Easy Gluten Free Blender Pancakes

All you need is this one kitchen appliance to make pancakes lickety split.

Okay, everyone one of you has this handy gadget in your house. They are everywhere and come in a bunch of sizes, colors, and shapes. You can use them for single servings or to for a hungry crowd. What are we talking about? Your blender, of course.

Your blender is the beginning of the easiest pancake batter you will ever make. One container to “mix” the batter with an easy pour handle all in one handy device. I don’t know why I didn’t make pancake batter in my blender before. It is so easy and clean up is a breeze.

Pop all the ingredients in, whiz everything together and viola! Instant pancake batter. Pour and cook and done.

Easy Gluten Free Blender Pancakes


2 cups milk, any type will do here: dairy, nut milk or any kind you have handy
2 cups gluten free flour ( I used Pillsbury Gluten Free Flour)
2 eggs
1 tbsp. baking powder
1 tbsp. sugar
3 tbsp. oil
1/2 tsp. salt

For garnish: sliced bananas, blueberries, syrup and butter


Place the liquid ingredients in your blender container first. Place the cover on and give it a little whiz to break up the eggs. Then add the dry ingredients next. Place the cover on the blender container and blend with short bursts until completely mixed together.

Allow the batter to rest for 15 minutes.

Preheat oven to 200 degrees; have a baking sheet ready to keep the pancakes warm in the oven while you cook them all.

Heat a large skillet (I use a non-stick one) over medium to medium-low heat. Pour a little oil into a small cup. Use a heat proof pastry brush to brush your skillet with oil

For each pancake, pour out about 3 tablespoons of batter onto the hot skillet. Use the back of the spoon to spread batter into a round if you need to. (you should be able to fit 2 to 3 in your pan). If you want bigger ones, just pour out more batter. Completely up to you.

Cook until surface of the pancakes have some bubbles and a few have burst and the bottom is brown. Take a peak by lifting up the edge with your spatula.

Flip carefully and cook until browned on the bottom.

Transfer to the baking sheet in the oven and cover loosely with aluminum foil. Continue making pancakes being sure to grease the skillet every time.

Serve warm with  butter, sliced bananas, fresh berries and syrup.

A dusting of powdered sugar looks nice but is not necessary.

Makes 6-8 servings of  pancakes

Happy blendering!

Kathy Addis




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