Gluten-Free Confetti Pancakes

No matter how old my kids get they never lose their love of chocolate chips, sprinkles and anything else that can be added to cupcakes, frostings, ice cream, puddings and pancakes.  So I created these confetti pancakes made from my Simple Gluten-Free Flour.

Rather than stand at the stove and make dozens of small pancakes, I decided to make one big pancake for each person.  The unexpected dividend was that these big pancakes can be fancied up with sprinkles and served for breakfast, brunch or dessert.  Some ingredients make good sprinkles: chopped soft fruits and berries, chocolate chips, sprinkles.  Some ingredients don’t: apples (too hard), candy-covered M&Ms (the sugar sticks).  Experiment!

There are so many fun variations to this recipe.  Have fun and see share with me what your family likes best!  Recently in our house, the whipped cream topped confetti pancake is the favorite.  Just a word to the wise thought – when adding whipped cream or ice cream, let the pancake cool for 30 seconds so the cold toppings don’t melt.

Now go enjoy and share with me your family’s favorite toppings and pictures!!!

Gluten-Free Confetti Pancakes

Yield: 8 large pancakes

Gluten-Free Confetti Pancakes


  • 1 ½ cups Simple Gluten-Free Flour
  • 4 tablespoons sugar, divided
  • 1 teaspoon baking powder
  • 1 teaspoon instant or bread machine yeast
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups milk or nondairy alternative (rice, almond or soy milk)
  • 2 eggs, well beaten
  • ¼ cup canola oil
  • 2 teaspoons vanilla extract
  • 1 cup blueberries, or as needed
  • 1 cup finely diced strawberries, or as needed
  • 2 tablespoons sugar
  • 1 ripe banana, finely diced
  • 1 cup chocolate chips, or as needed
  • Sprinkles, as needed
  • Maple, strawberry or blueberry syrup, as needed
  • Whipped cream, as needed
  • Vanilla ice cream, as needed


  1. In a medium bowl combine flour, 2 tablespoons of the sugar, the baking powder, yeast, baking soda and salt. Whisk to mix. Reserve.
  2. In a separate bowl add milk, eggs, canola oil and vanilla. Beat to mix.
  3. Add wet ingredients to dry ingredients, mixing well to make a smooth batter. Let rest for 10 minutes.
  4. Meanwhile, combine the diced strawberries with the remaining 2 tablespoons of sugar.
  5. Spray a 10-inch nonstick skillet with nonstick cooking spray and heat over medium heat. When a drop of water sizzles, ladle 3 ½ ounces (a scant ½ cup) of pancake batter into pan. Spread into a 6-inch circle with a silicone spatula.
  6. Sprinkle any of the following evenly on the top of the pancake:2 tablespoons chocolate chips, 2 tablespoons sprinkles, 4 tablespoons bananas, 4 tablespoons strawberries, 4 tablespoons blueberries
  7. Spray top lightly with nonstick cooking spray (it will help prevent the pancake sticking when you turn it) and press down gently on the sprinkled ingredients with the back of a spatula.
  8. When the bottom is browned and bubbles appear on top of the pancake, turn over with a spatula and cook until cooked through.
  9. Turn, sprinkle side up, onto a plate. Drizzle with syrup of choice, top with whipped cream and/or ice cream and serve immediately.
  10. Tip: When adding whipped cream or ice cream, let the pancake cool for 30 seconds so the cold toppings don’t melt.
  11. Variations:Mix strawberries and blueberries for sprinkling. Mix bananas and strawberries for sprinkling. Make waffles in a waffle maker using plain pancake batter. Top cooked waffles with sprinkles.



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