Fluffy Weekend Pancakes
The swap
GF flour blend for wheat flour, plus a 10-minute rest so the flour can absorb the liquid.
Ingredients
Every packaged ingredient marked GF label often hides gluten. Buy one labeled gluten-free.
Steps
- Stir the lemon juice into the milk and let it sit 5 minutes. It will thicken slightly.
- In a large bowl, whisk the flour blend, sugar, baking powder, baking soda, and salt.
- Whisk the egg, melted butter, and vanilla into the milk. Pour into the dry ingredients and stir just until no dry streaks remain.
- Let the batter rest 10 minutes. It will thicken; this is what makes them fluffy.
- Heat a skillet over medium-low and grease lightly. Pour 1/4 cup batter per pancake. Flip when the edges look dry and bubbles hold their shape, about 2 to 3 minutes. Cook 1 to 2 minutes more.
More gluten-free recipes
This recipe is general cooking information, not medical advice. If you or someone you cook for has celiac disease or a food allergy, follow your doctor's guidance.