Monday, July 4, 2011

Recipe: Gluten Free Pancakes

A gluten free pancake doesn't have to taste like cardboard!

For those that are not gluten free, I have a regular wheat flour pancake recipe as well. As noted in my regular pancake recipe, there are two secrets to perfect cast iron griddle pancakes:  1) keep the heat low, and 2) make sure the griddle surface is shiny with oil every time you pour the batter.

When I found out I had a wheat allergy, I thought my pancake-eating days were over. But there's been a bit of an awakening among restaurants and grocery stores in recent years, and a lot of gluten free products and ingredients are now available. I decided it was time to concoct a good gluten free pancake recipe.

In addition to being tasty, my pancake recipe had to be easy to make on a weekday morning. For this reason, I opted to stick with a "pre-mixed" gluten free flour—Bob's Red Mill in this case. In my experimentations, I found that technique had a lot more to do with the flavor and texture of the pancakes than a proprietary mix of flour.

This recipe makes about 10-12 pancakes.


  • 2 Cups Bobs Red mill gluten free all purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 eggs
  • 1 3/4 cups milk
  • 4 tablespoons canola oil

I typically heat the oven on 200 degrees to hold the pancakes before serving.

Heat a cast iron griddle on medium-low heat for 10 minutes. As the griddle is heating, oil your griddle lightly using a paper towel. This ensures even coverage, and removes any excess oil. You want to use an oil that doesn't bring it's own flavor, and has a reasonably high smoke point. I use canola oil.

You'll know when the griddle is hot enough because a drop of water thrown on it will dance for a few seconds and disappear. The griddle should not get so hot as to smoke.

While the griddle is heating, combine the dry ingredients and mix them thoroughly. In a separate bowl, beat the eggs and then pour in the milk. Add the milk/egg mixture and oil to the dry ingredients, and mix together carefully. Mix the liquids and solids enough to combine them into a lumpy batter, but be sure not to over-mix them.

When the griddle is hot (and shiny with oil), spoon out the batter for the first batch. Cook the pancakes for 2-3 minutes, and flip them once bubbles begin appearing (but before the bubbles pop). Cook the pancakes for another 2-3 minutes on the other side, and then either serve them immediately (or hold them in a warm oven).

If you're holding the pancakes for more than a few minutes, consider pulling them off the heat a little sooner. I've found that gluten free pancakes don't hold in the oven as well as their wheat-filled brethren, so I recommend serving them immediately.

Be sure to re-oil your griddle prior to beginning each new batch. You also want a good thin spatula for flipping. If your griddle is well-seasoned, a metal spatula is just fine.

Serve your gluten free pancakes with lots of butter and a steady supply of warm maple syrup.


  1. You're right, not over-mixing the batter is key. Once someone told me to let the batter sit for ten minutes before cooking, that also makes a huge difference in my regular flour flap jacks. Does it make the same difference with gluten free?

  2. Hey Kirby,

    The batter usually sits for a few while the griddle warms up, and I don't know that I've ever timed it. I'll check it out and let you know!


  3. When making pancakes, I never oil my cast iron griddles. There's the same amount of oil in my batter as there is in this recipe and that seems to be enough.

  4. Hi Carl,

    Thanks for your suggestion. I use a REALLY thin coat of oil... but I'll try it without next time to see how it goes.



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