Gluten-Free American Pancakes (5 Ingredients)

This is the only recipe you will need for delicious gluten-free American-style pancakes. They are so fluffy and soft that you wouldn’t know they are gluten-free! If you also have a gluten-free sourdough starter, then rather check out these gluten-free pancakes. I made three different versions of this recipe and this one was the winner!

Gluten-free american pancakes stacked in a tall towel.
These pancakes are great with maple syrup and fruit!

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Why You Will Love This Recipe

5 basic pantry ingredients are all you need to make these pancakes.

Flavor. You wouldn’t tell the pancakes are gluten-free!

Simple instructions. Mix all ingredients and you are ready to fry!

Note: you might also enjoy these gluten-free chocolate-filled pancakes for breakfast. However, if you like relatively thinner pancakes (like Slovak cultures do) then check out my gluten-free crepe collection!

Tools You Might Need

– A cast iron skillet (the best option for evenly fried pancakes).

2 mixing bowls.

– A whisk.

– A digital scale (very important when it comes to gluten-free flour).

Ingredients

Ingredients for gluten free american Pancakes.

– You can use any self-rising gluten-free flour blend with a binding agent (xanthan gum, guar gum, psyllium husk). If your blend doesn’t contain a binding agent, just add ½ tsp of xanthan gum to it. To make it self-rising, just add 2 tsp of baking powder to the flour if you are using a plain gluten-free flour blend. Check out my 4-ingredient homemade gluten-free flour mix!

– It is important for the eggs and milk to be at room temperature, and this is probably the most annoying requirement when it comes to making pancakes because who remembers to take the ingredients out ahead of time? No worries! You can bring your ingredients to room temperature within minutes.

– For frying, I used olive oil but coconut oil, sunflower oil, or butter will work well, too!

How to Bring Eggs and Milk to Room Temperature Fast

Place eggs in a bowl with hot water and let it sit for 5 minutes. Then, pour the milk into a bowl and place it into the microwave for 30-60 seconds! The ingredients are ready to use.

How to Make Gluten-Free American Pancakes

Step 1 – Mix the ingredients

mixing the dry ingredients in a bowl.
It is important to let incorporate the dry ingredients before adding liquids.

Start preheating the frying pan at the beginning of the process. Then, add all the dry ingredients together in a mixing bowl and mix.

Whisking the wet ingredients in a bowl.
Mix just enough to break up the eggs.

After that, add the wet ingredients together in another bowl and whisk to break up the eggs.

Finished pancake batter with a whisk.
You can let the batter sit for 10 minutes or fry right away!

Now, add the wet ingredients into the bowl with the dry ones and mix just enough to incorporate. It is okay if you see some flour lumps, leave them in as you don’t want to overmix and make your pancakes tough.

TIP: You can substitute xanthan gum for psyllium husk powder (add 1 ½ tsp) and then you don’t have to worry about overmixing the pancake batter.

Step 2 – Fry the pancakes

When the pan is hot, add the oil and pour the pancakes into the pan. Then, fry the pancakes over medium heat for 3 minutes on one side (or until you flip them without the batter flowing out). Now, fry on the other side for about 1 minute or until golden brown and transfer to a plate. Repeat with the rest of the pancakes and serve with maple syrup or honey topped with bacon or fruit!

TIP: To make all pancakes similar in size use ¼ cup of batter for each pancake.

Gluten Free American Style pancakes.

Expert Tips

– If the gluten-free flour blend contains xanthan or guar gum you should be careful not to overmix the pancake batter. If you are using psyllium husk powder, you don’t need to worry about overmixing.

To make your own gluten-free self-rising flour just add 2 tsp of baking powder to the amount of flour called for in the recipe.

– If you flip the pancakes too soon, the batter will not settle and you will have a mess in a pan. Wait until the pancake settles enough to be flipped.

For vegan pancakes use dairy-free milk and chia eggs. 1 chia egg = 1 tbsp chia seeds + 1 tbsp warm water, leave the mix to settle for a few minutes, then use in the recipe instead of the egg.

For low FODMAP use lactose-free milk.

FAQ

How Long Do These Pancakes Keep?

They will keep for 3-4 days in an airtight container in the refrigerator. You can freeze the pancakes for up to 2 months. To freeze them you can wrap them in plastic wrap or freeze them on a tray and then place them into a zip lock bag. If you freeze the pancakes in a stack, they will be very hard to separate from each other later. To defrost you can use a toaster, an oven, or a microwave.

Why Are My Gluten-Free Pancakes Rubbery?

You might have overmixed the batter. If you are using xanthan or guar gum, you should be very careful not to overmix the batter.

What Alternative Flour Is Best for Pancakes?

According to this article, buckwheat and brown rice flour are the best types for gluten-free pancakes.

Is Baking Powder Gluten Free?

Not all baking powder is gluten-free, so, it is better to read the contents on the package to determine whether it contains gluten.

Do I Need Xanthan Gum For This Recipe?

Yes, you need to add xanthan gum if your flour blend doesn’t already contain it.

Other Breakfast Recipes You Might Like

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Gluten-free american style Pancakes.

Gluten Free American Style Pancakes

Natasha
These delicious fluffy pancakes are so soft that you wouldn't know they are gluten free!
5 from 5 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast
Cuisine American
Servings 11 pancakes
Calories 135 kcal

Equipment

Ingredients
  

  • 340 grams (2¾ cups) gluten-free self-rising flour
  • 1 tsp baking powder
  • 1 tbsp sugar
  • ½ tsp xanthan gum omit if your blend already contains it
  • 310 grams (1¼ cups) milk room temperature
  • 3 eggs room temperature

Instructions
 

  • Start preheating the frying pan at the beginning of the process. Then, add all the dry ingredients together in a mixing bowl and mix. After that, add the wet ingredients together in another bowl and whisk to break up the eggs. Now, add the wet ingredients into the bowl with the dry ones and mix just enough to incorporate. It is okay if you see some flour lumps, leave them in as you don’t want to overmix and make your pancakes tough.
  • When the pan is hot, add the oil and pour the pancakes into the pan. Then, fry the pancakes over medium heat for 3 minutes on one side (or until you flip them without the batter flowing out). Now, fry on the other side for about 1 minute or until golden brown and transfer to a plate. Repeat with the rest of the pancakes and serve with maple syrup or honey topped with bacon or fruit!

Notes

TIP: You can substitute xanthan gum for psyllium husk powder (add 1 ½ tsp) and then you don’t have to worry about overmixing the pancake batter.
TIP: To make all pancakes similar in size use ¼ cup of batter for each pancake.
– If the gluten-free flour blend contains xanthan or guar gum you should be careful not to overmix the pancake batter. If you are using psyllium husk powder, you don’t need to worry about overmixing.
To make your own gluten-free self-rising flour just add 2 tsp of baking powder to the amount of flour called for in the recipe.
– If you flip the pancakes too soon, the batter will not settle and you will have a mess in a pan. Wait until the pancake settles enough to be flipped.
For vegan pancakes use dairy-free milk and chia eggs. 1 chia egg = 1 tbsp chia seeds + 1 tbsp warm water, leave the mix to settle for a few minutes, then use in the recipe instead of the egg.
For low FODMAP use lactose-free milk.

Nutrition

Serving: 1pancakeCalories: 135kcalCarbohydrates: 24gProtein: 4.3gFat: 2.4gSaturated Fat: 0.8gCholesterol: 43mgSodium: 30mgPotassium: 111mgFiber: 1.3gSugar: 2.5gCalcium: 40mgIron: 1mg
Keyword Gluten Free American Pancakes, Gluten-free Fluffy Pancakes
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