Make these fluffy gluten-free pancakes on Sunday and freeze some for an easy weekday breakfast. The recipe is pretty simple and can be made dairy-free too. It is almost an exact copy of the pancakes (not gluten-free) I used to make as a kid.
More Gluten-Free Breakfast Recipes
Be sure to check out my Gluten-Free Peanut Butter Pancakes, Gluten-Free Waffles, Crispy French Toast and my easy Gluten-Free Crepes.
Gluten-Free Flour
If you prefer a store bought gluten-free flour mix, I recommend King Arthur Gluten-Free Measure for Measure Flour. I tested this recipe with Pamela’s All Purpose Artisan Blend and the batter was extremely thick, even with the addition of a lot of milk. I just could’t get it to work. Gluten-free flours are not all the same. I have found that with pancakes, crepes, and waffles especially, the consistency of batter is key and is very different with each brand of flour. The proportion of ingredients in the recipe are specific to Measure for Measure.
My homemade custom blend of sorghum, millet and brown rice flours is my favorite blend for baking. See my post on gluten-free flour mixes and blends for the recipe. See the notes in the recipe for a super simple DIY gluten-free flour blend. If using a DIY blend, you may need to add an extra 2-3 tablespoons of flour. Mix up the batter as instructed in the recipe. If it is too thin, mix in the extra flour.
Gluten-Free Pancake Variations
It is so easy to turn these pancakes into blueberry or banana pancakes. Top them with your favorite fruit right after pouring them in the pan or on the griddle. Strawberries can work too but their higher moisture content when sliced can make the pancake soggy. If you’re a cinnamon fan, I highly recommend adding some cinnamon to your favorite syrup and heat.
The First Pancake
The first pancake on the pan almost always is a throw away. Why? Usually because the pan is not the right temperature. To avoid a bad first pancake, it is best to first heat the pan over medium heat. Then, lightly grease the cooking surface with oil or butter, wiping away the excess with a paper towel. If you leave too much butter or oil the pancakes won’t have that nice even golden brown on top. Try making a test pancake with a small spoonful of batter to see if the pan is the right temperature. The pan cake should slowly brown after 1 1/2 minutes. If it browns more quickly, the inside will be undercooked.
Easy Grab and Go Breakfast
These pancakes can be frozen for an an easy, quick breakfast Place completely cooled pancakes in a well-sealed zip top bag and freeze. To reheat, simply place in the toaster oven on low.
Fluffy Gluten-Free Pancakes
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Ingredients
- ΒΎ cup gluten-free flour blend* King Arthur Measure for Measure highly recommended
- 3 Tbsps sugar
- 1ΒΎ tsp baking powder
- Β½ tsp baking soda
- ΒΌ tsp salt
- 1 egg
- 1 cup milk or milk substitute
- 1 Tbsp melted butter or vegan butter substitute
Instructions
- In a medium-sized bowl, whisk the dry ingredients together.
- In a separate bowl beat the eggs and milk together.
- Pour the wet ingredients into the dry and mix. Add the melted butter and mix until smooth. If the batter seems too thick, add a tablespoon or two of milk.
- Heat a non-stick skillet or griddle until a flick of water dances on the pan. Turn the flame to medium. Lightly grease the pan with a paper towel moistened with soft butter wiping away any excess.
- Use a ladle to spoon the batter onto the pan. Cook until the batter bubbles and the edges are starting to set. If adding fruit, place it on the pancakes before flipping. Flip and cook another 2-3 minutes
Notes
- 2 c brown rice flour
- 2/3 c potato starch
- 1/3 cup tapioca starch
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