Light & Fluffy Gluten-Free Pancakes

Light & Fluffy Gluten-Free Pancakes
Gluten-Free Pancakes

Carefully woven into my vivid Native American and British genetic tapestry, there is a durable thread of Scandinavian heritage. Perhaps that explains my love of lingonsylt – lingonberry jam. These Gluten-Free Pancakes make an ideal partner for tart-sweet lingonberry jam, made with only fruit and a bit of sugar – so that the bold flavor of the berries wakes the taste buds in a way few other flavors are able to do (at least for me).

And don’t those berries look so lovely peeking out from the stack like that?

Of course, you can serve these with the traditional topping – warmed maple syrup, if you prefer. Regardless, you’ll love these light fluffy griddle cakes for breakfast, or for a light dinner.

Light & Fluffy Gluten-Free Pancakes

Light & Fluffy Gluten-Free Pancakes
This recipe is free from gluten, dairy, soy, peanuts, tree nuts. Eggs are optional.
Recipe type: Breakfast, Brunch
  • ¾ cup brown rice flour (or white rice flour)
  • ½ cup sorghum flour
  • scant ½ cup potato starch (approximately ½ cup MINUS 1 Tablespoon)
  • 1 Tablespoon flax meal (optional)
  • 1 cup liquid (use water, rice milk, coconut milk, etc.)
  • 2 Tablespoons oil
  • 2 eggs (or egg replacer to equal 2 large eggs)
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ - 1 teaspoon ground cinnamon (optional)
  • ½ - 1 teaspoon ground ginger (optional)
  1. Whisk the dry ingredients together.
  2. Combine the liquid ingredients in a separate bowl and whisk.
  3. Add the liquid ingredients to the dry .
  4. Stir until the batter is completely smooth and combined.
  5. Heat a skillet or griddle over medium-high heat, add a thin layer of oil or spray with cooking spray, and spoon batter onto pan, using about ¼ cup of the batter for each pancake.
  6. Cook on the first side until the edges appear to be set and tiny bubbles begin to form on top.
  7. Carefully flip pancakes over and cook for an additional 2-3 minutes, or until set and slightly puffed in the center.

Watch the video…

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Thought you’d like to know…

  • To keep pancakes warm as you cook the entire batch: Preheat your oven to 275 degrees. Prepare a rectangular cookie sheet by covering with foil. As you cook pancakes, place them on the foil-lined pan, gently fold the foil over to cover the pancakes, and place in the preheated oven until you’ve cooked all the batter.


Gluten Free Red Velvet Pancakes with Mascarpone Filling & Fudge Sauce

or Sweet Surprise Gluten-Free Snickerdoodle Pancakes

Sweet Surprise Snickerdoodle Pancakes stack cut  ed (1 of 1)



Gluten Free Gigi

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As someone with celiac disease and multiple food allergies, Gigi understands how food can harm or heal. Fully restoring her own health with diet alone after a 25-year health struggle, Gigi now uses her own experiences and the skills she gained as a former neuroscience researcher to share practical, easy-to-understand strategies, science-backed nutrition information, immediately useful tips and recipes to make gluten-free living liberating and positive for everyone!
  • Jean

    These freeze very well. I wrap 3 in a stack in waxed paper, place them in a large zip lock bag and pull out 3 any time I want. Just heat in the microwave for 1.30 min. (for one pancake heat for 45 seconds). Delicious with butter as a snack or as traditional pancakes with syrups or jams.

    • Gluten Free Gigi

      Hi, Jean.

      Thanks so much for letting us know! I’m so happy you’re freezing the pancakes and enjoying a nice, healthy hot breakfast without all the work. I do the same and I love them warmed up with lingonberries.


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