Gluten-free pancakes

Gluten-free pancakes

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(25 ratings)

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

Nutrition: per pancake

  • 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…

  • butter, for frying



    Butter is a dairy product made from separating whole milk or cream into fat and…


  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, questions and tips

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16th May, 2020
An excellent recipe, always double the quantity for me (I need to be gf), and my 2 kids (who don't)..
23rd Sep, 2019
Great recipe! My husband who isn't on a GF diet loves them too!
14th Apr, 2019
Absolutely amazing! These taste just as good, if not better, than wheat flour pancakes. A massive hit with all the family.
10th Apr, 2017
I love this recipe!!! Personally I add more Lactose free milk than is recommended, but that just because i like my pancakes more crepe like.
3rd Jul, 2016
Amazing! 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
5th Aug, 2015
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!
28th Mar, 2015
Nice tasting pancakes, we had ours with golden syrup, lemon and sugar mmm
22nd Feb, 2015
Excellent. It's really important to stir the mixture between pancakes!
17th Feb, 2015
Really impressed! Just made these and they behaved and tasted perfect. Thank you!
21st Aug, 2014
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.


Macartan McQuaid's picture
Macartan McQuaid
14th Sep, 2018
Hi folks, I’ve tried this receipe a few times now but the pancakes keep turning out really dry and hard, not like pancakes at all. I’m using the Doves Farm flour but using Oat Milk. Would this cause them to be like this? I’ve tried 2 different frying pans incase that was the problem but both attempts turned out very poor. Any ideas? Thanks, Mac
goodfoodteam's picture
18th Sep, 2018
Thanks for your question. It sounds like this has changed the consistency of the batter, we suggest adding an extra 50ml oat milk.
10th Oct, 2017
Are the listed calories for this recipe (119) per pancake or for all 6?
goodfoodteam's picture
11th Oct, 2017
Thanks for your question. It's per pancake. We've added this information to the recipe too.
10th Feb, 2018
Gluten-free flour always benefits from being hydrated longer. So it's a good idea to make the batter several hours in advance; just leave it to stand in a cool place and mix well before using - as well as in between pancakes, of course. For added digestibility you can replace some of the milk with live yoghurt, which also adds a lovely flavour to the pancakes.
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