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.

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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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Most mornings in the summer I have a protein smoothie to start my day. But once the weather turns and mornings are cold, I just can’t do one more smoothie. It’s just too cold!

So I switch to these gluten free protein pancakes for breakfast. They are packed with good nutrition and when topped with berries they meet my desired macros too. Can’t beat that!

Let’s walk through how to make them step by step.

First warm up your griddle or pan to a medium heat. I like to set my griddle to 300 degrees.

Crack the egg, add the yogurt and the vanilla. Mix them together. At first it will seem like the yogurt and egg will never blend. Have faith. Just keep mixing and they will become smooth after about a minute of mixing. I just use a simple spatula to mix them together.

Which gluten free flour should you use? I use Measure for Measure by King Arthur Flour or Namaste (also available at Costco). They are both a 1 to 1 substitution flour. Any other 1 to 1 flour should work as well.

Add the baking powder, salt, sugar, flour and protein powder. Stir until combined. It doesn’t need to be perfectly blended, just mix until dry pockets are no longer visible.

Spray pan with non-stick spray.

Drop batter onto pan or griddle into six pancakes. Let them cook for three minutes and thirty seconds.

Flip.

Cook for another three minutes and thirty seconds. I like to add a tiny dollop of butter in the last 30 seconds. It’s pretty cold in my kitchen so the butter is really firm. By adding it when the pancakes are still on the griddle it melts a little and makes it much more spreadable.

I love to top it with berries and a little sugar. I use about a cup of the Costco frozen triple berry blend with about a teaspoon of sugar. Microwave those beauties for about two minutes and they are warm and delicious. It’s like fresh jam without any work.

If you are looking for additional breakfast ideas, my Best Lemon Blueberry Muffins are a great choice.

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Gluten Free Protein Pancakes

Melt in your mouth pancakes packed with protein to start your day

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Ingredients

• 1 egg
• 1 5.3 oz Greek yogurt
• 1 tsp vanilla
• ¼ tsp salt
• ½ tsp baking powder
• 1 Tbsp sugar
• 3 Tbsp gluten free flour
• 1 Tbsp protein powder

Instructions

• Preheat griddle to 300 degrees or pan on the stove to medium heat.
• Place egg, yogurt and vanilla in a bowl. Mix well.
• Add dry ingredients.
• Mix gently until combined.
• Spray griddle or pan with non-stick spray.
• Divide into six equal portions on the griddle or pan.
• Cook for 3 minutes and 30 seconds. Flip.
• Cook for an additional 3 minutes 30 seconds.
• Serve with butter and fruit or syrup.