Gluten Free Pancakes Recipe
This recipe is a family favorite, that I have been making for years. You can make this with wheat flour or gluten free 1:1 flour. The ingredients are the same either way you make it, only the method for gluten free is slightly different.
Ingredients
- 1 1/2 cup gluten free all purpose flour I prefer King Arthur
- 1 1/4 cup Milk
- 3 tbsp Unsalted Butter melted
- 1 Egg beaten
- 1 tbsp Sugar
- 1 tsp Salt
- 3 1/2 tsp baking powder (gluten free)
- 1/2 tsp vanilla extract optional
Instructions
- In a large bowl, combine the flour, salt, sugar.
- Add the milk, egg, and vanilla extract. Combine well using a mixer or by hand.
- Add the butter and stir or beat with mixer, until well combined.
- Add the baking powder and fold in with a rubber spatula. Do not over stir or the pancakes will not rise.
- Let the batter rest for 10 minutes (or longer) at room temperate. This allows time for the baking powder to activate and the gluten free flour to rehydrate.
- Heat a pan over medium high heat.
- Coat the pan with a little butter and ladle ¼ cup of batter. Cook until bubbles start to form, flip and cook until both sides are golden brown. Enjoy
Notes
I like make this batter the night before. The uncooked batter (air tight jar/Tupperware) is good in the refrigerator for up to three days
For silver dollar sized pancakes, I use a soup spoon to ladle the batter on to the pan.
Refrigerate leftover pancakes up the 5 days or freeze up to 3 months