If you’re looking for a cozy breakfast or a classic holiday brunch, these low FODMAP pancakes are a crowd pleaser. Made with a few simple ingredients, these light, and fluffy pancakes will delight your taste buds and your tummy.
The best part? You can make the batter the night before and take it out of the fridge when you’re ready to brunch. Top them with fresh low FODMAP fruit, low FODMAP jam, or pure maple syrup.
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Keep It FODMAP Friendly
These light and fluffy low FODMAP pancakes are ridiculously easy and they taste spectacular. Check out the notes below for tips on keeping this recipe low FODMAP.
First, if you’re in the elimination phase, you need to use gluten-free flour. For my Canadian peeps, I like using PC’s gluten-free all-purpose flour because I can use it cup for cup and it doesn’t contain any added gums.
Remember, unless you have celiac disease, you’re avoiding the FODMAP fructan in wheat, not the gluten itself.
Next up is milk. If you’re in the elimination phase, you’ll need to use a lactose-free product. Any fat percentage is fine, so use whatever you have on hand.
This recipe also uses butter. According to the Monash app, butter doesn’t have any FODMAPs (because it’s all fat). This means you don’t need to use lactose-free butter.
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Looking for a kid-friendly breakfast idea? Try these low FODMAP pancakes. Their light buttery flavour and fluffy texture make for a delicious breakfast or brunch.
- 1.5 cups gluten-free flour
- 3 tbsp granulated sugar
- 1.75 tsp baking powder
- 1 tsp salt
- 1.5 cups lactose-free milk
- 3 tbsp butter (melted)
- 2 eggs
- 1/2 tsp vanilla
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Whisk together flour, sugar, baking powder, and salt in a large bowl.
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In a second bowl, mix together milk, butter, eggs, and vanilla.
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Add the liquid ingredients to the dry ingredients and mix as quickly as possible. Don’t worry about getting out every lump. Focus on making sure the mixture is evenly moist. If you’re planning on keeping your batter overnight, wrap it up now and stick it in the fridge.
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Heat up your griddle (or frying pan) and add a small amount of butter to grease your cooking surface. Starting with a test pancake, pour 1/4 cup of batter onto the griddle and allow it to cook until the edges become firm and the bubbles in the center of the pancake start to pop (2-3 minutes). Then flip your pancake and cook until the second side has browned (1-1.5 minutes). Adjust your batter as necessary (more flour if the batter too runny or more milk if it’s too thick) and make the rest of your pancakes in small batches. Serve warm!
These low FODMAP pancakes are the perfect recipe for your next breakfast or brunch. If you like this recipe, sign up for my mailing list below. You’ll get new recipes and articles delivered right to your inbox.
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© 2017 Amy Agur – The FODMAP Formula
Seriously the best pancakes I’ve ever had! Amazing with a bit of jam~ thank you!
Hi Carmen!
I’m so glad you liked them! What kind of jam did you use?
Just made these for the kids and I.. Really yummy, the kids had no idea they were gluten free! I was worried about the small lumps in the batter and it looked a little runny, but the cooked perfectly!
Thank you 🙂
Hi Haley!
I’m so glad you and your kids enjoyed this recipe! You’re right, it’s pretty hard to tell they’re gluten-free if you don’t know. Glad I could help!
Amy
I just started the low FODMAP diet for microscopic colitis. I was afraid I would not be able to eat pancakes with my family on Sunday mornings. I made these and they were absolutely delicious! Thank you.
Hi Jodi!
I’m so glad you found the recipe helpful! Thank you for your feedback.
Amy
Please share some brands of gf flour available in the US that you find low FODMAP and without gums. I have never seen PC’s flour here. Thank you?
Hi Kate!
You can try using LoFo Pantry’s gluten-free flour. It’s been lab tested and certified by the FODMAP friendly crew and is available in the US.
Hope that helps!
Amy
Can you make these pancakes and free them for later
Hi Delynda!
To freeze the pancakes, place a piece of wax paper in between each pancake and wrap the stack in foil. Then seal them in a freezer bag. They should be good for 1-2 months. To thaw them out, either microwave them for 1-2 minutes or bake them at 375 degrees for about 10 minutes.
Hope that helps!
Amy
Wow these are quite good. I have been gluten free for six years and haven’t had pancakes this good since. Now I am low fodmap and thought here was no hope for having them again. Thank you!!!
Hi Kelly!
I’m so glad you enjoyed them! These are a favourite at our house, too.
Hello,
Can you substitute with almond milk?
Thank you
Hi Sarah!
Almond milk doesn’t agree with me, so I haven’t tried it myself. But I think a few people have mentioned they tried it and it went well. Give it a shot and let me know how it works out!
Cheers!
Amy