Sunday Pancakes (Wheat-Free)

Name: Sunday Pancakes (Wheat-Free)
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4
Cuisine: American
Ingredients: 1 1/2 cups gluten-free flour blend (1:1 baking blend); 3 1/2 tsp baking powder; 1 tbsp sugar; 1/4 tsp salt; 1 1/4 cups milk; 1 egg; 3 tbsp melted butter; Butter, for the griddle

From Sunday Pancakes

Classic, fluffy Sunday pancakes with crisp edges and a tender middle, made with a 1:1 gluten-free flour blend so you can keep the same easy routine. The batter comes together fast, rests briefly for extra lift, then cooks up golden on a buttered griddle. Great for a relaxed weekend breakfast with fruit, maple syrup, or a squeeze of lemon.

breakfast
gluten-free
quick

30 min total · 10 min prep · 15 min cook · 5 min rest

Serves 4

250 kcal · 8g protein · 33g carbs · 9g fat total

Instructions

Whisk together the gluten-free flour blend, baking powder, sugar, and salt in a large bowl.

Add the milk, egg, and melted butter to the dry ingredients.

Stir gently until just combined (a few small lumps are good), then let the batter rest for 5 minutes.

Heat a lightly buttered griddle or skillet over medium heat. When a drop of water sizzles and skitters, it’s ready.

Pour batter onto the griddle and cook until bubbles form on the surface and the edges look set, and the bottoms are golden.

Flip and cook until the second side is golden and the centers feel springy when pressed.

Serve warm.

Notes

Check that your gluten-free flour blend is certified gluten-free to avoid cross-contact. If your blend doesn’t include xanthan gum, add 1/2 tsp xanthan gum to help with structure and fluffiness. Storage: Cool completely, then refrigerate up to 3 days or freeze up to 2 months; reheat in a toaster or dry skillet.