gluten free gin and tonic pancakes recipe

Gluten free gin and tonic pancakes

These gluten free gin and tonic pancakes are sweet, sharp and a little bit cheeky. The perfect Shrove Tuesday treat!

Course Dessert
Cuisine American
Keyword Gluten free, pancakes
Servings 2 people


For the pancakes:

  • 250 g plain gluten free flour
  • 250 ml can of gin and tonic
  • 2 tbsp caster sugar
  • 1 large egg
  • 1 tsp baking powder

For the syrup:

  • 250 ml can of gin and tonic
  • 2 tbsp lemon curd
  • 2 tbsp caster sugar


  • lemon zest (optional: to serve)
  • oil for frying (I used coconut oil)


  1. Add the syrup ingredients to a small pan and place on a high heat. Bring to the boil and then allow to boil for 5-6 minutes until it reduces down and comes a bit thicker. Set aside to cool slightly until serving.

  2. Add the pancake ingredients to a large mixing bowl and whisk until it forms a thick, smooth batter.

  3. Heat a little oil in a large, non-stick frying pan. Bring to a medium heat and then pour a ladle of batter into the pan. If you pan is big enough, you can do several at a time, just try to avoid them merging into one, they will spread a little!

  4. Cook for 1-2 minutes until golden on the bottom, then flip and cook for another minute until golden on both sides. Remove to a plate and keep going until you've got a good stack of pancakes!

  5. Stack the pancakes high, pour over the syrup and finish with some lemon zest. Enjoy straight away while still hot.