Pancake on a plate with blueberries and lemon

Crispy thin large pancakes

These crispy thin gluten free large pancakes are not only loved by me but my partner as well who normally eats gluten.

Crispy thin large pancakes

Course: BreakfastCuisine: EstonianDifficulty: Easy


Prep time


Cooking time


Calories per serving



A Sunday staple, these crispy thin gluten free large pancakes bring a smile to the face of the maker and the eater as they are easy to make and tasty to eat (also depending on the filling). I recently discovered that lemon juice and syrup on top of a pancake is very delicious.



  • Mix all ingredients with a whisk until smooth.
  • Let the dough stand at room temperature for 0,5 to 1 hour as the flour absorbs the liquid and becomes perfect for frying.
  • Heat a 16 cm diameter pan and pour a ladle full of dough into the pan, quickly moving the pan sideways to form a perfectly round cake. After a few minutes when it becomes solid, turn it upside down and fry another few minutes until golden brown. Repeat until dough is gone.


  • To actually make them crispy, use as little dough as possible to make a very thin layer when frying, and spread it evenly on the pan.

Please let me know if there’s anything wrong with this recipe. Use my contact page or email me Please use the hashtag #TheNonGlutenOne if you make this recipe so I can re-share the love. And do let me know if there’s anything wrong with this recipe. Use my contact page or email me

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