Is anyone in the mood for pancakes? We swear we found the BEST RECIPE EVER!
After countless attempts, we finally found the perfect ratio of dry and wet ingredients that guarantees soft and fluffy pancakes each and every time. You know what's best of all? - They are made from fridge and pantry staples.
Therefore, keep reading because below is a tasty gluten-free pancakes recipe that you simply have to try. *Prepared and cooked in just a few minutes!
Tasty Gluten-Free Pancakes Recipe
Let's go into detail!
- 1 cup of gluten-free all-purpose flour
- 2 tablespoons of sugar
- 2 teaspoons of gluten-free baking powder
- 1/4 teaspoon of salt
- 1 cup milk (you can also use milk substitute)
- 1 egg
- 2 tablespoons of butter
- 1 teaspoon of vanilla extract (preferably pure)
- Oil of choice for greasing the pan between baking two pancakes.
Additionally according to your preferences:
- 1/4 teaspoon of cinnamon
Step No. 1:
First, prepare all the dry ingredients. Measure them and put them in separate bowls. As for the whisking order, start with gluten-free all-purpose flour, and then continue adding sugar, baking powder, and salt.
Step No. 2:
Melt the butter. Then, in a jug or smaller mixing bowl, combine the wet ingredients, i.e. milk, vanilla extract, egg, and butter, and beat thoroughly.
Step No. 3:
Make a well in the middle of the bowl with the dry ingredients, and then pour in the wet ingredients. Thoroughly whisk for several minutes, more specifically, until you get a smooth and consistent batter.
Step No. 4:
Let the pancake batter rest for about 5 minutes, and during that time prepare everything you will need for the baking process. Turn on the stove and place a flat-top skillet or griddle on low-medium heat.
It is always preferable to brush the pan with a light coating of oil. Allow it to warm up. How do you know it has reached the ideal temperature? Well, it's pretty simple, just add some pancake batter and if you hear a sizzle, it's ready.
Step No. 5:
Scoop the batter onto the hot cooking surface. We recommend you not do this by heart, but use a measuring cup instead. For us, the 1/4 measuring cup turned out to be ideal because it allowed us to make exactly the same size pancake every time.
As for flipping from one side to the other, the right moment for this is when bubbles and holes are visible as well as when the underside is nicely golden brown.
Step No. 6:
Transfer to a small plate and repeat the process until you bake enough pancakes or use up all the batter, brushing the pan with oil of your choice in between each new pancake.
Step No. 7:
Serve and enjoy!
A Few Things That Will Come In Handy
If you don't eat the pancakes all at once, it is completely safe to store them in an airtight container and keep them in the refrigerator for several days. If you don't like to eat them cold, you can reheat them in the microwave, baking sheet, toaster, or pan.
Also, keep in mind that you can double this tasty gluten-free pancakes recipe, use half the batter immediately and store half in the freezer and use it whenever you want.
To be honest, there are many gluten-free pancake mixes that you can buy, however, when you consider the size of your household and your pancake consumption, you will end up buying mixes that cost you a lot more than you would expect.
We hope that this tasty gluten-free pancakes recipe will knock you off your feet and that you won't think of reaching for another one.
If you have any questions, let us know in the section below.
Karen Rutherford is founder and editor in chief at Cheesecake's World. You will often find her in the kitchen trying out some new recipes.
As a pâtissière and baking enthusiast, Karen has decided to share her knowledge with the internet audience and provide the best tips and recipes for baking and decorating your favorite sweets.