• ½ cup gluten free pancake mix (King Arthur Flour, preferred)
  • ¼ tsp baking powder
  • ½ cup milk (I use almond milk), room temperature
  • 2 eggs, room temperature
  • 1 Tbsp butter or gluten free margarine
  • Powdered sugar
  • Toppings of your choice
  • Optional: ½ tsp gluten free vanilla and/or cinnamon
  1. Preheat oven to 450 degrees Fahrenheit. Place a large cast-iron skillet (11- or 12-inch diameter) in the oven to preheat. (If your skillet is not well-seasoned, first spray lightly with a non-stick cooking spray). See the note below about using cast iron if you are new to gluten free cooking.
  2. Whisk the eggs. Add the dry ingredients and milk and mix just until batter is smooth. Optional: add vanilla or cinnamon to mixture.
  3. Remove cast iron skillet and coat with butter or margarine. Immediately add pancake mixture to hot skillet. Sprinkle mixture with thawed frozen berries or cooked apples, if desired. Put immediately into oven.
  4. Bake for 10 minutes. Reduce heat to 350 degrees and bake an additional 6-10 minutes, until edges are puffed and golden and the center is cooked through.
  5. Remove from oven and add toppings as desired.
  6. Serve immediately, as the puffs will deflate on cooling (this is true for gluten-based German pancakes, too).
If you must avoid gluten due to celiac disease or sensitivity, use a dedicated gluten-free cast iron skillet. Nothing short of sand-blasting will remove gluten from a seasoned cast iron skillet previously used to cook gluten-containing foods like gravy, fried chicken, or cornbread.
Recipe by Mother of a Hubbard at