Gluten-Free Common Pancake Mistakes: this post will help us all achieve those fluffy pancakes from our youth. Pancakes are a bit of nostalgia for most of us. Indeed, they bring us back to childhood memories. Memories with mom, dad, grandma, and grandpa. These food memories help to create who we are. Therefore, it is important to create pancakes that will take our taste buds on a delicious journey.
Consequently, food allows us to communicate on a different level. We want to pass on this deep infused memory of family and good food to our kids and the next generation. These memories are what uplift us and get us through our lives. It is so interesting how family memories are often woven with food memories. Especially, if they are connected to culture, customs, traditions, and fun times in the kitchen.
Indeed, we all want the pancakes that we crave. We want to be able to have them again and again. It is important to note, that any deficiency your ingredients have will be reflected in the finished baked goods product or dish. Moreover, always use the best and freshest ingredients possible.
Let’s learn how to correct these common pancake mistakes and start making memories in the kitchen with friends and family.
Gluten-Free Common Pancake Mistakes
Needless to say, there are a few mistakes that can lead to a less desirable-tasting pancake. Hence, this post is here to help correct the most common mistakes made. Good quality ingredients are a must for any recipe.
1. Gluten-Free Flour or Flour Blend
First and foremost, the kind of flour or blend you are using needs to be fresh. Fresh ingredients are important. Flour can go bad. However, you can determine this by look and smell. If it looks off or has a rancid smell it has gone bad. Believe it or not, flour can be stored in the freezer if need be. A great way to add a little more flavor is to toast the flour being used in the oven. Check out my blog post on Why Roast Flour.
2. Why add Buttermilk
Buttermilk will add a tang and lift when added to baking soda or baking powder. See Number 5 and Acid Level. Buttermilk adds acid to any recipe.
3. Baking Soda/Baking Powder
Of course, the rising agent in pancakes must be able to do its job. If it is bad then the pancakes won’t be fluffy. Nevertheless, if you are not sure, how do you check? A good way to check is to take 1/4 tsp and 1 tbsp of vinegar or lemon juice and add together. If the mixture bubbles and foams it is good.
4. Not Measuring Correctly A Common Gluten-Fre Pancake Mistake
Perfect Gluten-Free Pancakes start with the correct amount of flour and leavening agents (such as baking powder or baking soda). Too little or too much of one ingredient can result in failed pancakes. Flour and gluten-free flour are compact when they sit. Use a cup in a bag of flour to scoop up and dump out once or twice. This fluffs up the flour. Next, using a spoon scoop the flour into a measuring cup. Scrape off the top. To be exact place the filled cup onto a scale.
5. Acid Level is Important to react to Baking Soda
Why buttermilk is an important ingredient in gluten-free pancakes? Because it helps the rising agents such as baking soda and baking powder to create fluffy and thicker pancakes. Not to mention, that it also imparts a subtle tang and tenderizes the flour. Buttermilk can be achieved by simply adding a little vinegar or fresh lemon juice to nut milk or milk. Check out my recipe for Dairy-Free Coconut Buttermilk. So don’t substitute plain milk or nut milk. Gluten-Free Pancake Mistakes
6. Over Mixing
Gently, whisk the batter together. Don’t over-mix. What does this mean? It means just incorporating the wet and dry or until the flour streaks have disappeared. There will still be lumps and that’s ok. Over-mixing creates a dense and gummy pancake. We certainly don’t want that.
7. Not allowing the Batter to Sit
This is a common mistake. Once the pancake batter has been made it needs time to meld the ingredients together. Remember I mentioned the Baking Soda being a lifting agent and needing Buttermilk to cause that reaction? This reaction needs time to happen. Wait for 5 to 30 minutes to allow the ingredients to combine. So, just wait patiently for the batter before you make your pancakes.
8. Making in Advance
One of the most common Gluten-Free Pancake mistakes is making the batter in advance. Most importantly, don’t make it the night before. Unless a recipe calls for it. Remember the leavening agents (baking soda and baking powder) start doing their job when the ingredients come together. The rising agents will become less effective after an hour. Waiting 30 minutes allows them to combine.
Gluten-Free Common Pancake Mistakes and Fixes
9. To Thick or Too Thin
Thin pancakes are more likely to be crisp and burn. Too thin will create a crepe-like pancake. Too thick and it won’t cook all the way through. For gluten-free batter add Cassava flour or blend flour. If a batter is too thin, add a tsp of cassava flour at a time to thicken. To fix a thick batter at a tsp of water at a time to thin it out. Continue to add water and stir until the correct consistency.
10. Correct Tools
If you have a griddle then use it. Griddles will enable you to cook more pancakes at a time. Be sure to have a pan with a large enough width to have two to three pancakes. It needs to have enough room to flip the pancakes. A great spatula that you enjoy using. Use a large cookie scoop to create similar-looking pancakes of equal size and shape.
11. Using Grapeseed Oil
Another common mistake is using too much grapeseed oil. Be sure to wipe down the pan after every couple of batches. Hence, use a pastry brush to add a little more grapeseed oil to the pan between batches. Butter of course will add flavor. So if you don’t have an allergy to dairy I highly recommend its use. Grapeseed oil has a high smoke point and a neutral flavor.
Common Gluten-Free Pancake Mistakes Continued
Nevertheless, adding too many additions can cause problems. Additions like nuts, chocolate, or fruit. The fruit or the chocolate can burn if it touches the pan. Oftentimes, it is best to add them after a small amount of batter has been placed on a pre-heated pan and add the desired amount of fruit, nuts, or chocolate. It allows the fruit to heat slightly or the chocolate to melt. What is better than melty chocolate? Bananas, however, will caramelize and that is a great thing. Don’t forget that spices and herbs can also be added to any batter. Pancakes can be sweet or savory.
13. Not Preheating the Pan
Don’t forget to preheat the pan. Preheat the stove to medium to ensure it is evenly hot. Wait approximately two minutes. If not sure try a test pancake. A smaller amount than usual. This way you can test the heat as well. Heat can be adjusted lower or higher whichever is needed. You can adjust the heat in small increments either way. If it is cooking too fast or burning lower the temperature. Likewise, if the pancake is taking too long or gummy on the inside try raising the temperature slowly.
If the pan is not hot enough, the pancake will be gummy and soak up the oil in the pan. Greasy gummy pancakes are not what anyone craves.
14. Overcrowding The Pan
Make sure to leave space between each pancake so there is room to flip. The rule of thumb for a pan is about three pancakes. If using a griddle the amount of pancakes may be higher. Allowing space between the pancakes also allows for the pancakes to cook better.
15. Flipping Too Soon or Too Much
Most importantly, pancakes should only be flipped once. Finally, wait until you see bubbles but don’t flip just yet. Wait until those bubbles start to pop and leave holes where the bubbles were. If a bubble should pop but does not leave a hole, wait. Flipping too early will leave the pancake raw inside, deflated, and maybe even misshapen. Flipping too late will cause dark or burnt pancakes.
16. Sloppy Flipping
Sloppy flipping can result in misshapen pancakes and maybe even deflated. In summary, use a spatula lift it off approximately 3-4 inches, and quickly flip the pancake.
17. Not Keeping the Pancakes Warm
Pancakes are cooked in batches. If serving a large crowd for Brunch or a special occasion like Christmas preheat the oven to 200 F. Then add a baking tray or baking stone. In all honesty, I prefer a baking stone. Lay pancakes down side by side on the tray. Top with tin foil without crimping the sides. Continue to add pancakes until the all batter is cooked. To place on a buffet table add an electric warming tray and lightly top with tin foil. Checkout Gluten-Free Buttermilk Pancakes or Chocolate Pancakes or Gluten-Free Blueberry Cinnamon Pancakes
18. Using Fake Syrup
Since you have gone to all the trouble of making the perfect pancakes why not indulge in flavor? Real Maple Syrup adds so much flavor and is so worth it. Not to mention, there are a ton of what I love to call flavor enhancers. Homemade syrups, sauces, and toppings will also add to the perfect experience.
Gluten-Free Common Pancake Mistakes to Avoid
Fixing these common gluten-free pancake mistakes will make breakfast or brunch taste so much better. No more worries.
Do you have other mistakes that can be made? I would love to hear what they are. Please tell me in the comments below.