I’ve found a great gluten-free waffle recipe, so I wanted to find a great gluten-free pancake recipe, too! We love eating breakfast together in my house, and it’s so special to have my little man help me make waffles, pancakes, or french toast and then enjoy the fruits of our labor together.
This was the first gluten-free pancake recipe I tried, and it was great! The original recipe called for buttermilk, which I didn’t have on hand, so I subbed in equal parts plain greek yogurt and milk. The original recipe calls for blueberries, but you could use any kind of fruit or choose to leave fruit out of the batter and just top the pancakes with fresh fruit and pure maple syrup.
I used a 1/3 cup measuring cup to scoop out the batter, and it made 4 medium-large pancakes.
Gluten-Free Pancakes (slightly adapted from Bakepedia)
- 1 cup Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup buttermilk OR 1/2 cup plain Greek yogurt+1/2 cup milk)
- 1 large egg
- 2 tablespoons coconut oil (for the pan)
Combine all ingredients except the oil. Mix until completely combined, but not completely smooth.
Heat a skillet on medium-low heat. Melt oil on skillet. Use a 1/4- or 1/3-cup measuring cup to spoon batter onto skillet. Cook for 3-4 on one side until bubbly. Flip and cook 1-2 more minutes until golden brown. Top with fresh berries and pure maple syrup.