Gluten-Free Pancakes

Name: Gluten-Free Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 7
Ingredients: Gluten free rice flour 1 ¼ cup; Whole milk 0.8 cup; Sugar ¼ cup; Eggs medium 1; Gluten free powdered yeast for sweets 1 tsp; Extra virgin olive oil to taste

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526

Calories per serving

Energy Kcal 526
Carbohydrates g 99.8
of which sugars g 25.9
Protein g 11.9
Fats g 8.8
of which saturated fat g 3.1
Fiber g 0.7
Cholesterol mg 95
Sodium mg 75

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 5 min
Cook time: 15 min
Makes: 7
Cost: Low

PRESENTATION

Recipe by
Monica Pannacci

Gluten-free pancakes made with rice flour—pretty simple—are a really great way to make your mornings feel a bit more special. And you know what? Even without gluten or butter, these pancakes are soft, moist, and have that fluffy texture everyone loves in the classic American style. What makes them really fun is how you can mix things up based on your preferences or, you know, whatever's in the kitchen.

Some folks go for maple syrup. Super tasty. Others might choose jams, honey, or even Nutella for a touch of sweetness. Fresh fruit also pairs beautifully—offering endless combinations—to try. This gluten-free pancake recipe doesn’t make you feel like you’re missing out on anything. Like, at all. The rice flour provides a tender bite and a mellow flavor that complements any topping.

Across the U.S., gluten-free pancakes have become a go-to for those who need to skip gluten but still crave a comforting breakfast. Here's the thing: alongside these pancakes, there are options like rice flour cookies or gluten-free crepes, ensuring everyone can enjoy something tasty without feeling left out. Whether you’re enjoying a stack of fluffy pancakes on a lazy Sunday or want a gluten-free pancake mix ready for hectic weekdays, there are plenty of choices for golden mornings.

These pancakes are easy to make, super adaptable, and fit perfectly with all the best gluten-free breakfast ideas. No matter what you top them with or how you tweak the recipe, you’ll have a breakfast that’s warm, filling, and feels just like home. Seriously good.

INGREDIENTS

526

Calories per serving

For 7 pancakes approximately 3-4 inches in diameter: Gluten free rice flour 1 ¼ cup (200 g); Whole milk 0.8 cup (200 g); Sugar ¼ cup (50 g); Eggs 1 - medium; Gluten free powdered yeast for sweets 1 tsp (5 g)

For greasing the pan: Extra virgin olive oil to taste

Preparation

How to prepare Gluten-Free Pancakes

To prepare the gluten-free pancakes, first, beat the egg with the sugar in a bowl using a whisk, then gradually pour in the milk while continuing to mix 1. Add the flour 2 and stir to eliminate all lumps 2, then add the baking powder 3.

Mix again until you obtain a smooth, homogeneous batter 4. Grease a non-stick pan with a little oil and remove the excess with a paper towel 5, then pour a ladle of batter 6 and cook over low heat.

When bubbles start to form on the surface 7, flip the pancake with a spatula and continue to cook until it turns golden on the other side; it will take about 1-2 minutes per side 8. Continue in this way to cook all the pancakes, stacking them as they are ready. Your gluten-free pancakes are ready to be enjoyed 9!

Storage

It is recommended to consume the gluten-free pancakes immediately or store them in the refrigerator for up to one day. Freezing is not recommended.

The batter can be stored in the refrigerator covered with plastic wrap for up to 12 hours.

Tip

For a lactose-free version, you can substitute cow's milk with rice milk or another type of plant-based milk!

For the translation of some texts, artificial intelligence tools may have been used.

Gluten-Free Pancakes

PRESENTATION

INGREDIENTS

How to prepare Gluten-Free Pancakes

Storage

Tip

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