Gluten Free Recipe
Make Gluten Free Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Gluten-Free Pancakes (main batter)
Optional mix-ins & toppings
Method
Gluten-Free Pancakes (main batter)
- 1
Combine dry ingredients
In a large bowl, whisk together the gluten-free all-purpose flour, tapioca starch, baking powder, baking soda, sugar, and sea salt until evenly distributed and lump-free.
- 2
Mix wet ingredients
In a separate medium bowl, whisk the eggs lightly. Add the milk, yogurt (or buttermilk), melted butter (or oil), and vanilla extract; whisk until smooth and homogenous.
- 3
Make the batter
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. The batter should be slightly thick but pourable. If too thick, add up to 2 tablespoons of milk. If too thin, add 1 tablespoon of flour blend. Let the batter rest 5–10 minutes to hydrate the flours (this yields a better texture).
Optional mix-ins & toppings
- 4
- 5
Cook pancakes
For each pancake, scoop about 1/4 cup batter onto the hot skillet. If using mix-ins, gently press 5–7 blueberries or a few chocolate chips into the batter of each pancake immediately after pouring. Cook until edges look set and small bubbles form on the surface (about 2–3 minutes). Flip and cook the other side until golden and cooked through (another 1–2 minutes). Adjust heat between medium and medium-low as needed to avoid burning while ensuring thorough cooking (gluten-free pancakes often benefit from slightly lower heat).
- 6