Sunday brunch or weekday breakfast. Make these gluten-free pancakes on Sunday and freeze some for an easy weekday breakfast. Yes, they do very well in the freezer. Place in a well-sealed zip top bag and place in the toaster oven on low to reheat. The recipe is pretty simple and almost an exact copy of the pancakes (not gluten-free) I used to make as a kid.
I have used several different gluten-free flour blends with this recipe and they all worked well. My custom blend of sorghum, millet and brown rice flours with some starches is my favorite. If you prefer a store bought blend, I like King Arthur Flour All Purpose Gluten-Free flour the best. See the notes in the recipe for a super simple DIY gluten-free flour blend or my blog post on gluten-free flours.
Gluten-Free Pancake Variations
It is so easy to turn these gluten-free 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.