Light, soft, and fluffy - that's how Gluten Free Pancakes should be. Using whipped egg whites in my recipe instead of baking powder/baking soda results in an exceptionally airy and light texture. And since the gluten-free pancake batter does not need to rest, there is barely any prep time when it comes to this recipe. So ditch those boxed gluten-free pancake mixes. Because this quick and easy recipe is the only gluten-free pancake recipe you'll need.
- Recipe Ingredient Notes
- History of Pancakes
- How to make Light and Fluffy Gluten Free Pancakes
- Serving Ideas for Gluten Free Pancakes
- Can I freeze Pancakes?
- FAQ - Gluten Free Pancakes
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Gluten Free Breakfast Recipes to try
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: I've experimented with various gluten-free flour blends, including King Arthur Measure for Measure, Cup4Cup, Bob's Red Mill, and my own blend, to test this Gluten Free Pancake Recipe. While my own blend, Bob's and King Arthurs's gluten-free flour works wonderfully here, I do not recommend Cup4Cup at all. It produces a very gummy-looking batter with a starchy aftertaste. This is because of its high content of starches. I am not saying this recipe won't work with other gluten-free flour blends. I just haven't tested this recipe with it. For those who do not require a gluten-free diet, this recipe for gluten-free pancakes can be made with 90g of regular all-purpose flour.
Milk: Any percentage of milk or dairy-free milk (like almond milk or oat milk) can be used to make this pancake recipe.
Eggs: Without eggs, pancakes would be dense and heavy, lacking the light and fluffy quality that makes them so desirable. Egg Replacer will not work in this recipe.
History of Pancakes
Pancakes have a long history dating back to ancient civilizations. The Greeks and Romans ate pancakes made of wheat flour, olive oil, honey, and curdled milk.
In 1991, the discovery of Ötzi in the Ötztal Alps (at the Austrian/Italian border) provided valuable insights into ancient diets and cooking methods. In his stomach, researchers found what appeared to be a pancake-like food made from ground einkorn wheat. This suggests that pancakes were a part of the diet of people living in the Alpine region during the Copper Age.
During the Middle Ages, pancakes were popular in Europe, usually made with buckwheat flour or other grains.
In America, Native Americans enjoyed pancakes made of cornmeal. The recipe evolved with the addition of wheat flour by European settlers. Therefore pancakes became a staple breakfast food in the United States. Today, pancakes are loved all over the world. They can be made with various ingredients and toppings, making them a simple yet delicious food enjoyed by many.
How to make Light and Fluffy Gluten Free Pancakes
This pancake recipe comes together fairly quickly and easily. Unlike most traditional American pancake recipes, there's no baking powder added, since whipped egg whites are responsible for the fluffy texture.
Step 1: Separate the eggs and place the 2 egg whites in the bowl of your stand mixer or large mixing bowl. Set aside. Add the egg yolks to a separate medium bowl.
Step 2: Add half of the white sugar, the milk, and vanilla extract to the egg yolks and whisk until combined. Then incorporate the gluten-free flour and kosher salt to whisk until the wet ingredients and the dry ingredients are well blended.
Step 3: To make medium-stiff peaks egg whites, take a clean bowl of your stand mixer fitted with the whisk attachment or a large clean bowl. Then, whisk the egg whites together with the reserved half of the granulated sugar and a pinch of salt for a couple of minutes until they form medium-stiff peaks. Medium-stiff peaks are a stage in the whipped egg white process where the egg whites have been beaten until they hold their shape when the beaters are lifted, but the tips of the peaks droop slightly. They will be glossy and shiny, almost creamy. Overmixed egg whites appear dull and dry, so be careful not to overdo it.
Step 4: Retrieve the bowl with the egg yolks - flour mixture. To the batter, add about ⅓ of the beaten egg whites and fold them in gently. This will help to loosen up the batter. Then, add the remaining egg whites and fold them in carefully until the batter becomes light and airy. Make sure to be gentle and not overmix the batter.
Step 5: Once the gluten free pancake batter is prepared, it's time to cook up some fluffy and delicious pancakes. Take a nonstick skillet and add approximately 2 teaspoons of butter to it. Melt the butter over medium-low heat, making sure not to burn it. Use a paper towel and wipe the melted butter around to distribute it evenly onto the surface.
Step 6: Reduce the heat to a low heat and with a large cookie scoop (ladle or measuring cup) place 2 - 3 piles of pancake batter in the preheated pan. I am not the best at flipping pancakes so I start with two pancakes at a time. There might be a reason why Austrians make torn pancakes. It's okay if the pancakes are not perfectly round.
Step 7: Cook the pancakes on low heat for about 2-3 minutes on the first side, then carefully flip and cook for an additional 1-2 minutes on the second side. The pancakes should be golden brown. Adjust the cooking time as needed based on the size and thickness of your pancakes. A good indicator to flip the pancakes is when their surface is no longer wet or glossy and the bubbles on the surface have disappeared.
Step 8: Transfer the cooked fluffy pancakes to a serving platter or a sheet tray lined with paper towels or parchment paper. Repeat with the remaining batter. Make sure to butter the frying pan in between each batch of pancakes.
Serving Ideas for Gluten Free Pancakes
Gluten Free Pancakes are a classic breakfast dish that can be enjoyed in many different ways. Here are some ideas for serving the best gluten-free pancakes you ever had:
Classic: Stack the pancakes on a plate and serve them with a pat of butter and a drizzle of maple syrup.
Fruit: Top the pancakes with fresh blueberries, sliced bananas, or other fruit of your choice. You can also serve the pancakes with a side of fruit salad. You can even add frozen blueberries to the pancake batter to make gluten free blueberry pancakes.
Nutella: Spread a generous amount of Nutella on top of the pancakes and sprinkle with chopped nuts for a decadent treat.
Yogurt: Top the pancakes with a dollop of Greek yogurt and a drizzle of honey for a protein-packed breakfast.
Savory: Serve the pancakes with a side of crispy bacon or sausage and a fried egg for a savory twist.
Chocolate: Add chocolate chips or cocoa powder to the pancake batter for a rich and indulgent breakfast.
Pancake sandwich: Make a breakfast sandwich by placing a sausage patty and a fried egg between two pancakes.
These are just a few ideas to get you started. The possibilities and variations are endless when it comes to serving pancakes. So feel free to get creative and experiment with different toppings and flavors to accommodate your taste buds.
Can I freeze Pancakes?
Yes, you can freeze Gluten Free Pancakes! Freezing pancakes is a great way to save time in the morning and have a quick breakfast option on hand. Freezing pancakes can change their texture of them and they may not be as light and fluffy as they were when they were freshly cooked.
Allow the pancakes to cool completely to room temperature. Once cooled, place the gluten free pancakes in a single layer on a baking sheet or plate. Make sure the pancakes are not touching each other. Place the baking sheet or plate in the freezer and freeze the pancakes until they are solid, usually for about 1-2 hours. Then transfer them to a zip-top freezer bag or an airtight container. Label the bag or container with the date and contents. Store the pancakes in the freezer for up to 2-3 months.
To reheat frozen pancakes, there are few different methods:
Microwave: Place the frozen pancake on a microwave-safe plate and microwave on high for 30-60 seconds, or until heated through.
Oven: Preheat the oven to 350°F (175°C). Place the frozen pancakes on a baking sheet and bake for 8-10 minutes, or until heated through.
Toaster: Toast the frozen pancake in a toaster or toaster oven until heated through and crispy.
Whichever method you choose, make sure the pancakes are heated through to an internal temperature of 165°F (74°C) before serving. No one likes still frozen pancakes.
FAQ - Gluten Free Pancakes
Egg whites may not whip properly for several reasons, including the presence of fat, moisture or residue in the bowl and utensils, the eggs being too cold, adding sugar too quickly, over-whipping, or using old eggs. To achieve proper egg white whipping, ensure that the bowl and utensils are clean and dry, the eggs are at room temperature, there is no fat present, and sugar is added gradually while continuously whipping.
This gluten-free pancake recipe will turn out chewy if the egg whites have not whipped long enough or the batter was overmixed. Since the pancakes rely on the egg whites for their light and fluffy texture it is important to carefully fold the egg whites into the gluten-free pancake batter.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
More Gluten Free Breakfast Recipes to try
Gluten Free Pancakes
- 2 large eggs, can be cold
- 30 grams granulated sugar (divided)
- 1 teaspoon vanilla extract
- 100 grams milk (any percentage or dairy free)
- 95 grams gluten free multipurpose flour
- ½ teaspoon kosher salt
- butter as needed for the pan
- Maple Syrup, Whipped Cream, Fresh Fruit... for serving
How to make gluten free pancakes
- Kitchen tools needed include an electric hand mixer (or stand mixer), two mixing bowls, a whisk, a heatproof spatula turner (to flip pancakes), and a non-stick pan or griddle.
- Separate the eggs and place the 2 egg whites in the bowl of the stand mixer or large mixing bowl. Set aside. Add the egg yolks to a separate medium bowl.
- To the egg YOLK add half of the white sugar, milk, and vanilla extract and whisk until combined. Add the gluten-free flour and kosher salt. Whisk until a smooth batter has formed. Set aside.
- To make medium-stiff peaks egg whites, whisk the egg whites together with the reserved half of the granulated sugar and a pinch of salt for a couple of minutes until they form medium-stiff peaks. They will be glossy and shiny, almost creamy.
- Retrieve the bowl with the egg yolks - flour mixture. Add about ⅓ of the beaten egg whites and fold them in gently. This will help to loosen up the batter. Then, add the remaining egg whites and fold them in carefully until the batter becomes light and airy. Make sure to be gentle and not overmix the gluten free pancake batter.
- Take a nonstick skillet and add approximately 2 teaspoons of butter to it. Melt the butter over medium-low heat, making sure not to burn it. Use a paper towel and wipe the melted butter around to distribute it evenly onto the surface.
- Reduce the heat to a low heat and with a large cookie scoop (ladle or measuring cup) place 2 - 3 piles of pancake batter in the preheated pan. It's okay if the pancakes are not perfectly round
- Cook the pancakes on low heat for about 2-3 minutes on the first side, then carefully flip and cook for an additional 1-2 minutes on the second side. The pancakes should be golden brown. Adjust the cooking time as needed based on the size and thickness of your pancakes. A good indicator to flip the pancakes is when their surface is no longer wet or glossy and the bubbles on the surface have disappeared.
- Transfer the cooked fluffy pancakes to a serving platter or a sheet tray lined with paper towels or parchment paper. Repeat with the remaining batter. Make sure to butter the frying pan in between each batch of pancakes.
- Serve the pancakes with your favorite toppings like maple syrup, fresh fruit or whipped cream.
Flour: For those who do not require a gluten-free diet, this recipe for gluten-free pancakes can be made with 90g of regular all-purpose flour.
Make Ahead: Since this pancake batter relies on the light and airiness from the egg whites and does not contain any leavening agents, this pancake batter can not be made ahead of time.
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Amount Per Serving: Calories: 93
Calories are a guestimate and randomly generated.