gum, salt, sugar and baking powder.
• In a separate bowl, whisk melted butter and egg until fluffy and creamy. Add milk to egg and butter mixture and stir to incorporate.
• Pour milk mixture into flour mixture and stir until the majority of the clumps are gone.
• Allow the batter to rest for 5-10 minutes to thicken.
• In the meantime, preheat your electric griddle to 325 degrees F, or a skillet over medium heat. Pour about ⅓ cup of pancake batter on griddle or skillet and allow the pancake to brown to a golden color, and then flip to brown the other side, approximately 3-4 minutes per side.
• Remove from heat and serve immediately with gluten free syrup, butter, or whatever topping you prefer.
• Yield: 9-10 pancakes apprx. 4 in. in diameter

I wish I could give credit to the original author of this recipe, but when I scratched this on a piece of paper years ago I failed to realize it was going to remain a staple in my home!  So whoever you are, wherever you are, thank you!