Gluten Free Food Recipe
Make Gluten Free Food Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Gluten-Free Pancakes (main batter)
Optional mix-ins & toppings
For skillet & finishing
Method
Gluten-Free Pancakes (main batter)
- 1
Whisk dry ingredients
In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, baking powder, baking soda, sugar, and salt until evenly combined and aerated. Breaking up any small clumps helps an even batter.
- 2
Combine wet ingredients
In a separate medium bowl or large measuring cup, whisk the eggs until just broken. Add the milk, yogurt (or buttermilk), melted butter or oil, and vanilla extract. Whisk until homogeneous.
- 3
Make the batter
Pour the wet ingredients into the dry ingredients. Gently fold with a spatula or whisk until just combined. The batter should be slightly thick but pourable; if very thick, add 1–3 tablespoons (15–45 ml) more milk to loosen. Avoid overmixing to prevent gummy texture.
- 4
Rest the batter
Let the batter rest for 5–10 minutes at room temperature. This allows the flour to hydrate and yields a lighter pancake. If using xanthan-free blends, rest helps improve texture even more.
Optional mix-ins & toppings
- 5
Prepare mix-ins
If using mix-ins (blueberries, banana slices, or chopped nuts), fold them gently into the batter just before cooking. For blueberries, leave some whole to press onto cooked pancakes instead to reduce moisture in the batter.
- 6
Warm toppings
Warm maple syrup or honey briefly in a small saucepan or microwave (10–15 seconds) so it pours easily. Have fresh fruit and butter at room temperature or warmed slightly.
For skillet & finishing
- 7
- 8
Cook pancakes
For each pancake, pour 1/4 cup (60 ml) of batter onto the hot skillet. If you didn't fold berries into the batter, press 4–6 blueberries or a few banana slices onto each pancake now. Cook until small bubbles form on the surface and the edges set, about 2–3 minutes. Flip and cook the other side until golden and cooked through, another 1.5–2 minutes. Reduce heat slightly if pancakes are browning too quickly before cooking through.
- 9
Keep warm
Transfer cooked pancakes to a baking sheet in a single layer and keep warm in a 200°F (95°C) oven while you finish the remaining batter. This prevents steaming and keeps the edges crisp.
- 10
Serve
Stack pancakes and top with butter, warm maple syrup, and fresh fruit. Sprinkle chopped nuts if using. Serve immediately.