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Gluten-free pancakes: thin British-style pancakes with GF flour

Thin, British-style gluten-free pancakes made with gluten-free plain flour, eggs and milk, with a dairy-free option, topping ideas and label-checking tips.

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Thin, lacy pancakes with lemon and sugar are a British favourite, and they’re one of the easiest things to make gluten-free. Gluten matters much less in a runny batter than it does in bread, so a good gluten-free plain flour blend does almost all the work. Flour blends vary in how much liquid they absorb, so treat the milk quantity as a guide and adjust the batter as described below.

The ingredients to check

  • Flour: use a flour blend labelled gluten-free. Ordinary plain flour is wheat flour, so it isn’t suitable. Our gluten-free flours guide explains how blends behave. Many blends already contain xanthan gum, which is fine here; you don’t need to add more.
  • Dairy-free milk: if you use an oat drink, choose one labelled gluten-free, as ordinary oat drinks are not suitable for most people with coeliac disease (see our oats guide).
  • Toppings: lemon, sugar, fresh fruit, honey and maple syrup are naturally free of gluten. Chocolate spreads, sprinkles, biscuit spreads and sauces vary, so read the label for a gluten-free claim or wheat, barley or rye in the ingredients. Our labelling guide explains what to look for.

Tips for gluten-free pancakes

  • Rest the batter. Gluten-free flours often absorb liquid more slowly, and a short rest can improve the texture. If it thickens on standing, loosen with a splash of milk.
  • Go thin. A thin layer cooks through quickly and is less likely to tear. The first pancake is often a tester, whatever flour you use.
  • Keep the heat steady. Too low and the pancakes go pale and leathery; too high and they scorch before setting.
  • Use a clean pan. In a shared kitchen, use a pan that has been washed thoroughly since it was last used for wheat batter, and a clean spatula. Our cross-contamination guide has more on this.

Variations

  • Dairy-free: use a dairy-free milk (check the label) and oil instead of butter.
  • Savoury: leave out sugar and fill with ham and cheese (check the ham’s label), sautéed mushrooms and spinach, or leftover shakshuka sauce.
  • Thicker, American-style: this batter is designed for thin pancakes. Fluffy pancakes need a raising agent and a thicker batter; if you try them, use a baking powder labelled gluten-free.

Cooking eggs safely

Eggs in the batter are fully cooked in the pan. The Food Standards Agency has general guidance on cooking food safely.

Gluten-free pancakes: thin British-style pancakes with GF flour: recipe

Prep
10 min
Cook
20 min
Total
50 min
Serves
4

Ingredients

Items marked check label can contain gluten in some brands. Choose a version labelled gluten-free or with no gluten-containing cereal in the ingredients.

  • 120 g gluten-free plain flour blendcheck label
  • Pinch of salt
  • 2 large eggs
  • 300 ml milk (or a dairy-free alternative)check label
  • 1 tbsp melted butter or sunflower oil, plus a little extra oil for frying
  • To serve: lemon wedges and caster sugar, or toppings of your choicecheck label

Equipment

  • Mixing bowl and whisk (or a blender)
  • Non-stick frying pan, about 20 cm
  • Palette knife or spatula

Method

  1. Put the flour and salt in a mixing bowl and make a well in the centre. Crack in the eggs and add about a third of the milk.
  2. Whisk from the centre, gradually drawing in the flour, until you have a smooth, thick paste. Whisk in the rest of the milk a little at a time, then the melted butter or oil. The batter should be the consistency of single cream. (Or blend everything together for 20 seconds.)
  3. Leave the batter to rest for 20–30 minutes so the flour can absorb the liquid. Whisk again before using. If it has thickened, add a splash more milk.
  4. Heat the frying pan over a medium–high heat and wipe it with a little oil on a piece of kitchen paper.
  5. Pour in about 3 tbsp batter and immediately tilt and swirl the pan so the batter thinly coats the base.
  6. Cook for about 1 minute, until the edges lift and the underside is golden. Loosen with a palette knife, then flip (or toss, if you're brave) and cook for another 30–60 seconds.
  7. Slide onto a warm plate and repeat with the rest of the batter, oiling the pan lightly between pancakes. Stack them with baking paper between if you're keeping them warm in a low oven.
  8. Serve with lemon and sugar, or your favourite toppings.

Storage

Cooked pancakes keep in the fridge, covered, for up to two days. Layer with baking paper to stop them sticking. Reheat briefly in a dry pan. The batter is best used on the day it's made.

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