Gluten free fluffy pancakes

    16 min

    These gluten free pancakes are every bit as delicious as traditional pancakes that use plain flour.

    6 people made this

    Serves: 4 

    • 415ml milk
    • 60ml vinegar
    • 270g gluten free plain white flour
    • 50g caster sugar
    • 2 teaspoons (gluten free) baking powder
    • 1 1/4 teaspoons xanthan gum
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 2 eggs, beaten
    • 55g butter, melted

    Prep:10min  ›  Cook:6min  ›  Ready in:16min 

    1. Stir milk and vinegar together in a bowl; let sit until the milk 'sours,' about 5 minutes.
    2. Mix flour, sugar, baking powder, xanthan gum, bicarbonate of soda and salt together in large mixing bowl.
    3. Beat eggs and melted butter into soured milk; pour into the flour mixture and stir with a whisk until no lumps remain.
    4. Preheat a griddle or non stick frying pan over medium heat.
    5. Pour batter (about 60ml per pancake) onto the hot pan and cook about 3 minutes per side, or until golden brown.

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    Reviews & ratings
    Average global rating:

    Reviews in English (22)


    These were just ok for me. I left out the xanthan gum otherwise I followed the recipe to the letter. I think the amount of vinegar should be decreased. It overpowers everything, smell and taste. Thank you to The Beaver Family for sharing your recipe.  -  11 Feb 2015  (Review from Allrecipes US | Canada)


    simple, tasty. easy  -  14 Jul 2015  (Review from Allrecipes US | Canada)


    I used a gluten free flour that already contains xanthan gum. This batter was very goopy as written, perhaps because of the added xanthan gum. Next time I won't add it. I had to add an extra cup of water to this to make it pancakes instead of English muffins--the batter was way too thick otherwise. I used buttermilk powder instead of the soured milk. They tasted great to everyone at the table, gluten free and not.  -  24 May 2015  (Review from Allrecipes US | Canada)