Pancakes are one of my kids favorite foods the problem is I have four kids so it takes a while to make all the pancakes that I need in order to actually feed them plus by the time they’re done they’re not all the same temperature some are hot some are cold we end up eating in stages so when I was mentioning this to a friend of mine she.
Mentioned sheet pan pancakes well that’s great but I couldn’t find a Gloom free option so I decided to make one I’ve used a bunch of different types of pre-made mixtures from a gluten-free standpoint for a pancake batter this one’s by far my favorite I like Kodak as well but this one is definitely my favorite so I’m going to show you my.
Favorite pancake batter that I used with this that I dress up with seasonings and whatnot and then show you how to make the gluten-free sheet pan pancakes version using this but first if you’re new here welcome my name is Melissa this channel is dedicated to gluten-free Celiac safe cooking and baking tips and recipes follow along for more drop a.
Comment if there’s anything you think I should try let’s get started as I said in the intro my base for this is the gluten-free bisqui pancake and baking mix but I don’t actually follow the directions on the back of the box to make it but first in a large mixing bowl I’m going to go ahead and dump this mix.
In and I’m going to use the whole box next I’m going to add around 3/4 of a cup of vegetable oil honestly most of the time I just eyeball it it doesn’t really need to be exact or anything then we’re going to add three large eggs speaking of which I really wish that I lived somewhere where we could have chickens cuz that would be so much.
Better I love fresh eggs unfortunately that’s not an option right now these work okay don’t get me wrong they’re just expensive but anyways this next tip comes from a friend and honestly it really does make all of the difference we are going to add some cultured buttermilk blend it is gluten-free we’re going to add about four heaping.
Tablespoons in and it does wonderful things for the flavor the pancakes next I’m going to add cinnamon nutmeg Ginger and vanilla and honestly I don’t have a really strong flavor of any of them in the batter when the pancake is done but I definitely taste the absence of them if I don’t put them in it it tastes empty if I don’t have them in but I add.
A lot of cinnamon add a little bit of nutmeg add a little bit of Ginger add a little bit of vanilla just kind of measure with your heart and play with it so if you made it this far drop a comment and let me know what spices you use most often when you make pancakes cuz this is definitely an area where I love to experiment now we’re going to.
Start mixing with a fork and we’re going to have our milk handy and slowly we’re going to add a little bit of milk at a time until we get a good consistency but these are all the ingredients that we add together to make our pancake base I will say the hardest part to incorporate as I mix everything together is definitely the buttermilk blend that we.
Added but it is so worth it from a taste standpoint so you just kind of try and mash it with your fork against the side of the bowl when you come to it you may have to play around with your consistency to figure out what ends up working best for you if I’m going for two sheet pans worth of Pancakes then sometimes I’ll go for a thinner batter.
But then I definitely need to make sure I’m paying attention for my baking time so I don’t end up overcooking it today I’m going for one extra large sheet pan and so I want something that’s thick enough that it’s going to get a little bit of a rise as it bakes so I want it to be thick enough that it kind of stays on the fork a.
Little bit and thin enough that it kind of Falls in a ribbon not a GOP if that makes sense you could probably use a hand mixer or even a whisk and make this go a little bit faster but I decided to go simple and it doesn’t actually take that long to mix this up but it can sometimes feel like a long time when you’re watching it so I think I’m going.
To speed this part up so you guys don’t get bored and we’re back this here is the goal this consistency once you’ve come to this point you’re going to get a sheet pan that has a lip an edge and you’re going to line it with parchment paper and then you’re going to pour your batter in and now you’re going to listen.
To my son be some sort of monster in the background also this part goes a lot better with a rubber spatula I just didn’t have one handy next we’re going to smooth the batter out to all of the corners of our sheet pan here you want to be careful you want to have everything be around the same depth if you’ve got some spots that are really.
Really shallow and some that that are a little more full then you’re going to have inconsistencies in your pancake bake so just make sure you’re not like scraping the middle as you push the batter over to the sides or leaving like a very very thin Edge at the very edge and it’s you know thick in the middle if you’ve gone with thinner batter this.
Part is definitely easier you just want to make sure that you’re not going too thin where it’ll burn as you bake this is also a good time to go ahead and preheat your oven to 425° F that way it can be preheating as you are adding your toppings and speaking of toppings what are your favorite add-ins for pancakes pancakes are the kind of area where I.
Like to experiment and I like to have fun and I use whatever I have sometimes and sometimes I buy something especially for it I feel like our three favorit as a family tend to be blueberries or bananas or chocolate chips but I have used so many different toppings the nice thing about these is I can try so many different variations all at once without.
Affecting the actual pancake batter once I did bananas and walnuts and made kind of like a banana nut bread version once I did blueberries and I added a little bit of lemon zest and then I took a little bit of of lemon juice and mixed it with a little bit of powdered sugar and put it in a little Ziploc bag and cut the corner and piped a light drizzle.
On top after the pancake had baked and made like a blueberry lemon tart banana and chocolate chip work really well together there was one time that I drizzled Nutella on top and that was delightful I’ve even drizzled different jams on top my kids love it so yeah if you make this please tell me what toppings you end up trying because I.
Feel like the possibilities are endless today I’m going to put chocolate chips on half of the pan and then blueberries on the other half of the pan and then I’m going to drizzle different things on the sides the edges of the pan and that way I walk away with four different kinds of Pancakes for this one sheet pan and just as a warning I’m definitely.
Going a little heavier on the sugar today than I do normally just cuz my kids need a little bit of a pickme up but you can definitely tailor your toppings for healthier options if that is what you are aiming for for the blueberries I’m just using frozen blueberries they keep the best in my freezer I don’t have to worry about them.
Going bad and the nice thing about this is they don’t dye your whole batter blue because they’re just kind of on top you’re not blending them in as they melt and I wish I had a lemon right now I would love to zest one on top and have that little bit of tartness to cut the sweet oh so good but since I don’t I’m going to take some chocolate syrup and.
Drizzle it just on the edge of the side with the the chocolate chips just to add a little bit of extra oom and then on the other side I’m going to take some strawberry jam the gluten-free strawberry jelly jam that I have and put that in a ziplock bag that has a nice good corner to it and then I’m going to snip the corner off and drizzle that on.
The side now it really just needs like one spoonful I’m not using a whole lot cuz I’m not covering a whole lot of area if you wanted to cover a whole lot of area you can but I’m just gonna kind of snip off the end here so that I’m not doing big gops of it a goop that’s a fun word and just drizzle a light you know bit of strawberry jam on the other Edge.
Over here so I have more of like a mixed berry type pancake and honestly my kids love the strawberry jam it does weird things when it bakes where it kind of like sinks into the batter a little more and like makes cuts where there wasn’t any but the taste of it is fantastic the last thing I’m going to add is a light sprinkling of brown sugar.
On top Great Taste but it also helps the pancake Brown a little bit better in the oven you don’t have to add it it’s purely optional but you might end up needing to bake just a little bit longer to get the same level of Browning that you would with the brown sugar on top at least that’s been my personal experience it doesn’t add a lot of time to not add.
It just a couple of minutes but it is does take a little bit longer to bake it if I don’t have the brown sugar on top but you’re going to bake for 15 to 20 minutes at 425° F closer to the 15 if you’ve added the brown sugar closer to the 20 if you haven’t and then you can go ahead and cut it right away it’s not difficult to.
Cut it’s nice and light and because of the parchment paper you don’t have to worry about it sticking to the pan now I tend to cut it to where each different type of pancake has its own section and I tend to cut them pretty small and that way I can split them up where every kid gets one of each and then they can get more of whatever kinds they end up.
Wanting and if I’m just feeding my kids and myself then usually this is enough for two meals and that’s with my four children eating a whole lot of it now that may not be the case when they’re all teenagers but I’ll cross that bridge when I come to it sometimes I’ll have fruit for them with this or eggs or bacon sometimes it’s just a pancakes.
Lunch but I like that it really doesn’t take very long to make especially if I don’t get too fancy with the toppings and since most of the time it’s in the oven I can pop it in and then do dishes or laundry and get all the busy things done in my life while I waake for it to bake and then it’s done and I can feed my kids honestly any meal that doesn’t.
Require me standing over the stove for the duration of its cook time is a win in my book and these really are delicious they’re soft they’re light they’re amazing and my kids don’t feel deprived because they can’t go to places like IHOP or Denny’s because they like my pancakes better anyway so that’s it they’re done and so now I can dish up I.
Usually start with one of each kind for each kid and then go from there and they can have you know different kinds and experiment some days I do more healthy versions like bananas and you know more blueberries and and that kind of stuff and more dist strict fruit and Su days I’m going with more of a dty type thing cuz we’ve had a rough day and.
We need something a little bit more of a pikme up so today is a pickme up day so uh I’m going to finish plating this and getting them started for dinner so I’m going to go but drop a comment on what toppings you guys might want to try and I hope that you enjoy this and again the bis quick one seems to work the best for this I don’t follow the.
Recipe exact I just kind of play with it and and go with what consistency works for me and Kodak works pretty good as well uh some of the others taste really gluten-free these two I can tend to get tasting non glutenfree like just a good solid pancake and I prefer food that just tastes good regardless of whether or not it’s gluten free yeah I don’t.
Like my food tasting like cardboard so yeah so anyways I’m going to finish this you guys have a wonderful day bye
