Gluten Free Pancakes: Easy, Fluffy and Foolproof

Servings: Makes 8 medium pancakes

Ingredients

• 150 g gluten free plain flour blend (with xanthan gum)
• 1 tbsp caster sugar
• 1 tsp baking powder (gluten free)
• ½ tsp bicarbonate of soda
• ¼ tsp fine salt
• 250 ml buttermilk (or 250 ml milk + 1 tbsp lemon juice, rested 5 mins)
• 1 large egg
• 2 tbsp unsalted butter, melted (plus extra for cooking)
• 1 tsp vanilla extract (optional)

Tools for the Job

• Mixing bowl
• Whisk
• Non-stick frying pan or skillet
• Spatula

Method

1. In a large bowl, whisk together the gluten free flour, sugar, baking powder, bicarbonate of soda, and salt.
2. In a jug, mix the buttermilk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients. Whisk gently until just combined and don’t worry if it looks a little lumpy, that’s fine. (Gluten free batters can thicken quickly, so don’t overmix.)
4. Heat a non-stick frying pan over medium heat and lightly grease with butter.
5. Spoon about 60 ml (¼ cup) of batter into the pan for each pancake. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden and fluffy.
6. Repeat with remaining batter, keeping pancakes warm in a low oven if needed.

Tips for Success

• If your gluten free flour blend doesn’t include xanthan gum, add ½ tsp to improve texture.
• For dairy-free pancakes, swap buttermilk for almond or oat milk + 1 tbsp apple cider vinegar, and use dairy-free spread instead of butter.
• Serve with maple syrup, fresh berries, or even a sprinkle of cinnamon sugar.
• Strongly advise to leave the mixture standing for at least 10 mins before frying as gluten free flour can be grainy and leaving to stand allows it to absorb some of the moisture.

Why You’ll Love These Gluten-Free Pancakes

• Fluffy, soft, and never dry
• Made with simple store-cupboard ingredients
• Coeliac-friendly and 100% gluten free
• Perfect for a weekend breakfast or brunch