What does egg do in pancakes?

Since these are gluten free pancakes they lack the structure that gluten would provide. Adding an egg to the recipe lets the pancakes rise and get fluffy. Without an egg the pancakes may be dry and the batter more like a biscuit dough. Some try adding more oil, but the oil won't help the batter rise while you're cooking the pancakes and you will end up with flat pancakes. You can use 1/4 cup of applesauce for each egg omitted but you will also need to add 1/2 teaspoon of baking powder so your pancakes will rise.

Why do you use buttermilk in pancakes?

The acid in buttermilk reacts with the baking soda and will add air bubbles and more fluffiness to your pancakes. Buttermilk pancakes will have a moist and fluffy texture. If you don't have buttermilk you can make it by adding one tablespoon of lemon juice or white vinegar to one cup of 2% milk. The lemon or vinegar adds the acid to the milk and will react to the baking soda.

Can I freeze gluten free gingerbread pancakes?

Yes. Let the pancakes cool completely, then freeze them in a single layer before transferring to a freezer bag with parchment paper between each pancake. They will keep for up to 2 months and reheat well straight from frozen in the toaster or oven.

Can I make the batter ahead of time?

I recommend mixing the dry ingredients the night before and storing them in an airtight container, then whisking in the wet ingredients the morning you plan to cook. Fully mixed batter can sit in the refrigerator for a few hours, but it will lose some of its rise the longer it sits.

What gluten free flour works best for this recipe?

I recommend Gluten Free Bob's Red Mill 1 to 1 Baking Flour or Gluten Free King Arthur Measure for Measure Flour . Both are cup for cup replacements that give these pancakes a soft, fluffy texture without any gritty aftertaste.

Gluten Free Gingerbread Pancakes

Name: Gluten Free Gingerbread Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups Gluten Free Flour; 1 tsp. Baking Powder; 1/2 tsp. Baking Soda; 1/2 tsp. Sea Salt; 1 tsp. Ground Cinnamon; 1 tsp. Ground Ginger; 1/4 tsp. Ground Nutmeg; 1/4 tsp. Ground Cloves; 1 Tbsp. Maple Syrup; 1 1/2 cups Buttermilk; 1 large Egg; 2 Tbsp. Molasses; 3 Tbsp. Unsalted Butter, melted

Description

These gluten free gingerbread pancakes are soft, fluffy, and full of warm holiday spice. Whisk everything together in one bowl and they are ready in about 30 minutes, making them an easy way to bring a little Christmas morning magic to a weekend brunch too.

Ingredients

Scale

1 1/2 cups Gluten Free Flour
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Sea Salt
1 tsp. Ground Cinnamon
1 tsp. Ground Ginger
1/4 tsp. Ground Nutmeg
1/4 tsp. Ground Cloves
1 Tbsp. Maple Syrup
1 1/2 cups Buttermilk
1 large Egg
2 Tbsp. Molasses
3 Tbsp. Unsalted Butter, melted

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Instructions

In a mixing bowl whisk together the gluten free flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.

Add the buttermilk, maple syrup, egg, molasses and melted butter. Whisk by hand or blend together with a hand held mixer.

Pour about 1/2 cup of batter at a time into your hot, oiled frying pan. Flip the pancake once it starts bubbling.

Serve hot with The Ginger People Ginger Syrup or maple syrup.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Pancakes
Method: Frying
Cuisine: American