Essentially, two options exist for making pancakes:
- Make them from scratch; or
- Use a store-bought mix
For the purposes of this post, we are going to use a mix.
When it comes to mixes, there are hundreds of brands to choose from. My home is gluten-free so I use a gluten-free mix. Having tried more than a few different gluten-free brands, my top-two favorites are Pamela’s Baking & Pancake Mix and Gluten-Free Bisquick because the results are similar to a traditional (glutenous) pancake in terms of texture and taste.
In this post, I am going to use Pamela’s Baking & Pancake Mix and, for the most-part, following the recipe on the back of the package.
- 1 cup Pamela’s Baking & Pancake Mix
- 1 Egg
- 2/3 cup milk of your choosing (using buttermilk is another option)
- 1 TBSP oil (I use either olive or coconut oil)
- 1 tsp ground cinnamon
- Preheat your griddle at medium heat
- In a mixing bowl, whisk all the ingredients together until smooth
- Lightly oil the griddle (I use olive oil)
- Pour pancake-sized-portions onto the preheated and lightly oiled griddle
- Let the pancakes cook until the edges start to firm up
- Using a turner, flip them over
- Cook on the other side until fully cooked through – usually about 30 seconds
- Remove the pancakes from griddle and keep warm until ready to serve
- Top and serve with the butter of your choice, some real maple syrup and fresh fruit.