Gluten-Free Belgian Pancakes
Wake up to a delicious breakfast that's perfect for everyone with these Gluten-Free Belgian Pancakes. Fluffy, golden, and irresistibly tender, they’re crafted using gluten-free all-purpose flour and a hint of buttermilk for a subtle tang. Balancing just the right amount of sweetness with rich vanilla and melted butter, this recipe ensures every bite is as satisfying as it looks. Prep is a breeze, taking just 15 minutes, and these crowd-pleasers are cooked to perfection on a griddle or Belgian pancake press in mere minutes. Whether topped with maple syrup, fresh berries, or a dollop of whipped cream, these pancakes bring gourmet indulgence to your gluten-free mornings. Ideal for family breakfast gatherings or leisurely weekends, they’re a must-try for anyone seeking a comforting yet allergy-friendly twist on traditional Belgian pancakes.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 tablespoons Sugar
- 2 large Eggs
- 1.5 cups Buttermilk
- 1 teaspoon Vanilla extract
- 4 tablespoons Unsalted butter, melted
- 1 Cooking spray or additional butter for the griddle
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and sugar until well combined.
In a separate medium bowl, beat the eggs until frothy. Add the buttermilk, vanilla extract, and melted butter, and whisk until fully combined.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix; it's okay if there are a few small lumps.
Preheat a Belgian pancake press or a non-stick griddle over medium heat. Lightly grease with cooking spray or a small amount of butter.
For each pancake, pour about 1/3 cup of batter onto the griddle. Cook until bubbles appear on the surface and the edges start to look set, approximately 2-3 minutes.
Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Keep pancakes warm in an oven set to low heat if not serving immediately.
Serve the pancakes warm with your favorite toppings such as maple syrup, fresh berries, or whipped cream.
Nutrition Facts
Calories |
1562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 2652 mg | 115% | |
| Total Carbohydrate | 206.9 g | 75% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 44.5 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 508 mg | 39% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 654 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
