Description
Fluffy gluten-free pancakes infused with cinnamon, clove, and cardamom create a warm, cozy breakfast perfect for winter mornings and holiday gatherings. This recipe suits dietary restrictions without sacrificing flavor or texture.
Ingredients
- 1 ½ cups gluten-free all-purpose flour blend
- 1 tablespoon gluten-free baking powder
- ¼ teaspoon xanthan gum, if not included in your flour blend
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 2 large eggs
- 1 ¼ cups whole milk
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- Pure maple syrup for serving
- Fresh berries for serving
- Chopped toasted pecans for serving
- Whipped cream for serving
Instructions
- Whisk together gluten-free flour, baking powder, xanthan gum, sugar, cinnamon, cardamom, cloves, ginger, and salt in a large mixing bowl until thoroughly combined.
- Create a well in the center of the dry ingredients and add the eggs, whisking them first before adding milk, melted butter, and vanilla extract.
- Whisk the wet and dry ingredients together until smooth and well combined, making sure no flour pockets remain.
- Let the batter rest for 2 to 3 minutes to allow the gluten-free flour to fully hydrate and the leavening agents to activate.
- Heat an electric griddle to 350°F to 375°F or place a large nonstick skillet over medium heat and add a small amount of butter or oil.
- Pour ¼ cup of batter onto the hot griddle for each pancake, using the back of a spoon to spread it slightly into a circle if needed.
- Cook for 2 to 3 minutes until bubbles form across the surface and the edges look dry and set.
- Flip the pancakes carefully and cook for an additional 1 to 2 minutes on the opposite side until golden brown.
- Transfer cooked pancakes to a plate and keep warm in a 200°F oven covered with a clean kitchen towel while finishing the remaining batter.
- Serve the warm pancakes immediately stacked high with maple syrup, fresh berries, toasted pecans, and whipped cream.
Notes
- Use a certified gluten-free flour blend containing xanthan gum or add it separately.
- Allow the batter to rest for a few minutes before cooking for better texture.
- Cook over medium heat to avoid burning and cook through evenly.
- Add 1 to 2 tablespoons of milk if the batter is too thick after resting.
- Verify that your baking powder and other ingredients are certified gluten-free.
- Dairy-free substitutions: Use almond or oat milk and coconut oil instead of butter.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze pancakes for up to 3 months between layers of parchment paper.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American