If you’ve ever tried to make gluten-free pancakes and ended up with a disaster, you’re not alone. But fear not—understanding why gluten-free pancakes can be so tricky and how to overcome the challenges is the key to perfecting your next batch. Let’s dive into some common reasons your gluten-free pancakes might not turn out the way you’d like and how to fix them.

The Gluten-Free Flour Blend Matters

I have never been able to make a good gluten-free pancake with a commercial flour blend which claims to be a cup for cup replacement for wheat flour.  At first, I thought the problem was specific to the brand I was using.  With further trials, I realized that they all produced the same bad results.

The reason: Flour blends designed to be “all-purpose” have too much xanthan gum for pancakes.  Xanthan replaces the structure building functions of gluten in gluten-free blends and is formulated to work for most recipes, but pancakes require less structure. Too much xanthan can make texture rubbery or gummy.  In our 100% whole grain, 9 Grain Pancake Mix there is no xanthan.  Instead, we build structure with ground flax.

The solution: One solution is to buy a GF pancake mix.  If you want to use your own recipe, buy or make flour without xanthan included.  The right xanthan level for pancakes is ¼- ½ tsp per cup of flour.

Use the Right Cooking Temperatures

Finding the ideal cooking temperature is crucial, especially when working with gluten-free pancakes. A common mistake is to turn the griddle or pan heat too high.  In this case they look done on the outside while remaining raw on the inside. A high temperature also results in flatter, less fluffy pancakes because the leavening does not get enough time to work fully. I like to start with a griddle setting of 350 degrees or between 3 and 4 on the stove top and then adjust from there.

Solution: Cook your gluten-free pancakes on medium-low heat. This allows pancakes to cook through without burning or drying out. You’ll know they’re ready to flip when small bubbles form on the surface and the edges start to look dry (see picture below). Be patient — gluten-free pancakes may take a little longer than regular pancakes to cook through.