Sunday brunch or weekday breakfast. Make these gluten-free pancakes on Sunday and freeze some for an easy weekday breakfast. Yes, they do very well in the freezer. Place in a well-sealed zip top bag and place in the toaster oven on low to reheat. The recipe is pretty simple and almost an exact copy of the pancakes (not gluten-free) I used to make as a kid.
More Gluten-Free Breakfast Recipes
I have used several different gluten-free flour blends with this recipe and they all worked well. My custom blend of sorghum, millet and brown rice flours with some starches is my favorite. See the notes in the recipe for a super simple DIY gluten-free flour blend or my post on gluten-free flour mixes and blends.
If you prefer a store bought gluten-free flour mix, I recommend King Arthur Flour All Purpose Gluten-Free flour or King Arthur Measure for Measure Flour. If using a gluten-free flour blend that contains xanthan gum, omit the amount called for in the recipe.
Gluten-Free Pancake Variations
It is so easy to turn these gluten-free pancakes into blueberry or banana pancakes. Top them with your favorite fruit right after pouring them in the pan or on the griddle. Strawberries can work too but their higher moisture content when sliced can make the pancake soggy. If you’re a cinnamon fan, I highly recommend adding some cinnamon to your favorite syrup and heat.
The First Pancake
The first pancake on the pan almost always is a throw away. Why? Usually because the pan is not the right temperature. To avoid a bad first pancake, it is best to first heat the pan over medium heat. Then, lightly grease the cooking surface with oil or butter, wiping away the excess with a paper towel. If you leave too much butter or oil the pancakes won’t have that nice even golden brown on top. Try making a test pancake with a small spoonful of batter to see if the pan is the right temperature.
- 1 cup gluten-free flour blend*
- 3 Tbsps sugar
- ¼ tsp salt
- 1¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp xanthan gum
- 1 egg
- 1 cup milk or milk substitute
- 1 Tbsp melted butter
- In a medium-sized bowl, whisk the dry ingredients together.
- In a separate bowl beat the eggs and milk together.
- Pour the wet ingredients into the dry and mix. Add the melted butter and mix well. If the batter seems too thick add a tablespoon or two of milk.
- Heat a non-stick skillet or griddle until a flick of water dances on the pan. Turn the flame to medium. Lightly grease the pan with a paper towel moistened with soft butter wiping away any excess.
- Use a ladle to spoon the batter onto the pan. Cook until the batter bubbles and the first side is golden brown. If you are adding fruit, place it on the pancakes before flipping. Flip and cook another 2-3 minutes
2 c brown rice flour
2/3 c potato starch
1/3 cup tapioca starch.