These Foolproof Gluten-Free Pancakes are just as fluffy as their gluten containing counterparts. They are simple but decadent, not overly sweet, and perfectly fluffy. These pancakes are thick enough that you could add some fruit or chocolate chips and they will stand up to the challenge. Jump to recipe.

Have you ever noticed that the world at large is in a committed relationship with pancakes?

This phenomenon is something that has honestly baffled me over the years.

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Confession time: I’m actually not a big fan of maple syrup and I prefer their sweet, crunchy counterpart — WAFFLES. While pancakes tend to send people into a whirlwind of nostalgia, I only have one very clear + fond memory of pancakes — I ate one pancake slathered in butter and blackberry jam most mornings at my first restaurant job and it just feels like home.

Despite my preferences, I've been trying to recreate that pancake ever since. And to think I’ve found it in a gluten-free version makes me giddy!

In our house, there’s a bit of a difference between weekday and weekend pancakes. Weekday pancakes are mixed with a fork, usually made from nutrient packed ingredients like coconut flour, eggs, and pumpkin puree. But weekend pancakes don’t have to pretend to be superfoods. They are simple but decadent in their own way. Not overly sweet and perfectly fluffy.

These pancakes are thick enough that you could add some fruit or chocolate chips and they will stand up to the challenge.

A few notes for the chef:

use coconut oil or avocado oil for frying these beauties, butter will burn at the heat needed to cook a proper pancake
stick to a 3-4 inch pancake — I use a 1/4 or 1/3 cup measuring cup to measure out the perfect amount of batter
use cast iron if possible - you’ll get a perfectly crispy edge and fluffy interior. For a large cast-iron skillet or griddle, heat it on low for a few minutes to get the heat evenly distributed. Just before ladling in your batter, turn it up to medium–low.
your first pancake probably won’t turn out quite right as it takes a bit of adjustment to get the right cooking temp & timing the flip. Just think of that first pancake as your reward for being the cook.
the most challenging part of making pancakes, of course, is keeping them warm while assembling breakfast for the whole family. My trick — heat the oven to 325 degrees, and store the pancakes there on a wire rack-lined baking tray until all the pancakes are made.
are you a sourdough geek like me? add about 200g of discard starter to the final batter for this recipe — it adds to the fluffy goodness and increases the depth of flavor.

foolproof gluten-free pancakes

SERVES: 4 | PREP TIME: 5 MINUTES | COOK TIME: 10 MINUTES | TOTAL TIME: 15 MINUTES

These Foolproof Gluten-Free Pancakes are just as fluffy as their gluten containing counterparts. They are simple but decadent, not overly sweet, and perfectly fluffy. These pancakes are thick enough that you could add some fruit or chocolate chips and they will stand up to the challenge.

INGREDIENTS:

1 1/3 cups Bob's Redmill Gluten Free 1-to-1 Baking Flour [if using another brand of gf flour see note below]
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/2-1 cup buttermilk OR non-dairy milk + 1-2 teaspoons white vinegar [start with 1/2 cup add more as needed]
2 tablespoons avocado oil

INSTRUCTIONS:

Begin preheating a cast iron pan to low heat.
Combine the flour, baking powder, baking soda and salt in a medium bowl.
In a separate bowl, whisk together the eggs, 1/2 cup buttermilk [or non-dairy milk + vinegar] and oil.
With a wire whisk, stir wet ingredients into dry ingredients until smooth. Add more buttermilk or non-dairy milk as needed.
Let the batter rest for a 5 minutes.
Just before ladling in your batter, turn it up to medium–low.
Ladle approximately ⅓ cup pancake batter onto cast iron. Flip when bubbly and edges are slightly dry, about 3 - 4 minutes per side. Serve hot with your desired toppings.

*NOTES: