1 cup (8 fl. oz.) milk (any kind), at room temperature
2 tablespoons (42 g) honey
3 tablespoons (42 g) unsalted butter, melted and cooled, plus more for greasing
2 eggs (100 g, weighed out of the shell) at room temperature
1 cup (132 g) gluten free coarsely ground yellow cornmeal
1/4 cup + 1 tablespoon (45 g) all-purpose gluten-free flour (I like Better Batter here)
1/8 teaspoon xanthan gum (omit if your blend already contains it)
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
Preheat a large cast iron or nonstick skillet over medium heat, or heat a griddle according to the manufacturer’s directions.
In a blender, place the milk, honey, melted butter, eggs, cornmeal, flour, xanthan gum, baking powder, and salt. Blend until smooth. The batter should be pourable.
Grease the hot skillet or pan with about 1 tablespoon of unsalted butter. Pour or ladle the pancake batter on the hot skillet surface, taking care not to crowd the skillet or pan. Allow the pancakes to cook until bubbles begin to appear and the surface appears dry around the edges (1 to 2 minutes). Flip the pancakes and continue cooking for another minute, or until the underside is lightly browned. These pancakes cook more quickly than traditional flour pancakes. Remove the cooked pancakes and repeat with the remaining batter.
If you’d like, while you finish the batch, you can keep the cooked pancakes warm in a 200°F oven on a parchment lined baking sheet. Serve immediately with your favorite pancake toppings.
This recipe was originally published on the blog in 2012 (!). The photos and video are all new, the text is mostly new, and the recipe was tweaked to make the pancakes a bit fluffier.
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