Friday, September 30, 2011

Gluten Free Pancake Muffins - A Delicious Time Saver

These turned out awesome!  I've made some good pancakes before, and I've made some good muffins before, but these were definitely something to be proud of.

What a great time saver too.  A few minutes prep time, just 15 minutes in the oven, and it made 12 large pancake muffins.  That's quicker than I could have fried 12 pancakes on the griddle.

Who couldn't use extra time in the morning?

I used my favorite gluten-free oat flour that I grind myself out of Bob's Red Mill gluten-free rolled oats but this recipe will work with pre packaged gluten-free oat flour or if you can't tolerate oats at all, use sweet white sorghum flour instead.

You'll notice in the picture that some of them have chips on top.  That's the beauty of making these.  You can customize them for each member of the family with add in treats or toppings.  I like peanut butter on my pancakes, so I made half with peanut butter chips for me, and half plain for Shawn.


  • 1 cup certified gluten-free oat flour
  • 2/3 cup brown rice flour
  • 1/3 cup tapioca flour
  • 1/3 cup cornstarch (or arrowroot flour)
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk (or milk with 1 tablespoon of apple cider vinegar)
  • 4 ounces of seltzer

Step 1:
Whisk the dry ingredients thoroughly together in a large bowl.

Step 2:
Whisk the eggs in a small bowl, then add the buttermilk and the seltzer to the eggs.

Step 3:
Mix the wet ingredients into the dry ingredients.  Stir together by hand just enough to incorporate everything leaving no clumps of dry.

Step 4:
Spray a muffin pan with a gluten-free nonstick spray of your choice.  Divide the mix evenly into the 12 muffin cups.  Customize as desired with additions and toppings. Preheat oven to 425 degrees and let the pan sit while it is heating up.

Step 5:
Bake at 425 degrees for 15 minutes.  These domed up nice and when I tested the centers with a toothpick they were perfectly done at 15 minutes.

Step 6:
Remove from the pan and cool just ever so slightly on a wire rack.

Serve warm as part of a complete breakfast with your favorite toppings of syrup, butter, etc.

These are good on-the-go also.



  1. What could I sub for the carbonated/seltzer water and brown rice flour? I have baking soda, lemon juice, OJ, white rice flour, tapioca, quinoa, oat flours.

  2. Plain water can make a simple substitution for the seltzer, though the muffins might be ever so slightly less airy. You could substitute the brown rice flour with white rice flour, the difference would be in the nutrition values more than in the texture, although there would be a slight difference in texture depending on how finely ground the rice flour is. Let me know how they turn out. =]

  3. Awesome, thanks so much! Will do :D What about the cornstarch? Could I use tapioca flour instead? I have no arrowroot or cornstarch.

  4. Hmmm, the recipe already has 2/3 cup tapioca flour in it and while tapioca has some starchy qualities it might not give the final products texture the same tenderness or taste as using arrowroot or cornstarch. With that said, baking is always a delightful experiment in what we have "on hand" in the kitchen. While I cannot guarantee the resulting muffin will be as delicious and perfectly textured as the original with so many substitutions, I say go for it!

  5. OK here are the changes I'm making & I'll report back later-I plan on making them for dinner for my gluten free 5yo :-)

    1 cup certified gluten-free oat flour
    2/3 cup white rice flour
    1/3 cup tapioca flour
    1/3 cup potato/rice starch OR AP flour (havent decided yet)
    1/3 cup sugar
    2 teaspoons baking powder
    1 tsp guar gum
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    2 eggs
    1 cup rice milk with 1T vinegar
    4oz 7Up/Sprite

  6. Okay, I had to use xanthan because I cant find my guar gum but IT WORKED!!!!! the texture is like french toast, mmmm! And best of all, my kids approved!

    Thanks so much for the help and recipe <3 Will be making these again.

    My oven is a nutjob and burns food so I baked mine at 420 for 15min.

  7. Awesome! I'm glad you liked them. Thanks for posting your working substitutions. =]

  8. You're welcome! I tagged you in the pics of them on Facebook, hopefully you can see them. Feel free to snag them if you want.

  9. These look good! I will have to sub eggs with flax eggs and or applesauce. Also club soda for seltzter. Wish me luck.