Thick And Fluffy Gluten Free Pancakes

Who doesn’t love large fluffy pancakes every once in a while? I have tried many recipes for gluten free and even grain free pancakes. I actually came across this one on complete accident.

I have never been a great pancake maker. Mine come out oddly shaped from cramming too many in a too small pan. We like to call them UFO cakes around here. I was searching out a sorghum based pancake recipe since the Arrowhead Mills Gluten Free Flour I had lying around was mostly sorghum based. The recipe I found sounded perfect. The title boasted easy tasty no fail gluten free pancakes or some such wonderful sounding wording… Everything was going swell until I had finished mixing the ingredients and got to the end of the recipe. The blogger had put a “cute” little note at the bottom saying that they did not come out as expected and were tasty but crepe like. This is obviously not what I was looking for. Not wanting to waste all of those ingredients I added to and altered what was in my bowl noting my changes for later.

The pancakes turned out way beyond my expectations. I remade them the next morning to see if I could duplicate that success, and once again they worked! These pancakes Are light, thick, fluffy, and perfectly pancakey. plus they are a cinch to whip up!

I served them to Alan three times that week alone. I had trouble getting any because he liked them so much he couldn’t stop eating them. You should have seen his “I love pancakes” grin!

I served his with pure maple syrup and mine with my favorite pancake topping mashed bananas microwaved for a minute or two.

Have you ever had a similarly frustrating recipe attempt turn into something magical? I’d love to hear about it.

Thick And Fluffy Gluten Free Pancakes
Recipe type: Breakafst
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 cup Gluten Free Cafe Gluten Free Flour Blend or Arrowhead Mills Gluten Free Flour
  • 1 tbsp sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • 2 eggs
  • ¾ to 1 cup milk
  • 2 tbsp coconut oil
Instructions
  1. Mix together all dry ingredients.
  2. Mix eggs, coconut oil, and ¾ cup of milk.
  3. Add wet to dry ingredients.
  4. If batter is too thick add milk in one tbsp increments up to ¼ cup total extra milk. (I usually stick with the ¾ cup milk, but due to variances in measuring the flour it may need a bit more.)
  5. Heat a frying pan over medium heat. You may add more coconut oil to the pan if yours is not nonstick already.
  6. Pour pancakes into pan. These are easiest to flip in smaller sizes, but I have carefully managed some monster pancakes with this batter as well.
  7. flip when bubbles just begin to form towards middle of pancake.
  8. Eat with your favorite pancake topping.

 


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