Gluten Free Pancakes

by Fawn in
stack of pancakes on a white plate

Gluten Free Pancakes

This is the recipe base I used when discovering what the best gluten free flour to use for pancakes. Based on the recipe in Joy of Cooking.
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Course: Breakfast
Keyword: pancakes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 16 4 inch pancakes

Equipment

  • Skillet

Ingredients

  • 1 ½ cups whole milk
  • 3 tbsp butter melted
  • 2 eggs room temp
  • ½ tsp vanilla extract
  • 1 ½ cups gluten free flour
  • 3 tbsp sugar
  • 1 ¾ tbsp baking powder
  • 1 tsp salt recommended: pink Himalayan

Instructions

  • Whisk together melted butter and eggs
    3 tbsp butter, 2 eggs
  • Add milk to the mixture as you whisk. Add vanilla.
    1 ½ cups whole milk, ½ tsp vanilla extract
  • Add the dry ingredients and mix until well combined and there are no lumps.
    1 ½ cups gluten free flour, 3 tbsp sugar, 1 ¾ tbsp baking powder, 1 tsp salt

Notes

This is the basic recipe I used to experiment and see which gluten free flour would make the best pancakes. Please see the article about the best gluten free flour to use for pancakes before you decide which flour blend to use.

Fawn

My passion is supporting those who need to be gluten free. After my family had to transition to eating gluten free I realized how difficult it is. It is more than finding a recipe. It is about how to navigate social situations, deal with isolation, and other things that come along with it. I live in Oregon with my family, cats, and chickens.

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