Pancakes

Pancakes | The Gluten-Free Homemaker

Gluten-Free pancakes have not impressed me a great deal.  The first pancake recipe I posted was okay, but far from great.  The buckwheat pancakes were really good, but not quite a traditional pancake. This recipe is the closest I’ve gotten to what I remember pancakes being, but honestly, I hardly remember.

Even my family seldom eats wheat based pancakes.  My brother didn’t make any when we gathered at Thanksgiving, which means it’s probably been over a year since my family had any.   That means they are not the best ones to ask for a comparison, so I’ll have to ask you.  If you give this recipe a try, let me know what you think.  They sure do look delicious, don’t they?

Pancakes
Author: 
Recipe type: Breakfast
Serves: About 20 3½ inch pancakes
 
Ingredients
  • ¾ cup sorghum flour
  • ¼ cup millet flour
  • ½ cup potato starch
  • 1 Tablespoon sugar
  • ½ teaspoon salt
  • 1 Tablespoon baking powder
  • 2 eggs
  • 2 Tablespoons oil
  • 1 cup sour milk (1 Tb. vinegar + enough milk to = 1 c.) or ⅔ cup almond milk
Instructions
  1. In a mixing bowl, combine the flours, starch, sugar, salt, and baking powder with a whisk.
  2. Add the eggs, oil, and milk. Let it sit for a minute and thicken while you heat a skillet or griddle.
  3. Put about ¼ cup batter onto the hot skillet for each pancake. Let them cook a minute or 2, checking the bottom to be sure they don’t burn. Turn them over and cook about a minute more.
  4. Add your favorite toppings and enjoy!

 

This post is linked to Let’s Do Brunch at My Sweet and Savory.




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Comments

  1. Tasty Eats At Home says:

    These do look super-fluffy! That's something hard to obtain when making gluten-free pancakes. As I'm not really a pancake fan, I tend to really enjoy pancakes that are not like "normal" ones – so buckwheat pancakes work well. I'd love a nutty pancake – back when I was a kid, I remember loving the Pecan Waffles at Waffle House. I wonder if I could figure out a GF Pecan Pancake. Hmmm…

  2. Heather says:

    I don't have any recipes for making them from scratch yet. But I do have a wonderful suggestion for a great gluten free pancake mix already prepared. You just add is an egg, water and oil. It's Pamela's wheat free/gluten free baking and pancake mix. Oh they are so good! I've made them plain just like the package says and they remind me of a whole grain pancake would taste. I've also added chocolate chips, vanilla extract, almond extract, fruit, etc. And they are super yummy! If you can't find it near you, her products are online too. Pretty much all the Pamela's products are super yummy!

    • Albertine says:

      Agreed. That Pamela’s pancake mix is incredible. Pretty much indistinguishable from the standard, wheat-based pancakes that I remember having as a kid. I too add vanilla extract, and even nutmeg, cinnamon, and a pinch of cloves.

  3. Kathryn says:

    I converted my recipe for pancakes (from an old, old cookbook) to gluten-free. It looks very similar to this, i think it calls for a pinch of baking soda, too. I love them, but my hubby isn't that big on pancakes, so i don't make them often.

  4. The Gluten-free 'Dish' says:

    Love pancakes at our house…printing this off right now with your new printing feature! Thanks Linda!

  5. Michelle says:

    These were yummy! They were more substantial (and healthier!) than the ones that I normally make from corn starch. I was out of potato starch, so I used tapioca starch and they turned out great.

  6. Thanks Michelle. :-)

  7. Jessalyn says:

    My husband and son are gluten free- not me. I eat regular pancakes often since they are my favorite food- so I can give a fresh comparison…

    This recipe was the best I have found yet and it is so good that I am ending my search and making this my family's new main staple pancake recipe.

    I must note, however, that I changed out the sour milk for almond milk to make these gluten and casein free. I also substituted the eggs with milled flaxseed. Super healthy and super yummy.

  8. Jessalyn ~ I appreciate your input, and I'm so glad you like them. I'm also glad to know the substitutes work well. That information will be helpful to others.

  9. cooperkelly4 says:

    We used to eat pancakes pretty much at least once a week and I have been on the search for a "go to" pancake recipe and I am done searching! I just made these and they are amazing. I did add a tsp or so of pure vanilla and a dash of cinnamon. I may try the other suggestion to make them cf too. Your recipes are awesome. (just made the pizza last night and this is after trying 8 different recipes. This by far my favorite!) Thanks for sharing! Kellyc

  10. cooperkelly4 says:

    oops, also adding that we tried the revised cinnamon rolls and they were great too. =0) Kellyc

  11. Jessie says:

    These are good. I didn't have millet flour so I used flax seed meal and had to increase the sorghum flour slightly. I'm going to try a dairy free version next! Thanks.

  12. Laura M. says:

    I can honestly say I had given up ever eating pancakes again (which I love, btw) after going GF and trying all the different mixes and recipes I’d found UNTIL GF Bisquick came on the scene. They taste just like pancakes you’d make w/regular Bisquick! My kids thought I had lost my mind and made “regular” pancakes. :) They also taste great with blueberries, bananas or any other way you would want to make pancakes. The one drawback is, of course, the cost of the GF Bisquick mix and the fact that you get such a small box. One box will only make approx. 20 med-sized pancakes. But for us it’s worth it to be able to enjoy something we all love.

    • I will try the GF Bisquick mix and thank you. I find it expensive to buy all the ingredients to recipe and than when you try it you don’t like it.

  13. Hi Linda,

    Those pancakes DO look good, but I’m averse to trying them because of the sugar. Since pancakes tend to be accompanied by maple syrup, or agave, or other syrups that have more refined sugars, I like to keep the pancakes themselves sugar free if I can.
    I’m a fan of Pamela’s gluten-free mix, which I know sounds like a bit of an impure shortcut, but there ingredients are pretty basic, and no sugar involved.
    Would love to know your thoughts.
    thanks!
    Michael

    • Michael, I would try the recipe without the sugar. I haven’t done that before, but I don’t think it would make a big difference. On the other hand, I have heard good things about Pamela’s mix, and if you’re happy with that why change? I have been using coconut nectar on my pancakes which is supposed to be low glycemic and more nutritious than agave. It is thick and tastes very similar to molasses.

  14. I have never really found a pancake recipe from scratch that I have enjoyed. However, I recently stumbled across a brand called Julian’s that makes gluten free frozen pancakes, you get 8 in a box. They are medium sized pancakes, 2 was enough to fill me up and boy were they delicious. Reminded me of pancakes at a restaurant :)

  15. Haven’t tried this recipe yet but looks great and will do soon!

    One thing I do to make GF pancakes fluffier is separate the egg whites from the yolks. Once all the ingredients have been combined – including the egg yolks – I whip the egg whites until stiff then add to the mixture. This brings a fluffiness to the pancakes!

  16. Wow! The texture looks like gluten pancakes! Just shared on FB from your wall.

  17. Barbara S. says:

    What kind of oil do you use? Do you grease the pan with anything?

    • Any vegetable oil will work. If it’s a non-stick pan, then it doesn’t need to be greased. If not, use whatever you would normally use to grease it.

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