Pancakes, Neat
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There’s all kinds of ways to mess with pancakes. I won’t lie. I’ve messed with ‘em. I’ve mixed it up. I’ve hassled the poor guys. Those gents try to comply. … more »

Gluten Free Pancakes Recipe

There’s all kinds of ways to mess with pancakes.

I won’t lie. I’ve messed with ‘em. I’ve mixed it up.

I’ve hassled the poor guys. Those gents try to comply. But no self-respecting pancake can accommodate a slice of banana yea thick without collapsing into a withering mess. Chocolate chips will become chocolate mush. Smear it will (Yoda).

[Apropos of nothing, did you know that Yoda tweets? Wise he is.]

We’ve all done the ol’ layer of pancake batter on the griddle + layer of filling parts + top layer of pancake batter. Meh. Too thick! I’m stuffed.

Or the sneak attack. Right before the pancake is sealed forever, you nestle a few bananas, a handful of blueberries, or a couple chips in there, then flip and … presssss with the spatula.

Ease up, would ya? It’s a pancake. Not a panini.

Mmmm… paninis. I bet you don’t need me to show you how to make a panini. What do I know? I only pretend to know. And sometimes, you pretend to not know. And it’s really nice of you. ‘Cause it makes me feel like maybe I have a job.

Should I get a job? Do I have a job? I make no money. I work a a lot. Just ask my kids. They’ll tell you. I think I need a list. “Make some money” would be at the tippy top of such a list. Can you remind me? Maybe I wouldn’t be on such a freaking shoestring if I had a real job. Perhaps the money would follow the job. I have a vague memory of how it works. It’s hazy. And fuzzy. Like an Instagram photo. Can someone explain Instagram to me? List item #2. Figure out Instagram. Ask around.

Am I making you uncomfortable? Have I told you how pretty you look today? Do you have a job?

Let’s talk pancakes. Pancakes are common ground. A tall stack of ‘cakes makes me happy. I forget about my non-job job.

I think … that we should appreciate pancakes for what they are. Not try to force a square peg into a round hole. Look, no one would love endless riffs on pancakes to be too legit to quit more than I. I’ve got 100 knock-your-socks-off recipes due and owing to my editor on February 1, 2012 (send help – I have been blogging to you, but not writing to her; S.O.S.). But, although bananas do belong in Pancake Muffins, especially the varietal that I included in my cookbook, they just don’t belong shoved against their will into an otherwise perfectly legal griddle pancake.

I am humbled by this very important realization. Just so you know. And relieved. From now on, if you need me, you’ll find me kickin’ it old school. I stack those pancakes, dust ‘em with some cinnamon & sugar, pile up the fruit, and ring the bell. Breakfast is served.

Before we jump to the recipe, a couple tricks of the trade:

1. It really (really) helps if your ingredients are around room temperature. Butter and milk are super easy to warm in the microwave to take off the chill from the refrigerator if you haven’t left them out to warm to temp (just be sure to stir the milk after it comes out of the microwave to even out any hot spots that could scramble the eggs). But the eggs. Oh, the eggs. If you’ve forgotten to bring them to room temp organically, just place them in a bowl of warm (about 100 degree F) water for a few minutes. It will gently take off the chill without harming the egg.

2. Gluten-free batters do tend to thicken upon standing. I hate it when I have to admit that. But it’s true. I like this batter to be pourable, so I keep some extra room temperature milk by my side as I work. If the batter thickens, beat in a tablespoon or two of the extra milk, and you’re back in the saddle. Pancake batter is not temperamental at all. It can take basically whatever you throw at it and still, well, make pancakes.

3. If you want your pancakes to mellow and brown around the edges, it’s going to take some butter or shortening on your cooking surface. Not a big problem.

5.0 from 3 reviews
Pancakes, Neat
By: 
Recipe type: Breakfast/Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
 
Gluten-free Griddle Pancakes, no fuss no muss
Ingredients
  • 2 cups high-quality all-purpose gluten-free flour
  • 1 teaspoon xanthan gum (omit if your blend already contains it)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 to 2 tablespoons sugar (to taste)
  • 2 extra-large eggs at room temperature, lightly beaten
  • 6 tablespoons unsalted butter, melted and cooled (plus more)
  • 2½ cups milk (nondairy is fine, low-fat is fine but nonfat is not), at room temperature (plus more)
Instructions
  1. Heat your griddle surface (or a large nonstick pan) and coat generously with butter or shortening. In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt and sugar and whisk to combine well.
  2. Create a well in the center of the dry ingredients, and add the eggs, butter and milk, one at a time, blending well after each addition. Continue to beat until the batter comes together, and you've worked out the lumps.
  3. Working quickly, ladle the pancake batter on the griddle surface, and allow to sit until bubbles begin to appear on the surface (2 to 3 minutes). Flip and continue cooking for another 1 to 2 minutes, or until the underside is browned.
  4. The batter will thicken as it stands. Thin with more milk, if necessary to maintain pourable consistency.
  5. If you'd like, while you finish the batch, you can keep the pancakes warm in a 200 degree oven on a parchment lined baking sheet.

 

How about you? Have you been known to try to fancy up your pancakes? To paint refined gold, to gild the lily? Or do you make ‘em the way nature intended, round and proud, plain batter through and through?

Sealed With A Kiss,
Me (It’s me. Nicole)

  • Heather H

    Pancake heaven!! Thank you for the easy recipe!

    • Nicole

      Hi, Heather,
      Easy gluten-free is the new black. :) Let me know how they turn out. Pancakes for dinner!
      xoxo Nicole

  • Bonnie Sue

    These look great Nicole. What a nice recipe to make this weekend. Thanks for the simple ingredients too. My niece Victoria (13) likes to make a banana sauce with her pancakes. I believe she uses maple syrup, butter and bananas warmed in a sauce pan. So good.

    • Nicole

      Hi, Bonnie Sue,
      Pancakes are defo a great weekend breakfast or brunch. Banana sauce for pancakes sounds great. Lovely things should go ON pancakes, just not IN pancakes. :)
      xoxo Nicole

  • Jayne Hickey

    Oh Nicole, you have a gift. How do you time it so well? You were on my list today, to email, this here first day of school, at the top of my to-do list. Regarding? you ask …PANCAKES. I made some this past weekend, thinking now that Better Batter is in my life, I could easily substitute Better Batter in my old non-GF pancake recipe and we’d be back in hotcake heaven. What I found, was what you spoke of, GF pancake batter will thicken like a dog year to a human counterpart, 7:1, lightning fast. I thought milk ‘ill fix that, thin it out – saddle up for a feast. What I ended up with in the end, was pancakes that looked the part but something on the inside was awry, a texture incident, too creamy or milky perhaps. It was off – not right, not a pancake I want associated with my name. Which brings me to today – I had plans to head to the Better Batter girl herself, Ms. GF on a Strang, and see what she had to say regarding Pancakes, Neat. Girl you don’t disappoint – here it is, delivered right to my inbox without my even needing to ask. You should get paid for such fine work. Room temp ingredients and melted butter rather than oil, baking soda in addition to the powder, and milk, much more milk – these are the differences I spot right away. By the looks of them flapjacks darling, I think you may have hit a sweet spot here. This weekend will tell for sure or perhaps an evening before then. Who doesn’t love pancakes and applesauce for dinner? Don’t answer that, I don’t want to know about your personal problems – this is about me, always has been, always will. Hotcakes for the hottie! You rock Nicole, rock it like a hurricane. You should change your name to Irene

    • Nicole

      Hi, Jayne,
      Aw, shucks. I’m just lucky, it seems. :) That, and I have been there. And lived to tell the tale.
      Truth is, I hate to admit it, since normalcy is what I strive for, but gluten-free flours do behave differently than conventional flours. Better Batter is a cup-for-cup replacement for conventional flour as much as any gluten-free flour can be. What that generally means to me is that I know that I am able to make pretty much anything gluten-free, and it will taste like it should. Unfortunately, it doesn’t mean that I can ignore the fact that I’m cooking and baking GF. I have to make allowances, sometimes more of them than I’d like. I have to include more liquid (but not too much more). I have to use stabilizers, and often bake in special containers (like smaller bread loaves). I have to mess with cooking and baking times and temperatures. I also have to treat the foods a bit differently once they’re baked. When I first started creating and sharing recipes, it was really, really hard. I had made all these allowances, but they had become second nature. That can make it very hard to impart them to someone else. Now that I’ve been forced to break them down for a few years now, that part is second nature, too. You can have all your old favorites. You just need a little coaching along the way. That’s why I’m here. :)
      xoxo Nicole

      • Jayne Hickey

        Hey there Nicole – just sent you an email…..hope you can help.
        Danke schon!

        • Nicole

          Got it, Jayne.
          Working on it.
          Will email you. :)
          xo Nicole

  • PegLeg

    While it sounds fun to create new recipes, I know we don’t hear about the trials and errors along the way. It just seems like you pop a new recipe out to us every couple of days like it’s no big deal. And it is. We know that and thank you for it.

    I’m curious about something, though . . . . You post recipes for us and you’re trying to accumulate 100 recipes for your new cookbook. How do you decide which recipe is for what? If it were me and I was excited about a recipe, I’d want to post it and I wouldn’t be able to save it for the cookbook–immediate gratification, you know? And then it’d be cookbook deadline time and I’d be sweating it. So how do you do it?

    • Nicole

      Hi, Peggy,
      I just got a little teary. I think you hit a nerve (in a good, kind way). It’s actually really hard to walk that line for all the reasons you described! Part of the reason that I’m readying myself and the blog to seek advertising (only for hand-picked products and companies that I use and believe in myself) is because I spend so, so much time working on the blog. I don’t want to give that up, and instead would rather expand it, so I have to try to rebalance things. The short answer? The book is on a more specific theme this time (not just a go-to cookbook for all basics, like the first one), so many of the blog recipes wouldn’t really be appropriate for the cookbook. And I am also learning that readers enjoy certain things on the blog that they wouldn’t necessarily like to see in a cookbook, and vice versa.
      Really – I wish I could just integrate it ALL.
      Really really – I wish I could just have you all over my house a few times a week so we could chat and cook and eat. And drink. :)
      Thank you for asking, Peggy. It meant a lot to me. More than you know.
      xoxo xoxo Nicole

      • Peggy

        This is where the short video would be great! I would also love to join a Skype session if one were set up!!!

        • Nicole

          Hi, Peggy,
          How do you mean? What is missing here (in the recipe? in this conversation?) that could be remedied by video? Teach me, Peggy!
          xoxo Nicole

  • Lois

    FWIW – you are lovely and you make as much as you need (I hope). I am gainfully employed (and I love it) and I REALLY appreciate what YOU do. Should I pay you for this? we use either Pamelas or GF bisquik for pancakes (my MIL who lives iwth us can’t do Pamelas because of the nuts). blueberries are a favorite (feh, I’m the daughter of a Mainer) but my husband LOVES peaches. small chunks on top of the cooking pancake flipped for just a moment are t he ticket — or a fresh made slighlty cooked sauce.

    • Nicole

      Hi, Lois,
      Thank you for the appreciation. You made me smile.
      I honestly make $0 from this blog (in fact it costs me money), but I’m working on getting it up to speed to rustle up some ads of products that I use myself, companies that I believe in. But it’s okay. It’s a labor of love for me. And I know that it’s the thing I’m meant to be doing. So I do it. And I do love it. The money will follow at some point, I think. I’ll wait. :) You don’t need to pay me, no. You should not, but thank you. If you would like, you can purchase my cookbook, but you by no means must.
      Feh for blueberries? Really? I love blueberries on TOP of pancakes. Just not smushed inside. They turn everything gray.
      Keep reading. I consider that to be reciprocation, and then some. :)
      xoxo Nicole

  • Darlene

    Oooh.. Nicole, I fear you’ve crossed over to the dark side with this recipe. These look so good they must be the devil’s handiwork.
    Tell me it aint so.
    (Don’t tell anyone but I’ll be making these this weekend. Not Sunday, of course!)

    • Nicole

      Why not Sunday, Darlene? Because of God?
      xoxo Nicole

      • Darlene

        Well, with them being the devil’s handiwork and all… };>

  • Meridith

    Hi Nicole! When I make pancakes I substitute the eggs with applesauce, and add some Cinnamon to the batter. Its not an overwhelming apple taste, but a nice subtle apple-cinnamon flavor. My body doesn’t tolerate eggs well, and while some recipes really do need the eggs so I suffer through, pancakes seem to be just fine with the applesauce!

    • Nicole

      Hi, Meridith,
      That’s interesting, that pancakes can hold their own without eggs. I am so egg-dependent in my baking, I never considered that. Good to know! :)
      xoxo Nicole

  • Sandy

    I too work at a job that doesn’t pay and it’s not being a housewife….it’s being a hired man for my husband. We’re in agriculture and with all of our expenses, we can’t afford to hire someone to help him. So I’m the hired man. I’ve worked hard, physical work for 35 years and no pay!! There’s alot of women in agriculture that are in the same boat as what I’m in. Just remember….it’s not the people that are producing the food that are making the high prices at the store….it’s the manufacturers and the processing plants.

    • Nicole

      Hi, Sandy,
      What an important point. I’m so glad you took the time to make it. Talk about unsung heroes! We’ll, thank you for all that you do all week long, and I wish I could pay you myself (except I make no money, either).
      xoxo Nicole

  • Peggy

    Love pancakes for dinner! Sometimes I use a bit of creamy peanutbutter, mashed bananas & a bit of maple syrup mixed together to go on each layer in the stack of pancakes. Just a thin layer on each pancake. :)

    • Nicole

      Me too, Peggy. Pancakes for dinner seems so decadent. Like a movie in the middle of the day. :)
      xoxo Nicole

  • Ashley

    What? A movie in the middle of the day is decadent? JK ^.^ Btw I’m making pancakes for breakfast tomorrow as it’s my day off… yummy pancakes better go to bed so I can enjoy them sooner!

    • Nicole

      Hi, Ashley,
      Know what would be decadent? Pancakes midday during a movie. Now THAT’s a day off. :)
      xoxo Nicole

  • http://www.savvyteasandherbs.com Nickole@savvyteasandherbs.com

    These were a TOTAL hit in our home! I usually make 100% buckwheat pancakes (soooo gooooooood!!!!) but have been without buckwheat for some time, which translates into being without pancakes for some time! Made these this morning and they were a total hit with the fam! Thank you!

    Nickole

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  • Michelle

    Just made these and they were delicious! I used soy milk and earth balance buttery sticks and they worked just fine.

    • Nicole

      Hi, Michelle,
      Thanks so much for letting us know about your substitutions. That is one of the most helpful things anyone can find in the comments! So glad you enjoyed the pancakes. :)
      xoxo Nicole

  • Gianna

    Hi Nicole!
    I tried this recipe today, and found that 2 1/2 cups milk was just way too much. The pancake ended up being very mushy and pasty inside. It was fully cooked, but the texture seemed undercooked.
    SO I tried the same recipe again but this time I tried it with 1 cup of milk and it was perfect, I had to add an additional 1/4 cup more to thin the batter out a bit towards the middle of my pancake making session. The taste was spot on, Yummy!
    Just wanted to let you know.
    Thank you so much for your recipes,
    they have all been amazing so far, specially the bacon biscuits. My husband asks for them every time,
    Cheers,
    Gianna.

    • Nicole

      Hi, Gianna,
      Thanks for letting me know. It does depend quite a lot upon the flour you are using, and how thin you spread the pancakes. I like thin pancakes, so I like a very pourable batter. If you use the whole 2 1/2 cups milk, but don’t spread them thin, I could see the inside being a bit too soft. But I can’t imagine using just 1 cup and having pancakes that you can spread using a true all purpose GF flour. I’m confused!
      Glad your husband loves those biscuits. They are indeed heavenly!
      xoxo Nicole

  • Gianna

    I actually prefer thick pancakes, a bit on the dry side, so I can smother them in more butter and maple syrup. I drove to Pennsylvania, last weekend just to buy the Better Batter flour (I live in Canada). My sister is pregnant and on a major pancake craving, so it’s been pancakes for most meals a day. I love pancakes, even without being pregnant, so it’s win-win for her and me.
    I have tried the recipe for the master Bisquik mix from the Better Batter website, and made the pancakes following Naomie’s guidelines, and they came out nice and dry and fluffy. So I adapted the same liquid to flour ratios but using your recipe (I guess that makes it a whole other recipe, to some degree). That’s where the 1 cup liquid comes from. I used 2 cups Better Batter, all the leavenings and salt and sugar from your recipe, and 2 eggs and 1 cup liquid, plus a little more when the batter was a little too thick.
    Maybe it’s the Canadian weather, or water or something. hehe!
    So the only real liquid I reduced was the milk.
    I hope that clears it up.
    cheers,
    Gianna

    • Nicole

      Hi, Gianna,
      Thanks for following up. It sounds like it’s mostly a matter of taste, then.
      It sure sounds like you drove a really long way to get yourself some Better Batter. I hope you got a whole lot of it! Good thing Better Batter is worth the trouble. :)
      xoxo Nicole

  • Stella Bee

    My mom and I just made a batch of these. They practically melt on your tongue! Thanks for making a great recipe. We will make these pancakes again.

    :)STELLA

    • Nicole

      Hi, Stella,
      I’m so glad you and your mom enjoyed them. Nothing like a great pancake – any time of day!
      xoxo Nicole

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This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring: http://glutenfreeonashoestring.com/pancakes-neat/
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