Pancakes are a treat in our house. We have them frequently enough so we are certainly no strangers to them, but infrequently enough so that we savor each bite of carbohydrate heaven. A good pancake recipe is something to be cherished, and this one, my friend, is worth coveting next to your most beloved treasures.

After going gluten free, searching for a delicious GF pancake recipe was on the top of my priority list. After researching many and tweaking each of them a bit, I created this reliable, yummy pancake recipe that is both gluten AND dairy free. KEEP READING THOUGH.

If you served these pancakes to a group of blindfolded individuals, they would have absolutely no clue they are GF or DF! My husband, Jimmy, stated that these pancakes are “literally addicting,” and he is someone that typically shies away from GF/DF labeled foods. I promise, even the GF/DF haters in your life will praise this pancake recipe (including picky kids and husbands that declare “they don’t like eating cardboard”).

Enjoy!

Recipe

• Makes: about 6 pancakes, 5 inches diameter
• Time: 30-40 minutes total

Ingredients

Pancakes

• 1 cup all purpose GF flour (I only use Krusteaz or King Arthur)
• 1 Tbsp baking powder
• 1/4 tsp salt
• 1.5 Tbsp sugar
• 1 egg
• 1/2 Tbsp pure vanilla extract
• 2.5 Tbsp butter, melted
• 1 cup macadamia milk (I use Milkadamia Unsweetened Vanilla, see Tips & Tricks below for alternatives)

Blueberry Lemon Maple Syrup

• 3/4 cup pure maple syrup
• 1 cup fresh blueberries
• 1 Tbsp butter
• 1 Tbsp lemon zest
• 1 Tbsp fresh squeezed lemon juice

Directions

1. Heat griddle to 250 degrees Fahrenheit.
2. Add flour, baking powder, salt, and sugar to a medium sized mixing bowl. Whisk to combine and set aside.
3. In a separate mixing bowl, whisk together egg, vanilla, macadamia milk, and melted butter.
4. Slowly pour wet ingredients over dry ingredients. Gently whisk to combine. Let rest for about 5 minutes.
5. Once the griddle is ready, grease with a thin layer of butter.
6. Use a ladle to pour batter onto hot griddle and let cook. The look of the pancakes is more important than the amount of cooking time. They are ready to flip when bubbles begin to form on the top (see pic above).
7. Once bubbles form on top, flip pancakes and let cook on the reverse side.
8. For the syrup, heat 1 Tbsp butter in a small saucepan on low-med heat.
9. Add to the saucepan fresh blueberries, fresh lemon juice and lemon zest, cook for about 5 minutes stirring frequently.
10. Add maple syrup to the saucepan, and cook for another 5 minutes stirring frequently. Then turn off heat and let syrup sit for a few minutes to cool.
11. Pour warm syrup over the pancakes, top with whipped cream and voilá, perfection in a GF/DF pancake.
12. Enjoy!

Tips & Tricks

• You can add fresh blueberries to the pancake batter for a blissful blueberry overload.
• Any milk or milk alternative can work in this recipe. My favorite non-dairy option to bake with is macadamia milk, coconut and almond milk are also great options.
• A little trick to knowing when the griddle is ready: splash a drop or two of water onto the griddle, if it immediately sizzles chances are your griddle is hot and ready for use.
• You can really get creative with your garnishes here: blueberries, lemon zest, whipped cream, fresh mint sprigs, etc. whatever your heart desires.
• I only use Krusteaz or King Arthur GF all purpose flours, and I’ve tried them all!

Disclaimer: as an Amazon Associate I may earn a small commission from purchases made through links in this post, at no additional cost to you. I only recommend products I trust and use myself, and all thoughts and reviews are entirely my own.