EasyGluten-Free

Gluten-Free American Pancake Stack

Name: Gluten-Free American Pancake Stack
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: British
Ingredients: 200g gluten-free plain flour blend, with xanthan gum; 2 tsp baking powder, gluten-free; 0.5 tsp bicarbonate of soda; 1 tbsp caster sugar; 0.5 tsp fine salt; 250ml buttermilk; 2 large eggs; 30g unsalted butter, melted; 1 tsp vanilla extract

Prep 5 minsCook 15 minsServes 4£1.10/servingAmerican Stack

A gluten-free American pancake stack that rises just as high and tastes just as fluffy as the original. A certified gluten-free flour blend with xanthan gum does the structural work, while buttermilk keeps the interior light and tender. The key is buttermilk - its acidity reacts with the bicarbonate of soda to create lift without relying on gluten structure. Let the batter rest for five minutes before cooking; this allows the leavening to activate and the flour to hydrate fully.

Gluten-Free Gluten-Free American Pancake Stack - american stack pancake recipe served on a plate, photographed from above

Ingredients

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200g (7oz)gluten-free plain flour blend, with xanthan gum
2 tspbaking powder, gluten-free
0.5 tspbicarbonate of soda
1 tbspcaster sugar
0.5 tspfine salt
250ml (9fl oz)buttermilk
2large eggs
30g (1oz)unsalted butter, melted
1 tspvanilla extract

Method

1
Whisk together the GF flour blend, baking powder, bicarbonate of soda, caster sugar, and salt in a large bowl.
2
In a separate jug, whisk together buttermilk, eggs, melted butter, and vanilla extract.
3
Pour the wet ingredients into the dry and fold gently until just combined. Rest the batter for 5 minutes.
Do not skip the 5-minute rest; it noticeably improves the texture.
4
Heat a non-stick frying pan or griddle over a medium-low heat and grease lightly with butter.
Cook on medium-low rather than medium - GF batters can brown on the outside before cooking through.
5
Pour 80ml of batter per pancake. Cook for 2--3 minutes until bubbles form and edges are set.
6
Flip and cook for a further 1--2 minutes until golden. Keep warm in a low oven while cooking the rest.
7
Serve stacked with butter and maple syrup.

Pro Tips

→Use a blend that lists xanthan gum - blends without it produce a crumbly pancake.
→Do not skip the 5-minute rest; it noticeably improves the texture.
→Cook on medium-low - GF batters can brown on the outside before cooking through.
→If the batter thickens too much on resting, add a tablespoon of buttermilk to loosen.

Topping Ideas

Maple syrup and butterFresh berries and creamBanana and honeyBlueberry compote

Learn More

→our guide to gluten-free pancakes

Terms in this recipe

Buttermilk Baking powder Hotcake Flapjack

Defined in the Pancake Day glossary.

Questions & answers

Is buttermilk gluten-free?⌄

Yes, plain buttermilk contains no gluten. Always check the label if it is a flavoured or blended product.

Can I use a dairy-free buttermilk?⌄

Yes - combine 250ml of oat or soy milk with 1 tablespoon of lemon juice or white wine vinegar. Leave for 5 minutes before using.

Why are my GF pancakes dense?⌄

The most common causes are overmixing, skipping the rest, or using a flour blend without xanthan gum. Check all three.

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Gluten-Free American Pancake Stack

Ingredients

Method

Pro Tips

Topping Ideas

Learn More

Terms in this recipe

Questions & answers

Get the Full Pancake Day Plan

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