Low FODMAP Fluffy Pancakes are the recipe you want when you want the quintessential thick and fluffy diner-style pancakes. But we think these are even better because they are gluten-free and low FODMAP. And you can make the batter in about 5 minutes! Get out your griddle!
What Makes Fluffy Pancakes Fluffy?
Many things make a pancake fluffy, but they all reside in two arenas: ingredients and technique.
Let’s Talk Leaveners
Most fluffy pancake recipe you will find are neither gluten-free nor low FODMAP. What they do have in common with our recipe is lots of leavener. And the leaveners of choice for pancakes are chemical leaveners – baking powder and baking soda.
You will find both baking powder and baking soda in our recipe in generous quantities. To ensure that the recipe is gluten-free, always check your baking powder ingredients and make sure you are using a gluten-free version. I like Rumford the best as it is gluten-free and aluminum-free. It is what we use in our Test Kitchen for all of our recipes.
For conventional fluffy pancakes that use regular all-purpose flour you have to take care with preparation technique, because you don’t want to overmix and create a tough result. We don’t have that issue with our low FODMAP gluten-free flour blend.
Sugar!
Sugar adds sweetness to whatever it is added to, of course, but it also affects texture. In this case there is more sugar than what is found in other pancakes recipes and the amount of sugar helps to create a soft texture. Sugar is hydroscopic, which means it attracts moisture, which is turn helps create the soft texture we are looking for in this fluffy pancake recipe.
Choose Your Dairy Liquid
Some conventional fluffy pancake recipes use buttermilk and the acidic nature of it can create a very tender pancake. I like to use whole milk because I like the clean, sweet flavor of it and our recipe’s ratio of ingredients will produce a fantastically fluffy pancake, as you can see in the images.
You could try using an alt milk for these pancakes, and you will get pancakes, but they won’t be as high, light and fluffy. If you must use an alt milk, choose a full fat one with a full body such as oat milk.
How To Cook Pancakes
There are many ways to cook pancakes. Some folks like to use an electric griddle because they can maintain a consistent temperature. Nonstick pans work well, as do well-seasoned cast-iron pans.
By the way, did you know you can buy pre-seasoned cast-iron pans? Lodge makes excellent ones, FYI.
For this batch of pancakes, I decided to take my Baking Steel for a test drive. I got it primarily for pizza, but it provides a perfect broad surface. You can see it in action below. It is a remarkably heavy, sturdy, even heating tool. If you bake a lot of bread at home, or are a pizza fanatic, you should definitely look into this product.
Whatever you use, you want to adjust your heat so that the pancakes brown nicely – not too fast, not too slow. I like to use nonstick spray on whatever surface I am using.
How To Make Low FODMAP Fluffy Pancakes
Making these pancakes is so easy.
Whisk together the dry ingredients in a large mixing bowl until aerated and combined. Make a well in the center.
Whisk the wet ingredients together in a separate bowl. Pay attention to what temperature they should be – at room temp!
Add the wet to the dry and whisk until almost completely smooth; do not overbeat. It is OK if there are a few lumps (but this is not as vital as when making pancakes with regular all-purpose flour).
Heat electric griddle, heavy skillet or nonstick pan. Coat with nonstick spray and heat until a few drops of water dance. Dole out ¼ cup (60 ml) amounts of batter at a time (we use an ice cream scoop).
Cook over medium heat until bubbles begin to appear here and there, about 1 to 2 minutes. The bottoms should be golden brown. In this image you can see bubbles beginning to appear.
Flip over and cook for about 1 minute more or until that side is golden brown as well.
Serve hot with real maple syrup – and fresh low FODMAP fruit, if you like.
More Recipes & Articles
Check out our article How To Make The BEST Low FODMAP, Gluten-Free Pancakes, and:
- 3-Seed Dairy-Free Pancakes
- Low FODMAP Gluten-Free Chocolate Pancakes
- Buttermilk Oat Pancakes
- Ginger Peach Dutch-Baby
- Sheet Pan Pancakes
- Buckwheat Banana Pancakes
- Gingerbread Pancakes
- Browned-Butter Coconut Pancakes
- Quinoa Pancakes
- …and more! Just put “Pancakes” in our search bar!
Low FODMAP Fluffy Pancakes
Low FODMAP Fluffy Pancakes are the recipe you want when you want the quintessential thick and fluffy diner-style pancakes. But we think these are even better because they are gluten-free and low FODMAP. And you can make the batter in about 5 minutes! Get out your griddle!
Low FODMAP Serving Size Info: Makes about 32 pancakes (about 3 ½-inches across); serving size 4 pancakes; 8 servings
Ingredients:
- 2 cups (290 g) low FODMAP, gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour
- ¼ cup (50 g) sugar
- 1 tablespoon plus 1 teaspoon baking powder; use gluten-free if following a gluten-free diet
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 3/4 cups (420 ml) whole lactose free milk, at room temperature
- ¼ cup (57 g; ½ stick) melted unsalted butter, cooled to just warm
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
Preparation:
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Whisk together the flour, sugar, baking powder, salt and baking soda in a large mixing bowl until aerated and combined. Make a well in the center.
-
Whisk the wet ingredients together in a separate bowl.
-
Add the wet to the dry and whisk until almost completely smooth; do not overbeat. It is OK if there are a few lumps (but this is not as vital as when making pancakes with regular all-purpose flour).
-
Heat electric griddle, heavy skillet or nonstick pan. Coat with nonstick spray and heat until a few drops of water dance. Dole out ¼ cup (60 ml) amounts of batter at a time (we use an ice cream scoop) and cook over medium heat until bubbles begin to appear here and there, about 1 to 2 minutes. The bottoms should be golden brown.
-
Flip over and cook for about 1 minute more or until that side is golden brown as well. Serve hot with real maple syrup – and fresh low FODMAP fruit, if you like.
Dédé’s Quick Recipe Tips Video
Notes:
Tips
If You Can Tolerate
- Fructans: If you have passed the fructan wheat Challenge, you may substitute conventional all-purpose flour in lieu of the gluten-free. Please use weights to make the switch for best results.
- Lactose: Feel free to use regular whole milk as opposed to lactose-free.
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
- Butter: Both Monash University and FODMAP Friendly have lab tested butter. Monash states that a low FODMAP Green Light portion is 1 tablespoon or 19 g and also states that “butter is high in fat and does not contain carbohydrates (FODMAPs)”. FODMAP Friendly gives it a “Pass” at 1 tablespoon or 19 g. Both recommended serving sizes are presented as part of healthy eating guidelines, not as maximum FODMAP serving size. Fat can affect guy motility and trigger IBS symptoms in some people. Eat to your tolerance.
- Eggs: Eggs are high in protein and do not contain carbohydrates, according to Monash University.
- Maple Syrup: Both Monash University and FODMAP Friendly have lab tested maple syrup. Monash says that maple syrup is Green light and low FODMAP in servings of 2 Australian tablespoons (50 g). FODMAP Friendly gives it a “Pass” at 2 tablespoons (53 g). These amounts are likely recommended due to Australian healthy eating guidelines; no upper limit is posted by either Monash or FODMAP Friendly.
- Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is ¼ cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
These are great! We eat them every Saturday for breakfast for dinner with a double batch to have leftovers for breakfast at the beginning of the week. Thanks for the recipe!
Thank you for letting us know your success! I bet it will inspire others to try the recipe. They are aptly named!
DeDe,
I made these for the first time this morning. They were delicious! I haven’t had pancakes in so long, and they really hit the spot!
Question: I’ve been purchasing fat-free Lactaid milk to keep my fat intake down. When I mixed the wet ingredients together, the butter separated out into small, individual pieces. Is that because of the fat-free milk? Or maybe because the milk wasn’t quite room temp? Is whole milk the best option? The pancakes were still very fluffy!
Hi Beth, SO FLUFFY right? What you experienced was a temperature situation.
So, fat-free milk is fine?
And, I need to be more patient and wait for the milk to get room temp? 🙂
The recipe does indicate room temperature of milk. Whole milk is preferable. Can you get pancakes using low fat milk? Yes. But they won’t be the same in terms of texture or flavor. The FODMAP load is the same and serving size stands.
Thanks, DeDe!
I did give the milk and egg about an hour before making the mix, but, apparently, it wasn’t long enough. 🙂 Next time, I’ll do the “breakfast for dinner” thing and give them both more time to warm up.
And, thank you, for the info about the milk!
You can put eggs – in the shell – in a bowl of warm water to warm them up quick!
Wonderfully fluffy and delicious. I made them GFDF with full fat coconut milk and vegan butter. I also used homemade baking powder (corn free). So good and made a ton for the freezer. Thank you!
Hi Hollie, so glad you liked our pancakes and that they worked for you. Just an FYI, whenever you make a change to a low FODMAP recipe you are potentially changing the FODMAP load and profile and we cannot guarantee that the recipe remains low FODMAP. You changed the recipe quite a bit in this regard by using the full fat coconut milk in lieu of the dairy milk. Sounds like you tolerated them just fine, which is great, but just something to think about for the future.
The best gluten free low fodmap pancake recipe we have tried & we have tried many! Leftovers froze well & were great throughout the week. Thank you for sharing this recipe.
Thank you! I worked hard on this one and agree they are great! So glad they found their way to your table.
LOVE these pancakes! I find it so relieving that I can find recipes that I love while on this very restricting diet. I substituted the milk for almond milk and ended up using 3/4 of the amount (added until it was pancake consistency) and they turned out perfect! Mine only came out with half the servings so I’m assuming I scooped them too big but they were absolutely delicious! I also added some Low Fodmap chocolate which added an extra treat! Thank you for this amazing recipe
Hi there! I assume you mean you used almond milk instead of the lactose-free cow’s milk recommended in the recipe? Remember when you tweak recipes that you do have to recalculate the FODMAP load, as it may change. The yield would change depending on the thickness/thinness of batter and of course, as you said, depending on diameter of pancakes. That means serving size has to be recalculated as well. In this case you can see that the batch is low FODMAP if divided into 8 servings, regardless of pancake size. Glad it all worked out!
I love this recipe! Only question I have is why did mine have a texture feel to it?
I am not sure what you mean…did you use the flour recommended in the recipe? Are you used to gluten-free blends?
These pancakes are soooo yummy! Love them to bits and so excited to be able to eat pancakes again. Quick question … mine are not as fluffy and I am using both GF baking soda and powder (Bob’s Red Mill). Am I not mixing the batter enough?
I would try checking the age of your leaveners. Also make sure you are measuring flour correctly (and all items for that matter!)
I made these this morning with gluten free combination flour blend with rice flour and buckwheat. I never tried it before. I also used almond cream instead of lactose free milk. Maybe one of these changes or both altered consistency of pancake. They were like sponge balls so had to press down to flatten a bit. I liked the flavour but not sure why so not like regular consistency of pancake batter.
Judy, so sorry you had some issues but you answered your own question! You made pancakes, but you did not make these pancakes. You made some very significant changes to the recipe and it is not surprising at all that the results were less than you expected. The flour blend I call for contains xanthan gum in addition to a great balance of flours and starches that provide an excellent result – and the liquid you used has a very different fat and carb and flavor profile. I also want to point our that when you alter a recipe you have to recalculate the FODMAP load as it might change.
I was craving pancakes so I thought I would give these a try and they were Devine!! I will definitely be using this as my go to Pancake recipe from now on!!
YAY! I love these too…Soooo fluffy! Thank you for writing and inspiring others; enjoy.
What egg substitute is best. My daughter is allergic
These pancakes will be significantly different with an egg substitute. They are tested and guaranteed as presented. I would just try whatever you usually use, but I cannot vouch for the outcome. As eggs are low FODMAP, egg substitutes are not our metier.
Thank you so much for the recipe. These are the best GF dairy free pancakes we’ve had. The hubby actually said they are better than regular flapjacks. SOO light and fluffy AND flavorful!! Used 1/2 cup oatmilk and remaining with almond milk and used coconut oil instead of butter. Everything else according to the recipe and for flour, used KA Measure-for-measure GF Blend. Turned out amazing!! So happy. This is a real keeper 😃😋😋
Wow Christine, this is a note to wake up to! Thank you so much and we are thrilled that you and hubby enjoyed them. And thank you for the notes on your tweaks; this will help others. PS: Always remember when you tweak a recipe you have to recalculate the FODMAP load, as it will change.