The best gluten free low FODMAP pancakes that are fluffy on the inside and crisp on the outside, this recipe is practically mandatory for your weekend brunch routine. You can also use this recipe to make gluten free waffles. I’m sharing my secret to making these gluten free pancakes super fluffy below!
There’s nothing like a slow Sunday morning with a fancy feeling latte, like this Iced Strawberry Latte or this Blueberry Matcha Latte, and a fat stack of crispy and fluffy low FODMAP pancakes to really close out the weekend on a high note.
Gluten free pancakes are a requirement of mine ideally once a week, and I’ve been making this exact recipe for years, even before going low FODMAP to heal my gut, so that’s how I know it is literally the BEST gluten free pancake recipe you’ll ever try!
Why You’ll Love This Recipe
- It is gut friendly. Without needing to make any special tweaks, you’ll enjoy these gluten free pancakes whether or not you’re following a low FODMAP diet. No worries about bloat or discomfort here!
- It is simple. This low FODMAP pancake recipe does not require too many ingredients, in fact you likely have most of them on hand at home already.
- It is a crowd pleaser. Whether or not your entire family is gluten free or following a low FODMAP diet, everyone will absolutely love these pancakes!
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Gluten Free Low FODMAP Pancakes Ingredients
- Gluten Free 1:1 Flour – You’ll want to choose a gluten free flour that is labeled “1:1 flour”. This means it is a 1 to 1 ratio replacement for all purpose flour, making your favorite gluten free pancakes taste just like the classic pancake recipe you remember.
- Baking Soda + Baking Powder – Since this is a gluten free pancake recipe, I use both baking soda and baking powder as raising agents to compensate for the lack of gluten in this pancake recipe. They react with the white vinegar, allowing for a super fluffy gluten free pancake.
- White Vinegar – This is key in making these gluten free low FODMAP pancakes both crispy AND fluffy. White vinegar mixed into milk or non-dairy milk creates a DIY buttermilk which then reacts with the baking soda and baking powder to create the fluffy inside and crispy outside.
- Milk – I like to use oat milk because I personally just prefer it, but you can use almond milk, soy milk, or your milk to make these low FODMAP pancakes.
- Salt
Step By Step Instructions for Low FODMAP Pancakes
- Make the buttermilk. Combine milk and vinegar in a small mixing bowl. Set aside for 5-10 minutes while you prepare the rest of the pancake batter.
- Mix the dry ingredients. In a large mixing bowl, combine flour, baking soda, baking powder and salt whisking together to ensure everything is fully incorporated.
3. Beat eggs. In a medium mixing bowl, beat 2 large eggs with a whisk.
4. Combine wet ingredients. Add milk + vinegar mixture to the beaten eggs and whisk again to combine.
5. Make the pancake batter. Gradually add the dry ingredients into the wet ingredients, whisking along the way to combine until all of the flour is incorporated. Pro tip: do not over mix your gluten free pancake batter. Leaving a few extra bumps and clumps actually makes for a fluffier pancake than if you whisk it into a smooth batter.
6. Make the pancakes. Grease a pan or griddle with ghee, butter or your favorite pan spray. I prefer to use ghee because it makes for an extra crispy outside. Using a 1/4 cup measuring cup, scoop the batter onto the hot pan and cook until golden brown, about 2 minutes. Flip using a spatula and cook again another 2-3 minutes until pancake is golden brown on both sides and fully cooked in the middle.
Gluten Free Low FODMAP Pancakes FAQs
Where do I find gluten free 1:1 flour?
You can find gluten free 1:1 flour in most major groceries stories, but if your local grocer does not have it in stock, Amazon is always there to come through in a pinch!
What brand of gluten free flour is best?
I have found Bob’s Red Mill Gluten Free 1:1 Flour to work best for almost all of my gluten free baking needs, these gluten free pancakes being no exception.
What type of milk should I use?
You can use whatever type of milk you prefer. Personally I enjoy using oat milk, but regular dairy milk will work great too. Lactose is low FODMAP friendly, so feel free to use it if you prefer.
What mix ins can I use?
I love adding fresh berries like blueberries and strawberries, bananas, nuts or chocolate chips to the batter when I’m in the mood for something a bit more fun. You can also add simple ingredients like vanilla, cinnamon or a dash of maple syrup for some extra sweetness in the pancake batter.
Can I use the batter to make waffles?
This gluten free pancake recipe will work to make waffles if you’re in the mood for something different. Simply fire up the waffle iron; this recipe will make 4 fluffy gluten free waffles.
What if I don’t have white vinegar?
If you’re in a pinch, you can use apple cider vinegar in place of white vinegar to make the homemade buttermilk. The end result is flavorless so you won’t taste the difference.
Gluten Free Pancakes Pro Tips
- Don’t over whisk the batter. Leaving a few lumps and bumps in your pancake batter is actually not a bad thing. It helps the pancakes get nice and fluffy. Mix batter until everything is just combined and then stop.
- Use a measuring scoop to portion batter. I recommend using a 1/4 cup measuring cup to portion out your pancake batter. This will ensure you get exactly 6 evenly cooked pancakes each time.
- Keep pancakes in the oven while cooking. I keep the oven on while I make pancakes. Preheat it to 250F and place a baking sheet on the top rack. As you finish each pancake, place it on the baking sheet so the pancakes stay warm while you’re finishing the batch.
- Never skip the vinegar. Using white vinegar is key to making these gluten free pancakes extra fluffy, so don’t skip out on this step.
- Top your pancakes. I love topping my pancakes with fresh fruit, homemade whipped cream or homemade berry chia jam when I’m feeling fancy!
If you liked this recipe for low fodmap pancakes, you might also enjoy:
- Low FODMAP Oatmeal with Strawberries
- Strawberry Toast
- 4 Ingredient Oatmeal Banana Breakfast Cookies
- Lemon Poppy Seed Muffins
Did you have a chance to make this recipe? If so, please leave me a rating and review below. I always love and appreciate hearing from you!
Best Gluten Free low FODMAP Pancakes
Ingredients
- 1 1/3 cup gluten free 1:1 flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup milk of choice
- 1 tbsp white vinegar
Instructions
- Pre-heat oven to 250F and set a small cookie sheet in the oven.
- Make the buttermilk. Combine milk and vinegar in a small mixing bowl. Set aside for 5-10 minutes while you prepare the rest of the pancake batter.
- Mix the dry ingredients. In a large mixing bowl, combine flour, baking soda, baking powder and salt whisking together to ensure everything is fully incorporated.
- Beat eggs. In a medium mixing bowl, beat 2 large eggs with a whisk.
- Combine wet ingredients. Add milk + vinegar mixture to the beaten eggs and whisk again to combine.
- Make the pancake batter. Gradually add the dry ingredients into the wet ingredients, whisking along the way to combine until all of the flour is incorporated. Pro tip: do not over mix your gluten free pancake batter. Leaving a few extra bumps and clumps actually makes for a fluffier pancake than if you whisk it into a smooth batter.
- Make the pancakes. Grease a pan or griddle with ghee, butter or your favorite pan spray. I prefer to use ghee because it makes for an extra crispy outside. Using a 1/4 cup measuring cup, scoop the batter onto the hot pan and cook until golden brown, about 2 minutes. Flip using a spatula and cook again another 2-3 minutes until pancake is golden brown on both sides and fully cooked in the middle.
- Place the cooked pancake onto the baking sheet in the oven to keep warm while you repeat the process with the remaining batter.
Notes
- Don’t over whisk the batter. Leaving a few lumps and bumps in your pancake batter is actually not a bad thing. It helps the pancakes get nice and fluffy. Mix batter until everything is just combined and then stop.
- Use a measuring scoop to portion batter. I recommend using a 1/4 cup measuring cup to portion out your pancake batter. This will ensure you get exactly 6 evenly cooked pancakes each time.
- Keep pancakes in the oven while cooking. I keep the oven on while I make pancakes. Preheat it to 250F and place a baking sheet on the top rack. As you finish each pancake, place it on the baking sheet so the pancakes stay warm while you’re finishing the batch.
- Never skip the vinegar. Using white vinegar is key to making these gluten free pancakes extra fluffy, so don’t skip out on this step.
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