James Martin reveals best method for fluffy American pancakes

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Pancake Day falls this week on Tuesday, February 16, and is observed in Christianity around the world. Also known as Shrove Tuesday, those celebrating would use up rich foods before the fasting of lent begins. Pancake Day precedes Ash Wednesday when the six-week Lent period begins, and traditionally rich foods like eggs, milk and sugar are used up ahead of Lent.

Using up these rich foods led to the tradition of making pancakes, topped with all manner of sweet or savoury treats.

However, for those with dietary requirements such as gluten intolerance or coeliac disease, finding the perfect pancake recipe can be tricky.

So, Express.co.uk has put together two pancake recipes, one for the traditional crepes and another for fluffy American style pancakes.

Both recipes can also be made vegan by substituting the eggs or butter for vegan alternatives.

Read More: Basic pancake recipe: How to make pancakes – the simple method to try

Gluten-free pancakes recipe – crepes


  • 125g gluten-free plain flour (we used Doves Farm)
  • 1 egg
  • 250ml milk
  • butter, for frying
  • Your choice of toppings


First, put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk.

Use an electric or balloon whisk to thoroughly combine the mixture.

Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.

Next heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base – you want a thin layer.

Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the other side.

Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.

Serve warm with any toppings you like – you can opt for the traditional lemon and sugar or fill with berries if you wish.

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Gluten-free American style pancakes recipe


  • 250g gluten-free Plain White Flour
  • 2 tbsp icing sugar
  • 1 ¾ tsp gluten-free Baking Powder
  • 2 eggs (if you want to make it vegan, you can use two tablespoons of Chickpea Flour mixed with four tablespoons of water)
  • 150ml milk (or vegan milk)
  • 50g butter (or vegan butter), melted
  • oil, for frying
  • Your choice of toppings

First, put the flour, icing sugar and baking powder into a bowl and stir to combine.

Break the eggs into a mixing bowl (or measure the chickpea flour + water into the bowl).

Add the milk to the egg bowl and beat together well.

Stir in the dry ingredients, then add the melted butter. Beat into a smooth thick batter.

Pour a little oil into a frying pan, roll it around to cover the surface and heat until nice and hot.

Pour batter into the pan to make 7.5cm/3 inch circles and cook on medium heat.

When bubbles appear on the surface and the base is golden turn the pancakes over and cook the other side.

Repeat with the remaining batter, then serve warm with your favourite toppings.

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