Gluten-free Pancakes Recipe

This is something I make regularly, and just like I previously recorded my Pancakes Recipe here, I’m recording my GF Pancakes Recipe here to make it easy to refer back to. It is originally based on Elizabeth Barbone’s excellent GF Pancakes Recipe.


  • 115g white rice flour
  • 60g corn flour
  • 60g sticky rice flour (a.k.a sweet rice flour a.k.a. glutinous rice flour)
  • 60g caster sugar
  • 15mL baking powder
  • 1/2 teaspoon table salt
  • 1/4 teaspoon xanthan gum
  • 2 large eggs
  • 1 cup (250mL) whole milk, or a little less
  • 1/4 cup (60mL) vegetable oil, or similar, e.g. canola oil
  • 1 teaspoon vanilla extract


  1. Sift all the dry ingredients (flours, sugar, salt, baking powder and xanthan gum) into a mixing bowl, and stir with a fork to combine.
  2. Crack the eggs into a glass, stir with a fork, and add to the mixing bowl, together with half (!) the milk, and all the other wet ingredients. Stir with a fork to make a thick mixture, and keep stirring briskly until it is smooth.
  3. Gradually add more milk, stirring each time, until the batter pours smoothly, and is the consistency of a milkshake. You may not need all of the milk.
  4. Heat up a flat frying pan on a low-to-medium heat, and spread with a little butter. It should sizzle when hot enough. Don’t let it get so hot that the butter burns.
  5. Use a 1/4 cup measure to scoop the pancake batter onto the frying pan. I use silicon egg rings to help form the pancakes into a consistent round shape. When bubbles just start to form on the top, I remove the rings and gently flip the pancakes, and cook until it is browned on both sides.
  6. If you keep them in a stack as you take them out of the frying pan, they tend to stay warm longer. That is, if they aren’t immediately eaten.
  7. Serve with maple syrup and sliced banana, or whatever takes your fancy!

Makes about 10 pancakes.

Pancakes Recipe

I’ve been making this recipe for years, so am really just putting it here on the blog so I can easily refer to it. Currently it is sketched down the margin as a modification to the buttermilk pancakes recipe in a Donna Hay cookbook. Hopefully, after this I can just look it up online!


  • 90g unsalted butter
  • 2 cups plain flour
  • 1/2 cup caster sugar
  • 3 teaspoons baking powder
  • 1 egg
  • 1 3/4 cup whole milk


  1. Melt the butter (e.g. 30s in the microwave) and set aside.
  2. Sift the flour, sugar and baking powder into a large mixing bowl.
  3. Make a well in the middle and crack the egg into it.
  4. Gradually stir in half of the milk to make a thick paste.
  5. Stir in the melted butter, the gradually stir in the remainder of the milk until the batter is smooth.
  6. Place a flat frying pan over medium heat to get warm, e.g. when butter sizzles.
  7. Use a 1/4 cup measure to pour batter onto frying pan. When bubbles appear, gently flip each pancake and continue cooking until browned on both sides.
  8. Serve with maple syrup (or whatever your favourite topping is).

Makes about a dozen pancakes.