Easy Amaranth Pancakes: three different ways

We know full well that gluten-free baking comes with its fair share of stereotypes. For one, it’s always assumed that it’s really difficult to bake gluten-free. Second, people think that you need all sorts of crazy ingredients. And third, there is no way you can ever achieve the same result with gluten-free flours. Luckily, we (and our Easy Amaranth Pancakes) love proving those stereotypes wrong!

Today we’re going to show you how to make perfect gluten-free pancakes without any crazy ingredients, without adding anything extra, and yet still giving you that soft, fluffy texture that all pancakes should have.

The secret to these perfect cakes? Amaranth flour.

Amaranth, which is thought of as a grain, is actually a seed that hails from Central America. It has an earthy, nutty flavor that’s particularly delicious when paired with something sweet like maple syrup. It’s light in color, is naturally gluten-free, and as we were experimenting in our test kitchen, we realized that it works beautifully in pancakes.

And the best part? You can swap it 1:1 in our Simply Perfect Pancake Recipe!

So that’s what we’re doing today. We’re using amaranth flour instead of all-purpose to make the newest addition to our gluten-free recipe library: Easy Amaranth Pancakes.

Let’s see how to make them.

How to make Easy Amaranth Pancakes via @kingarthurflour

Begin with the batter

We’re going to start by adding the following to the bowl of a stand mixer:

2 large eggs
1 1/4 cups milk (or non-dairy milk)

Beat on high speed until light and foamy, about 3 minutes. Once frothy, stir in 3 tablespoons of melted butter (or vegetable oil).

How to make Easy Amaranth Pancakes via @kingarthurflour

In a mixing bowl, whisk together the dry ingredients:

1 1/2 cups amaranth flour
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons sugar

How to make Easy Amaranth Pancakes via @kingarthurflour

Gently and quickly mix in the egg/milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it’ll thicken slightly. If you’re using mix-ins, stir them in here.

Some flavor ideas include:

Chocolate chip: Stir in 1/2 cup chocolate chips.
Banana: While cooking, top each pancake with sliced banana.
Cinnamon Pecan: Stir in 1 teaspoon cinnamon and 1/2 cup chopped pecans.

How to make Simply Perfect Gluten-Free Pancakes via @kingarthurflour

Brown and flip your amaranth pancakes

When ready to cook, heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease the frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.

For each pancake, drop 1/4 cup batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes. Again, if you’re making the banana version, top the pancakes with sliced banana.

Turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Turn over only once. Serve immediately with pure maple syrup.

Simply Perfect Gluten-Free Pancakes via @kingarthurflour

Simply Perfect Gluten-Free Pancakes via @kingarthurflourPlease read, bake, and review our recipe for Easy Amaranth Pancakes.

Print just the recipe.

Simply Perfect Gluten-Free Pancakes via @kingarthurflour

Alyssa Rimmer

Alyssa grew up in Vermont, attended the University of Vermont and now lives in New York City, where she bakes and writes recipes for her blog Simply Quinoa. She's been living gluten-free for over four years. Alyssa also authors her own food blog and enjoys ...


    1. The Baker's Hotline

      We don’t have the ml measurement, Keisha, but you’ll be happy to know you can view this and all of our recipes in grams. Simply click the “gram” option under the Ingredients header. This recipes uses 283 g milk. Happy baking! Annabelle@KAF

  1. Celia Joughin

    My husband is on a very low sodium diet. I have had good results using Hain ‘Featherweight” Baking powder and EnerG Baking Soda Substitute. Both are sodium and gluten free. Check out Amazon under low sodium foods. Healthy Heart Market will also pop up.

    1. The Baker's Hotline

      Many of our recipe include a nutritional breakdown, which you can view by clicking on the “Nutrition Information” link at the bottom of the “At a Glance” box on a recipe page. This new recipe for Easy Amaranth Pacnakes doesn’t have nutritional information listed currently, but we’ve asked our Recipe Team to add it for your convenience. In the meantime, we suggest using one of several websites that offer free nutritional analysis of recipes. We especially like SparkPeople and VeryWell. We hope this helps! Kye@KAF

  2. Judy C.

    This was my first recipe that I failed at from King Arthur Flour. I’ve eaten amaranth as a seed and thought it had a neutral taste. However when I opened the fresh bag of amaranth flour I got a very vegetal aroma. I made the batter and let it rest. The pancakes themselves rose but then fell flat when they went into a warm oven. When we cut into them they were a little underdone despite having a nice browned exterior. While I don’t need to keep a gluten-free diet, I think I will go back to my whole wheat pancake recipe when I get a craving.

    1. The Baker's Hotline

      Judy- The grain doesn’t have any gluten to hold a structure as the pancakes cool, so it’s natural for them to sink down. We like them fresh and hot off the griddle. If the amaranth itself wasn’t right, please contact us in Customer Care and we’ll make this right for you. Laurie@KAF

  3. Sherry

    Your reply about using almond meal instead of amaranth flour is very confusing. The recipe with amaranth flour IS GF. So what did you mean by saying, “almond meal is GF and so will act very different?” The difference is that although both are GF they are not both flours–the meal isn’t a substitute for flour–or did you mean something else? Thanks!

    1. The Baker's Hotline

      Sorry for any confusion, Sherry. What we meant was that because almond meal is grain-free, it will behave differently than Amaranth Flour. It has different a different fat content, flavor profile, binding qualities, and texture than Amaranth Flour, so the pancakes will be quite different if almond meal is substituted; we’ve updated the comment to reflect this. For best results, we recommend using the recipe that calls for almond flour. Hope that helps. Happy pancake baking! Kye@KAF

    1. The Baker's Hotline

      Marie, the salt is purely for flavor in this recipe, so feel free to leave it out entirely if you like. You’re also welcome to use a low sodium baking powder if you can find one. Happy pancake baking! Kye@KAF

    1. The Baker's Hotline

      Adrienne, since almond flour isn’t made of grains but rather ground nuts, it will behave notably different than Amaranth Flour in this recipe (it contains a higher amount of oil, won’t bind quite the same, has different browning properties, etc.). If you’re looking to make pancakes with your almond meal, try using it in this recipe for Almond Flour Pancakes. (You can use your almond meal in place of the almond flour called for; try pulsing it in a food processor slightly before using if it is a coarse grind.) Happy baking! Kye@KAF

    2. EL

      Hey KA: This reply does not make sense! Isn’t the amaranth flour gluten free? So then both the amaranth and the nut flour would be gluten free. So that cannot be the problem here. So why can’t almond flour be used? I was wondering a similar thing — if buckwheat flour could be used in part or whole in this recipe.

    3. The Baker's Hotline

      Thanks for asking, El! Almond flour is grain-free and has different baking properties than Amaranth Flour (more fat, different absorption rate), so it will change the texture of the pancakes if it is used to replace 100% of the Amaranth Flour. You’re welcome to use almond flour to replace up to 25% of the Amaranth Flour, or you can use buckwheat flour to replace all of the amaranth. While buckwheat is actually a fruit seed, it acts more like a cereal grain in baking, so the swap is likely be be more successful. Keep in mind we haven’t tried using buckwheat in this recipe, but you’re welcome to give it a shot! Kye@KAF

  4. Jonathon Scott

    Since this is listed as a gluten free recipe I think that it is important to point out the malted milk powder, which you list as an optional ingredient, is not gluten free as it contains both malted barley and wheat.

    1. The Baker's Hotline

      You’re right, Jonathon–thanks for pointing this out. We’ve eliminated this as an optional ingredient so that those who are hoping to make these pancakes gluten-free can do so without confusion. Thanks for keeping us on our toes! Kye@KAF

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