Gluten-Free Pancakes That Turn Out Every Time

Pancakes are one of those recipes that always work well for us. Just a few ingredients, quick to make, and just as delicious sweet as they are savoury.

Still, we often hear that gluten-free pancakes can be surprisingly tricky: the batter turns out too thick or too runny, the pancake tears when you flip it, or the consistency just isn’t quite right.

By now, I honestly make our batter mostly by feel. But there are a few things I do exactly the same way every single time.

And maybe that’s the secret. 😉

Ingredients for 2 large pancakes

• 100 g gluten-free all-purpose flour, e.g. Schär, Hammermühle or Alnavit
• 1 egg
• approx. 180–200 ml almond milk or cow’s milk
  
• a splash of sparkling water
• 1 pinch of salt
• a little cooking oil or coconut oil for frying

 

For the apple version:

• ½–1 small apple
• a little cinnamon & sugar

For the savoury version:

• approx. 40–50 g grated cheese
• 2–3 tbsp sweetcorn

Method

Add the egg, gluten-free flour, baking powder and about 180 ml of the milk to a bowl.

Now for something I actually do every single time: I use a ball whisk and whisk the batter really vigorously by hand. Don’t just give it a quick stir – really whisk it well.

Then add a small splash of sparkling water and mix again.

The finished batter should be smooth, creamy and easy to pour. When you gently tilt the pan, it should spread easily, but it shouldn’t run around the pan like water.

If the batter is still too thick, simply add a little more of the remaining milk until you reach the right consistency.

Our tip: Gluten-free all-purpose flour blends absorb different amounts of liquid. So getting the consistency of the batter right is more important than sticking to the exact amount of milk.

Prefer them fluffy like American pancakes?

You can easily use the same basic recipe for that too.

Simply separate the egg at the beginning. Mix the egg yolk with the flour, baking powder and milk as usual.

Beat the egg white until stiff, then gently fold it into the finished batter right at the end.

 

Important: Don’t vigorously whisk or overmix the batter after adding the egg white. You want to keep as much of that air in the batter as possible.

For American-style pancakes, add smaller, slightly thicker portions of batter to the pan and cook slowly over medium heat on both sides.

This makes them noticeably thicker, lighter and fluffier than our classic thin pancakes.

Packed in our lunchbox and taken outside – because somehow they taste even better with a view. 😉💛