Gluten-Free Multigrain Pancakes Recipe

By
Elizabeth Barbone
Elizabeth Barbone: Contributing Writer at Serious Eats
Elizabeth Barbone
Elizabeth Barbone develops delicious and creative recipes for the food allergic and gluten-free communities through her site Gluten-Free Baking. Author of three cookbooks: Easy Gluten-Free Baking (2009), How to Cook Gluten-Free (2012), and The World's Easiest Paleo Baking (2016).
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Updated March 19, 2025
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Light, crisp, and fluffy gluten-free multigrain pancakes with chocolate chips and blueberries. Elizabeth Barbone

These pancakes are light, fluffy, and flavorful. Be sure to use gluten-free corn flour, a finely ground cornmeal for best results. (I used Bob's Red Mill corn flour.) If desired, add a blueberries and chocolate chips to the cooking pancakes. As soon as you drop the pancake batter onto the griddle, sprinkle blueberries and chocolate chips on the surface of the cooking pancakes. If using frozen blueberries, thaw berries before using.

Recipe Details

Gluten-Free Multigrain Pancakes Recipe

Prep 5 mins
Cook 20 mins
Active About 30 mins
Total 25 mins
Serves 4 servings
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Ingredients

  • 1 cup (4 ounces) gluten-free corn flour

  • 1/2 cup (1 3/4 ounces) gluten-free oat flour

  • 1/2 cup (2 ounces) sorghum flour

  • 1/4 cup (2 ounces) granulated sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon xanthan gum

  • 2 large eggs

  • 1 cup milk

  • 1/4 cup vegetable oil, plus additional for griddle

  • 1 teaspoon vanilla extract

  • 1 cup blueberries, washed and dried (optional)

  • 1/4 cup chocolate chips (optional)

  • Butter, for serving

  • Maple syrup, for serving

Directions

  1. Whisk together corn flour, oat flour, sorghum flour, granulated sugar, baking powder, salt, and xanthan gum in medium bowl. Add eggs, milk, vegetable oil, and vanilla extract Whisk until smooth.

  2. Lightly oil flat non-stick griddle pan. Heat griddle over medium-high heat until oil shimmers but does not smoke. Drop batter, approximately 1/4 cup, onto griddle. Batter should sizzle as it hits the pan.If desired sprinkle blueberries and chocolate chips evenly over each pancake.

  3. Cook until edges of pancakes set and small bubbles appear all over the surface, approximately 3 minutes. Flip pancakes and cook until set, about one minute. Serve with butter and syrup, if desired. Repeat with remaining batter.

Nutrition Facts (per serving)
713 Calories
23g Fat
120g Carbs
10g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 713
% Daily Value*
Total Fat 23g 29%
Saturated Fat 5g 24%
Cholesterol 106mg 35%
Sodium 732mg 32%
Total Carbohydrate 120g 44%
Dietary Fiber 5g 17%
Total Sugars 72g
Protein 10g
Vitamin C 4mg 19%
Calcium 389mg 30%
Iron 3mg 15%
Potassium 509mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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