Gluten Free Pancakes

Ingredients

Dry Ingredients:

• Gluten-Free Flour: Use Bob’s Red Mill 1:1 Gluten-Free Flour blend for best results. Other blends may yield slightly different textures.
• Sugar: A little granulated sugar adds sweetness and aids in browning.
• Baking Powder: Ensures a fluffy texture.
• Salt: Regular table salt blends seamlessly into the batter.

Wet Ingredients:

• Egg: Adds structure, flavor, and helps with the rise.
• Milk: Use your preferred milk—traditional or dairy-free options work well.
• Oil: Neutral oils work great, but for a buttery flavor, use melted butter (cool it slightly before adding).
• Vanilla Extract: Adds a delightful flavor. Almond or lemon extract are great alternatives.

Optional Variations

• Blueberry Pancakes: Stir ½ cup of fresh or thawed blueberries into the batter.
• Chocolate Chip Pancakes: Swap granulated sugar for light brown sugar and sprinkle chocolate chips onto the batter after pouring it onto the griddle.

Instructions

Step 1: Make the Batter

1. In a large bowl, whisk together the dry ingredients to evenly distribute the sugar, baking powder, and salt.
2. Add the wet ingredients and mix until smooth. A few small lumps are fine.
3. Scrape the sides and bottom of the bowl to ensure no dry flour remains.

Step 2: Rest the Batter

• Let the batter rest for 5–15 minutes. This allows the gluten-free flours to absorb the liquid fully.
• Stir before cooking. If the batter feels too thick, add 1–2 tablespoons of milk.

Step 3: Cook on a Hot Griddle

1. Heat a nonstick or cast iron griddle to medium heat (or 350°F for electric griddles) and lightly grease it with oil or nonstick spray.
2. Spoon about ¼ cup of batter onto the griddle for each pancake.
3. Cook until bubbles form on the surface and the edges look set (about 2 minutes).
4. Flip gently and cook for another minute until golden brown.

Tips for Flipping Pancakes

• Ensure the griddle is hot and greased before adding batter.
• Leave space between pancakes to make flipping easier.
• Use a large, thin-edged spatula for smooth flipping.
• Peek underneath to check browning before flipping.

Keeping Pancakes Warm

• Preheat your oven to 225°F. Place a parchment-lined baking sheet inside.
• Transfer cooked pancakes to the baking sheet to keep warm for up to 30 minutes.

Storing and Reheating Leftovers

To Store

• Keep pancakes covered at room temperature for up to 1 day. For longer storage, freeze them.

To Freeze

1. Let pancakes cool completely.
2. Stack pancakes with parchment or wax paper between each layer.
3. Store in a freezer-safe bag or container for up to 2 months.

To Reheat

• Microwave: Heat frozen pancakes on a microwave-safe plate for 1 minute, flipping halfway through.
• Air Fryer: Arrange in a single layer and heat at 325°F until warm.
• Oven: Place pancakes on a baking sheet and heat at 325°F for about 10 minutes.

These gluten-free pancakes are the ultimate breakfast treat—light, fluffy, and simple to make. Resting the batter for at least five minutes ensures the best texture and rise, while cooking on a hot, greased skillet guarantees they won’t stick.