These Fluffy Gluten Free pancakes are so easy to make. There is no need for a store-bought pancake mix. They are the fluffiest gluten free pancakes you’ll ever encounter, and they are delicious! Your family will be begging you to make them all the time.
Jump to RecipeINGREDIENTS YOU’LL NEED TO MAKE THESE GLUTEN FREE PANCAKES
- Chantal’s Gluten Free All Purpose Flour Blend
- Lactose-free milk or almond milk you really could choose any type of milk you like. To get the fluffiest gluten free pancakes, warm the milk in the microwave for 30 to 40 seconds, or until lukewarm
- Butter is essential to give these pancakes a creamy texture and to help with the fluffy texture.
- Vanilla extract if you want the best flavor use real pure organic vanilla extract
- Eggs help give these gluten free pancakes some elasticity giving them a soft and moist texture.
- Brown sugar gives a little extra flavor to the pancakes.
- Baking powder is an essential part of this gluten free pancake recipe giving the pancakes the lift they need in order to rise.
- Baking soda also helps with rising, but it also enhances the flavor and the color of the pancakes, giving them that dark golden brown color.
UTENSILS YOU’LL NEED
- Nonstick pan, or cast iron pan
- Metal Spatula
- Rubber spatula
- Ladle
- Whisk
- Butter knife
- Medium bowl
- Small bowl
EASY GLUTEN FREE PANCAKES RECIPE
This recipe is seriously so easy! I don’t know what stops me from making it except me convincing myself that it takes forever to prepare, but it really takes no time at all.
I am trying to steer away from cereal and processed foods for my kids breakfasts, and give them healthier breakfast options.
Even though pancakes are not exactly the healthiest breakfast, they are still healthier than store-bought cereal that is loaded with sugars and artificial fillers, and then leaves my kids hungry 10 minutes later.
PREPPING THE GLUTEN FREE PANCAKE BATTER
The first thing that I like to do is to melt the butter on low heat in the same pan that I am going to make the pancakes in.
I used to use non-stick pans when making pancakes, but I have recently switched to all cast-iron and stainless steel cookware.
In making these pancakes I use my cast Iron pan.
Melting the butter in the same pan helps to give that initial coat of butter for the first few pancakes to prevent them from sticking.
Recoating the pan with butter usually prevents the pancakes from having these beautiful rings at the bottom as they cook.
If you plan on using a cast iron pan, make sure to heat it first at a medium low temperature, or the same temperature that you would be cooking your pancakes at.
You might need to recoat the pan if you are making a double or triple batch of pancake. That is if you are using a cast iron pan.
While the butter is melting, I begin to mix my dry ingredients together.
This step helps me get set up for the next step. It also makes the process a lot quicker instead of just sitting and waiting for the butter to melt.
Just make sure to not over-melt the butter. As soon as it is almost fully melted, you can remove it off the heat.
PREPARING THE DRY INGREDIENTS
you probably heard me say it a million times before. Mix in your dry ingredients first before adding them in to the wet ingredients.
This will give you a uniform batter. It allows the dry ingredients to disperse equally among the batter at the correct ratios.
Into a medium bowl, add 1 cup of Chantal’s Baking Flour Mix, 2 tablespoons of brown sugar, and the 1 tablespoon of baking powder.
Whisk all these ingredients together until they are well combined.
You might think that this is a lot of baking powder for such a little amount of batter. Believe me, you will need it.
This amount of baking powder makes the pancakes much lighter and fluffier as gluten free products tend to be denser than wheat products. That is because of the different types of flour that are used.
Gluten free flour is usually denser and heavier than wheat flour. It does not have the gluten to hold in those bubbles that will make our pancakes fluffy. Hence, why we need the extra baking powder in order to produce more of these bubbles to compensate for the density of the flour.
PREPPING THE WET INGREDIENTS AND THE PANCAKE BATTER
- In a separate small bowl, mix in the milk, vanilla extract, and eggs.
- Whisk together until they are well combined.
- After you whisk in the wet ingredients together.
- Pour the wet ingredients into the bowl with the dry ingredients. Whisk until the mixture is well combined and there are no more lumps.
- Add in the butter and whisk. Make sure to scrape the remaining butter that is in the pan into the bowl with the wet ingredients.
you don’t want a pool of butter in your pan when you come to cook your pancakes. Butter tends to burn quickly even if you have it on low heat. That will affect the taste of the pancakes.
COOKING OR BAKING FLUFFY GLUTEN FREE PANCAKES
- Preheat the non stick pan onto medium low heat. Adjust the heat as necessary to prevent the pancakes from burning.
- Once the pan has preheated and you can feel the heat radiating out of it, using a ladle pour in some batter into the pan.
Gently but quickly swirl it around with the bottom of the ladle barely touching the batter.
you don’t want to swirl for too long, as this will deflate the pancake. However, the swirling does help spread the pancake evenly onto the bottom of the pan while forming circular shapes with the ladle. - You should begin to notice bubbles on the surface of the pancake.
If after a while of pouring the batter, you do not see any bubbles, then perhaps your heat is a little bit too low, and you’ll need to raise it up a notch.
Don’t raise it too much otherwise your pancakes will burn.
Making the perfect pancake is a delicate process, but it is easy once you get the hang of it.
If you have too many bubbles forming too quickly, then perhaps your heat is set to too high, and you’ll need to reduce it.
It takes about 2 pancakes to figure out the right temperature that you need to be on for your stove if this is your first time making pancakes that is.
How can you tell if it’s time to flip a pancake?
These are the signs:
- The very rim of the pancake begins to form a golden brown color
- The edges of the pancake slightly begin to look more dry
- And the middle is slightly wet, then you’ll know that it is time to flip the pancake.
How to flip a pancake?
Flipping pancakes isn’t that hard to do. You should get the hang of it pretty quickly. If this is your first time making pancakes, just be patient, you’ll get the hang of it.
Pass a flat metal spatula under the circumference of the pancake.
When you are confident that the bottom is fully released from the pan, quickly do the flipping action onto the other side of the pancake while hopefully placing it in the middle of the pan.
If it is not in the middle of the pan, don’t fuss about it, and don’t try to move it. It will release on it’s own once it is fully cooked.
I like to keep my pancakes there for about a minute or so; or until they get a lovely golden brown color on the top. That is the side that is currently touching the pan that is.
PRO TIPS
Working with room temperature ingredients will give you the fluffiest pancakes.
If you want super fluffy pancakes, make sure to warm up your milk to room temperature, or lukewarm.
Have the egg sit over the counter for 30 to 60 minutes. This is pretty much all it needs to come to room temperature.
Or you can place the egg in a lukewarm water bath, NOT hot otherwise, you’ll cook it.
MAKING EASY GLUTEN FREE PANCAKES VARIATIONS
You can add any fruits to your pancake batter before you cook them. An example of this would be bananas, blueberries, or anything you prefer.
Make sure to not add too much fruits or it might change the consistency of the pancakes. A quarter to a half a cup of fruits should be sufficient enough. It will flavor your pancakes and yet keep the same or similar consistency.
Sometimes I like to add the fruits directly onto the pancakes while I am cooking them on the first side.
Fluffy Gluten Free Pancakes
Equipment
- Nonstick pan
- Spatula
- Rubber spatula
- Ladle
- Whisk
- Butter knife
- Medium bowl
- Small bowl
Ingredients
- 1 cup Chantal's Baking Flour Mix
- 1 cup and 2 tablespoons lactose free milk or almond milk
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- 2 eggs
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
Instructions
- Place the butter in the nonstick pan and melt it on low heat. Once the butter has melted, remove from heat and set aside.
- Into a medium bowl, add 1 cup of the flour mix, sugar, baking powder, and baking soda. Whisk all the dry ingredients together.
- In a separate small bowl, add in the milk, vanilla, and eggs. Whisk together until well combined.
- Add in the wet ingredients into the dry ingredients, and whisk until well combined.
- Add in the butter into the bowl in a slow steady stream while continuously whisking. Make sure to scrape any remaining butter off the pan and into the bowl with the milk mixture.
- Preheat the nonstick pan onto medium-low heat. Or in between low and medium heat. Every stove-top differs. You will know better what temperature you need to set your range on once you’re on your second pancake.
- Using a ladle, place some batter into a pan, and gently but quickly swirl it around with the bottom of the ladle barely touching the batter. This will help spread it evenly onto the pan while forming a circular shape. You do not want to mess with it for too long, otherwise, your pancake will come out flat and not bubbly.
- Your pancake should now begin to bubble and release some air bubbles at the top. If you do not see this happening, then perhaps your heat is too low, but if you see too many bubbles forming too quickly, then your heat is set to too high and you need to reduce it.
- Once you see that the very rim of the pancake begins to form a golden brown color, the edges of the pancake are slightly dry, and the middle is slightly wet, then it is time to flip it.
- Pass a flat metal spatula under the circumference of the pancake, and then slide it underneath it to release the bottom of the pancake. When you are confident that the bottom is released, quickly flip the pancake onto the other side. Let it cook for about a minute or 2, or until the side that is touching the pan is golden brown.
- Serve hot or warm with your favorite syrup, or whatever topping you prefer.
Notes
Disclosure: Some of the links in this post are “affiliate links”. This means if you click on a link and purchase the item, I will get an affiliate commission. It will not cost you any extra money, but it will help me pay for this website, and it will help me to keep providing you with helpful articles such as this one. I only post links to products that I personally use and love, or to products that I wish I could have, and that could be of value to you. The information that I provide you with, my blog, videos, and many resources are free.
Be the first to reply