Soft, light and fluffy gluten-free baked pancake recipe! All the deliciousness of traditional pancakes, but even quicker and easier to make!
This gluten-free baked pancake is light, fluffy and soft. Topped with berries and dusted with powdered sugar, this recipe has all the deliciousness of traditional pancakes, but is was easier to make.
I love how hands off this recipe is! The batter comes together super fast, in just one bowl, and then you just toss in the oven to bake. If you're making breakfast/brunch for a crowd, you can use that time to prep other things, or you can simply relax, sip coffee, and enjoy a lazy weekend morning.
You can also double the recipe and cook in a half-sheet pan.
Serve warm with maple syrup for a super simple breakfast or brunch that everyone will love!
Ingredients
- gluten-free flour, all-purpose blend
- granulated sugar
- baking powder
- salt
- greek yogurt
- milk
- egg
- melted butter
- vanilla extract
- mixed berries
- powdered sugar
See recipe card for quantities.
Ingredient Notes
Gluten-free all-purpose flour blend: Use a blend that contains xanthan gum, so the pancake has enough structure and stability. Make sure your blend doesn’t contain any ingredients with strong flavours, such as bean flour. Refer to baking with gluten-free flour for more information.
Greek yogurt: I use low-fat greek yogurt. The yogurt provides the same tang as buttermilk, but the extra protein adds additional structure to the gluten-free batter.
Mixed berries: Use either fresh or frozen berries. I like to use an assortment of blueberries, raspberries and sliced strawberries, but you can use any mix of berries that you prefer.
Instructions
- Preheat oven to 375°F (190°C). Grease a 10" springform pan with with vegetable oil. In large bowl, combine the gluten-free flour, granulated sugar, baking powder and salt.
- Add the greek yogurt, milk, egg, melted butter and vanilla extract, and whisk together until the batter is well combined.
- Pour the batter into the bottom of the springform pan and smooth the top with an offset spatula or knife.
- Top the batter with the berries. Optional: evenly sprinkle with a teaspoon of granulated sugar.
- Bake for about 25 minutes, until golden brown and cooked through. Let cool slightly, about 5 minutes, dust with powdered sugar and serve warm with maple syrup.
Top Tips for a Perfect Baked Pancake
- Mix well - When mixing the wet ingredients with the dry ingredients, a lot of traditional pancake recipes call to mix until just combined, and even note that a few lumps are okay. This is to avoid over-developing the gluten strands in the batter, which can create chewy, rather than fluffy pancakes. Since there's no gluten in gluten-free baking, this rule doesn't apply. Since gluten-free flours don’t absorb liquid as quickly as wheat flour, you need to instead give your batter a really good stir to make sure everything is really incorporated. This will ensure you avoid any dry pockets of flour in your batter.
- Cooking for a crowd - Double the recipe and cook in a half-sheet pan.
Variations
Plain: Prepare without the berries and serve with maple syrup, fresh berries on the side, or with my mixed berry sauce.
Chocolate chip: Replace the berries with chocolate chips, for a giant chocolate chip pancake. Serve with whipped cream and a drizzle of chocolate sauce for a special treat!
Storage
The baked pancake is best served fresh. Leftovers can be refrigerated for up to 3 days and reheated to serve. Reheat in a 300°F (150°C) oven for 10 minutes.
Recipe Card
Gluten-Free Baked Pancake
Ingredients
- ¾ cup gluten-free flour, all-purpose blend, see note
- 3 tablespoon granulated sugar, plus 1 teaspoon more for topping
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup greek yogurt
- ½ cup milk
- 1 egg
- 3 tablespoon butter, melted
- 1 cup mixed berries, assortment of blueberries, raspberries and sliced strawberries
- 1 tablespoon powdered sugar, for dusting
Instructions
- Preheat oven to 375°F (190°C). Grease a 10" springform pan with with vegetable oil. In large bowl, combine the gluten-free flour, granulated sugar, baking powder and salt.
- Add the greek yogurt, milk, egg, melted butter and vanilla extract, and whisk together until the batter is well combined.
- Pour the batter into the bottom of the springform pan and smooth the top with an offset spatula or knife.
- Top the batter with the berries. Optional: evenly sprinkle with a teaspoon of granulated sugar.
- Bake for about 25 minutes, until golden brown and cooked through. Let cool slightly, about 5 minutes, dust with powdered sugar and serve warm with maple syrup.
Notes
- Mix well - When mixing the wet ingredients with the dry ingredients, a lot of traditional pancake recipes call to mix until just combined, and even note that a few lumps are okay. This is to avoid over-developing the gluten strands in the batter, which can create chewy, rather than fluffy pancakes. Since there's no gluten in gluten-free baking, this rule doesn't apply. Since gluten-free flours don’t absorb liquid as quickly as wheat flour, you need to instead give your batter a really good stir to make sure everything is really incorporated. This will ensure you avoid any dry pockets of flour in your batter.
- Cooking for a crowd - Double the recipe and cook in a half-sheet pan.
- Plain: Prepare without the berries and serve with maple syrup, fresh berries on the side, or with my mixed berry sauce.
- Chocolate chip: Replace the berries with chocolate chips, for a giant chocolate chip pancake. Serve with whipped cream and a drizzle of chocolate sauce for a special treat!
- The baked pancake is best served fresh. Leftovers can be refrigerated for up to 3 days and reheated to serve. Reheat in a 300°F (150°C) oven for 10 minutes.
Nutrition
Nutritional information shown is an estimate only.
See full disclaimer here.
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