Gluten-free pancakes are soft pancakes made with rice flour, ideal for serving at breakfast topped with maple syrup and fresh fruit. Perfect for preparing on weekends when we have more time for a leisurely breakfast together, gluten-free pancakes are practically identical to traditional ones and are enjoyed by everyone, celiacs and non-celiacs alike.
Making gluten-free pancakes is very easy and quite quick: the batter can also be prepared the night before and stored in the refrigerator; this way, in the morning you just need to cook the pancakes and garnish them as you prefer. If you are not only celiac but also lactose intolerant, you can prepare gluten-free and lactose-free pancakes by replacing cow’s milk with a plant-based milk (soy, rice, coconut…) and the butter – both in the batter and used for cooking – with sunflower seed oil.
You might also be interested in these recipes:
- Difficulty: Easy
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 12 pancakes
- Cooking methods: Stovetop
- Cuisine: American
- Seasonality: All seasons
Ingredients for about 12 gluten-free pancakes
Remember to check that the following ingredients have the “gluten-free” label: rice flour, baking powder, and for the lactose-free version, also the plant-based milk.
- 2 eggs (medium at room temperature)
- 2 tbsps butter (or 1 tbsp sunflower oil)
- 2 tbsps sugar
- 3/4 cup milk (dairy or plant-based)
- 1 cup gluten-free rice flour
- 1/2 packet gluten-free baking powder (8 g)
- 1 pinch salt
- 1 tsp butter (or a teaspoon of sunflower oil)
- as needed maple syrup
- 2 oz raspberries (or other fresh fruit)
Tools
- 2 Bowls
- Electric Beaters
- 1 Sieve
- 1 Small Pot
- 1 Frying Pan for pancakes
- 1 Spatula
How to Make Gluten-Free Pancakes
For the English version of this recipe click here!
To make gluten-free pancakes, start by melting the butter over low heat (or in the microwave) (1) and let it cool slightly. Crack the eggs, separating the whites from the yolks (2), and beat the yolks with a fork. Then add the milk (3), mixing it with the eggs.
Add the butter as well (4), continuing to mix. You will end up with a liquid and homogeneous mixture (5). Mix the baking powder and flour and sift them into the egg mixture (6).
Mix carefully to avoid lumps; if lumps form, remove them by passing the mixture through a fine-mesh strainer (7). You will end up with a smooth and homogeneous batter (8).
In another bowl, beat the egg whites until stiff with a pinch of salt and the sugar (9).
Gradually add them to the batter (10), mixing from bottom to top to avoid deflating them. You will end up with a soft and fluffy mixture (11).
Once the batter is ready, proceed to cook the gluten-free pancakes: in a non-stick pan, melt a teaspoon of butter (12).
Brush it well over the entire surface of the pan (13); if you find you have added too much, pour some off, otherwise the pancakes will not adhere well to the pan.
Pour about two tablespoons of batter into the center of the pan, spreading the batter to form a disc approximately 2.5-3 inches in diameter (14).
Cook the pancake over low heat for about a minute and, when bubbles form on the surface, flip it with a spatula, with a firm motion (15).
Cook it on the other side for about another minute (16), then transfer it to a plate. Continue this way until all the batter is used up, stacking the pancakes on a plate as they are ready (17). This way, they will stay warm.
During cooking, it may be necessary to butter the pan again if you notice the pancakes sticking too much. When you have used up all the batter, distribute the gluten-free pancakes on 4 plates and garnish them with fresh raspberries and maple syrup (18). Serve immediately.
Storage
As mentioned, if you don’t have time in the morning to prepare the batter, you can also make it the day before and store it in a glass jar in the refrigerator. Cooked pancakes can be stored in the refrigerator for a couple of days, but they obviously lose much of their freshness over time.
Tips and Variations
Maple syrup is the classic topping for typical American pancakes, but if you don’t have any, you can also garnish gluten-free pancakes in other ways: honey, jam, Nutella, caramel sauce, chocolate topping, whipped cream… if you want to prepare a perfectly American-style breakfast, pair these sweet elements with some slices of crispy bacon!
