Restaurants›The Gilbert House Restaurant›Gluten-free Short Stack Recipe

Gluten-free Short Stack Recipe

Inspired by The Gilbert House Restaurant
Time30m
Serves2

Make Gluten-free Short Stack 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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Batter

For Cooking & Serving

Method

Batter

1

Whisk dry ingredients

In a medium bowl, whisk together the gluten-free flour blend, cornmeal (if using), baking powder, baking soda, sugar, and salt until evenly combined and aerated.

2

Combine wet ingredients

In a separate bowl or large measuring cup, whisk the egg until lightly beaten. Add the buttermilk, melted cooled butter, and vanilla extract; whisk until smooth.

3

Combine wet and dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined — batter should be slightly thick but pourable. Avoid overmixing to keep pancakes tender. If batter seems too thick, add up to 2 tablespoons additional milk to reach desired consistency.

4

Rest the batter

Let the batter rest for 5 to 10 minutes at room temperature. This hydrates the gluten-free flour and yields a lighter texture.

Cook & Serve

5

Preheat skillet

Place a nonstick skillet or griddle over medium heat and allow it to become evenly hot for 3 to 4 minutes. Test by sprinkling a few drops of water — they should sizzle and dance. Reduce to medium-low if the surface is getting too hot.

6

Prepare pan

Brush or wipe the skillet with the neutral oil or a little butter to create an even cooking surface. Use a paper towel to remove excess so pancakes don't fry.

7

Cook pancakes

For a short stack (3–4 pancakes), pour about 1/3 cup batter per pancake onto the skillet. Cook until bubbles form across the surface and edges look set, about 2 to 3 minutes. Flip with a thin spatula and cook the second side until golden brown, 1 to 2 minutes more. Adjust heat as needed so pancakes cook through without burning. Repeat with remaining batter, adding a light wipe of oil between batches if necessary.

8

Keep warm (optional)

If making multiple pancakes, keep finished pancakes warm on a plate in a low oven (about 90–100°C / 200°F) while you finish cooking the rest.

9

Serve

Stack the pancakes (short stack = 2–3 pancakes), top with butter, fresh berries or fruit if desired, dust with powdered sugar, and serve with maple syrup to taste.