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.
Batter
Optional mix-ins & toppings
Method
Batter
- 1
Whisk dry ingredients
In a large bowl, whisk together the gluten-free flour blend (2 cups), baking powder (2 tsp), baking soda (1/2 tsp), sugar (2 tbs), and salt (1/2 tsp) until evenly combined and no clumps remain.
- 2
Combine wet ingredients
In a separate medium bowl or large measuring cup, beat the 2 large eggs lightly. Add the warm milk (1 1/2 cups), yogurt (1/2 cup), melted butter (4 tbs), and vanilla (1 tsp). Whisk until smooth and uniform.
- 3
Rest batter
Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula or whisk until just combined. The batter should be thick but pourable; if too thick, add up to 2 more tablespoons of milk. Allow the batter to rest 8–10 minutes at room temperature to hydrate the gluten-free flour—this improves texture and prevents gummy pancakes.
Optional mix-ins & toppings
- 4
Add mix-ins
If using mix-ins (1 cup blueberries or chocolate chips), gently fold them into the batter right before cooking so they don't sink. Use about 1 tablespoon of mix-ins per pancake (or scatter directly onto pancakes while cooking).
- 5
- 6
Cook pancakes
For generous pancakes, pour about 1/3 cup of batter per pancake onto the preheated skillet. Cook until bubbles form across the surface and edges look set, about 2–3 minutes. Gently flip with a spatula and cook the other side until golden brown, another 1.5–2 minutes. Adjust heat if pancakes brown too quickly (lower heat) or take too long (raise heat slightly).
- 7
Keep warm
Transfer finished pancakes to a baking sheet lined with parchment and keep warm in a 200°F (95°C) oven while you finish the rest so all pancakes are served hot.
- 8