Fluffy, Heavenly Gluten-Free Pancakes Awaits!
Imagine pouring a steaming cup of coffee while the aroma of freshly made pancakes fills your kitchen. Gluten-Free Pancakes Made with GF Flour Blend are your ticket to a delightful morning experience! These pancake beauties are quick to whip up and perfect for the whole family. No need for special ingredients or lengthy processes—just pure, fluffy goodness that’ll have everyone asking for seconds.
Why Make This Recipe
Why should you jump on this pancake train? Here are a few reasons:
- Easy Cleanup: One bowl, one pan, and you’re done. Quick breakfast doesn’t have to mean a mountain of dishes.
- Family-Friendly: Everyone loves pancakes, and these are gluten-free for those who need or want that diet tweak. Family members may be throwing “pancake parties” after tasting these!
- No Equipment Needed: You don’t need a fancy mixer, just a whisk and a good ole spatula to make them sing!
Get ready to dive into pancake bliss! 🎉
Ingredients
You don’t need fancy stuff — just these basics!
- 2 cups (250g) gluten-free flour
- 4 tablespoons sugar
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon sea salt
- 4 tablespoons unsalted butter, melted
- 1 1/2 – 2 cups whole milk (start with 1 1/2 cups and add more as needed)
- 1 tablespoon vanilla
- 2 large eggs
Directions
Time to get cooking! Follow these simple steps:
- In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- In a large measuring cup, melt the butter in the microwave for about 45 seconds. Then add the milk and warm it for another 45 seconds. You want the butter to float on top but not be hot enough to scramble the eggs.
- Mix in the vanilla extract with the warm milk and butter. Then, whisk in the eggs.
- Pour the liquid ingredients into the dry ones, mixing until just combined. Don’t overmix; it’s okay if the batter is a bit lumpy. If it feels too thick, add a splash of milk!
- Let the batter rest for 5-10 minutes. Time to do a little pajama dance!
- Heat your frying pan or griddle over medium heat. Spray or add a bit of butter to it.
- Using a 1/4 cup measuring cup, pour circles of batter onto the heated surface. Wait until the middles are bubbly and edges look cooked, then flip! Cook for an additional minute.
- Serve hot with your favorite fruit and warm maple syrup.
- Store leftover batter in an airtight container in the fridge for 2-3 days. Just scoop from the fridge to the hot pan when you want fresh pancakes!
How to Make Gluten-Free Pancakes (Made with GF Flour Blend) (Overview)
Making these pancakes is as easy as pie—err, pancake! Start with your dry ingredients. Then melt the butter and warm the milk together. Add in the vanilla and eggs, mix it all up, and that’s it!
Pro Tip: Letting the batter rest makes for fluffier pancakes. Who doesn’t love fluffy? Also, if you love a little zing, a splash of lemon zest in the batter can brighten things up! 🍋
How to Serve Gluten-Free Pancakes (Made with GF Flour Blend)
Serve your pancakes hot off the skillet, topped with fresh berries or a sprinkle of powdered sugar for that restaurant-worthy touch! The rich, buttery aroma will draw everyone to the table—watch as those colors pop! Imagine slicing into that stack, the syrup slowly cascading down the sides. Pure bliss. Don’t forget the crispy bacon on the side for some savory goodness! 🍯🥓
How to Store Gluten-Free Pancakes (Made with GF Flour Blend)
These pancakes keep well! Store leftovers in the fridge for about 3-4 days. You can even freeze them for a month if you’re in meal-prepping mode. Wanna reheat? A quick pop in the toaster or microwave will restore the fluffy texture, perfect for a busy morning when you need pancakes on the double!
Tips to Make Gluten-Free Pancakes (Made with GF Flour Blend)
Here are some insider tricks to keep in your back pocket:
- Use a non-stick pan or add a bit more butter to ensure golden edges without any sticking drama.
- If you’re in a pinch, feel free to swap out the eggs with a chia seed or flaxseed blend for an easy vegan option!
- Want thicker pancakes? Just let them cook a tad longer without flipping them too soon. Good things take time!
Variation
Feeling adventurous? Spice things up by adding a pinch of cinnamon or chocolate chips to the batter! Or for a fruity twist, toss in some chopped apples or blueberries. Feeling wild? Try a splash of almond milk instead of regular for a nutty flavor. 🙌
FAQs
Can I use a different gluten-free flour?
Absolutely! Just be sure to use a blend that’s designed for baking.
Can I make these pancakes ahead of time?
Yes, you can prepare the batter and store it in the fridge for 2-3 days before cooking.
How do I freeze pancakes?
Let them cool completely, then stack with parchment paper in between each pancake. Store in an airtight container or freezer bag for up to a month.
Now, get that skillet hot and those taste buds ready! These Gluten-Free Pancakes will surely become a beloved staple. 🍽️
📌 Pin this recipe for your next cozy dinner night!
Gluten-Free Pancakes
Ingredients
Dry Ingredients
- 2 cups gluten-free flour Use a blend designed for baking.
- 4 tablespoons sugar
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon sea salt
Wet Ingredients
- 4 tablespoons unsalted butter, melted Melt in the microwave.
- 1.5 - 2 cups whole milk Start with 1.5 cups and adjust as needed.
- 1 tablespoon vanilla
- 2 large eggs
Instructions
Preparation
- In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- In a large measuring cup, melt the butter in the microwave for about 45 seconds. Then add the milk and warm it for another 45 seconds.
- Mix in the vanilla extract with the warm milk and butter, then whisk in the eggs.
- Pour the liquid ingredients into the dry ones, mixing until just combined. It’s okay if the batter is a bit lumpy.
- Let the batter rest for 5-10 minutes.
Cooking
- Heat your frying pan or griddle over medium heat. Spray or add a bit of butter.
- Using a 1/4 cup measuring cup, pour circles of batter onto the heated surface.
- Wait until the middles are bubbly and edges look cooked, then flip. Cook for an additional minute.
- Serve hot with your favorite fruit and warm maple syrup.
Notes
Printable Recipe Card
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