Recipe: Gluten Free Pancakes for Pancake Tuesday!

It's Mardi Gras! Eat Some Pancakes!

Here in Paris Mardi Gras is a pretty big deal! I remember calling it Fat Tuesday or Pancake Tuesday as a kid, and getting to have pancakes for dinner, which always made me a very happy girl. Although in France the dish of the day is crepes, my son wanted traditional pancakes instead, so that's what we're having. If you've been looking for a gluten free pancake recipe to make from scratch, this one is simple and produces light and fluffy pancakes that no one will know are gluten free.

RECIPE: Gluten Free Pancakes

Yield: Approximately 16 pancakes, using a 1/4 cup measurement per pancake


  • 2 cups all-purpose gluten free flour
  • 11/2 tsp. xanthan gum
  • 11/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tbsp. sugar
  • 2 eggs
  • 2 cups milk or dairy free alternative + 1/2 extra to thin if necessary
  • 2 tbsp. oil of melted butter


1- In a large mixing bowl, mix together flour, xanthan gum, baking powder, salt, and sugar.

2- Add in eggs, milk, and oil or butter. Mix well to remove lumps from mixture.

3- Heat a griddle or a small, non-stick frying pan, lightly greased to medium heat. Using a quarter cup measure, pour enough batter for one pancake. Cook until edges start to bubble, then flip, cooking each side for 1-2 minutes before placing into a serving dish. Pancakes can be kept warm by placing in a warm oven while the others cook.

Note: The batter thickens as it sits, so if it starts to get too thick, thin it with a bit more milk.

I like to make a double or even triple batch and freeze the pancakes between sheets of parchment paper in freezer bags. Then I can just pop a few out and heat them in the toaster or microwave for a quick breakfast.

**The original version of this post appeared on my Celiac Baby! site in 2013.

Fluffy, golden, delicious, and gluten free!