Homemade Gluten-Free Pancakes

When I was growing up, I used to be able to sleep in till noon or later on the weekends. One of my favorite things though was being woken up by my mom to "Pancakes will be ready soon". This simple phrase got me right out of bed, despite not being a morning person at all. To this day, I still love me some pancakes on a weekend morning. 

Although I used to consume the fluffy gluten-filled pancakes from Hungry Jack or regular Bisquick, I have to say, there are a few gluten-free mixes that are quite good. Of all the mixes I have tried, the Maple Grove Farms and King Arthur mixes are my favorite. Recently, though, I have gotten a few requests for a from-scratch pancake recipe. 

Happy to oblige, I modified this recipe from one I found on Taste of Home. I have to admit, you can't really tell that these pancakes are even gluten free! Not to mention, they weren't much harder to make than a box mix either. My husband and I both agreed that we would make this pancake recipe from now on. 

Homemade Gluten-Free Pancakes
Yield: About 18 pancakes

Ingredients
2 cups King Arthur Mutli-Purpose Gluten-Free Baking Mix
1 teaspoon baking soda
1 teaspoon baking powder
1/8 cup sugar
2 eggs
2 cups milk (can also use buttermilk for Buttermilk Pancakes)
1-1/2 teaspoon vanilla extract

Directions
1) Combine dry ingredients in a medium bowl.

2) In a separate bowl, whisk together the eggs, milk and vanilla. Add the dry ingredients to the wet and whisk until just blended. 

3) Preheat a large skillet or griddle on medium heat. Spray with non-stick cooking spray and pour the batter by 1/4 cup-fulls onto hot pan. Allow to cook until pancakes are beginning to bubble then flip over. Cook other side until golden brown. 

4) Serve with your favorite fruit toppings, butter, or with syrup (Mrs. Butterworth's is gluten free!). You can also add blueberries, chocolate chips, or other mix-ins to the batter. 

Adapted from Taste of Home's Buttermilk Pancakes Recipe