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

prep:
10 mins
cook:
6 mins
total:
21 mins
additional:
5 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • Preheat a griddle to 300 degrees F (150 degrees C).

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  • Stir milk and vinegar together in a bowl; let sit until the milk 'sours,' about 5 minutes.

  • Mix flour, sugar, baking powder, xanthan gum, baking soda, and salt together in large mixing bowl.

  • Beat eggs and melted butter into soured milk; pour into the flour mixture and stir with a whisk until no lumps remain.

  • Pour batter by the 1/4 cup onto the hot griddle and cook until browned completely, about 3 minutes per side.

Nutrition Facts

247.83 calories; 6.79 g protein; 20.1 g carbohydrates; 16.1 g fat; 132.04 mg cholesterol; 1336.76 mg sodium.Full Nutrition


Reviews (23)

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Most helpful positive review

Gina Marie
07/14/2015
simple tasty. easy
(2)

Most helpful critical review

Buckwheat Queen
02/11/2015
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. Thank you to The Beaver Family for sharing your recipe.
(5)
27 Ratings
  • 5 Rating Star 20
  • 3 Rating Star 5
  • 4 Rating Star 2
Buckwheat Queen
02/11/2015
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. Thank you to The Beaver Family for sharing your recipe.
(5)
Gina Marie
07/14/2015
simple tasty. easy
(2)
gertylaundry
03/25/2018
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 super fluffy light and tasty. Much less dense than wheat flour pancakes. I ll be making these again!
(1)
Lisa Shumate
01/22/2017
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 batter turned into one boulder of goo. I bet I added 3 cups of milk AND a third egg to get semi-workable batter. I still had to use the back of a spoon to help it spread on the griddle to cook sufficiently. The result tastes okay. I will try without any added xanthum gum next time and probably add a tsp vanilla.
(1)
Jewissa
05/24/2015
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 of water to this to make it pancakes instead of English muffins--the batter was way too thick otherwise. I used buttermilk powder instead of the soured milk. They tasted great to everyone at the table gluten free and not.
(1)
KGab
07/15/2016
Amazing!!
THE BEAVER FAMILY
07/15/2016
I have been asked which flour I use the flour I use is Bob's Red Mill All Purpose Baking Flour (Gluten Free). You really need the Xanthan Gum otherwise the pancakes are way too thin. Sometimes I need to add an extra 1/4 cup of milk if the batter is too thick. Bob's Red Mill also carries Xanthan Gum it's pricey but you use so little the 8oz package will last a very long time.
Laura Sano Klein
01/28/2017
Had to add a little extra milk to get a good consistency. Found them to be light and fluffy! First gf pancakes that I have enjoyed!!
M2Foster
12/17/2017
Appearance was alright. Taste was yummy!