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A stack of three golden brown pancakes being drizzled with syrup, perfect for breakfast ideas recipes.

What I Cook When I Crave Breakfast Ideas Recipes

One morning, after yet another night of little sleep had me dreaming of fluffy pancakes, I was determined to whip up something special for my kids. I opened my pantry and realized I had to get creative with my gluten-free flours. As the golden batter bubbled on the griddle, my kids wandered into the kitchen, drawn by the smell. The dinner table soon became a breakfast bar of pancakes topped with fresh fruit and yogurt, bringing smiles and laughter. That moment taught me that even the simplest breakfast could turn into a joyful family tradition, reminding us that food is not just about sustenance, but about connection and creativity, even on the busiest of mornings.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 people
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
For Serving

Equipment

  • Large bowl
  • Large liquid measuring cup or bowl
  • Large baking sheet
  • Kitchen towels
  • Large nonstick skillet or griddle
  • Large spatula

Method
 

  1. In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, salt and baking soda. In a large liquid measuring cup or bowl, whisk together the milk, butter, vanilla and eggs until smooth. Pour the liquid ingredients over the dry ingredients and stir just until combined, leaving all the lumps in the batter. Let the batter rest for 5 minutes.
  2. While the batter rests, line a large baking sheet with two kitchen towels stacked on top of each other. Place the sheet in the oven and heat the oven to 180 degrees or its lowest temperature setting.
  3. Place a large nonstick skillet or griddle on the stove and heat over medium heat or heat a nonstick electric griddle. Scoop a level 1/3 cup of the batter and pour into the center of the skillet, allowing it to spread out naturally into a 6- to 7-inch round. Cook until the pancake is golden on the bottom and bubbly on top, 1 1/2 to 2 minutes. Flip the pancake and cook until the underside is golden and the batter is just cooked through, 1 minute more. Toss the pancake to the dog or a hangry toddler.
  4. Pour another 1/3 cup batter into the skillet and cook until golden on the bottom and the bubbles on top just start to set, 45 to 60 seconds. Using a large spatula, flip the pancake and cook until the underside is golden and the batter is just cooked through, 30 to 45 seconds more. The decreased times here are because your skillet is now warmer than it was when you cooked that first pancake.
  5. As each pancake is cooked, remove the skillet fully from the burner (to prevent it overheating) and slide the pancake between the towels on the baking sheet in the oven. Return the skillet to the burner and repeat, making five more pancakes with the remaining batter. The pancakes will stay hot in the oven for at least 20 minutes with no loss of quality.
  6. When ready to serve, stack three to a plate and serve immediately with butter and syrup.

Notes

This recipe uses standard all-purpose flour. If you need a gluten-free version for your family, substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum.

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