Gluten-free pancakes

Prep: 5 mins Cook: 25 mins Plus resting


Makes 6 small pancakes

Use specialist flour in these quick and easy crepes and safely cater for those on a gluten-free diet

Nutrition and extra info

  • Gluten-free


  • kcal119
  • fat3.5g
  • saturates1.8g
  • carbs16.1g
  • sugars1.9g
  • fibre0.1g
  • protein6g
  • salt0.1g
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  • 125g gluten-free plain flour (we used Doves Farm)
  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 250ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • butter, for frying



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…


  1. Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.

  2. Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.

  3. Serve with agave syrup and a squeeze of orange juice or your pancake filling of choice.

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Comments (18)

AnthonyRWillis's picture

My daughter and fianceè are coeliacs and they loved my sweetened version of this recipe.
Add 62.5g of caster sugar (half the amount of flour if making a bigger batch)
and 1 tsp of French almond extract
the result is a not too sweet but no need to add sugar pancake and gorgeous with double cream and fresh strawberries.

Ibsandglutenfree's picture

Soooo good! I've tried tonnes of gluten free pancake recipes with coconut flour etc but they have never turned out right, but this recipe using doves farm flour is just perfect! It tasted exactly like regular pancakes used to taste before I was GF! I'll be using this recipe again and again! Thanks for posting!

sophie94x's picture

Nice tasting pancakes, we had ours with golden syrup, lemon and sugar mmm

ajctracey's picture

Excellent. It's really important to stir the mixture between pancakes!

shona59's picture

Really impressed! Just made these and they behaved and tasted perfect. Thank you!

masterofnothing's picture

As a health practitioner with coeliac may I suggest not using agave syrup and use maple syrup instead. Unless organic, agave syrup is made from GM corn - there is not enough evidence yet to say whether GM foods are good for us, but many countries both in Europe and worldwide are banning them. So maple syrup which is a natural product again preferably organic and like all "sugars" use sparingly.

cajthomas's picture

Thank you for such a brilliant simple recipe. I am now gluten intolerant and made these at the request of my son. I regularly make pancakes for him but this was the first gluten free batch - I didn't tell him and when I asked him how they were, he said "best ever"! Now I can eat them again which is great because I love them too. Highly recommend the recipe - tried thick and thin pancakes; both successful. Found them easier to handle than those made with normal flour and seemed to cook more quickly. Need to stir mixture between pourings, but you do with normal ones anyway.

Mash66's picture

I got my free range, organic (& unpasteurized) eggs from a friend for £2/dozen (Tesco £3.59 for 10) & cornflour from a Polish deli. My GF pancakes were delicious but does this make me a bad person? I think the milk came from Tesco so will that prevent me from being cast asunder?

Emily234's picture

I usually just use a normal recipe and replace it with gluten free flour but I tried this recipe today and I had the opposite problem Caroline had - the mixture was really thick and gloopy. It was fine once I whisked in more milk but still couldn't make really thin pancakes. Tasted good though!

carolinedownes's picture

Really good recipe that works well. I did add about a tablespoon more flour as the batter appeared too thin. Made about 10 thin lacy pancakes in a pan approximately 9inches wide

caffliz's picture

Gluten free pancakes were a real hit.

jose81's picture

Tried these today (pancake day!) and lovely recipe. Using butter instead of oil in the pan seemed to give a very authentic crepe texture too.

Coeey's picture

I have a gluten intolerance and have been missing out on eating pancakes when everyone else enjoys them, so I searched for a gluten free pancake recipe and found a couple that weren't soo good and then I stumbled on this one and I absolutely loved it. The pancakes tasted fantastic. The only difference is I added vanilla and sugar (coz I love my pancakes sweet)!!!!

nickic77's picture

I have just switched to a gluten free diet and made these pancakes for breakfast, they were delicious! So simple and quick to make and taste no different to 'normal' pancakes. I did forget to stir the mixture before I started cooking though so ended up with a sticky mess at the bottom, if I remember to stir next time I'm sure they'll taste even better! I'll be eating pancakes a lot more than once a year now, thanks!

annebenniston's picture

Its it ok to make the mixture the night before and but in fridge

Icedune's picture

Just made them and the mixture was great. Also used Doves flour and you couldn't tell the difference between these and standard ones.

hayleighlou's picture

I always just guess the amounts I need and it never turns out quite right. Thank you for putting a lovely gluten free recipe up.

deb2104's picture

I was surprised but how good this recipe was. You can't tell the difference between normal pancakes and gluten free ones. Highly recommended!

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