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How to Make Quick and Easy Gluten-Free Pancakes

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Mike's wife was diagnosed with Coeliac Disease in 2006. Since then, they have embraced a gluten-free lifestyle at home and elsewhere.

Nothing beats a stack of Gluten Free pancakes for breakfast

Nothing beats a stack of Gluten Free pancakes for breakfast

Pancakes are such a quick and easy meal to make, and they are a weekend staple in our house. Some people tell me they are unsure on how to make the batter, especially if they are using gluten-free flour. In my experience, however, making gluten-free pancakes is easy, and I hope that this simple recipe will be helpful.

For this recipe, I used a 20-centimetre crepe pan (equivalent to about eight inches), but you can use any good, non-stick frying pan.

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Yield: 10-12 pancakes


  • 1 egg
  • 600 milliliters milk
  • 325 grams gluten-free plain flour mix


  1. Set your pan on medium-high heat. I don't use any extra oil as the pancakes won't stick if your pan is nice and hot.
  2. Crack your egg into the mixing bowl and add your milk. Whisk thoroughly to combine.
  3. Add your flour, 1 tablespoon at a time, while whisking the mixture to ensure it is nice and smooth.
  4. Once the mixture is complete, turn up the temperature on the pan to high for 2-3 minutes.
  5. Pour in enough mixture to cover about 3/4 of the pan. Then tilt pan to ensure an even spread across the whole surface. This will make sure your pancakes aren't too thick.
  6. Cook for 30 seconds and then flip (I use a fish slice rather than try and flip in air). Cook for 30 seconds on the other side and then remove it from the pan.
  7. Give the mixture a quick whisk between each pancake to stop it starting to separate. You should be able to make a stack of 10-12 pancakes from the mixture.
  8. Choose your favourite topping and enjoy! It's that simple!
Gluten Free pancake almost ready to serve

Gluten Free pancake almost ready to serve

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