Amazing Gluten-Free Pancake Recipe with Honey

Table of Contents

Tired of those dry, flavorless gluten-free pancakes that taste like cardboard? I get it. We've all been there, staring at a stack of sad, pale disks, wondering where we went wrong. But what if I told you that you could make light, fluffy, and naturally sweet gluten-free pancakes right at home, and they'd actually taste amazing? This isn't some kitchen magic trick, it's just a solid gluten-free pancake recipe with honey that will change your breakfast game forever. We’re ditching the boxed mixes, and going for real ingredients that make a real difference. This recipe uses simple stuff like gluten-free flour, a room-temperature egg, coconut oil, honey for that touch of sweetness, vanilla extract, and almond milk. We'll walk through how to mix it all up, how to cook them to golden perfection, and even how to make a big batch of mix for those busy mornings. Plus, we'll cover some common pancake mishaps, like why they might be flat, and how to make sure your syrup is gluten-free too. So, grab your whisk, and let's get flipping!

GlutenFree Pancakes Ingredients

The Gluten-Free Flour

Okay, so the star of the show here is, of course, the gluten-free flour. Now, not all gluten-free flours are created equal, trust me, I've tried them all. For this recipe, we want a blend that’s going to give us a light and fluffy texture, not something dense and gummy. I usually go for a measure-for-measure gluten-free blend, the kind that already has xanthan gum in it. It's a real time-saver. You can find these at pretty much any grocery store these days.

If you're feeling adventurous, you can make your own blend. It’s a bit more work, but you can customize it to your liking. Think a mix of rice flour, tapioca starch, and maybe some almond flour. But for beginners, or those looking for an easy option, stick to a pre-made blend. It’s less hassle and you'll get consistent results every time. If you are unsure about the blend, you can check out this gluten free pancake comparison to help you chose the right one!

The Wet Ingredients

Next up, let's talk about the wet crew. We're using a room temperature egg, this is important; it helps everything mix together smoothly. Then we need some melted coconut oil, which adds a lovely bit of flavor and keeps the pancakes moist. Don't worry if you don't have coconut oil, any neutral-tasting oil will do. And of course, we need honey for that touch of natural sweetness. I prefer honey over refined sugar, it gives the pancakes a nice flavor that's not too overpowering. Oh, and a dash of vanilla extract, because why not? It makes everything taste better.

Finally, almond milk to bring it all together. I love almond milk because it's dairy-free and adds a subtle nutty flavor, but you can use any milk you prefer. Soy milk, oat milk, or even regular milk if you aren't avoiding dairy. The key is to have all your wet ingredients ready to go so you can quickly mix them with the dry ingredients. Having the right wet ingredients will help you get a nice rise, if you need help with that you can check this pancake troubleshooting guide.

Baking Basics

We also need a couple of baking staples: baking powder and a pinch of salt. The baking powder is what gives our pancakes their fluff, so make sure it's fresh! Expired baking powder can lead to flat pancakes, which is a total bummer. The salt, just a tiny pinch, enhances all the other flavors. It might seem small, but it makes a big difference. So, don't skip it!

And that’s it! Those are all the ingredients you'll need to make amazing gluten-free pancakes. It’s a pretty straightforward list. I bet you have most of these in your kitchen already. If you're looking for a quick breakfast, this quick breakfast recipe is for you. Ready to move on to the mixing stage? Let's do it!

• Baking Powder: 2 teaspoons (make sure it's fresh!)
• Salt: 1/4 teaspoon (just a pinch)

How To Make GlutenFree Pancakes

Alright, let's get to the fun part: making the pancakes! First, grab a large bowl and whisk together all those wet ingredients we talked about: the egg, melted coconut oil, honey, vanilla extract, and almond milk. Make sure they're well combined, you want a smooth mixture. Next, in a separate bowl, whisk together the dry ingredients: the gluten-free flour blend, baking powder, and salt. This helps make sure that the baking powder is evenly distributed. You don't want a clump of baking powder in one pancake. Now, here's the trick: gently pour the wet ingredients into the dry ingredients. Don't overmix! You want to mix until just combined. Some lumps are okay, but if you overmix, your pancakes might get tough.

Now, heat up a non-stick pan or griddle over medium heat. I like to add a little extra coconut oil to the pan to make sure the pancakes don’t stick, but you can use butter or any other cooking oil. Once the pan is hot, pour about ¼ cup of batter onto the hot surface for each pancake. Don't overcrowd the pan; give each pancake some space to cook evenly. You'll know it's time to flip when you see bubbles forming on the surface of the pancake and the edges start to look set. This usually takes about 2-3 minutes. Flip them carefully and cook for another 1-2 minutes on the other side, until they're golden brown. If you are new to this you can check out this easy recipe for extra tips. Repeat with the remaining batter, and try to resist eating them right off the pan!

These pancakes are best served immediately, but if you have any leftover you can store them in the fridge for a day or two, or freeze them for later. And remember, a great pancake is a balance between a good batter, proper cooking temperature, and of course, fresh ingredients. If you want to use a blender to make your batter, you can check this recipe made with blender for more details! So, are you ready to try this out?

How to make glutenfree pancake mix?

Okay, let's talk about making your own gluten-free pancake mix. It’s a real game-changer for busy mornings. Instead of measuring out all those dry ingredients every time, you can just have a big batch ready to go. It's super easy to do. Just grab a big bowl and dump in all the dry ingredients from our recipe: the gluten-free flour blend, baking powder, and salt. Whisk it all together really well to make sure everything is evenly distributed. Then, store it in an airtight container. You can keep it in your pantry for a couple of months. When you're ready to make pancakes, just measure out the amount of mix you need, and add the wet ingredients like the egg, oil, honey, vanilla, and milk. It’s that easy! This way, you’re only one step away from pancake heaven. If you want to try different flour options, check this recipe with a blend of flours.

Making your own mix is also great because you know exactly what’s in it. No weird preservatives or extra sugar. Plus, it's a great way to save time and money in the long run. I like to make a big batch on the weekend so I am ready for the week. You can even double or triple the recipe to make sure you always have some mix on hand. It makes breakfast so much easier and quicker, especially if you have kids. If you need a quick idea for breakfast, you can check our guide for a quick breakfast here! It’s a great way to start your day without the stress of measuring everything out each morning. This small step can make a big difference in your routine.

Can I make this glutenfree pancake recipe vegan?

Absolutely! Vegan Pancakes are Possible

You bet you can! Making this gluten-free pancake recipe vegan is easier than you might think. The key is swapping out the few non-vegan ingredients we’ve got. First, we’ll tackle the egg. Instead of a regular egg, you can use a flax egg. It’s super simple: just mix one tablespoon of ground flaxseed meal with three tablespoons of water and let it sit for about five minutes until it gets a little gooey. This mixture works as a fantastic binder in place of an egg. It's a trick I use all the time, and it works like a charm.

Next, we need to think about the honey. While honey is a natural sweetener, it’s not vegan. No worries, though! You can easily swap it out for maple syrup or even coconut sugar. Maple syrup will give you a similar sweetness and a lovely flavor, and coconut sugar will add a touch of caramel-like richness to your pancakes. It’s all about finding what you like best. If you are looking for more ideas you can check our recipe with pancakes made with honey. These simple swaps will make your pancakes completely vegan-friendly without sacrificing any of the flavor or fluffiness.

Vegan Swaps: A Quick Guide

So, to recap, for a vegan version of this recipe, you'll use a flax egg instead of a regular egg. You will also replace the honey with maple syrup or coconut sugar. The rest of the ingredients are already vegan-friendly: gluten-free flour, coconut oil, vanilla extract, and almond milk. It’s all about those simple substitutions. And the best part? These vegan pancakes are just as delicious, fluffy, and satisfying as the original recipe. I've made them for all my friends, and no one can tell the difference!

Remember, you can also use other plant-based milks. Soy milk, oat milk, or even cashew milk are all great options. Experiment with different flavors and see which one you like best. And if you want to add a twist, try adding some ripe banana to your batter for extra sweetness and moisture. You can check out this recipe for pancakes with banana. The possibilities are endless. So, don't be afraid to get creative and make these pancakes your own! It’s all about enjoying a delicious breakfast, no matter your dietary preferences.

• Use flax egg instead of regular egg
• Replace honey with maple syrup or coconut sugar
• Use any plant-based milk

Can I freeze pancakes?

Freezing 101

Okay, so you've made a huge batch of these amazing gluten-free pancakes, and now you're wondering, "Can I freeze these bad boys?" The answer is a resounding YES! Freezing pancakes is a total game-changer for meal prep, especially if you love a quick and easy breakfast. It's like having a secret stash of deliciousness ready whenever you need it. I often make a double batch just so I have some to freeze. It’s a lifesaver on those hectic weekday mornings when I don’t have time to cook from scratch. You can also use different flour options, like this recipe using almond flour.

The key to freezing pancakes successfully is to prevent them from sticking together. Nobody wants a giant pancake blob in their freezer! I've learned this the hard way, trust me. The trick is to layer them between pieces of parchment paper or wax paper. This way, each pancake is individually protected, and you can easily grab just the amount you need. It’s a simple step, but it makes a huge difference. You can also freeze them individually first on a baking sheet, and then transfer them to a freezer bag or container once they're frozen solid. This extra step also helps prevent them from sticking together. If you are on a diet, you can check this recipe for weight loss.

How long can they last?

Once your pancakes are safely tucked away in the freezer, they can last for up to three months. That's right, three whole months of delicious, ready-to-go pancakes! Make sure you are using a freezer bag or a container that is well sealed to avoid freezer burn. I like to label my bags with the date, just to be sure I'm using them within the timeframe. This way, you won’t end up with mystery pancakes in the back of your freezer. It’s a good habit to get into, especially if you freeze a lot of food.

Freezing pancakes is a great way to reduce food waste, too. If you make more than you can eat, just pop the leftovers in the freezer, and they’re ready for a quick breakfast or snack whenever you want them. It’s a much better alternative than throwing them away. Plus, it’s super convenient! When you don’t have time to make a full breakfast, just grab a few frozen pancakes, and you're good to go. If you are looking for a breakfast for a special occasion, you can check this recipe.

• Pancakes can be frozen for up to 3 months.
• Use freezer-safe bags or containers.
• Label bags with the date.

Reheating tips

Now, let’s talk about reheating those frozen pancakes. You have a couple of options: the oven or the microwave. If you’re using the oven, preheat it to 350°F (175°C) and place the frozen pancakes on a baking sheet. Bake for about 10 minutes, or until they're heated through. This method will give you the best results, keeping your pancakes nice and fluffy. If you’re in a hurry, the microwave works too. Place the frozen pancakes on a microwave-safe plate and heat for about 60-90 seconds, or until they're warm. But be careful, microwaving can sometimes make the pancakes a bit soggy, so the oven is usually my go-to.

No matter which method you choose, remember to keep an eye on them while they’re reheating to make sure they don’t get too hot or burnt. You want your reheated pancakes to be just as delicious as they were fresh. And that's it! Freezing and reheating pancakes is super simple, and it makes breakfast a breeze. It’s a great skill to have in your kitchen arsenal. If you want to make a big batch of pancakes, you can check out this recipe with plant based milk. You are now ready to have pancakes anytime you want!

"Freezing pancakes is like having a breakfast time machine!"

How to reheat frozen pancakes?

Alright, let's talk about bringing those frozen pancakes back to life! You've got a couple of solid options here, and honestly, both work pretty well depending on how much time you've got. The oven is my personal favorite if I'm not in a rush. It's like giving your pancakes a little spa treatment. Preheat your oven to 350°F (175°C), spread those frozen pancakes on a baking sheet, and let them bake for about 10 minutes. This method warms them through gently, keeping them nice and fluffy, just like they were fresh off the griddle. It's worth the extra time, especially if you've got a big stack to reheat. However, if you're in a mad dash, the microwave is your friend. Pop those frozen delights on a microwave-safe plate and heat them up for about 60 to 90 seconds. This will get the job done, but be careful, sometimes it can make them a tad soggy, so watch them closely. If you need more help, you can check out our troubleshooting guide.

No matter which method you choose, the key is to reheat them until they're nice and warm all the way through. You don't want any cold spots ruining your breakfast experience. I like to check them with a fork to make sure they are heated evenly. Remember, the goal is to have pancakes that are just as delicious as they were when they were fresh. So, don't be afraid to experiment with the oven and the microwave and see which one works best for you. And if you're looking to make a big batch for freezing, you can check our guide for weekend brunch. It’s all about making breakfast easy and enjoyable.

Why are my pancakes flat?

Too Much Liquid

Okay, let's get real, flat pancakes are a real bummer. You've done everything right, followed the recipe to a T, but still end up with sad, flat disks. The most common culprit? Too much liquid in the batter. It's like trying to build a sandcastle with waterlogged sand; it just won't hold its shape. When your batter is too thin, it spreads out on the pan instead of puffing up. It needs to be thick enough to hold its shape, but not too thick that it becomes a hockey puck. So, next time, try adding a little less milk or plant-based alternative. If you are looking for a recipe that is dairy free, you can check this dairy free recipe.

It is really important to get the right consistency, the batter should be thick enough to be poured onto the pan, but not so thick that it barely moves. It’s a bit of a Goldilocks situation, you want the batter to be just right. If you think your batter is too thin, try adding a tablespoon of flour, or if you have a blend, use that. Mix gently, and give it a few minutes to absorb the moisture. Sometimes it's just a matter of eyeballing it, and you’ll get the hang of it with practice. If you want to experiment with flour, you can check this gluten-free recipe using rice flour.

Expired Baking Powder

Another sneaky reason for flat pancakes? Expired baking powder! Baking powder is what gives our pancakes that lovely rise, making them light and fluffy. If yours is old, it won't do its job properly, and your pancakes will end up flat as a pancake. It’s like trying to inflate a balloon with a hole in it. To avoid this, always check the expiration date on your baking powder before using it. I usually write the date on the container when I open it, so I don’t forget. If you are not sure if your baking powder is good, you can test it by adding a teaspoon to a bit of hot water, if it bubbles, it's still good. If it doesn’t, it is time to get a new one! If you are looking for a recipe without baking powder, you can check our recipe without xanthan gum.

Fresh baking powder is like a superhero in the kitchen, it’s what makes our baked goods rise and become light and airy. If you are making pancakes for kids, you may want to check this recipe for kids with allergies. It’s a small step that makes a big difference. So, before you start mixing your batter, give your baking powder a quick check, you'll be surprised how often this is the culprit. Trust me, it's worth the extra second to avoid pancake disappointment. And remember, you want your pancakes to be light and fluffy, not sad, flat disks. If you are looking for a fluffy pancake recipe, check this almond flour recipe.

• Check expiration date on baking powder
• Test baking powder in hot water
• Use fresh baking powder

Overmixing the Batter

Okay, this one is a bit of a tricky one: overmixing the batter. You might think that mixing it like crazy will get everything combined better, but you’d be wrong. When you overmix your pancake batter, you develop the gluten in the flour, which makes your pancakes tough and flat. It's like working a piece of dough too much; it becomes dense and chewy. You want to mix until just combined, some lumps are okay, actually desirable. The batter should be a little bit chunky, not perfectly smooth. It's kind of like a gentle dance, you don't want to be too aggressive with it. If you want a recipe that uses a blender, you can check this recipe.

When mixing, use a light hand. Mix gently until the ingredients are just combined, and then stop. Don't worry about those little lumps, they'll actually help make your pancakes light and fluffy. Overmixing is one of the most common mistakes people make when baking, and it's easy to do. So, remember, less is more when it comes to mixing pancake batter. If you want to make your pancakes healthier, you can check this recipe for weight loss. So, next time you're making pancakes, remember to be gentle with your batter, and you'll be rewarded with fluffy, delicious pancakes.

"Overmixing is the enemy of fluffy pancakes!"

Is pancake syrup glutenfree?

Okay, so you've made these amazing gluten-free pancakes, and now you're wondering about the syrup. Is it safe? Is pancake syrup gluten-free? The good news is that pure maple syrup is naturally gluten-free, which is fantastic news! It's made from the sap of maple trees, so it's naturally free of gluten. But, and there's always a but, not all syrups are created equal. Many commercial syrups, especially the cheaper ones, are made with high fructose corn syrup and other additives. These syrups often contain artificial flavors, colors, and sometimes, sneaky gluten ingredients. So, you need to be careful and always read the labels. You can also look for syrups labeled "gluten-free." If you are unsure, it’s always best to stick with pure maple syrup. It's a healthier option too, and it tastes way better than those artificial syrups. If you are looking for a recipe with honey, you can check this gluten-free recipe with honey.

When you're buying syrup, don't just grab the first one you see. Take a moment to read the ingredients list carefully. Look for "pure maple syrup" as the only ingredient. If you see anything else, especially things like "malt flavoring" or "modified food starch," there's a chance it might contain gluten. It's better to be safe than sorry, especially if you are sensitive to gluten. Remember, the goal is to enjoy your delicious pancakes without any worry. If you are looking for a lighter option, you can check this recipe for weight loss. And if you’re feeling adventurous, you can even try making your own syrup at home. It’s not as hard as it sounds, and you'll know exactly what goes into it. You can even use honey for a natural sweetener.

Add your favorite pancake mixins!

Alright, let's get to the really fun part: mix-ins! This is where you can really let your creativity shine and make these pancakes your own. The possibilities are endless, but let's start with some classics. Fresh or frozen berries are always a great choice. Blueberries, raspberries, or strawberries add a burst of sweetness and a lovely pop of color. Chocolate chips are another winner, especially for those with a sweet tooth. You can use milk chocolate, dark chocolate, or even white chocolate chips, depending on your preference. If you are looking to add more protein you can check this protein powder recipe. For a bit of crunch, try adding chopped nuts like walnuts or pecans. They add a great texture and a nutty flavor that complements the other ingredients beautifully.

You can also add spices, like cinnamon or nutmeg, for a warm and comforting flavor. A little bit of lemon zest can add a bright and zesty note. If you're feeling adventurous, you can try adding shredded coconut, or even some chopped dates. The key is to add your mix-ins after you've combined the wet and dry ingredients, and before you cook the pancakes. Just gently fold them into the batter so they're evenly distributed. Don’t overmix! If you are looking for a recipe for a special occasion you can check our guide for a special occasion. It’s all about making your pancakes exactly how you like them. And the best part? You can mix and match, go wild, and come up with your own signature pancake combinations. You can also use this recipe with chia seeds. Get creative and make it fun!

Looking For More Breakfast Ideas?

Beyond Pancakes: Exploring Breakfast Options

Okay, so you've mastered the art of gluten-free pancakes with honey, that's fantastic! But, let's be honest, sometimes you want something a little different. Breakfast is the most important meal of the day, and it shouldn't be boring. If you are looking for something quick, you can check out our guide for a quick breakfast. There’s a whole world of delicious and exciting breakfast ideas out there beyond just pancakes. I know, I know, pancakes are amazing, but variety is the spice of life, right? So, let's take a little adventure together and explore other ways to kickstart your morning. Think of this as your breakfast brainstorming session, where we uncover some hidden gems that will make your taste buds sing. From quick and easy options to something more elaborate, there is something for everyone.

We're talking about everything from fluffy omelets and savory breakfast burritos to creamy smoothies and hearty breakfast bowls. The goal is to find recipes that are not only delicious but also fit into your lifestyle and dietary needs. And don't worry, we've got plenty of gluten-free options for you. If you are looking for a recipe that is gluten free, you can check out this recipe for celiacs. Breakfast should be exciting, and there's no reason why you should stick to the same old thing every day. So, let's dive in and discover some new favorites that will make your mornings a whole lot brighter. Ready to get started?

Quick and Easy Alternatives

Sometimes, you just don't have the time or energy for a big, elaborate breakfast. That's where quick and easy alternatives come into play. Think about a simple smoothie packed with fruits, veggies, and protein. It’s a great way to get a nutrient-boost in a hurry. Or what about a bowl of gluten-free oatmeal topped with berries and nuts? It’s warm, comforting, and super satisfying. If you are looking for a recipe that uses different flours, you can check out this recipe using oat flour. And let's not forget about the good old yogurt parfait, layered with granola and fresh fruit. It’s quick, easy, and customizable, perfect for those busy mornings.

These options are not only quick and easy to prepare, but they're also super versatile. You can adjust them to your liking by adding different ingredients. And if you're looking for something a bit more substantial, you can always try making a quick breakfast sandwich with gluten-free bread, eggs, and your favorite toppings. If you are on a diet, you can check our recipe for weight loss. The key is to have some go-to recipes that you can whip up in a matter of minutes. Breakfast doesn’t have to be complicated, it should be enjoyable and fuel you for the day ahead. So, let’s make breakfast a breeze and a joy!

• Smoothies: Quick and customizable.
• Oatmeal: Warm and comforting.
• Yogurt Parfaits: Easy and versatile.

Wrapping Up Your Gluten-Free Pancake Adventure

So, there you have it, a complete guide to making the best gluten-free pancakes with honey. We’ve covered everything from mixing the batter to freezing extras, and even troubleshooting those pesky flat pancakes. With a little practice, you'll be flipping out stacks of light, fluffy, and delicious pancakes that everyone will love, even those who aren't gluten-free. Remember, the secret is in the simple ingredients and a little bit of patience. Don’t be afraid to experiment with different mix-ins and toppings to create your perfect pancake stack. And if you're looking for more ways to jazz up your breakfast, be sure to check out our other recipes. Happy cooking!