The Fluffiest, Easiest Gluten-Free Breakfast You'll EVER Make (Seriously!)
Hey friends! So, picture this: it's a lazy Saturday morning, the sun is streaming in, and you're craving something warm, comforting, and *absolutely* delicious. But, (and this is a big but) you're also facing the reality of being gluten-free. Don't worry! I've got you covered. For years, my breakfast repertoire felt…limited, until I stumbled upon this recipe. It's so simple, so incredibly flavorful, and so versatile that it's become a weekend staple in my household. Today, I'm thrilled to share this magical creation with you – my foolproof recipe for the fluffiest, easiest gluten-free breakfast pancakes you've ever tasted! Seriously, they melt in your mouth; they're that good.
The best part? This isn't some long, complicated baking project. It's the kind of recipe you can throw together in minutes, even with sleepy eyes (trust me on this one!). And if you're like my best friend Sarah, who's always looking for the easiest possible way to make a delicious meal, this recipe is absolutely going to become your new best friend. Trust me; it's a game-changer. Ready to ditch the pre-made mixes and embrace homemade deliciousness? Let's do this!
Here's What You'll Need:
- 1 cup gluten-free all-purpose flour blend (Make sure it has xanthan gum included, or add ½ teaspoon of xanthan gum if yours doesn't!)
- 2 tablespoons granulated sugar (or your favorite sugar alternative, like coconut sugar)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk (or milk with 1 tablespoon of lemon juice, allowed to sit for 5 minutes)
- 1 large egg
- 2 tablespoons melted unsalted butter (plus extra for greasing the griddle)
- 1 teaspoon vanilla extract
You'll be pleased to know the ingredients can be altered a bit depending on your pantry. If you don't have buttermilk, simply use any kind of milk but be sure to add a bit of lemon juice. It honestly works great! Also, if you're avoiding dairy, feel free to use your favorite non-dairy milk and either a coconut oil or dairy free butter substitute!
Let's Get Cooking – Step-by-Step:
- The Dry Goods Crew: Grab a large bowl and whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt. Make sure it is well combined, this will make sure each pancake lifts as it cooks!
- The Wet Squad: In a separate bowl, whisk together the buttermilk (or milk mixture), egg, melted butter, and that lovely splash of vanilla extract. Whisk them up well, they like to get along.
- Bring the Teams Together: Create a well in the center of the dry ingredients and pour in the wet ingredients. Now, using a whisk or a spatula, gently mix until just combined but do not over mix. It's okay if there are a few lumps—overmixing can make the pancakes tough. Remember, we want fluffiness!
- Heat Things Up: Place a griddle or a large non-stick skillet over medium heat. Add a little pat of butter or cooking spray. Wait until it is hot and the butter is melted and rippled. This is key for a perfectly golden pancake! If the griddle isn't hot enough the pancakes will be flat and sad.
- Pour and Patience: Pour about 1/4 cup of batter onto the hot griddle for each pancake. Give them some breathing room so they don't merge. Cook for about 2-3 minutes per side, or until golden brown and lightly puffed, this might be a bit longer depending on your stove. It's time to flip them when you see small bubbles forming and the edges look set. I will admit, the first pancake is always the test pancake, sometimes I even make a mini one first just to test the griddle's heat. Once you know everything is just right, get ready to make the rest.
- Stack 'Em Up! Remove the cooked pancakes and stack them on a plate. Go ahead, admire your handiwork!
Tips, Tricks and Delicious Variations:
- Spice It Up: If you're feeling adventurous, add a pinch of cinnamon, nutmeg, or allspice to the dry ingredients. It adds a lovely warmth that is just perfect.
- Berry Bonanza: Toss in some fresh or frozen blueberries, raspberries, or chopped strawberries to the batter. They add a burst of flavor and pops of juicy goodness. The little bits of color add some fun and whimsy too!
- Chocolate Lovers Delight: Fold in a handful of chocolate chips (semi-sweet, dark, milk... whatever your heart desires!) Trust me, warm, melty chocolate in a pancake is never a bad idea – especially for breakfast!
- Lemon Zest Sparkle: Add the zest of half a lemon to the batter for a bright, zesty twist. It's especially good with a bit of honey.
- Make it Vegan: Replace the regular milk with almond/soy/oat milk, use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water), and swap the butter for a plant-based alternative. The results are just as delicious!
- Presentation is Key: Top your stack of pancakes with your favorite toppings like maple syrup, a dollop of yogurt, fresh berries, a drizzle of chocolate sauce, or a dusting of powdered sugar. It's how brunch gets fancy!
- Freezing for Later: If you end up with leftovers (unlikely, but it might happen!), these little beauties freeze beautifully. Just let them cool completely, place them flat in a freezer-safe bag or container, and then, when ready, you can pop them in the toaster or oven to reheat. Perfect for busy weekday mornings!
Recipe Card:
Fluffy Gluten-Free Pancakes
Prep time: 5 minutes
Cook time: 10-15 minutes
Ingredients:
- 1 cup gluten-free all-purpose flour blend
- 2 tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk (or milk with 1 tbsp lemon juice)
- 1 large egg
- 2 tablespoons melted unsalted butter
- 1 teaspoon vanilla extract
Instructions:
- Whisk together dry ingredients in a large bowl.
- Whisk together wet ingredients in a separate bowl.
- Pour wet ingredients into dry, mix until *just* combined.
- Heat a griddle over medium heat, add butter.
- Pour ¼ cup batter onto hot griddle per pancake.
- Cook 2-3 minutes per side, until golden and set.
- Stack & enjoy!
Product Recommendations:
- To get these pancakes perfect every time, using a good quality Non-stick Griddle will make life much easier!
- My best pancake mixing is always done with my beloved Whisk for easy mixing.
And there you have it! My go-to, easy gluten-free breakfast pancake recipe! I really hope this recipe brightens up your morning as much as it does mine. Let me know what you think, and any delicious additions or tweaks you try in the comments below. Happy cooking, and even happier eating!
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