The Best Gluten-free Pancakes You will Ever Eat


I had plenty of failures before I got gluten-free pancakes to work for me.  My goals: to make the pancakes look, feel and taste just like I remember from childhood.  Everybody's dream.

Sunday was pancakes and scrambled eggs day.  We did brunch because my sister and I went to church with my mom Sunday mornings.  My dad cooked brunch.  He proved himself a versatile chef in other areas, but where he excelled was in the realm of pancakes and sourdough bread.  My childhood memories are infused with the smells of pancakes and baking.

I haven't nailed the sourdough bread yet.  In fact, I haven't even tried.  There's time for that.  For now, I will conquer the pancakes.  Every individual has a certain way that they like pancakes to be, and the origin of their pancake desires rest in the way they had pancakes presented to them as a child.  For me, the perfect pancake is about five inches across and a quarter inch high.  It bubbles perfectly after the batter is on the griddle for a while, and when you flip it you see a perfect golden disk, evenly browned.  My dad had an electric griddle which got a lot of good use.  I use a cast-iron reversible griddle over the stove top, and I get very similar results.

So here is my homage to my father's perfect pancakes.  You can buy a mix too!

Recipe for The Best Gluten-free Pancakes You Will Ever Eat

Makes about 10 5-inch pancakes.

(Please note: this recipe calls for no xanthan gum.  Many of my recipes with this flour mix don't need it.  I tried using xanthan gum at first, but it made the batter too dense.)

Heat your griddle to medium-low.  Mix in a large bowl:

1.5 cups (200g) GF Pancake Flour Blend
4 Tbsp (44g) sugar
1 tsp baking soda
1/2 tsp salt

In a medium bowl, whisk together:

2 eggs
3 Tbsp (44 g) butter, melted
1 tsp vinegar 

Add the wet ingredients to the dry ingredients and beat for a few strokes.  Measure out:

2/3 cup milk

Add the milk to the batter a bit at a time until you get the consistency that you want.  Using the full 2/3 cup should give you batter for 5-inch wide, 1/4 inch tall pancakes as pictured.  Less milk will give you fewer, but thicker pancakes.  Beat the batter until well-combined.  Don't worry, there's no gluten.  You can't over-beat.  Once it's smooth, pour the batter onto the griddle to the size of pancake desired (if the batter doesn't pour, you need to add more milk).  Cook the first side until bubbles appear evenly over the entire surface.  Flip the pancakes once bubbles appear in the middle of the disk.  Cook the second side until the pancake is evenly brown on the bottom.  Set them aside on a warm plate as they cook and repeat the process until all your batter is gone.

Comments

Rebecca K Clark said…
My mouth is watering!! They're the most beautiful GF pancakes I've ever seen! I'm going to try your recipe--dairy free--and see how it treats with coconut milk and earth balance in the batter. I'll let you know how it works out.
April 6, 2012 at 4:09 PM
Gina said…
I think coconut milk might make these pancakes even tastier! Sometimes with coconut milk you need to add a little more to get the right consistency because coconut milk is thicker. Subbing out the butter should be no problem. Once I forgot to put the butter in them and to my surprise they still came out all soft and tasty. I'll look forward to hearing how you like the pancakes!
April 6, 2012 at 5:21 PM
Rebecca K Clark said…
Thanks for the tips. I'll let you know when I've made them. :)
April 7, 2012 at 10:33 AM
Anonymous said…
We will be seeing your dad in a few days. Hope we can put pancakes on our vacation breakfast menu. Very nice web site. Randy
February 1, 2013 at 7:06 AM
Anonymous said…
nice
August 15, 2022 at 8:56 AM
Post a Comment

Popular posts from this blog

Gluten-free Sourdough Discard Bread

Image
You’ve made your gluten free sourdough starter . What now?   The discard, or unused portion of the starter can be repurposed in a number of ways.  It’s the part of the starter that you don’t need to refresh or to use to leaven bread. You can throw it out, or you can use it to replace some of the flour and water in other recipes.  It adds a great texture and flavor to recipes, and it’s particularly useful for gluten free recipes. There’s something about gf grains that benefits immensely from the fermentation process. They become more flexible, more workable, and much tastier. In this bread recipe the sourdough starter lends the bread strength, flexibility, and flavor. Want a sandwich loaf recipe? Check out my  Yeasted Sourdough Sandwich Bread . Why is it not a regular sourdough bread?  This bread is considered a discard bread, or sometimes called a hybrid loaf, because it contains sourdough but it's leavened with commercial yeast. What does it taste like?   ...
Read more

Quick Yeasted Sourdough Sandwich Loaf Recipe

Image
Readers have been asking if they can bake the Gluten-free Sourdough Discard Bread in a bread tin.  The answer seems to be yes, it usually works.  However, I've created this new recipe that is more of a sandwich style loaf.  This recipe is a single rise recipe, so it's quick and easy. Need to create a sourdough starter? This is the method I use most:  https://glutenfreegourmand.blogspot.com/2021/10/sourdough-starter-ready-to-use-in-3-7.html Why yeasted sourdough?  Sometimes it's tricky to get a great rise out of sourdough when you're first starting out.  Also, creating a new sourdough starter creates a bit of discard that can be used up in other recipes to improve the flavor and texture of the product. This recipe adds a little baker's yeast to help the rise and get the loaf in the oven more quickly.  This is a sourdough discard recipe but you can use active starter if that's what you have.  Yeasted Sourdough Sandwich Loaf Recipe Dairy-free, c ont...
Read more

Mild Country White Sourdough Bread

Image
I gave up on producing a showy loaf a long time ago.  I always rolled my eyes a little when I saw photos online of perfect bloom or wide-open crumb.  "The mustard is going to just fall right through," I would think to my self disapprovingly, shaking my head a little. It turns out, I was just jealous. After a decade of gluten-free bread baking and recipe development, and through a collaboration with some other bakers, I've come up with a gf sourdough bread recipe that produces an open crumb, a large bloom, and sometimes, if I'm lucky, an ear.   The bread has a very mild, pleasant sourdough flavor and is very light in color. The crumb is very open but not too delicate.  It has a chewiness to the texture that I associate with a good sourdough bread.  The crust gets a nice browning and it toasts up nicely. And I don't mind the mustard falling through as much as I thought I would. Many thanks to Michael Hollesen who came up with the original version of this reci...
Read more