Roy’s Everyday Pancakes
I did it! I finally convinced Roy to open up the vault and share his infamous everyday pancake recipe. These might be slightly more work than box mix, but they are entirely worth it. Once you make a batch, you’re never going to want another kind of pancake again!
How to Make Roy’s Everyday Pancakes
I was so delighted to find the perfect gluten free version of Roy’s Pancakes! It all starts with Paleo Baking Flour, then you add in your corn meal, salt, sugar, and baking soda. In another bowl, separate the egg yolks from the egg whites. Beat the egg whites to stiff peaks, and combine the egg yolks with the milk.
Add the mixture to the dry ingredients and combine. Mix in the melted butter. Gently fold in the egg whites into the batter until just combined. You don’t want to over-mix, or you will have a denser pancake. Your batter is then ready to go and we can get cooking!
Cooking the Perfect Pancake
Once you have your batter together, it’s time to heat up your pan. This recipe is perfect for Made In’s new Blue Carbon Steel Griddle. It comes pre-seasoned, which is pretty much the best news ever. It can go on your stovetop or grill, and you can even heat each side differently so you can cook different things at the same time! Perfect for brunch.
Once you heat your griddle with oil and butter, add your first pancake. Remember the first pancake rule: the first pancake is the tester pancake. Don’t add any more to the pan until you the first one is done, so you have a better idea of how quickly they’ll cook. Once the first one is done, go ahead and add as many as you’d like – the Made In Griddle could easily fit six to eight pancakes at once, so it’s perfect for serving a large group.
As you finish each batch of pancakes, toss them on a sheet pan and put them into the oven at 175º. This way everyone gets hot pancakes at the same time. If you have gluten free eaters or gluten full, don’t worry – the recipe has directions for both! We’ve also included a fun twist that adds lemon and blueberry. There are so many ways to make these pancakes your own. So get your griddle and get cooking!
If you make Roy’s Everyday Pancakes, be sure you rate and review them below. I am so excited to hear what fun ways you mix it up at home. If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest, Instagram, and TikTok to join in all the fun!Print
Roy’s Everyday Pancakes are perfect for gluten free and gluten full eaters. They are fluffy, delicious and perfect for your next brunch!
- 2 ½ cups Bob’s Red Mill Paleo baking flour
- ¼ cup cornmeal
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 ½ teaspoons baking soda
- 3 large eggs
- 2 ¼ cups milk
- 4 tablespoons melted butter
- Butter, room temperature
- Maple syrup, warmed, optional
- Mix the dry ingredients in a mixing bowl and set aside.
- Separate the egg yolks and whites into two medium bowls.
- Beat the egg whites until stiff peaks form and set aside.
- Whisk the egg yolks and add and whisk the milk in. Add the mixture to the dry ingredients and combine. Mix in the melted butter.
- Gently fold in the egg whites into the batter until just combined. You don’t want to overmix as overmixing will lead to denser pancakes.
- Preheat the griddle over medium heat and oil with butter.
- When the butter is melted, pour a scant ¼ cup of the pancake batter onto the griddle. Make as many pancakes as your griddle or pan allows.
- Cook the pancake until it is bubbling throughout , and/or the edges appear cooked and the bottom is golden brown, about 2 to 4 minutes. Flip the pancakes and continue cooking for another 2 minutes until the other side is also golden brown.
- When the pancakes are done, plate and serve as you go. You can eat them plain, but dress them up with a bit more butter and warm maple syrup for a touch of sweetness!
- If you are making these ahead of time, I would suggest you turn your oven on to 175°F or the lowest possible temperature you can before you start making the batter so that you can keep the pancakes warm between batches on a sheet tray.
- For GF or Regular Flour, Make Lemon Blueberry Pancakes: Try stirring in 2 tablespoons finely grated lemon zest, 2 teaspoons fresh lemon juice, and 1 teaspoon of vanilla extract just after you add the milk. As you cook the pancakes, sprinkle desired amount of blueberries on top before flipping. You’ll need 2 or 3 cups of berries, give or take, depending on preference.
- If you prefer a sweeter pancake, feel free to add a bit more sugar to the recipe.
Keywords: gluten free pancakes, pancakes