Gluten Free Pancakes - the FLUFFIEST gluten free pancake recipe! (2024)

FAQs

What makes pancakes fluffier? ›

Example: If a pancake recipe calls for 1 cup of milk, substituting 1/2 cup of plain yogurt for half the milk will produce a thicker batter and a fluffier pancake. The acidity of the yogurt will also boost the chemical reaction of the baking powder, producing still more fluffiness.

Pancakes and waffles typically both contain baking soda, which causes them to rise. As soon as the baking soda is combined with the wet ingredients (which contain an acidic ingredient, like often buttermilk), it starts producing carbon dioxide gas bubbles that cause the batter to rise.

There are several ways to thicken pancake batter without flour, most of which include using an alternative like tapioca, corn, or potato starch, or coconut flour. Add 1 tablespoon of tapioca, corn, or potato starch to the bowl. Mix it well to combine and wait 5 minutes.

Texture Troubleshooting

Mushy or gummy: Lower the temperature and increase the cooking time. Crumbly: Increase the binder, like xanthan gum or psyllium husk. Gritty or thin: Rest the batter 30 minutes before baking. Dense: Increase the leavener, like baking powder.

Baking powder (double acting) provides two rises: The first occurs when the baking powder comes into contact with a liquid, the second when it's exposed to heat. Too much baking powder will create a very puffy pancake with a chalky taste, while too little will make it flat and limp.

When cooked, the chemical leaveners (the baking powder and baking soda) in the pancakes created large air bubbles. The loose gluten network captured the air bubbles and maintained the each pancake's shape while still keeping it fluffy with air.

Flat pancakes are nearly always because of expired baking powder, too little baking powder for the recipe size, or too thin of a batter. How to fix flat pancakes: First, test your baking powder by adding a teaspoon of baking powder in a glass and adding a tablespoon of water or two.

The secret to fluffy restaurant style pancakes? Buttermilk! The acid in the buttermilk reacts to the leavening agents in the pancake batter, creating air bubbles that make the pancakes tall and fluffy. It's a simple switch that makes all the difference.

Gluten-free baked goods have earned the reputation of being dry and gritty. That grit—that evil grit! —is the result of gluten-free flours that are often high in starches and rice flour, which take longer to absorb moisture than regular “gluten” flour.

This gluten-free pancake recipe will turn out chewy if the egg whites have not whipped long enough or the batter was overmixed. Since the pancakes rely on the egg whites for their light and fluffy texture it is important to carefully fold the egg whites into the gluten-free pancake batter.

What is gluten free pancake mix made of? ›

Gluten Free Pancake Mix makes light and fluffy flapjacks that raise the standard of how good gluten free foods can be—we call it Gluten Freedom®. Made with a unique blend of gluten free ingredients, including whole grain stone ground sorghum flour and brown rice flour.

Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture.

Gluten-free flour blends don't have the same elasticity as flour containing gluten so often the cakes don't rise as much or will sink after rising. To combat the flat cake problem, I add ½ tsp of bicarbonate of soda to the recipe even when using a self-raising gluten-free flour blend.

While conventional wisdom has taught us not to overmix our batters, we've found most gluten-free batters simply need to be stirred for longer.

The biggest tip for storing pancakes is to let them cool to room temperature before storing them in the fridge. If you store hot pancakes, they will create condensation which will make your pancakes soggy. You can either wrap pancakes in foil and just stick them in the fridge or store them in an airtight container.

Buttermilk Makes Fluffier Pancakes

Buttermilk is a staple ingredient for bakers because its acid reacts with baking soda, inflating the dough or batter with carbon dioxide. But buttermilk doesn't just help create those air bubbles; it helps retain them, too, especially in an application such as pancakes.