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Gluten-Free

Gluten-Free Pancakes

A practical note from the Homestead Gristmill kitchen, with the context needed to choose better grain and cook with more confidence.

Gluten-Free Pancakes - Homestead Gristmill
PublishedJanuary 14, 2023
Read time1 min read
SourceMill kitchen
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These gluten-free pancakes are light yet full of flavor. We have several different pancake mixes to make this recipe from.

TIME
About 25 minutes

SERVING SIZE
Makes about 8-4" pancakes

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Ingredients

Directions

  • Melt the butter.
  • Put gluten-free mix in a medium sized mixing bowl.
  • Make a well in the center and add the egg, milk and melted butter.
  • Whisk until well combined, but don’t over-mix, then set aside while you heat the griddle.
  • Heat griddle over medium heat for about 15 minutes.
  • Oil the griddle and ladle as many 4″ pancakes as will fit on the griddle without touching each other. (The batter will thicken as it rests, so you may need to add a tiny bit more milk.)
  • Lower heat to medium low and cook the pancakes until the edges start to dry out. Gently flip the pancakes over and cook until nicely browned.

Menu Suggestions

Serve these light fluffy pancakes with butter and maple syrup, honey or your favorite preserves.

Bake With Better Grain

A few more notes from the mill kitchen

Gluten-Free Pancakes sits in the sweeter side of the mill kitchen, where freshness still matters even when the recipe looks simple. Cookies, muffins, cakes, doughnuts, pancakes, and pie components all benefit from flour that still tastes alive instead of acting like a blank white powder.

Flavor starts before the sugar

Sweet bakes usually get credited to butter, spice, maple, fruit, or chocolate, but the flour underneath them sets the ceiling. Fresh stone-ground grain brings more nuttiness, more aroma, and a fuller crumb so the final bake tastes rounded instead of one-note sweet.

That does not mean every recipe needs to be heavy or aggressively whole grain. It means the base ingredient can contribute enough flavor that the rest of the formula feels more intentional and less dependent on extra sugar or frosting.

Use the short post as a starting point

Many of these older blog recipes are fast references rather than full teaching pages. The related links below help readers compare flour options, move into the full shop catalog, or find related mill guides before the next bake.

That gives a simple recipe a clearer path into the rest of the mill kitchen instead of leaving it as a one-off note.

Related paths

Use the article, then keep going

Stone-Ground Flour GuideWhole Wheat Flour GuideShop the Full Catalog
Gluten-FreePancakes and Waffles

Ready for the next step?

Ready to try stone-ground ingredients for yourself? Browse the catalog and keep exploring the mill’s best sellers.

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