Gluten Free Pancakes Recipe
Learn how to make delicious, fluffy gluten free pancakes.
When the weekend finally rolls around, you take the opportunity to sleep in. Maybe you even enjoy a bigger breakfast than you normally might. Nothing hits the spot on a late Saturday morning like pancakes. If we’re being honest, though, pancakes are delicious any day of the week, any time of day.
Read on to learn the secret to making your own gluten free pancake mix and how to turn it into a tasty stack of fluffy pancakes with all your favorite toppings. You’ll also receive a recipe for gluten free pancakes with chocolate and crumbled Schär shortbread cookies.
How to Make Gluten Free Pancakes Mix
Whipping up a batch of pancakes on a Saturday morning is as simple as grabbing a box of pancake mix and adding milk and eggs – unless, of course, you’re gluten free. When you follow the gluten free diet, things are rarely this easy. Sure, you can find boxed gluten free pancake mix but it’s not always good.
So, what’s the alternative? Make your own gluten free pancakes mix, of course!
Pancake mix is nothing more than the dry ingredients from a pancake recipe combined. All you need, then, is the dry ingredients from a gluten free pancakes recipe. You can prepare the mix and store it in an airtight container then, when you’re ready to fry up some hot cakes, just add the wet ingredients.
Here’s how to make your own gluten free pancake mix:
- Find a good 1:1 gluten free flour blend or make your own all-purpose blend.
- Combine 1 ¼ cups flour with 1 tablespoon sugar, 1 teaspoon baking powder, and ½ teaspoon baking soda.
- Add about ¼ teaspoon salt – you don’t need a lot, but you’ll want a little for flavor.
- Feel free to add some dry spices or other flavoring like cinnamon or powdered vanilla.
- Whisk it all together in a big bowl until well combined then store in an airtight container.
Once you’ve got a container of gluten free pancake mix in the pantry, you’ll find all kinds of uses for it. Aside from pancakes, of course, you can use it for waffles, cinnamon rolls, muffins, and just about anything else you can imagine. Don’t be afraid to experiment!
Tips for Preparing Pancake Mix
If you read the instructions on a box of pancake mix, you’ll find them very simple. In most cases, all you have to do is measure out the desired amount of pancake mix, add the right liquid ingredients, and whisk them together. Just because it can be that easy, however, doesn’t mean it should be. Good pancakes are all about the effort (and the love) you put into them. The same goes for gluten free pancakes, even when you’re using a pancake mix.
Follow these tips to make delicious gluten free pancakes from a mix:
- Sift the dry mix before you add the wet ingredients – it works a little bit of air into the batter, so you’ll have lighter, fluffier pancakes.
- Use melted butter instead of oil to make them extra-rich and delicious.
- If the recipe calls for water, try using milk or buttermilk instead! You can also use a non-dairy alternative if you’re dairy-free.
- Don’t skip the eggs if called for in the recipe and, if the recipe doesn’t call for it, possibly add an egg or two anyway.
- Stir in a dash of vanilla or almond extract to add a little bit of flavor to the batter – you can also spice things up with a little cinnamon, some chopped nuts, or even softened nut butter.
Everyone has their own preferences, even when it comes to breakfast staples that seem simple like pancakes. If you’re going to try your hand at gluten free pancakes, start with a dedicated gluten free recipe or try a prepare mix made with gluten free ingredients for the best results.
How Long Can You Store Pancake Batter?
If you’re going to go through the trouble to make a batch of gluten free pancakes, you want to use every last drop of it. There may come a day, however, when you simply can’t eat another bite and you find yourself with a half bowl of batter leftover. How do you store it and how long does it last?
Dry pancake mix can be stored in an airtight container at room temperature for up to 3 months. If you’re using pre-made gluten free pancake mix, you may want to check the instructions, however, because some gluten free flours store better in the refrigerator.
Prepared pancake batter is another story. You can only store it for a few days in the fridge, and you may find the oil starts to separate overnight. Cover it tightly with plastic or transfer it to an airtight container and give it a good whisk the next day before using it again. If you can’t eat all the batter in one day, you may want to think about preparing the pancakes anyway and freeze them rather than storing the batter. Simply freeze the pancakes flat on a baking sheet then transfer them to a freezer bag or airtight container when completely frozen.
How to Cook Gluten Free Pancakes
The key to a delicious plate of pancakes is a light, fluffy batter and a hot pan. The challenge with cooking pancakes, however, is that it’s tough to cook a lot of them at once and they don’t always stay hot. If you’re only cooking for yourself, this shouldn’t be an issue – just use a pan large enough to hold the number of pancakes you want to enjoy! If you’re cooking for a crowd, however, it might not be ideal.
One option to consider is using an electric griddle versus a pan. Not only does an electric griddle give you a lot more space to work with, but most have a nonstick top and you can control the heat a little more consistently. Start by cranking up the heat all the way to 400°F (the highest setting for many griddles) and do a small test pancake. If it browns too quickly, you can turn it down a little bit.
Gluten free pancakes are quick and easy, but that doesn’t mean they have to be simple. Throw in some chocolate chips, fresh blueberries, or chopped nuts to shake things up! Here’s a tasty gluten free pancakes recipe layered with chocolate and shortbread cookies to try!
Recipe: Gluten Free Pancakes with Chocolate and Shortbread
If you’re looking for an indulgent breakfast to enjoy on a weekend (or any other day, to be honest), these fluffy gluten free pancakes are perfect. Fried until golden brown then drizzled with melted chocolate and topped with shortbread cookies, they’re an absolute dream.
Servings: 3 to 4
Prep Time: 10 minutes
Cook Time: 15 minutes
- 1 ¼ cup all-purpose gluten free flour blend
- 1 tablespoon white sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ¼ cup melted butter
- 1 cup buttermilk (or non-dairy milk)
- 2 ounces semisweet chocolate chips
Schär Gluten Free Shortbread Cookies
- Combine the dry ingredients in a medium mixing bowl and make a well in the center.
- Add the egg, melted butter, and buttermilk then stir until smooth and well combined.
- Preheat a large nonstick skillet or an electric griddle over medium-high heat.
- Use a ¼ cup measuring cup to portion the batter into the hot pan – just scoop it directly from the bowl onto the pan.
- Let the pancake batter spread on its own and cook until it starts to bubble on top.
- Carefully flip the pancakes with a spatula and cook for another minute or two until the bottoms are golden brown.
- Transfer the pancakes to a plate and cover to keep warm then repeat with the remaining batter.
- When the pancakes are finished, place the chocolate chips in a microwave-safe bowl.
- Microwave on high heat at 10-second intervals until melted, stirring each time.
- Place a pancake on a plate and drizzle with melted chocolate then top with another pancake and add more chocolate.
- Repeat the layers for as many pancakes as you like or divide them among multiple plates.
Crumble a Schär Gluten Free Shortbread Cookie or two over each stack of pancakes to serve.
Notes: If you’re making more than one serving of pancakes at a time, turn your oven on the lowest heat setting and place a wire rack in a baking sheet. Transfer the pancakes to the rack to keep warm while you finish up the rest of the batter then prepare all the servings at once.