I remember the first time I tried making pancakes without gluten. It felt like a culinary adventure, a bit daunting but exciting. The idea of gluten-free peanut butter pancakes seemed like a dream come true for a peanut butter lover like me.
There’s something magical about the nutty aroma filling the kitchen on a lazy weekend morning. These pancakes are not only delicious but also safe for those avoiding gluten. It’s like having a warm hug on your plate, perfect for breakfast or brunch.
Sharing this recipe feels like sharing a piece of my kitchen joy. Whether you’re gluten intolerant or just looking for a new pancake twist, these fluffy delights promise to make your mornings a little brighter.
Ingredients
Ready to make the best gluten-free peanut butter pancakes of your life? Here’s what you need.
Dry Ingredients
- 1 cup gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 3/4 cup milk
- 1/2 cup creamy peanut butter
- 2 tablespoons melted butter
- 1 egg
- 1 teaspoon vanilla extract
Equipment Needed
You don’t need much. A mixing bowl is a must.
I use a whisk to mix the batter. It makes it smooth.
A non-stick skillet is perfect for cooking. You could use a griddle too.
A spatula helps flip the pancakes. You’ll need it for sure.
Have measuring cups on hand. They keep ingredients right.
A ladle is good for pouring batter. It keeps size consistent.
Instructions
Alright! Let’s make these delicious gluten-free peanut butter pancakes. You’ll love how simple this is.
Prep
First, I gather everything I need. I whisk the egg in a bowl until smooth. It makes the batter better. I also measure and set out all my ingredients so they’re ready. This helps me keep track and no surprises.
Mix the Batter
I whisk the dry ingredients in the big bowl: gluten-free flour, baking powder, sugar, and salt. I make the middle into a tiny pool for wet stuff, like milk, peanut butter, melted butter, the egg, and vanilla. Then, I mix till there’s no flour pocket left.
Cook the Pancakes
Over medium heat, I warm up my non-stick skillet. A small ladle of batter goes in. Once there are bubbles and the edges look firm, it’s time to flip with my spatula. This takes about 2 minutes per side. I repeat till all the batter’s done.
Serving Suggestions
I like to top my gluten-free peanut butter pancakes with a drizzle of honey. It adds just the right touch of sweetness.
Fresh berries like blueberries or strawberries? They give a nice pop of color and flavor.
Try adding a dollop of whipped cream for a fun twist. My kids love this extra treat.
For something a bit nutty, I sprinkle chopped peanuts on top. It gives a great crunch.
Have you tried a little chocolate syrup? It pairs perfectly with the peanut butter taste.
A sprinkle of cinnamon can add warmth and depth too. It’s especially nice in the winter months.
These pancakes also work great as a base for a savory topping, like bacon and maple syrup, for an interesting mix of flavors.
Make-Ahead Tips
I love having breakfasts ready to go. You can make these pancakes ahead of time!
After cooking, cool them on a wire rack.
Place in a single layer. Use parchment paper between layers if stacking.
Store them in an airtight container in the fridge. They’ll stay fresh for up to 3 days.
Freeze them if you’re planning longer storage.
Reheat by popping them in the toaster or microwave. They come out warm and just as yummy!
Conclusion
Making gluten-free peanut butter pancakes was a delightful adventure that combined creativity and the comforting aroma of a favorite breakfast treat.
I hope this recipe brings joy to your kitchen and inspires you to explore new flavors and textures. Whether you’re gluten-intolerant or just looking for a fun twist on traditional pancakes, these are sure to satisfy.
Enjoy experimenting with toppings and serving suggestions to make each pancake experience unique and delicious.
Happy cooking!
