Light and Fluffy Gluten Free Pancakes
Who doesn’t love light and fluffy pancakes? Golden, gluten free pancakes topped with little morsels of chocolate delight are a star attraction at our house – especially on Sunday mornings. Our daughter loves to eat pancakes with chocolate chips and our son enjoys eating them soaked in pure Vermont maple syrup. We hope you enjoy them as much as we do!
Variations: This recipe is so easy to adapt! Feed your craving.
Buttermilk: If using store-purchased buttermilk, reduce baking powder to 1 tsp (5g) and use 237 ml (8 oz or 1 cup) of buttermilk in place of milk and vinegar.
Chocolate Chip: Add 1/4 C (42g or 1.5 oz) mini chocolate chips or your favorite morsel to the dry ingredients.
Banana: Add 1 medium, over-ripe mashed banana to the wet ingredients. We also switch the cane sugar to brown sugar.
Berries: Add 1/3 (about 57g or 2 oz) after mixing the dry and wet ingredients. The pieces should be small and bite sized. If using frozen berries, drain them and sprinkle with a small amount of the dry mixture to prevent colored pancakes.
How to Make Fluffy Vegan Pancakes
We start heating the pan or griddle as part of our prep process. The success of vegan pancakes depends on a hot pan – about 325-350 degrees. We heat a skillet on medium high and then just before we add in the wet ingredients, we reduce the heat to medium low and that works for us. Let us know what works best for you!
For the dry ingredients:
- Increase the double acting, aluminum free baking powder to total 1 T (14g).
- Add 1/4 tsp baking soda (1.5g).
- Add 1/4 tsp xanthan gum (1g).
For the wet ingredients:
- Use unsweetened, non-dairy milk, such as almond milk and increase to total 236 ml (8 oz or 1 C).
- Reduce the apple cider vinegar to 1 tsp (5 ml). We like to use lemon juice instead of cider vinegar in our vegan pancakes.
- Skip the eggs and butter, and substitute 1T (15 ml) of your choice of oil (avocado or coconut, for example.)
- Add a variation such as berries, banana, chocolate chips or your favorite treat? Plain works too!
Whisk together the dry ingredients in a medium bowl. In a separate liquid measuring cup, whisk together the wet ingredients. Combine the wet to dry. Mix until blended and you are ready to go! Drop batter onto hot skillet or griddle and flip when bubbles in the batter burst and edges appear to dry. Top with your favorite fruit, syrup or whipped coconut cream. Yum!
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Let us know how it goes! Were your gluten free pancakes light and fluffy? We love to receive questions, comments and pictures. Simply leave a note at the bottom of this page in the space provided.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Click on this link to blend a batch for yourself. If you choose to make this with another GF flour blend, please note that your results may differ.
Peace & Love – Teri
Photos by DuPree Productions; Recipe update 3/26/19 for clarity; Recipe Inspiration: Lazy Flour Farm Mornings & Michael Ruhlman – author of Ratio.
Sunday Mornings at Flour Farm
Pancakes with Eggs & Dairy
Vegan Pancakes
Light and Fluffy Gluten Free Pancakes
- Total Time: 30 minutes
- Yield: 12 medium 1x
- Diet: Gluten Free
Description
Who doesn’t love light and fluffy pancakes? These little cakes of goodness will soon to be the star attraction at your family’s table. Make them with dairy or without. Eat them any time of day. We simply love them!
Ingredients
Choose Gluten Free, Non-GMO, & Organic ingredients.
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
Vegan: Read instructions in the blog above or the notes below.
Dry:
- 120g (4.2 oz) Flour Farm Organic Gluten Free Flour Blend (1C + 1 1/2 T spoon & level)
- 1 T Cane Sugar (14g)
- 1 1/2 tsp Non Aluminum Double Acting Baking Powder (6g)
- 1/2 tsp Pink Himalayan Salt (3g)
Wet:
- 177 ml (6 oz) Whole Milk (3/4 C)
- 1 T Apple Cider Vinegar (15 ml)
- 1 Large Pasture Raised Egg (50g)
- 2T Butter, melted and cooled (28g/1 oz) we use salted butter, increase salt by 1/4 tsp if using unsalted – optional
- 1 tsp Pure Vanilla Extract (5 ml)
Instructions
Equipment: Digital Scale (preferred), Griddle or Skillet, 2 Medium Mixing Bowls, Measuring Cups and Spoons, Whisk, Spatula, Receiving Plate or Platter (optional – warmed in the oven)
Before You Dive In – Prep: Please read!
- Melt and cool the butter, if using the microwave 20-30 seconds works
- Combine milk and vinegar in a small bowl or liquid measuring cup, let sit for about 10 minutes
- Bring ingredients to room temperature, preferred
Step 1: In a medium bowl, whisk together the dry ingredients. Set aside.
Step 2: Whisk the egg, butter and vanilla into the milk/vinegar mixture.
Step 3: Pour the wet ingredients into the dry ingredients and thoroughly combine. Allow the batter to sit for a few minutes while the skillet heats.
Step 4: Spray a skillet with non-stick spray or grease with your favorite oil or butter. Heat the skillet on medium low/medium. I like to cook my pancakes low and slow to prevent soggy middles, but you may cook them in the way you prefer.
Step 5: Pour about 1/4 cup of batter per pancake onto the griddle – or your desired amount if making shapes or minis. When the edges start to dry and the bubbles on the surface are popping, your pancakes are ready to flip. Use a spatula, or your very gifted pancake flipping technique, to flip them over.
Step 6: Cook the other side. Your pancakes are done when you gently poke the middle of the surface with your finger and the cake springs back. If your finger leaves a dent, the pancake needs to cook a bit longer.
Step 7: Remove pancakes from the skillet and transfer to a warm receiving plate. Top immediately and enjoy!
Notes
Make Ahead Time Saver: Weekday mornings are hectic at our house, so I always make extra pancakes on Sunday and freeze the rest for a midweek treat. Gluten free pancakes are easy to freeze and reheat. They taste delicious. Place pancakes in a freezer bag or container. If you are stacking them, place a layer of unbleached parchment between layers to avoid sticking. When ready to eat, warm them in a toaster oven or in a skillet set to low for several minutes. They store well in the freezer for up to a month.
Vegan: Click on this link for our GF Fluffy Vegan Pancakes recipe.
Nutrition Information provided below is for the recipe as written using organic salted butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: pancakes
- Method: griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 70
- Sugar: 2
- Sodium: 190mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
Keywords: Gluten Free Pancakes Vegan
For more gluten free Flour Farm ideas, click here.
My son’s comment which I had to pass along, “Best Damn Pancakes, Mom!” Ha!
★★★★★
Perfect! We happen to agree.
By far, this is our favorite gluten free pancake mix. Our daughter loves to help make them and they come out perfect every time.
★★★★★
Thank you – our daughter loves to help make pancakes, too!