Gluten-Free Classic Pancakes with Maple Syrup
Fluffy, golden, and irresistibly sweet, these Gluten-Free Classic Pancakes with Maple Syrup are the perfect breakfast treat for anyone enjoying a gluten-free lifestyle. Made with a simple yet carefully balanced blend of gluten-free all-purpose flour, buttermilk, and a dash of vanilla, these pancakes deliver the comforting taste you love without compromising texture. Tender and light, they cook to perfection on the griddle, forming deliciously crisp edges and airy interiors. Topped with a generous drizzle of pure maple syrup, they offer a delightful harmony of flavors that pairs beautifully with fresh fruits, whipped cream, or even a pat of butter. Quick to prepare in just 25 minutes, this recipe is ideal for busy mornings or leisurely weekend brunches. Perfect for gluten-sensitive eaters, this dish ensures no one misses out on the magic of a hearty, classic pancake breakfast!
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Recipe Information
Ingredients
- 1.5 cups Gluten-Free All-Purpose Flour
- 2 teaspoons Baking Powder
- 0.5 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 1 tablespoon Sugar
- 1.25 cups Buttermilk
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 2 tablespoons Unsalted Butter
- 0.5 cups Maple Syrup
Instructions
In a medium bowl, whisk together gluten-free all-purpose flour, baking powder, baking soda, salt, and sugar.
In another bowl, combine buttermilk, eggs, and vanilla extract. Whisk thoroughly until well blended.
Melt the unsalted butter and let it cool slightly.
Stir the wet ingredients into the dry ingredients until just combined. A few lumps are fine; do not overmix.
Add the melted butter into the batter and gently fold it in until combined.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with vegetable oil or additional butter if desired.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until edges look dry and bubbles form on the surface, about 2-3 minutes.
Flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through.
Repeat with the remaining batter, adjusting heat as necessary.
Serve the pancakes hot with generous drizzles of maple syrup.
Nutrition Facts
Calories |
1668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 3187 mg | 139% | |
| Total Carbohydrate | 297.3 g | 108% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 134.9 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 432 mg | 33% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 565 mg | 12% | |
*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.
