For super fluffy gluten-free pancakes, here’s the solution!
Mix 1 cup gluten-free flour, sugar, baking powder, cinnamon and salt.
In another bowl, combine an egg, buttermilk and melted butter.
Gently fold these together, let rest 5-10 minutes, and cook on medium-low heat until bubbles form before flipping.
Top with dreamy cinnamon maple butter for a breakfast game-changer.
The secret tips for perfect pancake texture every time will be revealed!
Ingredients
- Gluten-free all-purpose flour
- Sugar
- Baking powder
- Cinnamon
- Salt
- Egg
- Buttermilk
- Butter
- Milk
- Maple syrup
- Honey
To make these pancakes even more nutritious, consider adding healthy toppings such as fresh fruits or nuts.
Recommended Tools
Making delicious gluten-free pancakes doesn’t have to be complicated when you have the right equipment on hand. These kitchen tools will help you measure, mix and cook perfect fluffy pancakes while making the delicious cinnamon maple butter that takes this breakfast favorite to the next level. Additionally, consider pairing your pancakes with Decadent Mocha Coffee Overnight Oats, which makes for a delightful breakfast combination.
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- Non-Stick Griddle:
The perfect surface for cooking multiple pancakes at once with even heat distribution that prevents burning.
- Mixing Bowls:
You’ll need at least two – one for the dry ingredients and another for the wet ingredients before combining them.
- Whisk:
Essential for properly incorporating dry ingredients together and creating a smooth, lump-free pancake batter.
- Measuring Cups and Spoons:
Crucial for accurate measurements of flour, sugar and other ingredients to ensure perfect pancake texture.
- Spatula Turner:
A thin, flexible spatula makes flipping pancakes easy when those bubbles start to form on the surface.
- Electric Mixer:
Helps whip the cinnamon maple butter until it’s perfectly light and fluffy for serving with your pancakes.
- Non-Stick Griddle:
Instructions for fluffy gluten-free pancakes
Let’s whip up these amazing gluten-free pancakes! Start by grabbing a large bowl and whisking together your dry ingredients: 1 cup of gluten-free all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, ½ teaspoon of cinnamon, and ¼ teaspoon of salt.
Mix them really well – nobody wants pockets of baking powder in their breakfast!
Now for the wet stuff! Add 1 egg, 1 cup of buttermilk, and 2 tablespoons of melted butter to your dry mixture. Stir until just combined – don’t go crazy with the mixing or you’ll lose all that fluffy potential!
If your batter seems too thick (it should be pourable but not runny), add up to ¼ cup of milk until you get the right consistency.
Pro tip: Let your batter rest for about 5 minutes. This little break gives you fluffier pancakes – trust me, it’s worth the wait!
Heat up your griddle or pan over medium-low heat. Low heat is your friend here! It prevents burning while making sure your pancakes cook through perfectly.
Once it’s hot, pour about ¼ cup of batter for each pancake. When bubbles start forming on the surface (about 2-3 minutes), it’s flipping time! Cook for another 1-2 minutes on the other side until golden brown.
While your pancakes are cooking, make that divine cinnamon maple butter! In a small bowl, combine 12 tablespoons of softened butter with 2 tablespoons of maple syrup, 2 tablespoons of honey, and ¼ teaspoon of cinnamon.
Whip it with a fork or mixer until it’s light and fluffy – this is what pancake dreams are made of!
Stack those golden pancakes high on your plate, add a generous dollop of cinnamon maple butter on top, and watch it melt into buttery rivers of happiness.
Don’t forget to serve your pancakes with a side of creamy roasted cauliflower soup for a delightful twist on breakfast!
Dig in while they’re hot – you’ve earned this delicious breakfast!
Pro Tips
Let your pancake batter rest for 5-10 minutes after mixing to allow the leavening agents to activate fully, resulting in noticeably fluffier gluten-free pancakes that rise better during cooking. Additionally, incorporating Greek Yogurt into your pancake batter can enhance creaminess and provide a protein boost for a more satisfying meal.</p
Substitutions & Variations
These fluffy gluten-free pancakes can be transformed with simple swaps that maintain their delicious texture but introduce exciting new flavors.
- Blueberry Burst: Add 1 cup fresh or frozen blueberries to the batter just before cooking for fruity pops of flavor throughout your pancakes.
- Chocolate Chip: Fold in ½ cup mini chocolate chips into the batter for a decadent breakfast treat that kids and adults will love.
- Banana Cinnamon: Mash one ripe banana into the wet ingredients and increase cinnamon to 1 teaspoon for a naturally sweet variation.
- Savory Option: Omit sugar, add 2 tablespoons chopped chives and ¼ cup shredded cheese to create a savory pancake perfect for brunch.
- Vegan Adaptation: Replace egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use plant-based milk with 1 tablespoon vinegar instead of buttermilk.
- Pumpkin Spice: Substitute ¼ cup pumpkin puree for ¼ cup of the buttermilk and add ½ teaspoon pumpkin pie spice for a fall-inspired breakfast.
- Almond Joy Twist: For a unique flavor profile, add ¼ cup of shredded coconut and ¼ cup of chopped almonds to the batter, inspired by Almond Joy treats for a delightful chocolatey addition.
Leftovers & Storage Tips
Though you mightn’t have leftovers with these irresistible pancakes, proper storage will keep them tasting amazing when you do.
Refrigerate them in an airtight container for up to three days, separating layers with parchment paper.
For longer storage, freeze them flat on a baking sheet before transferring to a freezer bag.
When you’re ready to enjoy them again, just pop them in the toaster!
Weekend Brunch Showstopper
Fluffy Gluten-Free Pancakes with Cinnamon Maple Butter
Light and airy gluten-free pancakes topped with a homemade cinnamon maple butter for a delicious breakfast treat.
- 1 cup gluten-free all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 1 egg
- 1 cup buttermilk
- 2 tbsp melted butter
- ¼ cup milk (if needed)
- 12 tbsp butter, softened
- 2 tbsp maple syrup
- 2 tbsp honey
- ¼ tsp cinnamon
- Whisk together gluten-free flour, sugar, baking powder, cinnamon, and salt in a bowl.
- In a separate bowl, beat the egg, then add buttermilk and melted butter.
- Combine wet and dry ingredients, stirring until just mixed. Add milk if batter is too thick.
- Let batter rest for a few minutes for fluffier pancakes.
- Heat griddle to low-medium heat to prevent burning.
- Pour batter onto griddle and cook until bubbles form on the surface.
- Flip pancakes and cook until golden brown on the other side.
- For the cinnamon maple butter, whip softened butter, maple syrup, honey, and cinnamon until fluffy.
- Serve pancakes warm with a dollop of cinnamon maple butter on top.
