Gluten-Free Peanut Butter Pancakes

Several years ago Rosa Park’s papers made it to the Library of Congress. Among them was her recipe for “Featherlite Peanut Butter Pancakes.” I had two thoughts when I saw this: peanut butter and “featherlite” don’t seem to go together and how could I make them into gluten-free peanut butter pancakes?

More Gluten-Free Breakfast Recipes

Be sure to check out my traditional gluten-free, dairy free pancakes, gluten-free waffles, and crispy french toast. For an amazing topping try my DIY homemade bourbon maple syrup.

The conversion to make these pancakes gluten-free was a breeze and yes, they are featherlite thanks to 2 TABLEspoons of baking powder. I know that sounds like way too much baking powder for a recipe with just one cup of flour. But it works and you don’t taste the baking powder at all.

These pancakes are made with buttermilk which helps to make them super moist and fluffy. They can easily made dairy-free my dairy-free buttermilk substitute. The recipe has just 2 ingredients and is ready in less than 10 minutes.

Parks’ recipe calls for 2 Tbsps. sugar but I used natural unsweetened peanut butter so I added an extra 2 tsps. sugar.

I’m sure that almond butter would be a great substitute for the peanut butter or even sun butter if you avoid all nuts. Top these gluten-free pancakes with your favorite jam and you have the perfect PBJ combo.

Gluten-Free Flour Blends

I have used several different gluten-free flour blends for this recipe and they all worked well. My custom blend of sorghum, millet and brown rice flours with some starches is my favorite. See the notes in the recipe for a super simple DIY gluten-free flour blend or my blog post on gluten-free flours.

If you prefer a store bought blend, I recommend either King Arthur Flour All Purpose Gluten-Free Flour. I have found that many of the one-to-one gluten free flour blends like King Arthur Measure for Measure, Cup4Cup and Pamela’s All Purpose Artisan Blend make the batter much too thick to work for pancakes. Even with added liquid or less flour, they are not great for pancakes.

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 it 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.

Can You Freeze Pancakes?

Yes! These pancakes can be frozen and reheated in the toaster oven or oven. Stack with wax paper or parchment paper in between and place in a zip top bag with the air squeezed out. They will stay fresh for 2-3 months.

Gluten-Free Peanut Butter Pancakes

Author: Janet Harlow

Course: Breakfast

Cuisine: American

Servings: 8 4″ pancakes

This gluten-free peanut butter pancake recipe was inspired by Rosa Park's Featherlite Pancake recipe, discovered when her papers were sent to the Library of Congress.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Recommended Products

• Gluten-Free All-Purpose Flour

Ingredients

  

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• 1/3 c peanut butter
• 1 cup gluten-free flour blend*
• 2 Tbsps. baking powder
• 2 Tbsps. sugar add 2 tsps. if using sweetened peanut butter
• 1/2 tsp. salt
• ¼ tsp xanthan gum
• 1¼ c buttermilk dairy-free buttermilk substitute
• 1 egg

Instructions

 

• Heat the peanut butter in the microwave for 20 seconds. This will make it easier to mix into the batter.
• In a mixing bowl, combine the flour, baking powder, sugar, salt and xanthan gum.
• Beat the egg and milk together-I do it right in the measuring cup to save washing another bowl.
• Add the egg and milk to the dry ingredients and stir until smooth. Add the peanut butter and stir well.
• Heat a large non-stick skillet or griddle until a flick of water sizzles and evaporates right away.
• Rub with a tiny bit of butter, wiping away any excess. Ladle a few tablespoons batter for each pancake and cook until they look set around the edges and the top has formed air bubbles. Flip. Cook 60-90 seconds and remove.
• Top with warm maple syrup or my DIY homemade bourbon maple syrup.
• These pancakes can be frozen and reheated in the toaster oven or oven. Stack with wax paper or parchment paper in between and place in a zip top bag with the air squeezed out.

Notes

I highly recommend a gluten-free flour blend without xanthan gum or guar gum. King Arthur All Purpose Gluten Free Flour (NOT measure for measure) works best or mix up your own blend.

For an easy DIY gluten-free flour blend, combine:

• 2 c brown rice flour
• 2/3 c potato starch
• 1/3 cup tapioca starch

Nutrition

Serving: 24″ pancakesCalories: 323kcalCarbohydrates: 41gProtein: 12gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 8gCholesterol: 53mgSodium: 1181mgFiber: 2gSugar: 8g

Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.