This fluffy gluten free pancake recipe is quick, easy, and oh so yum! They are sure to be a favorite for your weekend breakfasts. These gluten free pancakes don’t need any buttermilk and this post will have some tips to make the perfect pancakes easily at home!
Breakfast is my favorite meal of the day and I especially look forward to weekend breakfasts – pancakes, waffles, and french toast! So much yumminess! But pancakes are always a winner and being able to make these quick and get fluffy gluten free pancakes makes this a perfect go-to recipe! Top these fluffy gluten free pancakes with your favorite toppings and try it with my delicious homemade strawberry jam or filling!
Can you make fluffy gluten free pancakes without buttermilk?
Of course! This pancake recipe uses no buttermilk but uses milk. So many pancake recipes use buttermilk because the acidity in the buttermilk reacts with the leavening in the recipe helping them rise, which makes for super fluffy pancakes. But, let’s face it, we just don’t always have buttermilk when the craving for pancakes hit! You are able to create an easy substitute for buttermilk in need, but why worry if you can follow this recipe without any substitution worries and it is quick to put together and you don’t need to buy that average gluten free premix again!
There are a few tips that will help you ensure you get all the fluffiness when making these gluten free pancakes.
Tips to make fluffy gluten free pancakes
Don’ts
- Overmixing: Although most baking recipes will tell you to incorporate your ingredients until well combined. You don’t want to do this for any pancake mixture. You should only mix your ingredients until just combined even if there are some lumps in the batter. This is totally normal and you shouldn’t mix this any further!
- The absence of gentleness: Pancake mixtures and the pancakes themselves should be handled with a gentle touch. Don’t mix vigorously as you will knock the air trapped in the mixture right out of it and this will result in flat pancakes (not to say they won’t still be delicious anyway, haha). You also want to be gentle when flipping your pancakes, do it slowly with as little movement as possible, and ‘turn them over’ rather than ‘flipping’ them so that you are able to maintain as much air in them as possible.
- Leavening agents: Make sure your baking powder is not stale as this will cause the baking powder to not do its job in creating those air pockets we need in the pancakes. You can test your baking powder by putting a bit in some lukewarm water and you should see an almost immediate reaction if your baking powder is a-okay! If not reaction happens, it’s time for some new baking powder!
- Skipping the rest time: After combining your ingredients, let the batter rest a bit before starting the baking process. This allows your batter to create necessary air bubbles and also for your starch to absorb some of the moisture that will help hold those air pockets.
- Baking: To get extra fluffy gluten free pancakes, my biggest tip is to cover the pan while baking these pancakes. This allows the heat to stay inside causing the pancakes to rise even more.
Do’s
- Beat your egg/eggs: Beating your egg before using it in the recipe will trap some air into the egg which contributes to an airy and fluffy pancake.
- Ice cream scoop or measuring cup: Use an ice cream scoop or measuring cup to add batter to your pan. This helps create uniform-sized pancakes and also prevents you from mixing the batter while scooping out any batter.
- Add a little more batter (Optional): Before turning over your pancake to bake on the other side add a little more batter in the middle and then flip.
- Use a pancake ring (Optional): Although not totally necessary, using a pancake or egg ring to make pancakes does prevent the batter from spreading out too much which means it will bake upwards and not outwards.
Storage
Like any pancakes, these gluten free pancakes are best served fresh and warm. However, you can store them in an airtight container for up to 3 days in the refrigerator without any toppings to ensure that they don’t go soggy. Then heat them up with some water in a cup in the microwave so that they draw out some of the moisture and be as fresh as can be again! Although, I highly doubt you will need to worry about storing these!
If you’ve tried this recipe, remember to comment below and let me know how it went.
Love,
Super Fluffy Gluten Free Pancakes
Ingredients
- 70 g White Rice Flour Superfine
- 20 g Brown Rice Flour Superfine
- 34 g Cornstarch
- 16 g Tapioca Starch
- 2¼ tsp Baking Powder
- Pinch Salt
- 25 g Caster Sugar
- 210 ml Milk Room temperature
- 1 Large Egg Beaten
- 28 g Unsalted Butter Melted
- 1 tsp Vanilla Extract
- Canola Oil For Cooking
Instructions
- Sift and whisk together the flours, baking powder, sugar and salt in a medium size bowl.
- In a separate bowl, whisk together the milk, eggs, melted butter and vanilla extract until combined.
- Make a well in the center of the dry ingredients and pour in your wet ingredients and whisk until just incorporated. Don't over mix the dough, a few lumps here and there are perfectly fine.
- Set the batter aside for 5 to 10 minutes.
- Heat your pancake pan or other non-stick pan over low to medium heat. Add a little oil to the pan to make baking these pancakes a bit easier.
- Add about 1/4 cup dough and drop into the pan. The size is really up to you, you can use less that 1/4 cup if you would like, and adjusting the baking time for each.
- Cover the pan and cook until one side is golden brown and you have some bubbles on top before flipping over and repeating on the other side. Covering the pan will help get more rise and get extra fluffy pancakes.
- Watch the heat closely especially if using a thinner pan and adjust heat accordingly. These are best served while still hot.
- Enjoy!
