Fluffy Gluten-Free Pancakes Recipe
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5.0
30 reviews
Excellent
Fluffy Gluten-Free Pancakes Recipe
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Cook up deliciously fluffy Gluten-Free Pancakes with this recipe, which is guaranteed to turn out better than any mix! Gluten-free flour, honey, eggs, milk, and vanilla come together to fry up into tender, flavorful pancakes.
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Ingredients
- 2 ¼ cups flour gluten-free 1-to-1 blend*
- 1 Tbsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- ¼ cup honey or sugar
- 2 eggs whisked
- 1 ¾ cups milk regular or oat
- 1 ½ tsp. vanilla
- 4 Tbsp. butter divided
Instructions
- Add flour, baking powder, baking soda, and salt to a large bowl. Whisk until well combined.
- Mix in honey, eggs, milk, and vanilla. Stir together until just combined.
- Heat a large non-stick skillet over medium heat. Add 1 tablespoon of butter and wait for it to completely melt. Once the skillet is heated, scoop out ⅓ cup of the pancake batter and slowly pour it into the skillet, keeping the measuring scoop centered over the pancake. Repeat this with 2 more pancakes evenly spaced around the skillet.
- Cook the pancakes for 2-3 minutes per side, flipping once the batter begins to bubble all over and the underside is golden brown.
- Store cooked pancakes in a 170°F oven while you continue to cook the remaining pancake batter in the rest of the butter.
- Serve pancakes with additional butter, pure maple syrup, and fresh fruit, if desired. Enjoy!
Notes
- *Can also use regular all purpose flour if you're not gluten-free.
- To Prep-Ahead: Dry ingredients can be sifted and whisked ahead of time, but do not mix up the batter until ready to immediately begin cooking.
- To Store: Leftover pancakes will keep in the fridge in a Ziploc bag or airtight container for up to 3 days.
- To Freeze: Pancakes can be frozen in a freezer-safe bag or airtight container for up to 2-3 months. For easy separation, layer sheets of parchment or wax paper between the pancakes.
- To Reheat: Leftovers can be reheated in the microwave, in the skillet, or in a toaster oven at low heat until warmed through. For reheating larger batches, arrange them in a single layer on a parchment-lined cookie sheet, and warm them in a 350°F oven with foil wrapped tightly over top, to prevent drying out.
Nutrition Information
Show Details
Calories
149kcal
(7%)
Carbohydrates
23g
(8%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
38mg
(13%)
Sodium
259mg
(11%)
Potassium
140mg
(4%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
163IU
(3%)
Vitamin C
1mg
(1%)
Calcium
74mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 259mg | 11% |
| Potassium | 140mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 163IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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