A Recipe For Gluten Free Pancakes

Gluten Free PancakesI have a confession: I work for Udi’s Gluten Free  and I’m not gluten free.   However, through my work with Udi’s Ambassador’s Program,  I’ve learned first hand that gluten free is more than just a diet …it’s a lifestyle.

From conversations with mothers who struggle to find products their children will eat, to hugs from enthusiastic Udi’s fans, to learning that gluten free eating can enhance athletic performance, I’ve learned being Gluten Free is more than just eating.  It is a community and I am privileged to be a part of it.

All that said,  in the name of solidarity I decided to take a basic recipe and make it so delicious no one would know it’s gluten free. Since February is National Hot Breakfast Month (every month should be “Hot Breakfast Month,” I love breakfast for any meal), I chose my family’s pancake recipe. My dad is the official pancake-maker in my family,  and it is a treat to have them when I am home visiting. There is a satisfaction that comes with making them from scratch and a comfort in using a family recipe.

Gluten Free FlourAfter looking at the recipe, I realized  I would have to find the right GF flour and make sure my baking soda, baking powder, butter and buttermilk were certified gluten free. The rest of the ingredients were already naturally gluten free. I found Bob’s Red Mill flour worked the best and provided the same consistency as the gluten-filled counterpart. Even my roommate exclaimed, “These are good!”

Here’s my ‘new’ family recipe:

Ingredients:
1 egg
½ tsp salt
1 Tbsp sugar
1 cup buttermilk
½ tsp GF baking soda
½ tsp GF baking powder
1 cup Bob’s Red Mill All Purpose Gluten Free Baking Flour
3 Tbsp melted butter
Yields 12-14 pancakes

Directions:
1.    Beat egg slightly in medium size bowl. Add salt and sugar. Stir in buttermilk.
2.    Combine baking soda, baking powder and flour in small bowl. Add to buttermilk mixture. Stir in butter.
Gluten Free Pancake Batter
3.    Heat griddle to medium high. Grease lightly. Pour 4 inch circles of batter on griddle. When bubbles rise to surface and break, turn and continue cooking until golden brown.
Gluten Free Pancakes Griddle
4. Add anything to this recipe that strikes your fancy:  blueberries, chocolate chips or chopped nuts.

I found it a rewarding experience to modify a recipe, to use unfamiliar ingredients and to closely read product labels. Getting into the details helped me become just a little more aware of the challenges faced by those I work closely with everyday.

I’m looking forward to seeing what else I can make from scratch.
I challenge everyone to try this little experiment…
start with a basic recipe and see if you can make it gluten free.

Care to join me? For the gluten-free veterans out there, what gluten-free recipes have you perfected? Can your family and friends tell the difference?

18 Responses to “A Recipe For Gluten Free Pancakes”

  1. Laura Bachner says:

    I have a better one for you. Being gluten free myself, I’ve tried countless recipes to try to find one that is amazing and not crumbly or gritty and is light and fluffy. Well give this one a try…
    1 cup Bisquick GF mix
    1 egg
    1 cap of pure vanilla (if it’s a small bottle, then 2 caps)
    2 tsp butter or gf marg
    buttermilk until desired consistancy or soy milk
    A dash of brown sugar or maple syrup (soy milk can be very sweet, so you decide if you want to add this ingredient or not)
    frozen blueberries (as many as you can handle)

    Cook on med heat until golden brown on both sides. Put your favorite fixings on and enjoy!!!

  2. Karen Field says:

    I totally forgot to say that the pancake recipe looks doable and I’m so excited to try it. Thanks for sharing that. I have missed pancakes so much.

  3. Karen Field says:

    I was surprised at your 2nd paragraph that didn’t mention the number of people who are Gluten Intolerant and CAN’T have gluten, rather than the ones who are making the choice to enhance their athletics or find things that their children will eat. I wouldn’t have chosen this if I had a say in it. My dr ordered me to go on it. I have a Lyme that caused Lupus and going GF has been a huge help with this. Many of your customers have Celiac’s Disease and CAN’T eat gluten or it will eventually kill them. I would kindly express that for those of us that this isn’t a lifestyle choice decision but do it because it is medically necessary that you include them when you talk about those who are going GF.

  4. Lisa says:

    Try adding a 1/4 – 1/2 cup of pumpkin puree to the batter. It makes any pancake more delicious!

  5. loretta says:

    I use Pamela’s baking and pancake mix for our pancakes. You really can’t tell the difference and you don’t have to add anything. I also make my husband poppyseed cake using Pamela’s and a jar of Baker’s poppyseed, the recipie is on the inside of the Baker’s jar.

  6. Kerry says:

    We really like Pamela’s Pancake mix. They are the best GF pancakes we’ve made. We make them as the recipe instructs on the package. They are better than non GF mixes, we eat them every Sunday!

  7. Amy says:

    Thanks! Now I know what I’m making for breakfast this weekend!

  8. Carol Way says:

    Can you recommend a place that I can buy GF baking soda/baking powder, baking products, etc.?
    I live in the B’ham, Ala. area (Trussville) Thank you.

  9. NannaCat says:

    I converted my family’s apple cake recipe to gluten-free (and nut free) and have had rave reviews, at work and at home.

  10. Don says:

    Buckwheat and cornmeal are both traditional ingredients for pancakes and are gluten free, though as usual a GF label on the box would ensure no contamination.

    Bob’s redmill flour has chickpea flour in the blend. For me that’s ok if there’s some other flavor in your recipe that will cover it, but otherwise it can stick out like a sore thumb.

  11. Peffer says:

    Bisquick has a great mix!

  12. Opal says:

    Thank you so much! It’s tough getting older and everything in your body decides to revolt and not be who you once were. I’ve become this uncomfortable, grumpy person which is far from who I was. I’m afraid to eat sometimes and will lose weight to the point I am starving and then invariably I pick up something to stuff in my face that will continue the awful feelings I had gone hungry to get rid of in the first place! I have a new found respect for those with eating disorders. <3

    sincerely,
    Opal Cornelson

  13. Gfree 360 says:

    If they seemed greasy, you might try subbing skim or lowfat milk in place of the buttermilk. Tip: Use lower heat with gluten-based pancakes and watch the griddle carefully, g-free flour seems to scorch a little faster than the typical gluten-containing flour or pancake mix.

  14. Char says:

    Is there a substitute for buttermilk, or can you “make it” out of regular milk? I hate to buy something and only use it once. I’d love to try these pancakes.

    • Ashley says:

      I make my own substitute for buttermilk. I am lactose intolerant, so I use unsweetened vanilla almond milk, but really any milk will work. Basically, you just add 1 Tablespoon of vinegar to a 1 cup measuring cup, and then fill the rest of the measuring cup with your milk. Let this set for a minute and it will curdle, making it sour like normal buttermilk. You can also Google how to make your own buttermilk too :) I hope this helps!

    • Maude says:

      You can putabout 2 TBS of vinegar in a cup of milk and let it sit for a while and this will give the tartness and consistency of buttermilk. I do it all the time as I, too, don’t want to buy something and throw away most of it after using it in a recipe. Good luck !

  15. charly says:

    try using coconut oil instead of the butter and cutting the amount by about half, 1 1/2 tablespoons. coconut oil is a “good” fat and it’s delicious in recipies like this

  16. Heather says:

    I made these today and they were great. I do think they are too greasy though, so I’d prefer half the butter the recipe calls for. Also I’ll cut the amount of salt to half, but that’s likely because I use sea salt which tends to be stronger than table salt. Thanks for the recipe!

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