Learn how to make delicious gluten-free pancakes at home with this simple recipe. Perfect for a healthy and satisfying breakfast!
Easy Gluten-Free Pancake Recipe for the Perfect Breakfast!
Pancakes are a classic breakfast comfort food, perfect for those groggy mornings when you need a pick-me-up. This recipe for gluten-free pancakes uses King Arthur’s measure-for-measure gluten free flour, making it suitable for those with dietary restrictions. The simple and easy-to-follow instructions yield soft and delicious pancakes that pair perfectly with butter and maple syrup.
This recipe makes about 6-8 pancakes, which can be customized with a variety of toppings such as whipped cream, peanut butter, or chopped fruit. Whether you prefer traditional toppings or like to get creative, these gluten-free pancakes are sure to satisfy your breakfast cravings. Try this recipe for a treat that is both comforting and delicious!
Fluffy Flapjacks: A Gluten-Free Breakfast Treat!
Pancakes! Soft, and comforting little disks of carbohydrates that go perfectly with massive amounts of melty butter and maple syrup. This whole recipe makes about 6-8 pancakes of around this size. These pancakes are gluten-free because they use King Arthur’s measure-for-measure gluten free flour. Pause here for the recipe card and ingredient list. This recipe is simple and easy to make, it’s great for those groggy mornings where the coffee just hasn’t quite kicked in yet. It starts with adding all of our dry ingredients to a bowl and giving them a quick stir together. That is 2 Tablespoons of sugar, 1 Cup of flour, 1 Tablespoon of baking powder, and a quarter teaspoon each of salt and xanthan gum..
Then in a second bowl, add all of the wet ingredients and whisk together. This is going to be 2 Tablespoons of oil, 1 whole egg, 1 Teaspoon of vanilla extract, and 1 cup of whole milk. I whisk until the egg is broken up and everything is incorporated together. Add the wet ingredients to the dry ingredients and mix together. This should come together as more of a batter than a dough. If it is too thick, the pancakes won’t settle in the pan and the outsides will burn while the middles are undercooked. If this happens, add a splash or two of milk to thin the batter out. Likewise, if it is too thin, a bit more flour can make it thicker. Make sure to pre-heat the pan and coat with oil. We want the whole pan covered with a thin, even coat of oil. If we have too much oil, when we add the batter to the top of it,.
Those oil globs will transfer heat slower than where the oil is thinner, and the batter has solid contact with the pan. We can see this when we flip the pancakes. All those lighter colored spots didn’t have as good of contact with the pan. Just like regular pancakes you can watch the bubbles form as these ones cook. They are made with xanthan gum and gluten free flour so the bubbles aren’t always as fast and pronounced as the boxed mix you might find in the grocery store, but in general it is ready to flip around the time that the bubbles stop bubbling. This recipe will have you searing about 6 or 8 pancakes this size. Always give each of them a nice pancake spank when you flip them over, because just like clicking your grill tongs… It somehow makes a difference in the cooking. Re-apply the oil as needed to keep the pancakes.
From trying to stick. It is less of a problem with nonstick pans, but in everything else, the secret is just managing the temperatures of the pan and the oil, and keeping a clean pan to prevent sticking. If the pancakes want to stick, just give them a second and they will stick less as the batter browns, just like a steak will let go once it develops a sear on the outside. Once you flip the pancakes, they will cook faster on the second side. Then it is time for a big ‘ol lumberjack stack of these bad boys covered in butter and a maple syrup. You can’t go wrong as long as you remember when the bubbles stop, its flip, spank, butter and your golden. As you can see, even though they are gluten free, they are still soft, and they still have some fluff to them. That is partly from the baking powder and partly from the Xanthan gum.
Trying to help hold everything together. Now I’m not trying to say that pancakes absolutely have to have butter on them, but I am not gonna stop you from slathering a ridiculous amount on there. Just do it while they are still warm so the butter has a chance to get all melty and extra delicious. I am a big fan of salted butter, you don’t have to churn it yourself, store bought is fine, but it is absolutely awesome if you do and I’ll give you extra credit. And honestly, it isn’t really all that hard to do either. Dump some heavy cream into an old mason jar with a lid and give it a shaky shake until it turns into butter. Then you will have some good ol’ buttermilk to make the pancakes with and butter to put on top of the buttermilk pancakes. It’s hard to beat the classic butter and maple syrup combo, but pancakes can also topped with.
Whipped cream, peanut butter, chopped fruit, so before I leave you with some pancake ASMR let me know in the comments what your favorite pancake toppings are, and if you like the video please subscribe for more bad cooking and even worse humor.
