top of page

Gluten free pancakes

It was a favorite day when my Mom said she was making pancakes.. they were thin and a little golden, topped with melted butter, a sprinkle of sugar and then fresh squeezed orange juice straight from the wedge. Have you ever tried your pancakes this way? When my girls were little and we were working with a gluten allergy I found this recipe for pancakes made with cornstarch and the batter starts out thin and as it sits starts to get a little thicker.. if you make these as soon as the batter is mixed you'll get a thin fine pancake but if it sets you'll get a fluffier but still light pancake. There's no wrong haha! We no longer have the allergy in the house but I will forever make this recipe :)

This original recipe is from the cookbook ' You won't believe it's gluten free'

I always double the recipe and if you do use 2 1/2 cups of corn starch instead of 3 -

A single batch makes 8 to 10 4" pancakes

1 egg

1 1/2 cups cornstarch

1 tablespoon baking powder

1/4 cup oil

1/4 teaspoon salt

2 tablespoons sugar

1 cup milk

1/4 teaspoon xanthan gum

1/2 teaspoon vanilla extract optional


bottom of page