Gluten Free Pancakes
User Reviews
5
Gluten Free Pancakes
Description
The Gluten Free Pancakes recipe yields thick and fluffy pancakes by using a thick batter made from gluten free all-purpose flour mixed with baking powder, baking soda, sugar, and a pinch of salt. The inclusion of egg, milk, melted butter, and vanilla extract provides richness and flavor. Cooking the batter over medium-low heat with butter in a nonstick pan ensures a golden surface and tender inside. The pancakes form small bubbles before flipping, indicating readiness. The recipe is flexible to accommodate thinner pancakes by thinning the batter with extra milk.
Because the batter is somewhat thick, the pancakes offer a satisfying, hearty texture often desired in breakfast pancakes. Butter added during cooking prevents sticking and promotes even browning. Serving suggestions include adding butter and maple syrup on top. These pancakes are suited to anyone avoiding gluten but wanting the familiar pancake experience. They can be stored refrigerated or frozen, allowing for convenient make-ahead preparation.
Overall, this recipe balances gluten free ingredients with a traditional pancake method to produce a dependable and pleasant breakfast treat that closely resembles the texture of pancakes made from wheat flour.
Ingredients
- 2 cups all-purpose flour gluten free 1 to 1
- 4 tsp baking powder
- ½ tsp baking soda
- 3 tbsp granulated sugar
- pinch salt sea salt
- 1 egg
- 1 ⅔ cups milk regular or dairy free
- ¼ cup unsalted butter melted
- 1 tsp vanilla extract
Instructions
- First, add gluten free flour, baking powder, baking soda, sugar and salt in a mixing bowl. Stir together.
- Then, add in egg, milk, melted butter and vanilla. Stir until a thick batter forms. For thinner pancakes, add up to ¼ cup more milk until desired consistency is reached.
- Heat a large nonstick skillet or griddle to low medium heat. Add enough butter to coat the bottom of the pan.
- Once butter has melted, ladle out ¼ cup of batter in a round shape.
- Cook pancakes for about 3 minutes or until small bubbles form. Then, carefully flip.
- Cook another 3 minutes on the second side or until cooked through. Add more butter to the skillet as needed.
- Finally, remove from pan. Top with more butter and maple syrup. Serve!
Notes
- Use a 1-to-1 gluten free flour blend like King Arthur Flour or Bob's Red Mill for consistent results.
- The batter is thick to achieve fluffy pancakes; add extra milk sparingly if you prefer thinner pancakes.
- Feel free to incorporate mix-ins such as blueberries or chocolate chips into the batter before cooking.
- Ensure pan and butter are hot enough before adding batter to avoid sticking and to develop a good crust.
- Store leftover pancakes in the refrigerator up to 3 days or freeze for up to 3 months for meal prep convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 21mg | 7% |
| Sodium | 233mg | 10% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 183IU | 4% |
| Calcium | 125mg | 13% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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