Gluten-Free Tuesday: 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 October 01, 2018
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Elizabeth Barbone

I don't have set rules for my eating. No "If it's Wednesday, it must be pasta night" in my house. The seasons and my mood guide what I cook. Every rule has an exception, however—and pancakes are my exception. Almost every Sunday morning I make pancakes. When I think about it, I don't know if I've ever made pancakes on a Saturday morning—and I know I've never made pancakes on a weekday morning!

Since I am not a morning person (and that's the biggest understatement you'll read in this piece), I need my pancake recipe to be easy. While buttermilk pancakes are great, I often forget to grab buttermilk at the store. Since I'm not a morning person, running to the store on a Sunday morning just isn't going to happen. Ever.

My pancake recipe doesn't use buttermilk. For some pancake lovers this might be blasphemous. I get that. Let me assure you that these pancakes are light and fluffy even without the slight tang of the buttermilk. And since they're gluten-free, they are nicely tender but, I'm happy to report, they don't fall apart under a heavy drizzle of syrup and a pat of butter.

This recipe is easy enough to put together before you've had your morning cup of coffee. However, I like to measure out the dry ingredients the night before. That way, on Sunday morning, all I need to do is dump the wet ingredients into a bowl and whisk.

Recipe adapted from Easy Gluten-Free Baking by Elizabeth Barbone

Recipe Details

Gluten-Free Tuesday: Pancakes Recipe

Prep 5 mins
Cook 15 mins
Total 20 mins
Serves 4 servings
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Ingredients

Dry Ingredients

  • 1 cup white rice flour

  • 1/2 cup cornstarch

  • 1/2 cup sweet rice flour

  • 1/4 cup granulated sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon xanthan gum

Wet Ingredients

  • 2 large eggs

  • 1 cup milk

  • 1/4 cup vegetable oil

  • 1 teaspoon vanilla extract

For Serving

  • Butter

  • Maple Syrup (If you have a maple allergy, Lyle's Golden Syrup is a nice replacement.)

Directions

  1. In a medium bowl, whisk together dry ingredients. In a small bowl, whisk together wet ingredients. Pour the wet ingredients over the dry ingredients and whisk until smooth.

  2. Lightly oil a flat griddle pan. Heat griddle over medium-high heat. Pour batter, approximately 1/4 cup, onto griddle. Batter should "sizzle" when it hits the pan.

  3. Cook for approximately 3 minutes. Flip pancakes when bubbles appear all over the surface of the pancake and begin to pop. The pancake should begin to look almost dry. Flip and cook another 1-1 1/2 minutes.

  4. Serve with butter and syrup, if desired.

Nutrition Facts (per serving)
557 Calories
21g Fat
82g Carbs
9g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 557
% Daily Value*
Total Fat 21g 27%
Saturated Fat 6g 28%
Cholesterol 106mg 35%
Sodium 719mg 31%
Total Carbohydrate 82g 30%
Dietary Fiber 2g 6%
Total Sugars 19g
Protein 9g
Vitamin C 0mg 1%
Calcium 303mg 23%
Iron 1mg 6%
Potassium 179mg 4%
*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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