Sunday, June 7, 2015

Gluten Free Apple Pancake

original post: June 2015
updated: July 2020 - added some baking powder to make it a bit thicker and less eggy, also added a bit more flour

If anyone openly mourned about never being able to eat a Walker Brothers' Apple Pancake again after having to go gluten free, cheer up. It's actually pretty easy to make.

I based this recipe on the gluten version found here. As it does not require too much flour, pretty much any gluten free flour blend will do. I use the Better than Cup 4 Cup recipe.

This recipe makes a single large pancake which serves 3. (although all of us wanted more, just like at Walker Brothers).


  • 3 large apples (I typically use Granny Smith), chopped
  • 3 tbsp butter
  • 1/2 cup milk of your choice (I use 2%)
  • 3 eggs
  • 2/3 cup gluten free flour mix (if no xanthan or guar gum in mix, add 1/4 tsp)
  • 1 1/2 tsp sugar
  • 3/4 tsp baking powder
  • 1/4 tsp salt
For Cinnamon sugar glaze:
  • 3 tbsp melted butter
  • 3 tbsp sugar
  • A pinch of salt
  • 3 tsp ground cinnamon


  1. Preheat oven to 400 degrees Fahrenheit
  2. Over medium heat, in a cast iron or Le Creuset oven proof plan, melt butter. 
  3. Add apples and sauté until softened. (about 10-15 minutes)
  4. Meanwhile, in a small bowl combine flour mix, sugar, baking powder and salt
  5. In a medium bowl, whisk eggs together, add cream
  6. Add dry ingredients to wet ingredients. 
  7. Mix well. (as gluten free flour has no gluten, mixing too much does not make the batter tough)
  8. Remove apples from heat. 
  9. Pour batter over apples, tilt pan to evenly distribute the batter
  10. Bake for 13 minutes
  11. Meanwhile, melt 3 tbsp butter in microwave
  12. Add 3 tbsp sugar and mix until melted.  
  13. Add  pinch of salt, cinnamon and mix well
  14. Take pancake out of the oven. 
  15. Pour Cinnamon sugar mixture on top.
  16. Return to oven for another 3 minutes
  17. Remove from oven, let cool 5 minutes, serve and enjoy