Fluffy gluten-free pancakes
Light, airy gluten-free pancakes that crisp at the edges and stay tender inside — perfect for a weekend brunch or speedy midweek treat.
These fluffy gluten-free pancakes prove you don't need wheat to get a lovely light stack. They crisp at the edges and stay tender in the middle — perfect for lazy weekend breakfasts or a midweek treat.
The small secret is a short rest: it gives gluten-free plain flour time to hydrate so the texture becomes noticeably better. Top with fruit, yoghurt or syrup and pretend you were very domestic on purpose.
Ingredients
- 200 g gluten-free plain flour blend
- 10 ml baking powder
- 30 g caster sugar
- 5 ml fine sea salt
- 300 ml milk — whole or your preferred milk
- 1 egg — large
- 40 g unsalted butter — melted
- 15 ml vegetable oil — for frying; keep extra to hand
- 5 ml vanilla extract — optional
Equipment
- sieve
- measuring jug
- ladle
- spatula
Instructions
Sift the gluten-free plain flour blend, baking powder, caster sugar and fine sea salt into a large mixing bowl and stir briefly to combine.
In a separate jug or bowl whisk together the milk, egg, melted unsalted butter and vanilla extract until smooth.
Make a well in the dry ingredients, pour in the wet mixture and gently whisk until just combined — a few small lumps are fine. The batter should be pourable but not watery; add a splash more milk if too thick.
Cover the bowl and leave the batter to rest on the worktop for 30 minutes to allow the gluten-free flour to hydrate — this helps create lighter pancakes.
Put a non-stick frying pan on a medium hob and brush with a little vegetable oil. When hot, ladle approximately 60 ml (a large dessert spoon or small ladle) of batter into the pan for each pancake. Cook the first side for 120–150 seconds until small bubbles form and edges are set.
Flip each pancake and cook the second side for 60–90 seconds until golden and cooked through. Cook in batches, wiping the pan with kitchen paper and re-oiling lightly between batches if needed.
Keep cooked pancakes warm in a low oven (90°C fan/110°C conventional) on a baking tray while you finish the rest. Stack and serve immediately with your favourite toppings.
Tips
- Rest the batter for 30 minutes — it makes a big difference with gluten-free flours.
- Measure batter for even pancakes (about 60 ml each) so cooking time is consistent.
- Control pan heat: if pancakes brown too quickly, lower the hob; if they take too long, increase it slightly.
- Make ahead: cooked pancakes freeze flat between sheets of baking paper for up to 2 months; reheat in a low oven or toaster.
- If batter is too thick after resting, whisk in 1 tbsp (15 ml) milk at a time until it reaches a pourable consistency.
Substitutions
milk → unsweetened oat or soya milk, same 300 ml
Stays closeunsalted butter → melted coconut oil, 40 g
Noticeably differentgluten-free plain flour blend → 100 g buckwheat flour + 100 g gluten-free plain flour blend, same total weight
Noticeably differentvegetable oil → light olive oil, same quantity for frying
Stays close
Nutrition
Per serving · estimated
- 380
- Calories
- 9 g
- Protein
- 49 g
- Carbs
- 17 g
- Fat
- 2 g
- Fibre
- 11 g
- Sugar
- 300 mg
- Sodium
FAQ
Why are my gluten-free pancakes dense?
Two common causes: overmixing the batter (develops structure that becomes heavy) and skipping the 30-minute rest. Also check your baking powder is fresh — old raising agent gives poor lift.
Can I make the batter the night before?
Yes — you can refrigerate the batter, covered, for up to 24 hours. Give it a gentle whisk and add a splash of milk if it has thickened before cooking.
How do I stop pancakes sticking to the pan?
Use a good non-stick pan or well-seasoned frying pan, heat it properly before adding batter, and wipe and re-oil between batches rather than pouring oil into a cold pan.
Can I skip the egg to make them egg-free?
You can replace the egg with 60 g applesauce or a commercial egg replacer, but texture will be slightly more fragile and less bouncy.
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