Gluten-Free Tuesday: Multigrain Pancakes

Gluten Free Tuesday

Delicious, no-compromise recipes for those who need to live a gluten-free lifestyle, but don't want it to taste like it.


Light, crisp, and fluffy gluten-free multigrain pancakes with chocolate chips and blueberries. [Photographs: Elizabeth Barbone]



Serious Eats digs into pancakes around the world.

Lately, I can't stop tinkering with my classic pancake recipe. There's nothing wrong with the original recipe. Just the opposite, actually. I love the pancakes so much that it's fun to see how different ingredients affect the recipe.

So when I craved multigrain pancakes, I replaced the rice flours and cornstarch in the original recipe with three of my favorite whole-grain, gluten-free flours: corn, sorghum, and oat. I hoped the pancakes would be flavorful, but not dense or gritty—two common problems with multigrain pancakes whether they're gluten-free or not. The combination of flours worked. As with the original recipe, the pancakes were tender and incredibly light, but now they were really flavorful too. Dare I say it, I think I prefer them to the original.

And while I love the pancakes plain, I love them even more with blueberries. Sprinkle some washed berries on the pancakes right after you pour the batter onto a hot griddle. You can also throw some chocolate chips onto the cooking pancakes along with the berries. Not too many, just enough to surprise you every few bites. I think I'm done tinkering with the least for now.