bakingglutenfreememories These classic pancakes are my dairy-free spin on buttermilk pancakes. Pancakes seem like such a simple thing to make, but making gluten-free pancakes that have the right flavor and texture is a challenge. The combination of the right flours is the key. I have found that so many all-purpose flours make the end result either very gummy, or dry, dense, and bread-like.
For this recipe, I decided to use one of my favorite gluten-free all-purpose flours and sorghum flour. The result was excellent! These classic pancakes met my very high standard for pancakes. They are light and soft, the flavor is great, and my dad and my husband both said they “could eat these pancakes all day long”.
How to Make Classic Pancakes
1. First, combine the almond milk and the apple cider vinegar together and set it aside for about 5 minutes to curdle.
2. Set your pancake griddle on medium-high heat.
3. In a large mixing bowl or stand mixer bowl, add the eggs, oil, and the almond milk with apple cider vinegar. Blend together.
4. Next, add the all-purpose flour, sorghum flour, salt, and baking soda. Blend on low until the batter is nice and smooth and starts to thicken.
5. Melt a little butter on the pancake griddle before scooping out the batter. (this will give them a nice golden brown color) Cook pancakes for about 4-5 minutes or until the middle starts to bubble a little. Flip them over with a spatula and cook for an additional 4 minutes.
6. Serve them warm with butter and your choice of syrup. Enjoy!
Storage Tips and Notes
- These pancakes store well in the refrigerator and they reheat very well
- These pancakes are also good with blueberries added to the batter
- This recipe makes about 12 – 4” pancakes
Classic Pancakes
Ingredients
- 1 cup gfJules Certified Gluten Free All Purpose Flour (152g)
- ½ cup sorghum flour (69g)
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 eggs
- 2 cups unsweetened almond milk (477ml)
- 1 tablespoon apple cider vinegar
- ¼ cup oil (49ml)
Instructions
- First, combine the almond milk and the apple cider vinegar together and set it aside for about 5 minutes to curdle.
- Set your pancake griddle on medium-high heat.
- In a large mixing bowl or stand mixer, add the eggs, oil, and almond milk mixture. Blend together.
- Next, add in the all-purpose flour, sorghum flour, salt, and baking soda. Blend on low until the batter is nice and smooth and starts to thicken.
- Melt a little butter on the heated pancake griddle before scooping out the batter. (this will give them a golden brown color) Cook pancakes for about 4-5 minutes or until the middle starts to bubble a little. Flip them over with a spatula and cook for an additional 4 minutes.
- Serve them warm with butter and your choice of syrup.
