Are you tired of bland, dry gluten-free pancakes that crumble at the first bite? Get ready to revolutionize your breakfast game with these mouthwatering Gluten Free Pancakes with Orange Syrup! Imagine fluffy, golden pancakes bursting with citrusy brightness, created to satisfy both gluten-free and traditional food lovers alike. This recipe is not just a meal; it's a morning celebration that proves dietary restrictions never mean compromising on flavor or texture.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup gluten-free all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 1 egg
- 2 tablespoons melted butter or oil
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
Instructions
- In a large mixing bowl, combine the gluten-free all-purpose flour, sugar, baking powder, and salt. Whisk together until well blended and no lumps remain.
- In a separate medium bowl, whisk together the milk, egg, and melted butter or oil until thoroughly combined.
- Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. Be careful not to overmix; some small lumps are okay.
- Let the pancake batter rest for 5 minutes to allow the gluten-free flour to absorb the liquid and improve texture.
- Meanwhile, prepare the orange syrup by combining fresh orange juice and orange zest in a small saucepan. Simmer over medium-low heat for 10-12 minutes until slightly thickened and reduced.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
- Using a 1/4 cup measuring cup, pour batter onto the hot skillet. Cook until small bubbles form on the surface and edges look dry, approximately 2-3 minutes.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes until golden brown.
- Repeat with remaining batter, adjusting heat as needed to prevent burning.
- Serve pancakes warm, drizzled with the fresh orange syrup. Garnish with additional orange zest if desired.
Tips
- Let the batter rest for exactly 5 minutes - this is crucial for gluten-free flour to absorb liquid and improve texture.
- Use a non-stick skillet and maintain medium heat to prevent burning.
- Look for small bubbles on the pancake surface as your signal to flip.
- Don't overmix the batter - some small lumps are actually desirable for tender pancakes.
- If the batter seems too thick, add a splash of milk to achieve the right consistency.
- Keep pancakes warm in a low-temperature oven while cooking the entire batch.
- For extra flavor, consider adding a pinch of vanilla extract to the batter.
- The orange syrup can be made ahead of time and gently reheated before serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 55mg
