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My Gluten-Free Pancakes Recipe


This is a beautiful stack of pancakes that the Mister made. This is not an ordinary stack of pancakes. They are gluten-free. After trying a lot of different recipes for gluten-free pancakes that only left me frustrated, I decided to write my own. Frustration is quite a motivator for writing my own recipes. I find myself writing more of my own recipes as time goes on – writing, experimenting, tweaking. Until I get it right. After I wrote this recipe, the Mister went into the kitchen and made them using my own gluten-free all-purpose flour blend. The pancakes came out light, fluffy, golden. We enjoy them smeared with butter, topped with maple syrup. Perfect.















• 1 1/2 cups My Gluten-Free All-Purpose Flour Blend Recipe, or a blend of your choice
• 1 1/2 tablespoons sugar
• 1 1/2 tablespoons baking powder
• 1/2 teaspoon sea salt
• 1 1/2 teaspoon guar gum or xanthan gum
• 1 1/2 cups dairy or non-dairy milk
• 3 tablespoons butter, melted or oil if preferred
• 2 eggs
• 1/2 teaspoon vanilla extract


  1. In a bowl, combine the gluten-free all-purpose flour, sugar, baking powder, sea salt, and guar gum.

  2. In a separate bowl combine the milk, butter, eggs, and vanilla. Pour the mixture into the dry ingredients, stirring just until combined. The batter will be lumpy. Do not over stir – over stirring will result in tough pancakes.

  3. Drop batter by 1/3 cup portions onto a preheated, hot griddle. Cook until bubbles rise to the surface, the pancake loose its glossy appearance, and is golden brown underneath. Flip the pancake over, and cook until the pancake becomes brown underneath.

Makes about 8 pancakes.

For buttermilk pancakes: Add 1/2 teaspoon baking soda to the dry ingredients, and substitute buttermilk or soured milk for the milk in the recipe. Proceed as directed.


* not incl. in nutrient facts

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