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Prep time
5 minutes
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Cook time
15 minutes
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makes
6 pancakes
Author Notes
Making gluten-free pancakes from scratch is easy once you’ve got the right ingredients in your pantry. This recipe calls for a custom blend of white rice flour, tapioca flour, and oat flour (which you can make yourself if you have a high-powered blender or food processor and some gluten-free rolled oats). Letting the batter rest for at least 10 minutes is important to properly hydrate the rice flour and prevent any grittiness in your pancakes. Resting also encourages the leaveners to start working; this gives your batter a lift with little bubbles that, once cooked, will help soak up lots of butter and syrup. Don’t get bogged down by how pretty your pancakes are—they will still be delicious even if they are not perfectly round. Just aim for a golden color. If you want to plan ahead: The batter can be made the night before, covered, and refrigerated for a quick breakfast.
—Jessica Romanowski
Ingredients
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1/2 cup
(71 grams) white rice flour
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1/2 cup
(46 grams) oat flour
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1/4 cup
(28 grams) tapioca flour
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2 teaspoons
granulated sugar
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1 teaspoon
baking powder
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1/2 teaspoon
baking soda
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1/2 teaspoon
Kosher salt
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3/4 cup
(170 grams) reduced-fat milk
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2 tablespoons
unsalted butter, melted, plus more for cooking and serving
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1
large egg
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Warmed maple syrup or honey, for serving
Directions
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In a small bowl, stir together the white rice flour, oat flour, tapioca flour, sugar, baking powder, baking soda, and salt.
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Add the milk, melted butter, and egg to the dry ingredients and whisk until mostly combined, with a few remaining lumps. Let the batter sit for 10 minutes.
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Heat a griddle, or large cast-iron or nonstick skillet, over medium-low heat for 1 to 2 minutes. Use ½ tablespoon of butter to evenly coat the surface of the griddle. There should be a little bubbling of the butter but if it’s browning quickly, turn the heat down to low.
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Using a ¼-cup measure, pour approximately 2-ounce portions of batter onto the buttered griddle, leaving an inch between each. Cook for 2 to 3 minutes on the first side, until the edges are slightly brown, the pancake has puffed, and the top looks almost dry and is dotted with bubbles. Using a spatula, flip the pancake and cook for an additional minute with the heat on its lowest setting until the bottom is golden brown and the sides look dry.
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Repeat with the remaining batter, re-buttering the griddle before pouring the batter.
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Top with more butter, if desired, and maple syrup or honey.
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