Gluten Free Apple Pancake - new and improved 2026!

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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
updated: September 2022 - added vanilla to batter, added cinnamon to apples, thinly sliced instead of chopped apples. Great additions!
updated: March 2026- major changes including cooking technique and ingredient distribution - less butter and sugar but still same great outcome



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).

Ingredients:

  • 3 large apples (I typically use Granny Smith), thinly sliced
  • 3 tbsp butter
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 pinch salt (when cooking the apples)
  • 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)
  • 2 tbsp sugar
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/2 tsp salt (in the batter)

Instructions:


  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. Once softened, add brown sugar, cinnamon and a pinch of salt, cook a few more minutes until caramel-like glaze coats apples. You can add extra cinnamon if you want. Turn off heat.
  5. Meanwhile, in a small bowl combine flour mix, sugar, baking powder and salt
  6. In a medium bowl, whisk eggs together, add milk and vanilla
  7. Add dry ingredients to wet ingredients. 
  8. Mix well. (as gluten free flour has no gluten, mixing too much does not make the batter tough
  9. Pour batter over apples, tilt pan to evenly distribute the batter
  10. Bake for 15 minutes or until lightly browned
  11. Remove from oven, let cool 5 minutes, serve and enjoy. To serve, you can just cut pieces from the Le Creuset or if you want the more classic apple pancake look, loosen the edges with a spatula and flip over onto a plate or cutting board before serving.


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