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Gluten-Free Fluffy Pancakes

Rated as 4.56 out of 5 Stars
2

"Tall, fluffy, and gluten-free pancakes are every bit as delicious as the original using regular flour."
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Ingredients

21 m servings 248
Original recipe yields 4 servings (16 pancakes)

Directions

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  1. Preheat a griddle to 300 degrees F (150 degrees C).
  2. Stir milk and vinegar together in a bowl; let sit until the milk 'sours,' about 5 minutes.
  3. Mix flour, sugar, baking powder, xanthan gum, baking soda, and salt together in large mixing bowl.
  4. Beat eggs and melted butter into soured milk; pour into the flour mixture and stir with a whisk until no lumps remain.
  5. Pour batter by the 1/4 cup onto the hot griddle and cook until browned completely, about 3 minutes per side.

Nutrition Facts


Per Serving: 248 calories; 16.1 20.1 6.8 132 1337 Full nutrition

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Reviews

Read all reviews 23
  1. 27 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

simple, tasty. easy

Most helpful critical review

These were just ok for me. I left out the xanthan gum otherwise I followed the recipe to the letter. I think the amount of vinegar should be decreased. It overpowers everything, smell and taste....

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These were just ok for me. I left out the xanthan gum otherwise I followed the recipe to the letter. I think the amount of vinegar should be decreased. It overpowers everything, smell and taste....

simple, tasty. easy

Made these this morning. Halved the recipe for the two of us, and it was enough. My flour had Xantham Gum added, and i added 1T vinegar to 1C milk, otherwise I made as written. The pancakes were...

WOW, this didn't go well! I used Arrowhead Mills all purpose baking flour. It does contain xanthum gum, so I suspect this was my problem. As soon as I mixed my wet and dry ingredients, the b...

I used a gluten free flour that already contains xanthan gum. This batter was very goopy as written, perhaps because of the added xanthan gum. Next time I won't add it. I had to add an extra cup...

Definitely needed to add more milk. I did let the batter sit for a few minutes after made

These turned out SO good!! I may never go back to regular pancakes. After reading other reviews, I only used 1/2 teaspoon of Xanthum gum and added a 1/2 teaspoon Vanilla extract. The batter was ...

Be careful with white vinegar as some are grain based not making this entirely GF if you use the wrong kind.

I didn't have xanthan gum, and made it without, adding an extra egg. They were more like a crépe and delicious! The second time, I added a mashed banana and blueberries. Tasted awesome!