Jamie Oliver Gluten Free Pancakes Recipe

Jamie Oliver’s gluten-free pancakes are light, soft, and easy to make, with none of the heaviness often associated with gluten-free baking. These pancakes cook up golden on the outside and tender in the middle, making them perfect for breakfast, brunch, or a simple sweet treat. They’re proof that gluten-free pancakes can be just as satisfying as the classic version.

Inspired by Jamie Oliver, these gluten-free pancakes focus on simplicity and balance. A good gluten-free flour blend provides structure, while eggs and milk keep the batter smooth and easy to work with. The result is a pancake that flips well, holds together, and tastes clean and familiar.

This recipe serves 4 people and takes about 20 minutes from start to finish.

What Makes This Recipe Worth Making

• Completely gluten-free – Suitable for gluten-free diets without sacrificing texture.
• Soft and light texture – No gumminess or dryness.
• Quick to prepare – Ideal for busy mornings.
• Flexible toppings – Works with sweet or savoury flavours.
• Reliable batter – Easy to mix and cook evenly.

What Are Jamie Oliver’s Gluten Free Pancakes?

Jamie Oliver’s gluten-free pancakes are pan-cooked pancakes made using gluten-free flour instead of wheat flour.

They follow the same basic method as traditional pancakes, with slight adjustments to ensure a smooth batter and tender texture.

More recipes to add to your list

• Jamie Oliver Apple and Blackberry Crumble
• Jamie Oliver Apple and Cinnamon Cake

Jamie Oliver Gluten Free Pancakes Ingredients List

• Gluten-free plain flour blend
• Baking powder
• Castor sugar (optional, for sweet pancakes)
• Eggs
• Milk (dairy or dairy-free)
• Melted butter or oil
• A pinch of salt

How to Prepare Jamie Oliver’s Gluten-Free Pancakes – Simple Steps

Step 1: Mix the Dry Ingredients

In a bowl, whisk together the gluten-free flour, baking powder, salt, and sugar if using. This helps distribute the raising agent evenly.

Step 2: Add Wet Ingredients

Add the eggs and milk to the bowl. Whisk until smooth, then stir in the melted butter or oil. The batter should be pourable but not runny.

Step 3: Rest the Batter

Let the batter rest for 5 minutes. This allows the flour to hydrate fully and improves the pancake texture.

Step 4: Heat the Pan

Heat a non-stick frying pan over medium heat and lightly grease it with butter or oil.

Step 5: Cook the Pancakes

Pour small ladles of batter into the pan. Cook for 1–2 minutes until bubbles appear on the surface and the edges look set.

Step 6: Flip and Finish

Flip the pancakes carefully and cook for another minute until golden and cooked through. Repeat with the remaining batter.

Common Mistakes to Avoid When Making Jamie Oliver’s Gluten-Free Pancakes

• Skipping the batter rest which can lead to a gritty texture.
• Cooking on high heat can cause burning before the centre cooks.
• Overmixing can make pancakes dense.
• Using the wrong flour blend affects structure.

Delicious Ways to Serve Jamie Oliver’s Gluten-Free Pancakes

• With maple syrup and fruit – A classic sweet option.
• With yoghurt and honey – Light and balanced.
• With eggs and avocado – Turns them savoury.
• With nut butter – Adds richness and protein.

Expert Tips to Get These Jamie Oliver Gluten-Free Pancakes Just Right

• Use a good-quality flour blend – Results vary widely by brand.
• Keep the pan at medium heat – Ensures even cooking.
• Grease lightly between batches – Prevents sticking without excess fat.
• Serve immediately – Best texture while warm.

How to Add More Flavour to Gluten-Free Pancakes

• Add vanilla extract – Enhances sweetness.
• Mix in citrus zest – Adds freshness.
• Add cinnamon or nutmeg – Gentle warmth.
• Fold in blueberries or chocolate chips – Adds texture and interest.

Best Way to Store Gluten-Free Pancake Leftovers

• Cool completely before storing – Prevents sogginess.
• Layer with baking paper – Stops sticking.
• Refrigerate up to 2 days – Best quality.

Best Ways to Reheat Gluten-Free Pancakes

• Pan reheating – Restores softness.
• Oven reheating – Useful for larger batches.
• Avoid microwaving for too long – It can make them rubbery.

Nutritional Value (Per Serving)

• Calories: ~280 kcal
• Carbohydrates: ~38 g
• Protein: ~8 g
• Fat: ~10 g

FAQs

Why are my gluten-free pancakes gummy or dense?

Gluten-free pancakes can turn gummy if the batter is overmixed or not rested. Letting the batter rest for a few minutes allows the flour to hydrate properly, resulting in a softer, lighter texture.

Can I make gluten-free pancake batter ahead of time?

Yes, the batter can be made a few hours in advance and kept covered in the fridge. Stir gently before cooking, and add a splash of milk if it thickens too much.

Which gluten-free flour works best for pancakes?

A plain gluten-free flour blend designed for baking works best. Avoid single flours like rice flour on their own, as they can create a gritty texture.

Can I freeze gluten-free pancakes?

Yes, gluten-free pancakes freeze well. Let them cool completely, layer with baking paper, freeze, and reheat gently in a pan or oven when needed.

Final Words

Jamie Oliver’s gluten-free pancakes show that gluten-free cooking doesn’t need to feel restrictive. Soft, light, and easy to customise, these pancakes are a dependable option for everyday breakfasts or relaxed weekend brunches—simple food that delivers comfort without compromise.

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