I am the only gluten free person in our house (intolerance not allergy), so it can get complicated sometimes. On the rare occasion that something is so good my family likes to eat it even though it is gluten free is a true miracle. This recipe is one of those rare instances. I have tweaked this recipe a few times over the years, but I think I have found the sweet spot. Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is a game changer and I recommend everyone give it a try. This is an unsolicited recommendation. I made Irish Bread the other day (another recipe to come) and it was fantastic. Now I am going to get fat eating all this stuff I had to avoid before!
We are a big breakfast family and we are always making pancakes. Undoubtedly, I will try them and end up feeling horrible for a few days, so I am always on the lookout for a good gluten free pancake. There are multiple food allergies in our family and this one helps with a lot of them. It is peanut free, tree nut free, gluten free and can be dairy free if you substitute the dairy milk for almond or oat milk. I am always on the lookout for recipes that are family friendly and easily adaptable to be allergy friendly.
I have also used this in a waffle maker to make gluten free waffles and it came out wonderful also. I do recommend making these on the smaller side. I have found that when making gluten free pancakes they can be a bit grainy and mushy in the middle. Cooking them slowly and on the smaller side helps with this a lot. Also, for leftovers, I find they work best when toasted.
I hope you enjoy this recipe and if you have tips on how to make them even better, I would love to hear them.
What nicer thing can you do for somebody than make them breakfast?
Anthony Bourdain
Great Gluten Free Pancakes
Equipment
- 2 Mixing Bowls
- Measuring cups
- Measuring spoons
- Griddle or skillet Waffle Iron if you decide to make waffles instead
Ingredients
- 1 Cup Gluten Free Flour I recommend Bob's Red Mill 1-to1 Baking Flour
- 1 tbsp. Sugar
- 1 tbsp Baking Powder
- 1/2 tsp. Sea Salt
- 2 tbsp. Melted Butter
- 1/2 cup Buttermilk I only had the light buttermilk on hand and it worked fine. I bet you could substitute Almond or Oat Milk in this for those with Dairy Allergies.
- 1/4 cup Fat Free Milk This is all I had but I think any would be fine.
- 1 large egg
- 1/2 tsp. Vanilla (Optional) I have left this out and might almost like it better without.
- Chocolate Chips, blueberries, bananas Optional ideas
Instructions
- In a large mixing bowl mix all your dry ingredients. (Flour, sugar, baking powder, and salt.
- Put the butter into a microwave dish and cover with a paper towel to avoid messing up your microwave. Melt the butter in the microwave for about 30 seconds.
- Combine the milks with the vanilla and the butter.
- Add the egg to the milk mixture and whisk together.
- Add the liquid ingredients to the flour ingredients and mix until just combined. Will be a little lumpy. Feel free to add a little more milk here if needed.
- Warm up your griddle to medium heat. When a splash of water bounces on the griddle it is ready. After the grill is warm enough grease with a bit of butter or cooking spray. You should not have to do this between every pancake. Usually only once but if you are making a lot you may need to add more down the line.
- I like to make these on the smaller side because they can be a bit mushy if large and cooked to quickly. So I stick with the 1/4 cup size.
- This is where I add some additions, like chocolate chips or bananas. (You can add to the mixture if you want also. When the edges start getting bubbly check to see if they are browning. If they are, give them a flip.
- These are best if eaten right away.
- Leftovers: I freeze them if I will be eating a lot later or a Ziploc bag in the fridge.
- Because Gluten Free pancakes can get a bit mushy inside, I find that toasting them to reheat works best.