Making deliciously fluffy pancakes is easy when using this pancake recipe with self rising flour. Your family will love these!
Making delicious pancakes may seem like a no brainer. But I have found pancakes to be quite personal.
Some like thick. Some like thin.
Some like a griddle-type cake, where others are crepe-type cravers.
Some, even prefer a hearty, whole-wheat version…my grandmother was that way.
I would lean toward this latter choice as well, except for the fact that my house is made up of traditional thin & tender, buttermilk pancake lovers. So I cater to their tastes most of the time.
And while I often will use this gluten-free mix for myself and my husband, my boys are regular pancake eaters. Over the years, I’ve mastered the perfect homemade pancakes with the help of this recipe and they are requested on the regular.
- White Lily flour is key to the best pancakes, in my opinion. Most every recipe source will call for regular all-purpose flour or even bread flour, but I found that these always turned out a bit “tough” for my taste testers… even though I knew I was not overmixing. I finally decided to try soft winter wheat (White Lily is the only brand I know of). The result was right on the money. They tend to deflate a little when made with this type of flour because it contains less gluten. But I do agree that they are more tender than a traditional all-purpose version.
- Similarly, real maple syrup is a must. If you’re purchasing anything other than maple syrup you’re simply purchasing a fake maple-flavored-sugar-concoction. The real stuff is more expensive, yes. But it’s so much more flavorful, that ultimately you can use a little less and save some pennies (and calories) in the end.
- I loathe dirty dishes. So rather than breaking an egg into a separate bowl for beating, I crack into my liquid measuring cup BEFORE I measure the buttermilk. Give it a good beating with a fork then top with buttermilk. An egg is universally about 1/4 cup, so if you need 1 cup of buttermilk, just pour buttermilk until the entire mixture measure 1 1/4 cup. Seems really elementary, but it took years for me to realize that I could save at least one dirty dish by doing it this way.
- If you love pancakes, invest in a good griddle. This also made a huge difference in my pancake life. There’s nothing wrong per se with using a stainless steel pan, coating with oil and pouring in batter. But please, please… if you do, don’t call it a pancake. That’s a griddle cake at best. A pancake is not greasy – griddle cakes can be. Maybe this is just a personal hang-up, but I call ‘em as I see ‘em.
If you like this pancake recipe with self rising flour, here are other breakfast recipes you might enjoy:
Got cranberry sauce leftovers? These Leftover Cranberry Sauce Muffins are the perfect way to use it in delicious muffins.
The ultimate southern classic layer cake gets a gluten-free makeover in this Super Easy Gluten Free Hummingbird Cake recipe.
With just a few simple ingredients, you can easily bake this holiday classic — Grandma’s Pecan Pie recipe.
Your gluten-free holiday table can now be complete with the classic taste of Southern Gluten Free Cornbread Dressing
This Low Carb Lemon Nut Sandies recipe is one of those great recipes that you’ll want to make the next time you need a sugar free treat!
I’ve rounded up the best low carb Christmas desserts from some of the best low-carb blogs around. They’re delicious enough for everyone!