You can make soft and fluffy gluten-free pancakes – and if you want even dairy-free – simply by using rice flour. Topped with maple syrup and fresh fruit, they’re perfect for a leisurely weekend breakfast when time isn’t rushing us. These gluten-free pancakes are very similar to their traditional counterparts, making them a crowd-pleaser for everyone, whether dealing with gluten intolerance or not.
Crafting these gluten-free pancakes is a breeze and quite speedy. Plus, you can whip up the batter the night before, storing it in the fridge. This way, come morning, all you need to do is cook the pancakes and personalize them to your liking. If you’re navigating both gluten and lactose intolerance, fear not: swap out cow’s milk for a vegetal alternative (soy, rice, almond or coconut milk), and bid farewell to butter, choosing sunflower seed oil both in the batter and for cooking.
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Ingredients for approximately 12 gluten-free pancakes
Check that these ingredients bear the “gluten-free” label: rice flour, baking powder, and, for the lactose-free variant, the plant-based milk.
For the pancakes batter
To cook and garnish the pancakes
Tools
How to prepare gluten-free and/or dairy-free pancakes
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To prepare gluten-free pancakes, start by melting the butter over low heat (or in the microwave) and let it cool. If using oil, skip this step. Separate the egg whites from the yolks and beat the yolks with a fork. Then, add the milk, mixing it into the eggs.
Also, add the butter (or the oil) while continuing to mix. In the end, you’ll have a liquid and homogeneous mixture. Mix the baking powder and flour and sift them into the egg mixture.
Stir carefully, trying to avoid lumps. If lumps form, eliminate them by passing the mixture through a fine-mesh sieve. You’ll end up with a smooth and homogeneous batter.
In another bowl, beat the egg whites with a pinch of salt. Gradually add them to the batter, stirring from the bottom up to avoid deflating them.
In the end, you’ll have a soft and foamy mixture.
Once the batter is ready, proceed to cook the gluten-free pancakes. In a non-stick frying pan, melt a little piece of butter (or pour 1 tsp of oil). Brush it well over the entire surface of the pan.
If you realize you’ve added too much, drain some, otherwise, the pancakes won’t adhere well to the pan. Pour about two tablespoons of batter into the center of the pan, spreading the mixture to form a disk about 3 inches in diameter.
Cook the pancake over low heat for about a minute. When bubbles form on the surface, flip it with a spatula in a decisive motion.
Let it cook on the other side for about a minute, then transfer it to a plate. Continue this process until the batter is used up, stacking the pancakes on a plate as they become ready. This way, they’ll stay warm.
During cooking, you may need to butter the pan again if you notice the pancakes sticking too much. When the batter is finished, distribute the gluten-free pancakes the plates and garnish them with fresh raspberries and maple syrup. Serve immediately.
How to store
As mentioned, if you don’t have time in the morning to prepare the batter, you can 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 will naturally lose some of their freshness over time.
Tips and variations
Maple syrup is the most classic topping for typical American pancakes, but if you don’t have it, 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 breakfast in perfect American style, accompany these sweet elements with some crispy bacon slices!
Varied doses for servings