Day Off Gluten-Free Pancakes
Total Time20 min
CookStovetop
DietGluten & Soy‑Free
Serves2There's nothing quite like the smell of pancakes cooking on a lazy Sunday morning. But for those of us with gluten sensitivities, enjoying this breakfast staple can be quite a challenge. That's why I'm excited to share my recipe for Gluten-Free Pancakes, they're fluffy, flavorful, and gluten-free!
As someone who's been living with gluten intolerance for years, I know how frustrating it can be to find tasty breakfast options that won't upset my stomach. But these gluten-free pancakes are a game-changer. They're made with simple ingredients like gluten-free flour, buttermilk, and vanilla extract, and they're just as delicious as the traditional version, if not more!
So, these gluten-free pancakes will become a new favorite whether you're dealing with celiac disease, gluten intolerance, or simply looking to switch up your breakfast routine. They're easy to make, packed with flavor, and a crowd-pleaser, even for those who don't follow a gluten-free diet. So, don't let dietary restrictions prevent you from enjoying a delicious stack of pancakes! With this recipe, you won't have to compromise on taste or texture. These pancakes are light and fluffy, and they're the perfect canvas for your favorite toppings, whether it's fresh berries and whipped cream, warm maple syrup, or a dollop of nut butter. So, grab your mixing bowl and prepare to whip up the best gluten-free pancakes you've ever had! Breakfast just got a whole lot better.
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Essentials You'll Need
Skillet$199.95 at Amazon
Flexible Turner$13.95 at Amazon
Measuring Cups$9.95 at Amazon
Measuring Spoons$5.99 at Amazon
Precision Scale$55.00 at Amazon
Whisk$14.95 at Amazon
Steel Ladle$14.99 at Amazon
Day Off Gluten-Free Pancakes
Fluffy gluten-free buttermilk pancakes cooked on the stovetop and served with maple syrup and fresh berries. Gum-free and soy-free.
- Prep Time
- 5 mins
- Cook Time
- 15 mins
- Total Time
- 20 mins
- Servings
- 2
- Author
- Stephnie Grace|Brimly
Ingredients
Making a double batch? You'll cook more rounds on the griddle, and the time per pancake stays the same. Amounts in the steps are doubled and highlighted too. Pan size and times stay as written.
Making a half batch? You'll get about half as many pancakes, and the cook time per pancake stays the same. For half an egg, whisk one egg and use about half (roughly 2 Tbsp). Amounts in the steps are halved and highlighted too. Pan size and times stay as written.
For Serving (optional)
Recipe Steps
In a large bowl, whisk together the gluten-free all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the buttermilk, egg, melted butter or oil, and vanilla extract until smooth.
Pour the dry ingredients into the wet ingredients and stir everything together until well combined and no lumps remain.
Heat a nonstick skillet or griddle over medium heat. Once heated, lightly grease the surface with butter or oil.
Use a ¼ cup measuring cup to scoop the batter and pour it onto the skillet or griddle.
Cook the pancake for 2-3 minutes on one side or until bubbles form on the surface of the pancake and the edges begin to look set.
Flip the pancake over and cook for 1-2 minutes on the other side or until golden brown. Repeat with the remaining batter.
Serve the pancakes warm with your favorite toppings, such as maple syrup and fresh berries. Then, enjoy your delicious gluten-free pancakes!
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