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!

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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 or this gluten-free crepe recipe.

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

– 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

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.

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.

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

Other Breakfast Recipes You Might Like

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