These Gluten Free Quick and Easy Morning Pancakes are an absolutely perfect gluten free pancake made with Cup 4 Cup Gluten Free Flour. You can make these any morning!
I cannot tell you how ecstatic I am to write this post!
No, not because I love spending my Friday nights sitting at the computer typing away, as much fun as you may think that is. Yes, I can feel all your jealous stares in this very moment. But, I am ecstatic because I found a NEW PRODUCT!!!
Not just any new product, but I am talking about a life saving type product here. Like if my house was burning down, I may consider turning back around to save this item from my pantry. Which actually wouldn’t make a whole lot of sense since I could just go to the grocery store the next day and buy a new bag without having to incur any type of bodily harm.
BUT…point is, this product is amazing.
Cup 4 Cup Gluten Free Flour. That’s all I need to say.
I’ve heard about this flour before, but since I haven’t been too impressed with other gluten free all-purpose blends in the past, I haven’t wasted my time searching for it. But, the last time I went grocery shopping to stock up on my array of gluten free flours, I spotted a bag of this Cup 4 Cup. I was feeling adventurous (maybe a bit lazy, too) and thought I would give it a try. Who wouldn’t love using ONE flour instead of FOUR?!
Well let me tell you! I love this stuff!
In only two days I have made pancakes, cupcakes, and cookies. All these baked goods have completely different textures, yet each of them turned out perfectly using this gluten free flour blend. I am seriously in awe!
Now I can’t say that this flour will work for everything or will substitute exactly for a 1:1 ratio in all your favorite recipes. But my experience with it proves that it’s worth a try. The taste and texture of my baked goods have been spot on using this stuff.
My favorite thing I’ve made thus far have been these Gluten Free Quick and Easy Morning Pancakes.
They literally taste like REAL PANCAKES. You know, those pancakes that are light, tender, and fluffy? YES! Those pancakes!!!
I’m telling you, the excitement in Braelyn’s face knowing that first of all, I am willing to whip up pancakes in 10 minutes flat any morning of the week, and second of all knowing they are going to be delicious, is just priceless.
Seriously, she asks for pancakes all the time, but I just don’t have the time or energy to pull out 4-5 different flours (plus clean up) to fulfill her request. But now, only having to bust out one bag of flour, I am good to make pancakes any time. Although reading over what I’ve just written right now kind of makes me realize that I’ve turned into my 5 year old’s own personal chef/slave. Not sure that’s a good thing or not.
Oh well. Girl’s gotta eat and I like to cook, so looks like we make quite the pair.
And plus, thinking about upcoming Mother’s Day, who wouldn’t want to make that little munchkin happy??? Isn’t that what this motherhood thing is all about anyway? Giving joy to your children and finding joy in the service. Yeah, I’ve got it pretty good being a mama to two cute, spunky little turkeys. I really couldn’t ask for much more.
Except earplugs maybe. Earplugs would be nice on occasion.
But back to these pancakes. First of all, they are gorgeous. I just love how they look. They have a beautiful golden brown hue with a light golden center. Really, they are quite picture perfect.
Secondly, they taste as good as they look. So you can only imagine what they taste like! They have a slightly crisp buttery outside with an ultra soft and tender center. Just how I like my pancakes!
Here is the best part: no weird taste and no awkward texture. Just a normal absolutely delicious pancake.
Enough said folks.
What are your breakfast plans this Mother’s Day?
- 3 eggs, well beaten
- 1¼ cups milk (I used skim)
- 3 tablespoons sugar
- 3 tablespoons melted butter
- ¾ teaspoon salt
- 3 teaspoons baking powder
- 1¼ cups Cup 4 Cup Gluten Free Flour*
- Begin heating a skillet over slightly less than medium heat (4 out of 10) while you make pancake batter.
- In a medium sized mixing bowl, beat eggs together with a whisk. Add milk, sugar, and melted butter and whisk until smooth.
- Add salt, baking powder, and gluten free flour to wet mixture and whisk until smooth.
- Spray skillet with nonstick cooking spray. Pour ¼ cup spoonfuls of batter onto skillet and cook for 3 minutes or until edges are set and pancakes are bubbly in the middle. Flip and cook 2 minutes more or until middles are cooked through.
- Remove from heat and serve warm with desired toppings.
These look good x where can I get this flour from please as would like to give these a try xx
Thanks Julie! It’s nice to not have to mix up your own flour blend every once in a while. I was able to find this blend at a local grocery store called Sprouts. Whole Foods will most likely have it as well. Also, you can definitely order it off Amazon.
Has anyone tried this recipe with an alternative to dairy milk? My kids are allergic to milk proteins and are soy-free as well. Would almond milk work as well?
I haven’t made these specific pancakes with almond or soy milk, but I have made many other pancakes with almond milk and they turn out great! I’m sure you can use the almond milk in place of the dairy and it would turn out just fine. Thanks for commenting!
Oh, I just saw you mentioned soy free as well. So, of course, no soy milk, but the almond milk should work great!
I just made these gf pancakes, and the whole family loved them! Thank you for such an easy-to-follow recipe. Delicious. I’ll make these again all the time! Bought the Cup 4 Cup gf flour at Wegmans in PA. Excellent!
Thank you so much Javier!!! You just made my day. I’m so glad that your family loved these. Cup 4 Cup is definitely a great gf all purpose flour to use when you’re in a bind!
Thank you for this recipe! My family has recently had to go gluten and dairy free and this recipe is perfect. I did replace the butter with coconut oil and the milk for rice milk and I used Namaste gf flour. My husband said he can’t even tell the difference with the substitutions and that these aren’t what he calls “real” pancakes. Big win here!!
Thank you so much Rebekah! I have tried Namaste flour in some of my other recipes. It’s worked great for a lot of my pancake recipes. Thanks so much for sharing, and I’m glad you were able to make your hubby happy! Happy husbands are the best!
In the five years since my Celiac diagnosis, I’ve been searching for the perfect pancake recipe…and believe me, my pancake stardards are high (I live in the brunch capital of the United States, Portland, OR)! This recipe won my heart over. <3
I try to respect the recipe author's work and time by honoring their ingredients and methods. However, I had some buttermilk left over and sitting in my fridge. It *had* to be used before going bad. So I substituted it for the skim milk and it resulted in lovely, fluffy, and a bit tangy pancakes.
Thank you for the recipe. I will looking at your other recipes as well!
Thank you so much Carie! That is so sweet of you to say. I’m so glad that you enjoyed them. I bet the buttermilk was amazing! I’m kind of a pancake snob myself. Haha!
I just bought the cup 4 cup pancake mix, and it was very good, also! Fluffy and tasty pancakes! It made approximately 12 nice sized pancakes. I agree with you, the cup 4 cup flour blend is a great all purpose GF flour. I’ve used it many times, and haven’t been disappointed. Thank you for your great recipe!
Thank you Robin! I definitely recommend Cup 4 Cup when you are in a bind and don’t want to make your own blend, which is perfect for a busy morning. Happy breakfast to you!
My batter was super soupy. Very disappointed in the results
I’m so sorry to hear that. I haven’t had any issues with the batter being soupy. Did you use the Cup 4 Cup flour or another gluten free flour? They can behave very differently.
I just cooked up a batch of these pancakes today just to make sure all the measurements were correct. My pancakes turned out just great. I wonder what happened with your batch. Again, I’ve only tried these with Cup 4 Cup, so that’s the blend that should be used. Also, the batter is a bit soupy…sticky almost, but they bake up fine. Maybe give it one more try. =)
I made a batch of these the other day added some chocolate chips and my family (especially my son) LOVED them. I used Namaste Gluten Free flour, as that is what I had on hand. I am going to make these again and even try freezing some to pull out for my son – when he is wanting pancakes or for me. 🙂
That is so great to hear Jennifer! I’m so glad that your son enjoyed them. Somehow my children always talk me into adding chocolate chips as well. Haha! And I have used Namaste flour with great results too. Thanks for sharing.
Have you tried this recipe in the waffle iron to make waffles? Recently diagnosed GF & Dairy Free and miss waffles!
Hi Barb! Typically waffles have less eggs (usually only 2) and requires more butter, flour, and a tad more liquid. You could try increasing the flour to 2 cups, the milk to 1 1/2 cups, and the melted butter to 1/2 cup. Then reduce the eggs to only 2. If you want a little extra work, separating the eggs, and beating the egg whites before folding them in at the end makes the waffles a bit fluffier.