Making a pancakes recipe gluten free isn’t as simple as substituting gluten free flour. The food science behind all the ingredients in a recipe can get complicated. So I am on a mission to find what gluten free flour will make the best pancakes.
I used the same recipe for all the flours listed here; you can find it here. I did not change the ingredients, the methods used, and I even went so far as to use the same skillet in each recipe!
Find a list of all the flours and how they performed in different types of recipes here.
Please note that this list is ongoing and evolving as I try new flour blends I’ve discovered. Here are the rankings:
The expectation with gluten free pancakes is that they will have a similar texture to “regular” pancakes. So the question here is if the crumb structure was excellent, did the pancakes rise up and then fail to maintain that structure? Were they pleasant to eat?
We also need to see if the flour makes the pancakes dry, grainy, crumbly, or if it comes together nicely.
NGF All Purpose Flour The pancakes ended up very flat and did not rise well. The texture was ok, but nothing I would recommend.
White Gold Bread Flour These were quite impressive! The pancakes ended up fluffy but not dry. They stayed fluffy after cooling down and while eating them.
Eating With Our Eyes
The first impression we get of our food is with our eyes. If the end product doesn’t look like we’d expect a pancake to look, we will likely not enjoy eating it.
We need to see how much height they get if they maintain the height and the overall impression of the pancake.
NGF All Purpose Flour They did look like we would expect pancakes to look with the correct color.
White Gold Bread Flour The pancakes turned out very well and looked as a pancake should look. Including the height, you would expect.
Staying Together When Flipped
When you take the gluten out of the product, something that can happen is the batter does not stay together.
With pancakes, this means when flipping, pancakes will fall apart. Sometimes it will split or not stay together enough at a semi-cooked stage to be flipped.
NGF All Purpose Flour Since the batter was so thin, they got pretty large when in the pan. The size made them difficult to flip, although they stayed together and did not fall apart.
White Gold Bread Flour There were no problems with the batter when flipping them. They stayed together very well.
The end product is what we are looking for here. But the batter in pancakes can impact that result and make it very difficult to work with.
NGF All Purpose Flour The batter was very thin. It did not thicken up as it sat and needed constantly stirred.
White Gold Bread Flour The batter texture seemed to be very thin at first. But after it sat for only a couple of minutes, the texture thickened up so much that it was almost too thick. It needed to be spread out on the pan with the back of the measuring cup.
The most important of all: how does it compare to the “regular” version?
NGF All Purpose Flour The batter was thin, which led to thin pancakes. The texture was ok but not fluffy due to the thin batter.
White Gold Bread Flour It is doubtful whether there are many differences in the end product of this flour from a “regular” flour containing gluten.
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