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The BEST Fluffy Gluten-Free Cinnamon Rolls

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Overhead image of gluten-free cinnamon rolls in a baking dish with cream cheese frosting on top.

These homemade gluten-free cinnamon rolls creates deliciously sweet and fluffy buns with pull-apart edges and a soft cinnamon sugar center. With a perfectly tender texture, these cinnamon rolls are sure to be a hit, great for Christmas brunch or any special occasion and can also be made dairy-free!

Maybe I just have a sweet tooth, but I don’t know if there’s anything better than homemade freshly baked cinnamon rolls fresh out of the oven! These gluten-free cinnamon rolls are tender, soft, sweet, fluffy and taste absolutely incredible. Perfect for your holiday mornings, brunch, or any occasion!

Why You’ll Love These Gluten-Free Cinnamon Rolls

  • Soft & Fluffy Texture: These gluten-free cinnamon rolls straight out of the oven will leave you wanting more!
  • Sweet & Warm Filling: Who doesn’t love a good cinnamon flavor? These cinnamon rolls combined with the spice of cinnamon & the sweetness of brown sugar creates the perfect filling!
  • Great For Sharing: This is the perfect gluten-free dessert to share with your families and friends!
gluten-free cinnamon rolls in a baking dish, one being removed from the dish.

What You’ll Need To Make Gluten-Free Cinnamon Rolls

  • Gluten-Free Bread Flour: I recommend using King Arthur Gluten-Free Bread Flour (I buy it on Amazon). If you can’t find gluten-free bread flour, then you can use gluten-free all purpose baking flour in its place. However, bread flour yields fluffier and softer rolls!
  • Yeast: You’ll need to get your hands on some active dry yeast which will give a beautiful rise to these cinnamon rolls.
  • Eggs: Eggs will hold the batter together and ensure the perfect texture.
  • Milk & butter: I used non-dairy but if you don’t want dairy-free rolls, just use regular milk and butter!
  • Sugar & Powdered Sugar: I used regular white sugar, but see “Tips” section for alternatives.
  • Cinnamon: What’s a cinnamon roll without the cinnamon? This will be key for the filling!
  • Baking Powder: This will help along with the yeast to give a beautiful rise to the gluten-free cinnamon rolls!
  • Vanilla Extract: Along with the sugar, this will enhance the sweet flavor that will make these cinnamon rolls so good!

How To Make Homemade Gluten-Free Cinnamon Rolls

  1. Make The Dough: Start by warming your milk to about 110° Fahrenheit in a medium bowl. With the electric mixer running on medium speed, slowly add the milk mixture into the flour mixture. Add the eggs once the wet and dry ingredients are almost completely combined. Continue mixing to incorporate the eggs into the dough.
  2. Make The Filling: Combine your filling ingredients and add the filling to the dough first by spreading the softened butter over the dough in an even layer. Then, evenly sprinkle the brown sugar on top of the butter and the cinnamon on top of the brown sugar.
  3.  Bake The Cinnamon Rolls: Once the oven is hot, bake the cinnamon rolls for 25-30 minutes or until they’re golden brown on top.
gluten free cinnamon rolls dough in a bowl.
gluten free cinnamon roll dough rolled out on a table.

Tips & Adjustments When Making These Gluten-Free Cinnamon Rolls

  • Sugar Substitutions: If you want to make these homemade gluten-free cinnamon rolls lower in sugar, you can sub the white sugar & powdered sugar with Lankanto.
  • Egg Replacements: Want to make these cinnamon rolls vegan? You can try using silken tofu, flax eggs or powdered egg replacers instead of regular eggs!
  • Room Temperature Butter: The secret to super tender homemade cinnamon rolls is room-temperature butter beaten into the dough. This technique works best if the butter is very soft.
  • Storage: These rolls will stay good at room-temperature for up to 2 days, in the fridge for up to a week, and in the freezer for up to 2 months.

FAQ’S

  • Can I Make These Vegan?: Yes! Feel free to replace the eggs with silken tofu, flax eggs, or your favorite egg replacer instead!
  • Do I Need To Start Over If My Yeast & Milk Mixture Do Not Become Frothy?: Yes, the mixture frothing ensures that the cinnamon rolls will rise properly before baking and once completed ensures that your cinnamon rolls have that soft and fluffy texture.
  • Can I Add Extra Mix-Ins?: Yes! Feel free to add any of your favorite nuts or spices to the filling!
Overhead image of gluten-free cinnamon rolls in a baking dish with cream cheese frosting on top.
5 from 4 votes

Gluten-Free Cinnamon Rolls

This gluten-free cinnamon rolls recipe creates deliciously sweet and fluffy buns with pull-apart edges and a soft cinnamon sugar center. With a perfectly tender texture, these cinnamon rolls can also be made dairy-free!
Print Pin Rate
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 9 servings

Ingredients

For the dough:

  • 1 cup warm milk 110 degrees Fahrenheit
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup sugar
  • 1/4 cup butter melted
  • 2 eggs at room temperature
  • 3 cups gluten-free bread flour plus more for rolling
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For the filling:

  • 1/4 cup butter softened
  • 3/4 cup brown sugar
  • 2 tablespoons cinnamon

For the cream cheese frosting:

  • 1/2 cup cream cheese softened
  • 2 tablespoons butter softened
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract or vanilla bean paste

Instructions

  • Start by warming your milk in a medium bowl to about 110° Fahrenheit. Do this in either the microwave for about 30-40 seconds, or over low heat on the stove for 2 minutes.
  • Once milk is warm, add the active dry yeast, sugar, and melted butter. Give it a gently whisk to combine, then let that sit for a couple minutes while you continue on with the recipe.
    gluten-free-cinnamon-rolls-step-1
  • To the bowl of an electric mixer fitted with the dough hook attachment, add the gluten-free bread flour, baking powder, baking soda, and salt. Turn the mixer on low until the dry ingredients are combined.
  • With the electric mixer running on medium speed, slowly add the milk mixture into the flour mixture. Once the wet and dry ingredients are almost completely combined, add in one egg at a time. Continue mixing to incorporate the eggs into the dough.
    gluten-free-cinnamon-rolls-step-3
  • Once the eggs are incorporated, turn the mixer on high speed and mix the dough for 5 minutes, until the dough is smooth and comes together in a ball.
    gluten-free-cinnamon-rolls-step-4
  • Generously flour a work surface with the gluten-free bread flour, then press the dough on top of the flour and press/roll into a 9×13-inch rectangle.
  • Add the filling by spreading the softened butter over the dough in an even layer. Then, evenly sprinkle the brown sugar on top of the butter and the cinnamon on top of the brown sugar. Carefully take the long end and roll the dough up into a tight log. Slice the log into 7-8 cinnamon rolls, each about 2 inches thick.
  • Then, place the cinnamon rolls in a greased 9×9-inch baking dish and tightly cover the dish with plastic wrap. Place the rolls in a warm place (by a window, in a proving drawer, in the oven with the light on, etc) to rise for about 1 hour.
    gluten-free-cinnamon-rolls-step-7
  • After the hour is up, remove the plastic wrap from the baking dish and preheat your oven to 350° Fahrenheit. Once the oven is hot, bake the cinnamon rolls for 25-30 minutes or until they’re golden brown on top. Remove the rolls from the oven and let them cool while you make the icing.
  • To make the cream cheese frosting, add the cream cheese, butter, powdered sugar, and vanilla extract to the bowl of an electric mixer and beat until it’s smooth and fluffy. Spread the frosting on top of your cinnamon rolls and ENJOY!
    gluten-free-cinnamon-rolls-step-9

Notes

Storage: These rolls will stay good at room-temperature for up to 2 days, in the fridge for up to a week, and in the freezer for up to 2 months.
*Nutrition facts reflect that of one plain cinnamon roll, without cream cheese frosting.

Nutrition

Serving: 1serving | Calories: 280kcal | Carbohydrates: 37g | Protein: 3.6g | Fat: 14g | Sugar: 23g

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30 Minutes or Less

Magic 3-Ingredient Gluten-Free Bagels

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These 3-ingredient gluten-free bagels are truly magic! No yeast, kneading, rising, or boiling in water required. Just three simple ingredients, and these bagels are ready to eat in 30 minutes!

gluten-free bagels on a baking sheet with cream cheese on the side.

I like to think I know a thing or two about bagels. Not only were they my favorite food growing up, but I currently live in Brooklyn – home of the BEST BAGELS in the WORLD! So ya, I’ve had some really good bagels. A bagel should be toasty on the outside, fluffy on the inside, easy to slice through, and ready for toasting – and these gluten-free bagels are just that.

Now I’m sure you’re wondering – Sam, why bother making your own bagels if you can just buy literally the world’s best bagels from that place down the street. Well, I’ll tell you exactly why – because I can’t find a single good gluten-free bagel! They’re near impossible to track down. And the ones I do find are either too dense or extremely overpriced (or both). So I quickly realized if I wanted a gluten-free bagel, I’d just have to make it myself. And that, friends, is how the magic 3-ingredient gluten-free bagel was born!

3 gluten-free bagels stacked on top of each other.

What You’ll Need to Make 3-Ingredient Gluten-Free Bagels

Gluten-Free All Purpose Flour – Your gluten-free flour must contain xanthan gum! If it doesn’t, add 1/2 teaspoon of xanthan gum to this recipe. Gluten-free all purpose flours I use and recommend are Bob’s Red Mill Gluten-Free Baking Flour and King Arthur Gluten-Free Flour, both of which contain xanthan gum. I used the King Arthur flour in these bagels and they turned out perfect!

Baking Powder – We replace the yeast found in traditional bagel recipes with baking powder. Baking powder makes it so we don’t have to wait for our bagel dough to rise before baking. Instead, we can simply shape, then bake these bagels right away – super easy!

Greek Yogurt – Any plain and unsweetened Greek yogurt will work in this gluten-free bagels recipe! I even used Kite Hill’s non-dairy Greek yogurt to make my bagels dairy-free.

gluten-free bagels on a plate with cream cheese on the side.

Adjust This Recipe to Your Dietary Needs

Make it Vegan: To make vegan and gluten-free bagels, use a vegan greek yogurt and leave off the egg wash.

gluten-free bagels on a baking sheet with cream cheese on the side.
4.07 from 80 votes

Magic 3-Ingredient Gluten-Free Bagels

These 3-ingredient gluten-free bagels are truly magic! No yeast, kneading, rising, or boiling in water required. Just three simple ingredients, and these bagels are ready to eat in 30 minutes!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 bagels

Ingredients

  • 2 cups gluten-free all purpose flour, see Noted
  • 2 teaspoons baking powder
  • pinch of salt
  • 1-2 cups plain unsweetened Greek yogurt, dairy-free if necessary

For topping:

  • 1 large egg
  • 1 teaspoon water
  • pinch of salt
  • everything bagel seasoning, sesame seeds, poppy seeds, etc.

Instructions

  • Preheat oven to 400° Fahrenheit and line a baking sheet with parchment paper.
  • In a large bowl, whisk together the gluten-free all purpose flour, baking powder, and salt. Then, add in 1 cup of Greek yogurt and stir until a shaggy dough forms.
  • Using your hands, mix and form the dough into a smooth ball. If the dough seems too dry and won’t come together in a ball, add in more Greek yogurt – you may have to use an additional 1 cup of yogurt to reach the desired consistency.
  • Divide dough into 6 equal parts and shape each part into a ball. Use your thumbs to make a hole in the center of each ball, then gently pull to form a ring resembling a bagel.
  • Transfer bagels to the prepared baking sheet. Make the egg wash by whisking together the egg, water, and salt in a small bowl. Brush each bagel with egg wash and top with whatever toppings you’d like (or leave plain).
  • Bake bagels for 20-22 minutes, rotating baking sheet halfway through baking, until bagels are uniformly golden brown. Let cool slightly before slicing, topping, and eating.

Notes

  • Gluten-Free All Purpose Flour: Your gluten-free flour must contain xanthan gum, if it doesn’t add 1/2 teaspoon of xanthan gum to this recipe.
  • Gluten-free bagels will stay fresh in an airtight container in the fridge for up to 3 days. Or, you can freeze them for up to 3 months! Because of the yogurt, these do not keep well at room temperature.

    • Nutrition

    Calories: 300kcal
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    30 Minutes or Less

    Healthy Vegan Apple Cider Donuts

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    healthy vegan apple cider donuts on a sheet of parchment paper, one with a bite taken out.

    Is there anything that screams Fall more than apple cider donuts?! If you’ve never tried making homemade baked donuts before, these apple cider donuts are a must-make for this Fall season!

    close-up image of healthy vegan apple cider donuts stacked on top of each other.

    Not only are these apple cider donuts incredibly soft and fluffy, but it contains no dairy or eggs, is baked instead of fried, and is adorned with crunchy and sweet cinnamon sugar topping that is absolutely mouth-watering. Fall isn’t complete without apple picking and a batch of these vegan donuts!

    healthy vegan apple cider donuts on parchment paper with a bite taken out.

    MAIN INGREDIENTS NEEDED TO MAKE VEGAN APPLE CIDER DONUTS

    • Apple Cider – Apple cider, whether store-bought or homemade, is going to create the delicious apple flavor we’re looking for in this recipe.
    • Rolled Oats – I love baking up my gluten-free treats with oats! Not only is it inexpensive, but they’re super easy to acquire. 
    • Flax Eggs – A flax egg is a vegan egg substitute and helps bind all the ingredients together!
    • Baking Soda & Powder – Baking soda and powder give the batter that quick inflation in the oven that creates the cake-like fluffy donuts we’re looking for.
    • Cinnamon – This ingredient will be used for making not only the donut, but of course, the cinnamon sugar!
    • Nutmeg – Known for its spicy, nutty flavor, nutmeg perfectly complements the sweet & warm cinnamon in this recipe.
    • Vegan Butter – I typically use the Earth Balance Vegan Buttery Sticks in my vegan/dairy-free baked goods. Though any vegan butter will work here, just be sure to melt it completely before adding it to this recipe. 
    • Coconut Sugar – I use coconut sugar when making the cinnamon sugar, but you can opt for organic cane sugar if you prefer.
    healthy vegan apple cider donuts stacked on top of each other, with a bottle of milk on the side.

    ADJUST THIS APPLE CIDER DONUTS RECIPE TO YOUR DIET

    • Add Dairy: Although I use dairy-free butter, you could substitute it for melted coconut oil or regular butter if you’d like! You can also use regular eggs instead of flax.
    • Add Gluten: You can try using 1 cup of all purpose flour instead of oat flour.

    TIPS FOR MAKING BAKED VEGAN APPLE CIDER DONUTS

    • Bring the wet ingredients to room temperature before you combine them with the flour and other dry ingredients.
    • Don’t be alarmed if you see bubbles starting to form after mixing the wet and dry ingredients. It’s just the baking soda and powder reacting the way they’re supposed to. 
    close-up image of a healthy vegan apple cider donut with a bite taken out.
    No ratings yet

    Baked Vegan Apple Cider Donuts (Gluten-Free)

    Is there anything that screams Fall more than apple cider donuts?! If you’ve never tried making homemade baked donuts before, these apple cider donuts are a must-make for this Fall season!
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 12 servings

    Ingredients

    For the donuts:

    • 1 1/2 cups rolled oats
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 2 teaspoons cinnamon
    • 1/2 teaspoon nutmeg
    • 1/4 teaspoon salt
    • 2 flax eggs, see Notes
    • 1 cup apple cider
    • 1/2 cup creamy almond or peanut butter
    • 1/2 cup coconut sugar
    • 1 tablespoon apple cider vinegar, optional but makes for fluffier donuts
    • 1 teaspoon vanilla extract

    For the cinnamon sugar:

    • 1 cup coconut sugar
    • 1 tablespoon cinnamon
    • 6 tablespoons dairy-free butter, melted

    Instructions

    • Preheat your oven to 350° Fahrenheit and grease a donut pan.
    • Add the rolled oats, baking soda, baking powder, cinnamon, nutmeg, and salt to a blender. Blend until oats are ground into a flour.
    • Add in the flax eggs, apple cider, almond butter, coconut sugar, apple cider vinegar, and vanilla extract. Blend until a smooth batter forms.
    • Carefully fill your donut molds with the batter, I used a cookie scoop to keep things neat.
    • Bake for 20-25 minutes and pop out of the molds onto a cooling racks, allow to cool completely before proceeding to the next step.
    • Combine the coconut sugar and cinnamon in a small bowl – set up an assembly line with the donuts, bowl of melted butter, bowl of cinnamon sugar, and a cooling rack.
    • Gently dip each donut in the butter before transferring and coating in the cinnamon sugar, place on a cooling rack while you finish up the rest. Once all are coated, store in a sealed container on either the counter for two days or the fridge for up to one week .

    Notes

  • Flax Eggs: To make one flax egg, combine 1 tablespoon of ground flax meal with 3 tablespoons of water and let sit on the counter for five minutes to thicken.
  • Storage: store in a closed container at room temperature for 2-3 days, in the fridge for 1 week, or in the freezer for 1 month.

    • Nutrition

    Calories: 300kcal

    OTHER VEGAN AND GLUTEN-FREE DESSERTS

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    Breakfast

    Gluten-Free Blueberry Muffins (Dairy-Free, Grain-Free)

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    gluten-free blueberry muffins on a baking tray.

    Forget those box mixes! You can make these wholesome muffins from scratch with just basic grocery store ingredients. These gluten-free blueberry muffins are bursting with fresh blueberries and are deliciously soft on the inside. With only 11 ingredients and two bowls needed, this gluten-free blueberry muffin recipe is simple to follow with dairy-free and grain-free options.

    stack of four gluten-free blueberry muffins.

    Blueberry muffins are a classic recipe, and while this version is gluten-free, grain-free and dairy-free, you won’t be disappointed! Super easy and quick to make, they taste just like they came from your favorite bakery!

    WHAT YOU NEED TO MAKE GLUTEN-FREE BLUEBERRY MUFFINS

    Blueberries – Whether fresh or frozen, the ultimate staple to this recipe is, of course, blueberries!

    Almond Flour – This gluten and grain-free flour is a staple in my kitchen. Almond flour has a very mild taste and gives these blueberry muffins their irresistibly soft texture!

    Non-Dairy Milk – Although I used almond milk for this recipe, feel free to use other dairy-free products like oatmilk.

    Honey or Maple Syrup – Naturally sweeten these blueberry muffins with honey or maple syrup to add a subtle but delicious flavor. It’s also much healthier than any refined sugar!

    gluten-free blueberry muffins on a sheet of parchment paper

    ADJUST THIS GLUTEN-FREE BLUEBERRY MUFFIN RECIPE TO YOUR DIET

    • Vegan: Use 3 flax eggs. They won’t be as big and fluffy, but will still taste delicious!

    TIPS FOR MAKING GLUTEN-FREE BLUEBERRY MUFFINS

    • If you can’t find fresh blueberries, go ahead and use frozen.  

    • Use cupcake liners to keep the muffins from sticking to the pan.

    • To keep your muffins from getting “soggy bottoms,” allow the muffins to cool in the pan for a few minutes before placing on a cooling rack.
    stack of gluten-free sugar cookies
    No ratings yet

    Gluten-Free Blueberry Muffins (Dairy-Free, Grain-Free)

    Forget those box mixes! You can make these wholesome muffins from scratch with just basic grocery store ingredients. These gluten-free blueberry muffins are bursting with fresh blueberries and are deliciously soft on the inside. With only 11 ingredients and two bowls needed, this gluten-free blueberry muffin recipe is simple to follow with dairy-free and grain-free options.
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 2 servings

    Ingredients

    • 1 ½ Cups Almond Flour
    • ½ Cup Tapioca Starch (corn or arrowroot starch might work, I haven’t tested it myself yet)
    • 1 Teaspoon Baking Powder
    • ¼ Teaspoon Salt
    • 3 Eggs 
    • ¼ Cup Coconut Oil, melted
    • ¼ Cup Honey or Maple Syrup
    • ¼ Cup Non-Dairy Milk
    • 1 Tablespoon Apple Cider Vinegar
    • 1 Teaspoon Vanilla Extract
    • 1 Cup Fresh Blueberries

    Instructions

    • Preheat the oven to 350F & grease or line a muffin pan.
    • Combine your dry ingredients – almond flour, tapioca starch, baking powder, & salt in a large bowl.
    • Add in your wet ingredients – eggs, coconut oil, honey or maple syrup, almond milk, vinegar, & vanilla extract and mix everything really well.
    • Fold in your fresh blueberries to your muffin batter until they’re incorporated.
    • Scoop out ¼-1/3 cup of batter into each muffin tin & bake for 20-25 minutes. These store best in the fridge – just pop in the toaster oven for a few minutes before enjoying.

    Notes

  • Use cupcake liners to keep the muffins from sticking to the pan.
  • Frozen blueberries are a bit more likely to tint the muffins as you mix them in, but the result won’t taste any less delicious!
  • To store, wait until the muffins get to room temperature before placing them in an airtight container in the freezer. 

    • Nutrition

    Calories: 300kcal

    OTHER HEALTHY BREAKFAST/DESSERT RECIPES

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    30 Minutes or Less

    Oat Flour Pancakes (Made in the Blender!)

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    maple syrup being poured over a stack of oat flour pancakes

    Soft and fluffy oat flour pancakes, with a hint of sweetness! This quick and easy breakfast recipe is entirely gluten-free and dairy-free. Whip up a stack of delicious oat flour pancakes in the blender, with a handful of simple ingredients!

    a stack of oat flour pancakes with maple syrup being poured on top

    What You’ll Need To Make Oat Flour Pancakes

    Rolled Oats – Rolled oats are key to making this recipe work! They blend and cook up beautifully in our pancake batter. Some recipes out there will recommend blending your oats into a flour before adding in the other ingredients. However, I found that adding the whole oats directly in with everything else made no difference in the finished dish, and cut out an extra step! Feel free to use either old fashioned rolled oats or quick cook rolled oats, both will work here.

    Milk – I used non-dairy milk to keep these oat flour pancakes gluten-free and dairy-free, though you can use any milk you’d like. Some non-dairy milks I recommend are almond milk, hazelnut milk, coconut milk, and oat milk. I’ve also been loving the Elmhurst’s line of plant-based milks – super simple and healthy ingredients!

    Maple Syrup – This unrefined sweetener tastes incredible not only on our pancakes, but inside them too! For a sugar-free breakfast, you can easily leave the maple out of this recipe, or substitute it with half a tablespoon of monk fruit sweetener.

    a stack of oat flour pancakes with fresh blueberries on top.

    Optional Toppings

    Feel free to top your oat flour pancakes with…

    • Chocolate Chips
    • Blueberries
    • Sliced Bananas
    • Sliced Strawberries
    • Sprinkles
    • Raspberries
    • Pecans
    • Butter
    • Maple Syrup
    • or Whipped Cream!

    Adjust This Recipe To Your Dietary Needs

    Make it Dairy-Free: Use my dairy-free option and sub the regular milk for your favorite non-dairy milk, it’s that easy!

    Make it Vegan: Turn these into vegan and gluten-free oat flour pancakes by replacing the egg with a flax egg. To make a flax egg, whisk together 1 tablespoon of ground flax seed and 3 tablespoons of water in a small bowl. Let the flax “egg” sit at room temperature for 10-15 minutes, until it’s thickened, before adding into this recipe.

    4.29 from 21 votes

    Oat Flour Pancakes

    Soft and fluffy oat flour pancakes, with a hint of sweetness! This quick and easy breakfast recipe is entirely gluten-free and dairy-free. Whip up a stack of delicious oat flour pancakes in the blender, with a handful of simple ingredients!
    Print Rate
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 2 servings

    Ingredients

    • 1 1/2 cups rolled oats
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1 cup milk, I used almond milk
    • 2 tablespoons maple syrup
    • 1 egg

    Instructions

    • Add all ingredients to a blender and blend until a smooth batter forms (about 30 seconds).
    • Heat a tablespoon of butter or oil in a large skillet over medium heat. Scoop ¼ cup of batter into skillet and add any toppings you’d like.
    • Cook pancake 2-3 minutes per side, then repeat with remaining pancake batter. Serve warm with butter and maple syrup.

    Video

    Nutrition

    Calories: 300kcal

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