Gluten-Free Pancake Recipe (South African Style)
Looking for an Easy Gluten-Free Pancake Recipe? If you love pancakes that are soft, thin, and versatile, this recipe is for you! Adapted from my mum’s old recipe book, it’s been carefully tweaked to be gluten-free while keeping the same delicious taste and texture you know and love.
The best part? This recipe works beautifully with regular flour too – just skip the extra milk usually needed for the gluten-free version.
Why I Love This Recipe
I rediscovered this recipe a few years ago after trying countless pancake variations. Pancakes are one of the most versatile foods—you can turn them into sweet treats, savory wraps, or even creative alternatives like pancake hot dogs or burgers.
In South Africa, what we call a “pancake” is closer to a thin crepe rather than the thick, fluffy flapjacks you might see elsewhere. These pancakes are soft, pliable, and perfect for rolling or folding with your favorite fillings.
What’s the Difference Between Pancakes and Crepes?
The main difference is the leavening agent. Pancakes include baking powder, which gives them a slight lift, while crepes are completely flat. This recipe uses baking powder for that subtle fluffiness without losing the thin, flexible texture.
Ideas, Advice and Suggestions
Large Eggs – If you’re making Gluten free Pancakes you need at least 2 eggs even if you use larger eggs but if youre using all purpose flour start with 1 egg as see how it goes
Woolworths Free from Gluten All Purpose Flour – This is my go-to All Purpose flour replacement
Baking Powder – it’s only a ¼ teaspoon so it would be hard to replace with baking soda reminder that baking powder can contain cornstarch.
Salt – Enhances the flavour.
Milk – Full cream cows’ milk is my first choice if you are using low fat do not add extra until you have checked at the consistency
Tested with Woolworths low fat lactose free – Found it was workable, but the pancakes broke more easily that with cow’s milk.
Oil – just enough to cover the pan I normally have a mug next to the stove and I pour the oil from the cup and then pour almost all the oil back into the mug between pancakes so that it’s a really thin film of oil.
Extra Tips & Creative Ideas
- Smooth Batter Hack: If your batter is still lumpy after mixing, use a stick blender for a silky texture. This will make the batter bubbly – let it rest for 30 minutes so it settles.
- Oil Technique: Use just enough oil to coat the pan. Keep a mug of oil next to the stove – pour a little into the pan, then pour most back out so only a thin film remains.
- Pancake Hot Dog: Wrap a cooked hot dog sausage in a pancake with ketchup, mustard, or fried onions. It’s tastier than most gluten-free rolls!
- Perfect Batter Consistency: The batter should be thin enough to spread easily across the pan. When you scoop it, it should almost flatten on the spoon – if it stays rounded, add more milk.
- Heat Control: Keep the stove at medium or slightly above medium so the pancakes cook evenly and spread across the pan consistently.
Easy Gluten-Free Pancake Recipe
Course: Brunch, Dessert, Savoury, Snack, Sweet18
servings10
minutes20
minutes747
kcal30
minutesDiscover a simple gluten-free pancake recipe adapted from a classic. Soft, thin, and versatile – ideal for sweet or savory fillings!
Ingredients
1 cup (120g) Woolworths Gluten Free Flour
1 to 2 large eggs (if using AP flour use 1 egg, if GF use 2 eggs)
1 cup milk or Woolworths low fat lactose free (bit more to make the batter more liquid)
1/4 tsp baking powder
1/2 tsp salt
High smoking point oil for frying (sunflower or canola)
Directions
- Mix the flour, baking powder, and salt. Add a little of the milk and stir until perfectly smooth.
- Gradually add remaining milk. Beat the mixture very well.
- Add the well-beaten eggs. The mixture needs to be quite liquid, so add extra milk if required. To make the mixture smooth, use a stick blender at the end.
- Pour ¼ cup of the mixture into a hot, greased frying pan and cook to a light brown color on both sides. (¼ cup should be able to cover the bottom of a standard frying pan; if not, add a tablespoon of milk at a time until you get the correct consistency)
- Add a filling of your choice or sprinkle each pancake with a cinnamon-and-sugar mixture and roll.
- Serve hot with a slice of lemon.
Notes
- Blend the batter with a stick blender if lumpy, then let it rest for 30 minutes to allow bubbles to settle.
Lightly coat the pan with oil, then pour most of it back so only a thin film remains before cooking each pancake.
Origin of the Recipe
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