Why These Easy Gluten-Free Pancakes Are Your New Breakfast Go-To
Early in my gluten-free baking days, I found gluten-free pancakes were one of the easiest breakfast options, especially on the weekends. They’re easy to make, taste amazing, and freeze up well. Perfect to reheat for when you’re in a rush on the following weekdays.
Common Mistakes to Avoid When Making Gluten-Free Pancakes
When making easy gluten-free pancakes, it’s key to avoid common mistakes. Using too much oil or butter can make pancakes too fatty. Also, using the wrong flour, like almond flour, can make pancakes far too dense, and heavy, and throw off the flavor.
To get perfect gluten-free pancakes, mix the batter just right. Over-mixing makes pancakes dense and gummy. It’s okay if there are a few clumps left in the batter.
By avoiding these mistakes, you can make delicious and fluffy gluten-free pancakes. Use fresh ingredients, mix the batter right, and cook at the right temperature. This way, you’ll get perfect gluten-free pancakes for an easy breakfast.
Recipe Variations and Substitutions
Gluten-free pancakes are great because you can change them to fit your taste. If you want something without dairy, try using unsweetened almond milk, or coconut milk. This makes your pancakes creamy and delicious.
Want to try new flavors? Add vanilla extract, chocolate chips or cinnamon to the mix. These can make your pancakes taste even better. For an egg replacement, flaxseed, applesauce, or chia seeds work.
Step-by-Step Guide to Making Easy Gluten-Free Pancakes
Ingredients
- 2 tablespoons granulated sugar
- 2 tablespoons melted butter
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 cup gluten-free meaure for measure flour
- 1 tablespoon gluten-free baking powder
- 1/4 teaspoons salt
- 3/4 cup milk
Instructions
- In a large bowl add the gluten-free flour, gluten-free baking powder, and salt, and whisk to combine.
- In a separate medium bowl whisk the egg, granulated sugar, pure vanilla extract, and the melted butter together.
- Add wet ingredients to the dry ingredients.
- Stir in milk and mix. For thinner pancakes stir in an extra 2 tablespoons of milk.
- Scoop the batter into a 1/3 cup measuring cup and pour the batter onto a greased griddle or pan.
- Cook the pancakes until the batter starts to bubble and the pancakes start to rise. Flip the pancakes until they are golden brown.
- Top with your favorite toppings.
- Pancakes can be frozen and reheated in the microwave.
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