Perfect Gluten Free Pancakes are soft and fluffy, made with fridge and pantry staples, and easily made dairy free, too. Mixed and ready in minutes!
Is anyone else enjoying their weekends (or whatever days you consider your weekend) more now that nothing’s open? I admit to over-scheduling weekends in the past to pack in all the fun I felt we “should” be having as a family on our days off together. The result was making wonderful memories, of course, but not taking the time to simply rest – which I now realize is so needed at the end of a busy week!
For example this past weekend, instead of hustling off to some festival or the Farmer’s Market, we went for a family walk. I cleaned, gardened, read a book, and took a nap. TOOK. A NAP. Totally unheard of! All without feeling guilty that we did nothing…because there’s nothing to do! Can you relate? Anyway, I entered this week actually feeling refreshed because we took it so slow. This is a change of pace that I’m going to work hard to maintain for as long as possible after this whole mess is over.
One way things have stayed the same is that we still go the extra mile for breakfast on the weekends. Actually, make that half a mile. Heck, maybe even a quarter mile…at a wog. That is to say, Perfect Gluten Free Pancakes are a totally tasty way to kick off the day and take mere minutes to make with fridge and pantry staples!
Awww yeah – big, fat, fluffy pancakes made with simple everyday ingredients like gluten free 1:1 baking flour, baking powder, a wee bit of sugar, an egg, butter, and milk. That’s it! So good. SO. GOOD! Perfect, if I do say so myself. Serve with real maple syrup or homemade Butter-Pecan Syrup. You’re welcome.
Don’t forget that, although pancakes are a classic breakfast and brunch dish, breakfast for dinner (BFD) is a wonderful thing. I make BFD a lot in the summer when the kids and I are outside right up until dinnertime. Get some pancakes browning and bacon sizzling then scramble a few eggs at the last minute. Boom – dinner’s done in 20 minutes with no thawing, grilling, nor baking required. So easy!
How to Make Perfect Gluten Free Pancakes:
Start by mixing the dry ingredients. To a bowl add 1 cup 1:1 or “measure for measure” gluten free flour blend, 2 Tablespoons sugar, 2 teaspoons baking POWDER, and a small pinch of salt then whisk to combine.
Note: I tested this recipe using King Arthur Flour Gluten Free Measure for Measure Flour. Whatever blend you use, ensure that it is a 1:1 or measure for measure flour that already includes a binder such as xanthan gum. You cannot use almond flour or coconut flour, for example, in its place.
Next whisk up the wet ingredients. That’s 1 large egg, 1 cup milk (any kind – I use unsweetened almond milk) and 2 Tablespoons melted butter (or vegan butter).
Pour the wet ingredients into the dry ingredients then whisk until smooth. Pour 1/4 cup batter onto a flat top griddle or skillet heated over medium heat, and then sprayed with nonstick spray. When a lot of little bubbles appear on the top of the pancakes, gently flip then cook until the bottom sides are golden brown.
Voila! Perfect, fluffy, gluten free pancakes! Cannot wait for you to try these. Pair with lots of butter and REAL maple syrup, please! I hope you love this special, weekend or weeknight-friendly pancake recipe – enjoy!
Similar Recipes:
- Green Smoothie Muffins >
- Gluten Free Cinnamon Rolls >
- Almond Flour Blueberry Muffins >
- Healthier Zucchini Banana Bread Muffins >
- 15+ Gluten Free Brunch Recipes >
10 Recipes Going Crazy on Pinterest Right Now
Sangria SlushiePerfect Gluten Free Pancakes
Description
Perfect Gluten Free Pancakes are soft and fluffy, made with fridge and pantry staples, and easily made dairy free, too. Mixed and ready in minutes!
Ingredients
- 1 cup 1:1 gluten free flour blend (see notes)
- 2 Tablespoons sugar
- 2 teaspoons baking powder
- small pinch of salt
- 1 cup milk (I use unsweetened almond milk)
- 1 egg
- 2 Tablespoons melted butter
Directions
- Add flour, sugar, baking powder, and salt to a medium-sized bowl then whisk to combine and set aside. Add milk (use the same measuring cup as the flour - do not measure milk inside a liquid measuring cup as it will be too much liquid,) egg, and butter to a smaller bowl then whisk to combine. Pour wet ingredients into dry ingredients then whisk until smooth and let sit five minutes.
- Heat a flat top skillet or griddle over medium heat then spray with nonstick spray. Scoop 1/4 cup batter onto hot griddle then, when lots of bubbles form on the top of the pancakes, 2 minutes or so, gently flip then cook until the bottom sides of the pancakes are golden brown. Serve with real maple syrup or Butter-Pecan Syrup.
Notes
- I tested this recipe using King Arthur Gluten Free Measure for Measure Flour. Whatever blend you use, please ensure it includes a binder such as xanthan gum. This recipe WILL NOT turn out with un-blended flours without a binder, such as coconut flour or almond flour. Additionally, I have not tested this recipe with coconut or almond flour.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
This recipe looks so delicious! The pancakes look really fluffy too. I use melted butter in my pancake recipe and it’s a total game-changer!
Mmm, so good!!
Thanks for the recipe!
I instituted breakfast for dinner one night a week during this quarantine and my kids love it! I have been doing Friday or Sunday night and my husband helps. It’s one of few dinners all the kids eat. We will be keeping the tradition after all this is over
Always a thrill to find a meal that *everyone* will eat!
These pancakes look perfect! Definitely a great breakfast or breakfast-for-dinner option!
Yes, yes! I hope you love them, Melissa!
Prior to my son’s Celiac diagnosis, I always used the Bisquik ultimate pancake recipe and added a banana and chocolate chips. Do you think that would work with this recipe?
Hi Sonia! I’m not familiar with that mix so unfortunately I can’t say for sure!
OMG breakfast for dinner is the bestttt(it’s just two of us)(we’re both over 30)(but I mean we’ll have a rad breakfast routine when we’re ready for kids?!?). All jokes aside–looks delicioso!!
This recipe looks great! Any tips on how to make without eggs?
Thanks!
Hi Natalie! Ugh, unfortunately not. My daughter is allergic to eggs and dairy so it’s HIGH on my “figure out ASAP” list. I have an idea, but just need to test it. Otherwise, I find egg replacements like chia and flax eggs to make the pancakes very gummy.
Thanks for your site. My 6 year old son has to be gluten free so it’s very helpful. Do you know how to make this pancake mix into a waffle mix?
Hi Angela! I have actually never made homemade waffles with an iron so unfortunately I can’t say for sure!
Hello. Is this batter supposed to be really thick? Or same consistency as “regular” pancake batter? Thanks
Do you ever provide nutritional information for your delicious recipes?