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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember one particularly gloomy Sunday morning. Rain was lashing against the windows, and everyone in my family was feeling a bit down. I decided to whip up something special to lift our spirits. That's how these Sugar Cookie Gluten-Free Pancakes were born! The moment the aroma of vanilla and almond extract filled the kitchen, smiles started appearing. It was pure magic! There’s just something so comforting about pancakes, you know? But when you add that sugar cookie flavor… oh my! chef’s kiss
And guess what? These pancakes are gluten-free, making them a fantastic option for those with dietary restrictions or sensitivities. I've tried countless gluten-free pancake recipes, and let me tell you, it's not always easy to get that perfect fluffy texture. But after some experimentation, I think I've cracked the code! Now I've tweaked the recipe, I use a blend of gluten-free flours, which ensures they're light, airy, and oh-so-delicious. You might even want to try these out for a fun twist on breakfast sometime!
What does this mean for you? It means you can enjoy a guilt-free indulgence that's both satisfying and fun to make. Whether it's a special occasion or just a regular morning, these pancakes are sure to bring a little joy to your table. I love sprinkling them with colorful sprinkles for that extra touch of whimsy. They're also amazing with a simple glaze or a dollop of whipped cream. Seriously, give them a try, and tell me what you think! I bet these are the best pancakes you'll have!
Required Equipments
- Mixing Bowls
- Whisk
- Griddle or Non-Stick Pan
- Measuring Cups and Spoons
- Spatula
Sugar Cookie Gluten Free Pancakes: Frequently Asked Questions
Sugar Cookie Gluten Free Pancakes
Craving something sweet and comforting? These Sugar Cookie Gluten-Free Pancakes are a delightful twist on a breakfast classic. Imagine fluffy, gluten-free pancakes infused with the delicious flavors of sugar cookies – perfect for a weekend treat!
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Whisk Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour blend, sugar, baking powder, and salt. Make sure to get all the lumps out for a super smooth batter.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, melted butter, eggs, vanilla extract, and almond extract. The almond extract is the magic ingredient for that sugar cookie flavor! Don't skip it!
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Be careful not to overmix! A few lumps are okay – overmixing can result in tough pancakes.
- Let the Batter Rest: Allow the batter to rest for 5-10 minutes. This gives the gluten-free flour time to absorb the liquid, resulting in a fluffier pancake. I usually use this time to prep any toppings I want to use!
- Heat the Griddle: Heat a lightly oiled griddle or non-stick pan over medium heat. You'll know it's ready when a drop of water sizzles and evaporates almost immediately.
- Pour the Pancakes: Pour 1/4 cup of batter onto the hot griddle for each pancake. Leave some space between them so they don't run together.
- Cook the Pancakes: Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set. Don't be tempted to press down on them – let them cook gently.
- Add Sprinkles (Optional): While the second side is cooking, sprinkle the pancakes with colorful sprinkles for that extra sugar cookie touch. It really does make them that much better!
- Serve and Enjoy: Serve the pancakes immediately with your favorite toppings, such as maple syrup, glaze, whipped cream, or fresh fruit. I love to add a dusting of powdered sugar for that extra bit of sweetness.
- For the glaze, combine 1 cup of powdered sugar with 2-3 tablespoons of milk (or almond milk for dairy-free) and 1/2 teaspoon of vanilla extract. Whisk until smooth and drizzle over the pancakes. You can adjust the consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker glaze.
📝 Notes
- For extra fluffy pancakes, try separating the eggs and whipping the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter before cooking.
- If you don't have almond extract, you can use 1/4 teaspoon of almond flavoring or omit it altogether. The almond extract adds a distinct sugar cookie flavor that really enhances the pancakes, though.
🍎 Nutrition
Calories: 220 kcal
Protein: 4 g
Fat: 7 g
Carbohydrates: 35 g
Fiber: 1 g
Calcium: 50 mg
