Best Gluten-Free Pancakes, Waffles And Crepes

While we love that gluten-free foods are becoming more widely available in supermarkets, nothing beats breakfast from-scratch—and with flavor combinations like coconut-strawberry and pumpkin-almond, we’re not complaining about the extra time in the kitchen. In fact, these gluten-conscious twists on breakfast favorites may be even tastier than the originals. In this first recipe, the beloved buttermilk pancake gets a nutritious makeover with the addition of nutty flaxseed meal. Tapioca flour and potato starch keep the cakes light and fluffy, while brown rice flour adds whole grains and fiber.

By the way, these tips apply to waffles and muffins, too. We use this same strategy when making our favorite blueberry muffins. Once you’re ready to cook, combine the two mixes — we use a fork. Stir until you no longer see dry clumps of flour. There can be some small lumps, though. YOU MAY ALSO LIKE: This Easy Homemade Waffles Recipe that makes waffles that are perfectly crispy on the outside and tender on the inside. This is one of our absolute favorite recipes! This is our basic recipe.

We use it often as is, but have used it as a base for other recipes. Add what you love. Sprinkle a handful of berries, nuts or chocolate chips into the batter. Layer a few thin slices of strawberry or banana onto the wet batter once added to the skillet.

Try replacing some of the all-purpose flour with whole wheat flour (see our easy, fluffy whole wheat pancakes recipe here). Add a few spoonfuls of flax seeds, oats, or reduce the sugar. There’s lots of things you can do to make these your own. So go experiment and add what you love.

Then, if you’d like, come back and share what worked for you. We’d love to read about it. Recipe updated, originally posted September 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. These pancakes are light and fluffy and made completely from scratch.

They’re not too sweet and are scented with vanilla, making them extra delicious. These are easy to adapt — try adding a handful of berries, nuts or chocolate to the batter. Whisk flour, sugar, baking powder and the salt in a medium bowl. Warm milk in microwave or on top of stove until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds).

Whisk milk, egg, melted butter and the vanilla extract until combined. Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates. Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps, in fact you want that - it is important not to over-mix the batter.

Lightly brush skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle. When edges look dry and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter and/or berries. We use kosher salt.

1 1/4 teaspoons kosher salt. Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. — We love to see your creations on Instagram and Facebook! We spent 5 days exploring the San Juan Islands in Washington State. See what we did and where we ate while we were there.

We all struggle with what to cook for dinner and yes, I am definitely including Adam and me in that! So you never run out of inspiration, we want to send you a completely free weekly email with easy, delicious and fresh recipes perfect for dinner! Click Go to signup for free!

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