Fluffy Gluten-Free Pancakes Recipe
User Reviews
5
Fluffy Gluten-Free Pancakes Recipe
Description
The recipe combines a gluten-free flour blend with leavening agents including baking powder and baking soda to achieve good rise and fluffiness. Honey adds mild sweetness and moisture, while eggs and milk provide structure and richness. Vanilla offers aromatic depth. Stirred just enough to combine, the batter avoids overmixing to prevent toughness.
Pancakes are cooked on a non-stick skillet with butter, poured in ⅓ cup rounds and flipped once bubbles form and the underside is golden. Remaining pancakes are kept warm in a low oven. Serving suggestions include butter, pure maple syrup, and fresh fruit for complementing the mild, slightly sweet flavor.
Dry ingredients can be prepared ahead of time, with batter mixed immediately before cooking. Leftovers store well refrigerated or frozen with parchment layers to prevent sticking. Reheating options include microwave, skillet, toaster oven, or conventional oven wrapped in foil to retain moisture.
Dry ingredients can be prepared ahead, but batter should be mixed just before cooking for best results.Store leftovers in airtight containers in the fridge up to 3 days, or freeze with parchment sheets separating pancakes for up to 3 months.Reheat pancakes gently in microwave, skillet, toaster oven, or wrapped in foil in a low oven to preserve moisture.Regular all-purpose flour may be used if gluten-free is not required.
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 egg 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
- Mix dry ingredients ahead, but combine wet and dry only immediately before cooking.
- Leftover pancakes keep well refrigerated for up to 3 days or frozen up to 2-3 months with parchment between layers.
- Reheat gently in microwave, skillet, toaster oven, or foil-wrapped in a low oven to maintain texture.
- Regular flour can replace gluten-free mix if gluten is not a concern.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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