Gluten free pancakes

21 Aug, 2025

From Nicole at glutenfreeonshoestring.com

Dry ingredients

• 210 g gum-free gluten free flour blend (140 grams superfine white rice flour + 45 grams potato starch + 25 grams tapioca starch/flour)
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon kosher salt
• 24 12 g granulated sugar

Make ahead mix

• Multiply the dry ingredients to make a bulk batch. Store in a sealed container in a cool, dry pantry for 3 months, or freeze for up to 6. Use 235 g of dry mix per full batch.

Wet ingredients

Standard pancakes

• 1 egg, at room temperature, beaten
• 6-8 fluid ounces milk, at room temperature
• 1 teaspoon pure vanilla extract (optional)

Buttermilk pancakes (extra fluffy)

• 2 eggs, at room temperature, beaten
• 4-6 fluid ounces buttermilk, at room temperature
• 2 tablespoons (28 g) unsalted butter, melted and cooled

Instructions

1. In a large bowl, whisk together the flour blend, baking powder, baking soda, salt, and sugar.
2. In a separate bowl or measuring cup, whisk together the wet ingredients for either the standard or buttermilk pancakes.
3. Pour the wet ingredients into the dry, and whisk until smooth. Let the batter sit briefly to thicken slightly.
4. Heat a griddle to medium-high or large nonstick omelet pan over medium heat, and grease it lightly.
5. Pour or ladle as many pancakes onto the hot griddle or pan as you can fit without crowding, each about 1/4 cup of the batter.
6. Allow to cook until bubbles break through the surface of the pancakes and the edges have begun to cook, about 2 minutes.
7. Flip and continue to cook for another minute, or until the underside is browned.
8. Remove from the griddle or pan and repeat with the remaining batter, greasing the surface lightly before adding each batch. Serve warm.