These pancakes are a dream — they are decadent but quick everyday pancakes. Whip them up in just a few minutes and the whole family is happy.

A good friend shared this recipe a few years ago and we have been enjoying these pancakes ever since.

We love to top our pancakes with fruit, but you can also go the traditional route and have syrup and butter if you wish. They are delicious either way.

Making Pancakes Gluten-free

To make the decadent but quick everyday pancakes gluten-free, use a one-to-one or 1:1 gluten-free flour like King Arthur Measure for Measure. You can get it online or in your grocery stores. Costco has even started selling it in five-pound bags. I also use xanthan gum to help the gluten-free pancakes puff up rather than lie flat.

For other amazing breakfast foods, try my Eggo Waffle Copycat Recipe, high-protein pancakes, or baked oatmeal.

Making the Decadent But Quick Everyday Pancakes

In a large bowl, combine eggs, milk, oil or butter, and vanilla. Mix well. I like using a Danish Whisk for a quick and efficient mix.

Next add the flour, starch, sugar, xanthan gum(if needed for gluten-free), baking powder, and salt. Mix well.

Then warm the griddle to 325 or medium-high heat. Rub a small pat of butter across the surface of the heated gridle.

Scoop the batter onto the griddle, but be sure to allow space for the pancakes to spread.

Cook pancakes for four minutes on each side.

When finished, move the pancakes to a wire rack to cool if not eating immediately.

Print

Decadent But Quick Everyday Pancakes

Delicious pancakes so fast you can make them everyday if you wish

Course Breakfast

Cuisine American

Keyword breakfast, gluten free breakfast, pancakes

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Ingredients

Wet Ingredients

• 3 eggs
• 1 1/4 cup milk
• 3 Tablespoons butter or oil
• 1 teaspoon vanilla

Dry Ingredients

• 1 1/4 cup flour * see note for gluten free
• 1/4 cup corn starch or tapioca starch
• 1/4 cup sugar
• 3 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon xanthan gum *for gluten-free only

Instructions

• Crack the eggs in a large bowl. Beat the eggs until light and frothy.
• Add the milk, oil or butter, and vanilla to the eggs. Whisk thoroughly.
• Add the dry ingredients to the bowl. Whisk thoroughly until only tiny lumps remain.
• Heat the griddle or pan to 325 or medium-high heat.
• Once the pan is hot, rub a small amount of butter across the surface.
• Scoop portions of batter on the pan into desired pancake size. Cook for four minutes on each side.
• Serve with fruit, syrup and butter as desired.
• Freeze with parchment between layers. Can reheat in the microwave or the toaster as desired.

Notes

To make this recipe gluten free, use a one-to-one gluten-free flour like Measure for Measure flour and add the xanthan gum for best texture. 

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