Gluten Free American Style Pancakes

Happy Pancake Day! I love a classic British pancake but sometimes I want something that feels more luxurious, and for me American style pancakes really hit the spot.

The light fluffy texture soaks up butter or sauce beautifully. I had mine with homemade salted caramel sauce and copious amounts of chocolate spread. Delicious.

You will need:

  • A large bowl
  • Sieve
  • Stand or hand held mixer
  • Hot pan and spatula


  • 135g (1ΒΌ cups) plain gluten free flour
  • Β½ tsp xantham gum
  • 1Β½ tsp baking powder
  • Pinch of salt
  • 2 tbsp caster sugar
  • 2 tbsp melted butter (plus more to fry)
  • 130ml milk
  • 1 egg at room temperature

To serve (optional):

Step 1

In a large bowl sift together the flour, xantham gum, baking powder, salt and caster sugar.

Step 2

Beat the melted butter into the flour mixture, with a fork as a mixer will send the flour flying everywhere.

Step 3

Separate the yolk from the egg whites placing the yolk in the flour mixture and the whites in a separate clean bowl. It’s important that there is nothing else in the bowl with the egg whites so that they’ll go fluffy when beaten. Incorporate the yolk into the flour mixture with a fork.

Step 4

Take the egg whites and beat with a stand or hand held mixer using a clean balloon attachment. Beat until the egg whites form soft peaks that hold their shape and almost glisten.

Step 5

Pour half the milk into the flour batter and beat with a mixer until there are no lumps. Add the rest of the milk a bit at a time, beating between each addition.

Step 6

Gently fold the egg whites into the batter using a wooden spoon. Do this slowly so that you don’t lose the air you’ve beaten into the egg whites. Set the batter aside for 5 minutes, you should see air holes in the mixture when it is ready to use.

Step 7

Heat a frying pan over a medium heat and add a knob of butter once hot. The butter should melt straight away if the pan is hot enough. I usually measure my batter out with a ladel. Slightly under one ladel is a pancake for me.

If you make a circle motion with the base of the ladel once you’ve poured it into the pan, this will help make the pancakes nice and round, aim for 1cm thick. Cook for a few minutes until air bubbles appear on top, then flip and cook a further few minutes until golden on both sides.

Step 8

Serve warm with your choice of topping. If you have leftovers you can always pop the pancakes in the toaster to reheat.

Thanks for reading 😊

Published by The Bakery At Home

Amateur baker based in the UK with a sugar addiction and gluten intolerance. Inclusive of as many dietary requirements as possible, because everyone deserves to taste the delicious.

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