Gluten-Free Lemon Pancakes

By on February 2, 2022

Lemon and cornmeal give these pancakes a bright citrus flavor that tastes great with blueberries, raspberry jam, maple syrup, or simple butter and honey. Be sure to read the list of ingredients before you start; you’ll need potato starch and xanthan gum to make these pancakes.


  • 1/2 cup potato starch
  • 3/4 cup cornmeal (whole-grain preferred)
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/8 teaspoon xanthan gum
  • 2 large eggs
  • 3 tablespoons melted butter or vegetable oil
  • 3/4 to 1 cup milk
  • 2 tablespoons lemon zest (grated rind) or 1/2 teaspoon lemon oil


  • Whisk together the first six dry ingredients and set aside.
  • Beat together the eggs, melted butter or oil, milk, and lemon. Whisk into the dry ingredients. The batter should be thinner than regular pancake batter; if it’s not, stir in an additional 1 to 2 tablespoons of milk, or enough to thin the batter. 
  • Allow the batter to rest for 10 minutes, while you preheat your griddle.
  • Preheat your griddle to medium-high; if you have an electric griddle, set it to 350°F. Grease the griddle.
  • Pour about 2 tablespoons batter at a time onto the griddle. Cook the pancakes for 1 to 2 minutes, until their tops are bubbly, their edges look dry, and their bottoms are golden brown.
  • Turn over and cook for an additional 1 to 2 minutes. Serve hot, with butter and syrup.

Prep: 8 mins Bake: 10 to 30 mins Total: 20 mins Yield: 18 medium pancakes (3” to 4”)

Courtesy of King Arthur Flour