Navigating Gluten Free All Purpose Flour Blend can be used for pancakes. I’ve used it many times. But the question here is about replacing wheat flour in a standard recipe.
In the end, this flour did not turn out great for the recipe. Even though I created it, I will always be honest about it when comparing it to others. I have developed my pancakes recipes with my flour, but it was not the best when used to replace wheat flour.
See the best flour for pancakes here. I have been testing out different flour blends in traditional wheat flour recipes.
When I mixed up the batter following the recipe, I noticed that the batter was extremely thin. Usually, gluten free flour will thicken up as it sits. And while it did a little, the batter was still extremely thin.
The flour stuck together well enough to flip the pancakes.
The more significant issue was that since the batter was so thin, the pancakes spread out in the pan to such an extent that it made flipping them difficult.
Due to the thin batter, the pancakes ended up extremely thin and consequently did not rise well.
The texture was not unpleasant, but it wasn’t anything special either. It certainly did not result in pancakes that were light and fluffy.
They got to be a nice golden brown color and certainly looked like pancakes if they did not rise like pancakes.
The taste was pleasant. This blend is the usual flour we use in our home, so I will say that we may have just been used to it. But the taste was enjoyable and tasted as pancakes should.
Compare To Gluten
These do not come out well compared to pancakes made with “regular” flour. They were flat and unimpressive. But they did taste nice and were not crumbly.
Ways To Improve
To improve these pancakes, all that is needed is more flour. There is a 1:1 ratio of flour to milk in the recipe we used. This flour needs less liquid. So adjusting the flour up or the milk down would work well.
Gluten Free Pancakes
- 1 ½ cups whole milk
- 3 tbsp butter melted
- 2 eggs room temp
- ½ tsp vanilla extract
- 1 ½ cups gluten free flour
- 3 tbsp sugar
- 1 ¾ tbsp baking powder
- 1 tsp salt recommended: pink Himalayan
- Whisk together melted butter and eggs3 tbsp butter, 2 eggs
- Add milk to the mixture as you whisk. Add vanilla.1 ½ cups whole milk, ½ tsp vanilla extract
- Add the dry ingredients and mix until well combined and there are no lumps.1 ½ cups gluten free flour, 3 tbsp sugar, 1 ¾ tbsp baking powder, 1 tsp salt