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Serving Light, Fluffy Gluten-Free Pancakes

Serving Light, Fluffy Gluten-Free Pancakes

Fluffy Cornbread and Pancake Recipes

Have you ever tried using a gluten free "all purpose baking flour" and wound up with heavy, poor tasting pancakes or waffles or corn bread? I did, but decided there had to be a better way. Below you will find how I changed two recipes on the package and served something even my husband liked and ate!

Ingredients

Ingredients

  • 1 Cup gluten free baking mix
  • 3 Tablespoons cooled, melted butter (yes, REAL butter)
  • 1/2 Cup milk, almond milk, soy milk, rice milk or water.
  • 1 Tablespoon Raw honey (honey with comb--don't use comb!)
  • 2 eggs

Light, Fluffy Cornbread using Gluten Free Baking Mix

  • 2 Cups yellow corn meal
  • 4 eggs
  • 2 Cups Milk or preferred liquid
  • 1 Tablespoon Baking Powder
  • 1/2 Teaspoon salt
  • 1/3 Cup oil or melted butter, cooled (or your eggs will curdle)
  • 2 Tablespoons raw honey (if you like sweet corn bread)
  • 1 Cup G.F. baking mix

Servings6

Calories Per Serving679

Folate equivalent (total)260µg65%

Riboflavin (B2)0.7mg38.3%


Light and Fluffy Gluten Free Pancakes

No kitchen or breakfast repertoire would be complete without a good recipe for gluten free pancakes. We used to make Kelsey&rsquos Favorite Pancakes but when she went dairy free, that recipe didn&rsquot convert as well as we were hoping it would.

Like our gluten free mini blueberry muffins, these gluten free pancakes are another family favorite recipe that we&rsquove adapted from the Disney Princess Cookbook to be gluten free and dairy free.

We also like to add vanilla extract to our gluten free pancake recipe to give them a little extra boost of flavor. Of course, for our family of 4, we doubled the original recipe too.

Our version makes about 14-16 depending on how big/small you make your pancakes. These gluten free pancakes freeze very well. Sometimes, I cook up a big batch just to keep in the freezer for busy mornings.

Once the pancakes are cool, I freeze them on a sheet pan and then transfer them to a freezer bag once they&rsquore frozen. We reheat them in our toaster oven for a quick and easy hot breakfast.

My family absolutely loves these pancakes and we make them every week. Sometimes we have them for breakfast on the weekend &ndash my kids love helping to make them.

But we also like to have them for dinner. We have breakfast for dinner once a week because it&rsquos 1. easy and 2. everybody eats well that night.

Key Ingredients for this Gluten Free Pancake Recipe

  • All purpose gluten free flour blend (omit xanthan gum if using Bob&rsquos Red Mill 1:1)
  • 2 large eggs at ROOM TEMPERATURE
  • Avocado OR canola oil
  • Vanilla extract

Equipment Needed

How to make Light and Fluffy Gluten Free Pancakes

Step 1. Whisk together the dry ingredients.

Step 2. In a separate large bowl, whisk together the wet ingredients.

Step 3. Combine the dry ingredients into the wet ingredients. Stir until completely combined.

Step 4. Preheat a griddle to medium-low heat. Scoop about 1/4 cup of batter onto the griddle, to form the round pancakes.

Step 5. Cook the batter until small bubbles form on the top, then flip over.

Step 6. Cook until golden brown and then serve.

There are NO complaints from little voices when there&rsquos a plate of pancakes on the table. They actually cheer and my 4-year-old literally does a happy dance.

Her happy dance is similar to Chunk&rsquos Truffle Shuffle (from The Goonies). Except she&rsquos smiling and keeps her shirt down. It&rsquos pretty hilarious. And who doesn&rsquot love when their kid is so happy about dinner that they do a little happy dance?

So yeah, we&rsquoll just be over here eating our pancake dinner and be in our own little dinner happy place. Until tomorrow when I make pork chops and all the tears come out because my kids have now gone on a pork strike 🙄🙄🙄

Do you guys eat breakfast for dinner? Some other favorites we like are quiche, coffee cake, or waffles for dinner. Sometimes they&rsquore too much work in the morning on the weekend when you sleep in.

You don&rsquot really want to wait an hour to eat breakfast when all you really want/need is a big pot of hot coffee. But they&rsquore also too delicious to wait for a holiday brunch.

Whether you have these gluten free pancakes for breakfast or dinner, enjoy! And watch the video on this page to see how easy they are to make! If you make this recipe, and love it, I&rsquod love for you to leave a 5-star rating thank you!

Click the video at the top of this page to see how to make these. You can also watch this video on Facebook where you can easily share it.


Recipe: Light & Fluffy Gluten-Free Pancakes

If you’re a lover of pancakes, or baked goods in general, you know that the words light & fluffy and gluten-free don’t often mix. Not to worry though…I have finally, after months of testing and re-testing, perfected my gluten-free pancake recipe. And now we can’t stop eating them. Sometimes I double the batch and freeze half, sometimes we add blueberries or dark chocolate chips, sometimes we top with sautéed bananas or apples, sometimes we dip in greek yogurt (Audrey’s favorite), and most of the time we just top with good ol’ fashioned pure maple syrup. They’re easy to make, healthier than your average pancake, and more importantly, absolutely delicious. Now all you need to do is whip these up, grab a fork and dig in.


The Fluffiest Gluten-Free Pancakes Ever

This time, I wanted to experiment with pancakes using gluten-free all-purpose flour, and I was intent on fluffy light pancakes (or hotcakes as you may know them). Since gluten-free pancakes can sometimes turn out dense, I had to make sure I found and tested a great recipe for fluffy pancakes before sharing it on the blog, and I’m stoked to tell you that I’ve finally found one!

In fact last week we literally made them twice in three days, with Juan (a.k.a. the blog’s Chief Tasting Officer) giving his stamp of approval, I’m beyond excited to share this awesome recipe with you. And Juan just requested that I make them again this weekend. Yep, that’s just how good they are.


Fluffy Gluten-Free American Pancakes

I’m re-sharing this golden oldie recipe post and popping it on the homepage as it’s one of my all-time most read recipes ever and is perfect for breakfasts, packed lunches or weekend treats. I love looking back at the cute pics of my sons when they were younger, too!

Lots of you seem to love my fluffy gluten-free American pancakes and kindly message me to say you’ve found this recipe produces light, fluffy and delicious pancakes. Some of you have even commented that they taste better than the regular gluten/wheat pancakes. Wow!

They’re super easy to make and gluten-free flour can be found in all supermarkets.

Look how much my kids love them!

These light and airy, gluten-free American style pancakes make for a long, lazy brunch although they’re also super quick to whip up on a morning and can be frozen too so you can enjoy them whenever you feel like it.

The kids like to help my husband and I make them and they make a great addition to packed lunches too.

Ingredients:

  • 135g/ 4¾oz gluten free plain flour (we like Doves Farm)
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tbsp honey (we like manuka honey)
  • 130ml/4½fl oz milk (we like whole goat’s milk)
  • 1 large egg, lightly beaten
  • 2 tbsp melted butter, coconut or olive oil, plus extra for cooking

Gently sift the flour, baking powder, salt into a bowl. Melt the honey a little in the microwave and add to the mixture.

In a separate bowl, whisk together the milk, egg and melted butter.

Pour the milk mixture into the flour mixture and beat with a fork to create a batter.

Let it stand for a few minutes. Heat a non-stick frying pan over a medium heat and add a little butter or mild olive oil.

When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at once). Cook until the top of the pancake bubbles then turn it over and cook on both sides until golden.

Repeat until you have used all the batter.

Serve with maple syrup, butter, fruit or melted chocolate. Anything you fancy!

How sweet are these pictures of Alexander enjoying his pancakes?!

Don’t miss an archived post of my Dad’s pancakes HERE too.

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Finding Good Gluten Free Flour

The most important step to fluffy gluten-free pancakes is starting with a good GF flour. Not all gluten free flours are created equal! You need to find a good one that says it substitutes cup for cup with regular flour. I had to experiment with a few different ones before finding this one that I really like. Recently I tried the Namaste Perfect Flour Blend Gluten Free Flour, which I found at Costco. It’s delicious and measures exactly like flour. And it gives this pancake recipe that light, fluffy texture that I’ve been craving.


Recipe Summary

  • 1 cup all-purpose gluten-free flour
  • ½ teaspoon gluten-free baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 egg
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup cold milk, or more as needed

Combine gluten-free flour, baking powder, salt, and cinnamon in a large bowl mix well.

Mix egg, vegetable oil, and vanilla extract together in a second bowl until well combined. Stir flour mixture into egg mixture with a wooden spoon until a lumpy batter forms. Pour in milk and mix until a smooth batter forms. Set batter aside to thicken, 5 to 10 minutes. Add more milk, 1 tablespoon at a time, if batter is too thick.

Heat oil in a griddle over medium-low heat. Drop 1 to 2 heaped tablespoonfuls onto the griddle for each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.


  • First, mix together the flour, baking powder, baking soda, salt and sugar.
  • Second, add the eggs, milk and vanilla extract. Make sure to mix everything until smooth.

  • Heat the skillet you plan to use and make sure it is lightly oiled. I normally use a frying pan or electric skillet.
  • Next, pour 1/4 cup pancake batter on to the pan. Brown on both sides.


How to make fluffier pancakes from scratch

It’s so easy to make the most amazing pancakes at home, check out this video and I’ll walk you through it, every step of the way!

If blueberries are more your style, then you are going to want this recipe for fresh blueberry syrup. Again, made with real ingredients both because it’s better for you and because it ends up tasting so much better than the more artificial version you get at pancake houses. Seriously, this stuff is the best.

And if you’re looking for more, try one of these amazing pancake topping ideas.


Notes

– Serve your pancakes with maple syrup, jam, honey, fresh fruit, yogurt, or for a real treat, enjoy them with a dollop of ice cream or whipped cream.

– If you like crispier pancakes, you can flip the pancakes a second time.

– If you're on a gluten-free diet, swap out the all-purpose flour for the gluten-free flour of your choice. Add an extra splash or two of milk for tasty, ultra-fluffy, gluten-free pancakes.

– Don't over mix the batter – if you do, you'll wind up with chewy pancakes instead of light, airy ones.