50 Gluten Free Pancake Recipes (2024)

FAQs

What is gluten-free pancake mix made of? ›

For this reason I went with a wholesome mix of brown and white rice flours, buckwheat flour, GF oat flour, cornmeal, and a pinch of xanthan gum for binding. The rest is pretty basic stuff: sugar, salt, baking soda, and baking powder.

"Here in the U.S., pancakes are typically prepared using all-purpose flour," says Frank Tegethoff, who leads innovation at King Arthur Baking. "This yields pancakes that are fluffy and tender."

This gluten-free pancake recipe will turn out chewy if the egg whites have not whipped long enough or the batter was overmixed. Since the pancakes rely on the egg whites for their light and fluffy texture it is important to carefully fold the egg whites into the gluten-free pancake batter.

Rediscover Bob's Red Mill Gluten Free Pancake Mix, now completely refreshed with a brand-new recipe formula and beautiful new packaging! Based on feedback from our loyal customers, we have made major improvements to this mix to create gluten free pancakes that are fluffier, lighter and more delicious than ever before.

Flour is the main ingredient to any pancake. It provides the structure. Different types of flours alter the structure because some flours absorb more moisture or create more gluten (which binds the structure together) than others.

The secret is in the egg whites!

Yep, egg whites are THE determining factor here. To give your pancakes that fluffy text, beat only the egg whites for 3 minutes on medium speed. They'll start turning creamy, which means it's time to add them to the pancake mixture.

To make healthy pancakes, use whole-wheat or another whole-grain (cornmeal, oats or buckwheat) flour instead. Whole-wheat flour has 16 grams of fiber per cup compared to 3 grams of fiber in white flour.

Perhaps they taste like raw flour instead of being cooked all the way through. Try lowering the heat a bit and cooking on the first side until the batter holds the shape of burst bubbles instead of covering them over. Pancakes are mostly, flour, so they're going to have a bread like flavor no matter what.

Additionally, griddles ensure the cooking surface stays perfectly heated both before and after the batter hits it — resulting in an evenly-cooked, griddle-kissed final product. Years of cooking on a griddle may also imbue it with that unique, indescribable flavor that comes with diner food, like a cast-iron frying pan.

Why are my gluten-free pancakes dry? ›

Gluten-free baked goods have earned the reputation of being dry and gritty. That grit—that evil grit! —is the result of gluten-free flours that are often high in starches and rice flour, which take longer to absorb moisture than regular “gluten” flour.

Baking soda is essential for baked goods, but baking powder is really what makes pancakes and biscuits rise and become so super fluffy. Double-acting baking powder, which is the kind that you'll find in the grocery store, produces bubbles in two ways: when it is mixed with wet ingredients and then when it gets heated.

The menu is properly labeled as to what is Gluten-free. The GF pancakes are excellent and they use real butter!

Gluten free flour is a name for flours which aren't made with gluten products – it is used in place of traditional wheat, rye and barley flours by people who have a gluten intolerance. Gluten free flour can be made from a range of different grains including rice, buckwheat and tapioca.

Do gluten-free pancakes taste different? A really good gluten-free mix that purports to be similar to all-purpose flour won't taste a great deal different from regular pancakes. The texture might be a bit finer, and the taste might be lighter.

The Bottom Line. A variety of healthy, gluten-free alternatives to regular or wheat flour exist for people with celiac disease, non-celiac gluten sensitivity or those avoiding gluten for other reasons. Some gluten-free flours have more nutrients than others, making them healthier choices to include in your diet.

Gluten-free baked goods have earned the reputation of being dry and gritty. That grit—that evil grit! —is the result of gluten-free flours that are often high in starches and rice flour, which take longer to absorb moisture than regular “gluten” flour.