Homemade Gluten-Free Pancake Recipe: Simple & Delicious!

Pancakes! Soft, comforting disks of carbohydrates that pair perfectly with generous amounts of melty butter and maple syrup. This gluten-free pancake recipe yields 6-8 pancakes of delightful size. It's a simple and easy-to-make recipe, ideal for those groggy mornings when the coffee hasn't quite kicked in yet. Let's dive into the ingredients and steps!

Nutritional Information

The provided nutritional information has been compiled from various online sources and should be regarded as an estimate. Actual nutritional values may vary based on factors such as specific ingredients used, variations in portion sizes, and individual preparation methods. It is advisable to consider these numbers as general guidelines rather than precise measurements. For accurate nutritional information, it is recommended to consult with a registered dietitian or utilize specialized nutritional analysis tools based on the exact ingredients and quantities used in your preparation.

This recipe is not naturally gluten-free. It is very important that the flour chosen is gluten-free. In this recipe specifically we utilized King Arthur brands measure-for-measure gluten free flour. It's a delicious option for those who follow a gluten-free diet, but it's also perfect for everyone to enjoy without any special modifications. Verify that your individual ingredients are gluten free before making as manufacturers may change their ingredients at any time.

Remember, these numbers are without butter, syrup, or cooking oils included, just the values of the principle ingredients.

• Serving Size: 1 Batch (6-8 pancakes)

• Calories: 981

• Protein: 18 g

• Fat: 41 g

• Carbohydrates: 140 g

Ingredients

• 1 Cup of Gluten-Free Flour (240 ml)

• 1 Cup of Whole Milk (240 ml)

• 1 Whole Egg

• 2 Tablespoons of Sugar (60 ml)

• 2 Tablepoons of Oil (60 ml)

• 1 Tablespoon of Baking Powder (30 ml)

• 1 Teaspoon of Vanilla Extract (5 ml)

• 1/4 Teaspoon of Salt (1 ml)

• 1/4 Teaspoon of Xanthan Gum (1 ml)

Instructions- Homemade Gluten-Free Pancake Recipe

Homemade Gluten-Free Pancake Recipe

1. In a mixing bowl, combine the dry ingredients: sugar, gluten-free flour, baking powder, salt, and xanthan gum. Give them a quick stir to mix evenly.

2. In a separate bowl, whisk together the wet ingredients: oil, egg, vanilla extract, and whole milk until well incorporated.

3. Add the wet ingredients to the dry ingredients and mix until a batter forms. Ensure the batter is not too thick; if it is, add a splash or two of milk to thin it out. Conversely, if it's too thin, add a bit more flour to thicken it.

4. Preheat a pan over medium heat and coat it with oil. Ensure the entire pan is covered with a thin, even layer of oil to prevent sticking.

5. Pour the batter onto the pan to form pancakes of desired size. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.

6. Reapply oil to the pan as needed to prevent sticking. Pancakes should cook faster on the second side.

7. Serve the pancakes hot, topped with butter and maple syrup. Enjoy the fluffy goodness!

Optional Buttermilk Butter:

• Pour heavy cream into a mason jar with a lid and shake vigorously until it turns into butter. Use the buttermilk for the pancakes and enjoy homemade butter on top!

These gluten-free pancakes are soft, fluffy, and incredibly delicious. While the classic combination of butter and maple syrup is hard to beat, feel free to get creative with toppings like whipped cream, peanut butter, or chopped fruit. Let me know in the comments what your favorite pancake toppings are, and if you enjoyed this recipe, don't forget to subscribe for more cooking adventures and laughs!