Gluten-Free Classic Pancakes with Homemade Syrup
Start your day with these light, fluffy Gluten-Free Classic Pancakes paired with a luscious Homemade Syrup that takes breakfast to the next level. Made with gluten-free all-purpose flour, these pancakes are a dream for anyone with gluten sensitivities without compromising on taste or texture. The secret is in the perfect balance of leavening agents, buttermilk, and a hint of vanilla for a subtly sweet, aromatic flavor in every bite. What sets this recipe apart is the rich, buttery syrup infused with cinnamon and real maple syrup, simmered to silky perfection. Ready in just 30 minutes and serving up to four, this breakfast favorite promises to be a crowd-pleaser. Whether you're hosting a weekend brunch or craving a cozy morning treat, these pancakes are a must-try!
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Recipe Information
Ingredients
- 1 cup gluten-free all-purpose flour
- 1 tbsp baking powder
- 0.5 tsp baking soda
- 2 tbsp granulated sugar
- 0.25 tsp salt
- 1 cup buttermilk
- 2 eggs
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1 cup maple syrup
- 2 tbsp unsalted butter
- 0.5 tsp cinnamon
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, sugar, and salt.
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. It's okay if the batter is slightly lumpy, but avoid over-mixing.
Heat a non-stick pan or griddle over medium heat. Lightly grease with a little butter or oil, if necessary.
Pour about 1/4 cup of the batter onto the heated pan for each pancake.
Cook until bubbles begin to form on the surface and the edges start to look set, about 2-3 minutes.
Carefully flip the pancake and cook for an additional 1-2 minutes, until golden brown and cooked through.
Repeat with the remaining batter, keeping the cooked pancakes warm in a low-temperature oven if desired.
For the homemade syrup, combine the maple syrup, butter, and cinnamon in a small saucepan over medium heat.
Stir continuously until the butter has melted and the ingredients are well incorporated.
Bring the mixture to a gentle simmer and cook for 2-3 minutes, allowing the flavors to meld.
Remove from heat and let cool for a minute before serving.
Serve the pancakes warm with a generous drizzle of the homemade syrup.
Nutrition Facts
Calories |
2067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 2993 mg | 130% | |
| Total Carbohydrate | 363.2 g | 132% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 250.2 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 374 mg | 29% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 494 mg | 11% | |
*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.
