How To Make Easy + Delicious Gluten Free British Pancakes.

Golden gluten-free British pancakes stacked on a ceramic plate, lightly crisped at the edges. The warm tones and soft texture highlight their homemade charm and allergy-friendly appeal.

Intro

Happy Monday everybody! As Pancake Day is less than a month away and I felt in the mood for making pancakes, this week I will be sharing my How To Make Easy + Delicious Gluten Free British Pancakes recipe.

British pancakes obviously differ a lot from American pancakes and are more omelette-y and crepe-like. Both types of pancakes are obviously delicious though! These pancakes are easy to make, buttery and delicious.

For me in the UK, making pancakes is traditional and extremely nostalgic. Whilst adding the sugar and lemon juice in the batter rather than after the pancakes are fried is unconventional, I personally prefer it, though it is up to you.

I hope you enjoy the recipes. Have fun frying!!! 😊

To keep up with Gluten Free VIPs:

Follow Gluten Free VIPs on Pinterest where I post every Monday
Regularly check GlutenFreeVIPs.com where I post every Monday

Follow Gluten Free VIPs on Pinterest! 🙂

Now… drum roll… onto the recipe…. 🙂

Recipe Sheet

How To Make Easy + Delicious Gluten Free British Pancakes

Gluten Free VIPs

These gluten-free British pancakes from glutenfreevips.com are light, golden, and perfect for flipping. Made with simple, allergy-friendly ingredients, they’re ideal for breakfast or dessert. Serve with lemon and sugar, maple syrup, or fresh fruit for a classic treat that’s easy to make and naturally gluten-free—no compromise, just joy.

Print Recipe Pin Recipe

Prep Time 12

Cook Time 18

Total Time 30

Course Dessert, Snack

Cuisine British

Servings 6

Ingredients

120 g of gluten free all-purpose flour
320 g of soya milk
60 g of butter
2 eggs
60 g of caster sugar
1 tsp of lemon juice optional

Instructions

Add the caster sugar and 50g of the butter to a mixing bowl. Mix thoroughly, preferably using an electric whisk/ equivalent.
Next, add the flour, soya milk, eggs and teaspoon of lemon juice (optional). Again make sure that each new ingredients is mixed in and that the mixture is consistent. Now you have the batter.
Place the remaining 10g of butter onto the pan and set the pan on a high heat. Allow the pan to warm for a few minutes before adding the batter.
When the butter has melted and the pan is hot enough, pour in enough of the batter to cover the pan in a thin layer.
Wait for the batter in the pan to fry for about 2 minutes, then flip the pancake over. Leave the flipped over pancake for about 1 minute.
Once the pancake has been cooked, place it on a plate, ready to serve.
Carry on adding a thin layer of batter to the pan and repeating steps 5 and 6 until you have used up all of the batter. This recipe should make about 6 pancakes.
Enjoy!

Keyword Gluten Free, Pancakes

Ingredients

120g of gluten free all-purpose flour
320g of soya milk
60g of butter
2 eggs
60g of caster sugar
1 tsp of lemon juice (optional)

Instructions

Add the caster sugar and 50g of the butter to a mixing bowl. Mix thoroughly, preferably using an electric whisk/ equivalent.
Next, add the flour, soya milk, eggs and teaspoon of lemon juice (optional). Again make sure that each new ingredients is mixed in and that the mixture is consistent. Now you have the batter.
Place the remaining 10g of butter onto the pan and set the pan on a high heat. Allow the pan to warm for a few minutes before adding the batter.
When the butter has melted and the pan is hot enough, pour in enough of the batter to cover the pan in a thin layer.
Wait for the batter in the pan to fry for about 2 minutes, then flip the pancake over. Leave the flipped over pancake for about 1 minute.
Once the pancake has been cooked, place it on a plate, ready to serve.
Carry on adding a thin layer of batter to the pan and repeating steps 5 and 6 until you have used up all of the batter. This recipe should make about 6 pancakes.
Enjoy!

Golden gluten-free pancake cooking in a non-stick frying pan, edges gently crisping and bubbles forming across the surface. The pan sits over medium heat, with soft natural light highlighting the pancake’s smooth texture and even browning—capturing the moment just before the perfect flip.

Tips and Tricks

In order for the butter to soften up, I like to take the the butter out of the fridge about 15 minutes before use. The softer the butter is, obviously the easier the mixing process will be. 😊
Sieving the flour can make the pancake batter smoother, so by all means sieve the flour if you want to.
If you want to use gluten free egg and butter substitutes to make the pancakes vegan, this would be completely fine.
I like to use caster sugar but if you would like to use another type of sugar like granulated sugar then I am sure that the pancakes would also taste delicious!
Feel free to add whether topping and sauces you desire when eating the pancakes. A gluten free chocolate sauce, golden syrup or even honey can complement the pancakes very well. Again gluten free hundreds and thousands as well as other sprinkles can be nice addition if available to you.
Fruit and chocolate can complement the pancakes as well!! 😊
This recipe makes about 6 pancakes. Of course, this depends on the size of your pan and the width of your pancakes.

Golden gluten-free pancake balanced on a spatula, mid-air above a hot frying pan, edges crisp and surface bubbling. The moment captures the anticipation of the flip—light streaming in to highlight its even browning and airy texture, promising a perfect finish with every turn.

Adding Sugar To The Batter Or To The Pancake

Where I stand is that I like to add the sugar into the batter. Though adding the sugar on top of an non-sugared pancake is more traditional, I prefer to include the sugar in the batter. I just find that it ensures that the sugar is more evenly distributed through the pancake. I also like the fact that adding the sugar beforehand means that when the pancake is cooked, it is ready to eat. This is purely a preference issue. If you don’t want to add any sugar to the pancake and like pancakes plainer, then don’t bother to add the sugar at all.

Whether Or Not to Add a Teaspoon of Lemon Juice….

Personally, I like to add a teaspoon of lemon juice to my pancakes, as a subtle note to the tradition of squeezing lemons over the pancakes. However, this ingredient is not necessary. If you don’t like the lemon flavour or just prefer your pancakes to be a little more plain, then that’s fine. Alternatively, you can always go the traditional route and squeeze some lemon juice on the pancakes after you have made them. 😊

Storage

Personally, I have always served them up directly after they have been cooked. I think it would be better to half the ingredients and only make 3 having them fresh. This is not a recipe that is suited for batch cooking.

Stack of golden gluten-free pancakes neatly layered on a white plate, with soft, fluffy texture and lightly crisp edges. No toppings distract from their warm, even browning and inviting simplicity—highlighting their homemade charm and allergy-friendly appeal in a clean, minimalist presentation.

Thank You For Reading! 🙂

Thank you so much for reading my How To Make Easy + Delicious Gluten Free British Pancakes recipe. Hopefully, you will give my recipe a try and get to experience what it is like to eat the food of VIPs. Be sure to comment and tell me how the recipe went.

If you want to stick around, have a look at more recipes that I have posted on the blog. Other sweet treats recipes on the blog include:

I will be making more recipes, both sweet and savoury, in the coming weeks. One of my restaurant recommendation articles is in the works as well. Have a great day and stay tuned for more gluten free content!!! 😊😊😊

Gluten Free VIPs

<3 <3 <3

xxx

P.S. This recipe makes 6 pancakes, but feel free to double up the ingredients if you want 12 pancakes.

P.P.S. Happy Pancake Day!!! 😊❤️😊❤️