“Rise and Shine! It’s time to get up!”
With school back in full swing, I’m always trying to think of quick, delicious breakfast ideas. These gluten free Pancake Muffins are the perfect way to start the day! They can be made ahead of time and frozen, so as long as the freezer is stocked, you are never more than 30 seconds away from a delicious, filling breakfast. They are also customizable – this isn’t a recipe as much as it is a suggestion. You can top your Pancake Muffins with chocolate chips, sprinkles, blueberries, seeds, fried bacon bits, nuts, or anything else that you might like on your pancakes.
My kids also love to take pancakes in their lunch kits, so I’ve also added these muffins to our Lunch Planner. Instead of needing a fork to eat, they simply take their Pancake Muffin and dip it into a little container of maple syrup.
These muffins are not only great for a make ahead breakfast, but they are also great for serving a crowd since aAll of the pancakes will be finished (and still hot) at once. Perfect for when the kids have sleepovers, or for brunch with friends.
What would be your choice gluten free Pancake Muffins topper?
Gluten Free Pancake Muffins
These gluten free Pancake Muffins can be made ahead of time and frozen, so as long as the freezer is stocked, you are never more than 30 seconds away from a delicious, filling breakfast.
Ingredients
- 1 cup brown rice flour
- 1/3 cup potato starch (not flour)
- 3 tablespoons tapioca starch/flour
- 1 tablespoon granulated sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1 1/2 cups buttermilk
- 2 large eggs
- 3 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1/4 cup add-ins (chocolate chips, chopped fruit, nuts, etc)
Instructions
Preheat the oven to 350 degrees F. Lightly grease a 12 cup muffin tin.
In a large bowl, whisk together all the dry ingredients.
In a smaller bowl, whisk the wet ingredients together.
Pour the wet ingredients into the dry ingredients, and stir until just combined.
Fill each muffin cup to 2/3 full, and sprinkle the add-ins on top.
Bake in preheated oven for 18-20 minutes, or until the tops bounce back when gently pressed.
Let muffins stand for 5 minutes before removing to a wire cooling rack. Serve warm, or allow to cool completely before storing in an air-tight container. Pancake Muffins can be frozen for 2-3 weeks.
Susi says
My family loved them! We used blueberries and chocolate chips. I think next time I will add a little more sugar though. I like my pancakes a little sweeter! Thanks for the great recipe!
Jeanine Friesen says
Glad to hear that, Susi! My family dips these in syrup when they’re eating them, but more sugar without the syrup would work well too. 🙂
Tiffany says
I used 1 cup Sorghum instead of the rice flour and added an extra TBS of sugar. I did put a few chocolate chips in each muffin. We buttered them up a little and dipped them in Powdered Sugar since that’s what we do with pancakes. (pancakes are a rare-treat) My boys really liked them and decided to call them man-cakes. LOL Thanks so much for the recipe!
Jeanine Friesen says
Haha, Man Cakes, I like that! I’m glad that you could make this recipe your own – do what works for you! 🙂
Beth says
These were brupper (breakfast for supper) at our house last night. They turned out great and I loved that I could mix them up pop them in the oven and work on the rest of the meal without having to constantly flip and pour more pancakes. They came out nice and fluffy with a great taste, and I was able to get supper on the table in 30 minutes. I doubled the recipe for my family of 6 and the kids (gluten eating) are taking the leftovers to school for lunch today. They loved them! I subbed 1/3 C of the rice flour for sorghum flour and added an extra 1Tbl. of sugar. I am going to be adding these little gems onto our meal list, thanks for another great one!!
Jeanine Friesen says
That’s great, Beth! Glad to hear that even the gluten eating are enjoying them 🙂
Jaclyn says
I did the sorghum recipe that a poster mentioned (I was out of the rice flour)…after about 5 minutes of baking, I topped with bacon piece 🙂 YUMMO!!!!
Jeanine Friesen says
Oh… sounds great, Jaclyn! Glad that the substitution worked for you!
JoanE says
These are sooo good! (And I don’t even like pancakes). We made them for the first time three weeks ago and are making them again tonight. My 11yo (The gluten free child) mixes them up herself. Everyone (gluten free and not) likes them. Trying them tonight with an apple spice syrup recipe I found.
Jeanine Friesen says
Oh, that syrup sounds good, JoanE! So glad to hear that they are a hit with everyone, and that your 11 year old is getting to work in the kitchen making them too. They are just as easier (actually easier) than making pancakes. No hot frying pan to worry about. 🙂
Melissa says
Can we omit the use of xanthan gum? What is the effect if we exclude them?
Jeanine says
You ‘could’ probably omit it – but xanthan gum is what helps hold the baked goods together, as well as helps the batter to hold air bubbles. It acts as gluten in gluten-free flours.
dee says
How would you substitute a gluten free all purpose flour blend like Pillsbury or King Arthur GF baking mix?
Jeanine says
I’m sorry, Dee, I don’t know what is in those baking mixes, and I am not sure how you would substitute them.
Lindsay Brightmire says
My goodness…this is my first time leaving a comment on a recipe–ever!!! I just wanted to thank you. My son has Aspergers and is super hard to please. School lunches are a nightmare with his sensory issues and gluten intolerance. But he LOVES these! My whole family does. I’ve done a lot of GF baking and this is my new favorite recipe!! Thanks SO much!!