Gluten-Free Pancakes
Delightful gluten-free pancakes made with a simple flour blend that bring a fluffy, comforting breakfast experience.
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
Store leftover batter in an airtight container in the fridge for 2-3 days. For optimal fluffiness, let the batter rest. Variations include adding cinnamon or chocolate chips, as well as fruit.