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No. 1 All-Purpose Flour

No. 2 Pastry Flour

No. 4 Boule Bread Mix

No. 7 Bread Flour

Recipe for The Best Gluten-free Pancakes You Will Ever Eat

Makes about 10 5-inch pancakes.

(Please note: this recipe calls for no xanthan gum.  Many of my recipes with this flour mix don't need it.  I tried using xanthan gum at first, but it made the batter too dense.)

Heat your griddle to medium-low.  Place in a large bowl:

1 package Gluten-free Gourmand No.8 Golden Pancake Mix

In a medium bowl, whisk together:

2 eggs

3 Tbsp (44 g) butter, melted

1 tsp vinegar 

Add the wet ingredients to the dry ingredients and beat for a few strokes.  Measure out:

2/3 cup milk

Add the milk to the batter a bit at a time until you get the consistency that you want.  Using the full 2/3 cup should give you batter for 5-inch wide, 1/4 inch tall pancakes as pictured.  Less milk will give you fewer, but thicker pancakes.  Beat the batter until well-combined.  Don't worry, there's no gluten.  You can't over-beat.  Once it's smooth, pour the batter onto the griddle to the size of pancake desired (if the batter doesn't pour, you need to add more milk).  Cook the first side until bubbles appear evenly over the entire surface.  Flip the pancakes once bubbles appear in the middle of the disk.  Cook the second side until the pancake is evenly brown on the bottom.  Set them aside on a warm plate as they cook and repeat the process until all your batter is gone.