These gluten-free pancakes with smashed strawberry champagne sauce are one for the books! The pancakes are light and fluffy with a touch of coconut sweetness.
The smashed strawberry champagne sauce is a fun topper, with strawberries, lemon juice, and champagne caught up together in a thick, warm syrupy sauce to smother your pancakes in! Breakfast is now the best meal of the day!
Best Smashed Strawberry Champagne Sauce:
Today is a strange one on BHHY! I usually don’t do breakfast food posts… because, well…. I don’t have many breakfast recipes in my recipe book.
But when I was reading Fearless Dining's Stuffed French Toast post it inspired me to start thinking about a new breakfast recipe.
When deciding to focusthe first posts of new year on champagne(that you may or may not remember you had)left over from New Years(I know, I know! Some of you don’t have any left over! Buy more!), I remembered this recipe and decided it was time I shared this dandy with you.
The pancakes themselves are very light and fluffy and I simply use my homemade1-Minute Gluten-Free Bisquick Mixand a few wet ingredients. Can I also just put it out there that this recipe makes about a dozen DVD-sized pancakes with just ½ cup of the homemade mix! They are easy to cook(and flip!)over a warm skillet in a few minutes time too.
Table of Contents
Best Strawberry Champagne Sauce:
And then comes the part of the conversation where I talk to you about this dreamy smashed strawberry champagne sauce.
So basically, here’s the low-down…
Smash your berries(so much fun!), and add them into a medium sauce pan with some sugar, lemon juice, cornstarch, and obviously the star player…champagne!
Glorious bubbles!
After simmering together while the pancakes do their thing on the skillet, the strawberry champagne sauce thickens and becomes this magical sweet and refreshing sauce/syrup/glaze amazingness!
Fluffy gluten-free pancakes!
Yes!
You heard that right!!!
These are soooo fluffy and soft!
Every mouthful is doughy and moist!
These perfectly-sized flapjacks are the best gluten-free pancakes I've ever put my mouth on.
So buckle up, you're in for a treat!
What to pair with these pancakes:
We love to serve these saucy pancakes with a hearty side of the perfectly crispy and tender Air Fryer Bacon and / or Air Fryer Breakfast Potatoes!!!
Strawberry Champagne Sauce Ingredients:
- strawberries, tops taken off and halved
- granulated sugar
- lemon juice
- cornstarch
- champagne or orange juice for a non-alcoholic version
Gluten Free Pancake Ingredients:
- BHHY's 1-Minute GF Bisquick Mix
- eggs
- milk or heavy cream
- coconut oil
Strawberry Sauce Substitutions:
Of course, if you don’t have any champagne or you want to make this recipe as a non-alcoholic dish, I get you! Just exchange the champagne for orange juice.
I’ve had it this way too and it does not disappoint!
And if you need a paleo option I would recommend checking out Noshtastic’sPaleo Crepesfor a delicious breakfast option!
HOW TO MAKE FLUFFY GLUTEN FREE PANCAKES WITH STRAWBERRY CHAMPAGNE SAUCE:
- In a large skillet over low heat, melt the coconut oil until melted. Place melted oil in a large mixing bowl.
- Add the eggs and milk and whisk until fully combined. Add in the 1-Minute Bisquick Mix and stir until smooth and there are no lumps.
- Turning the heat up on the large skillet to medium-low, place ⅛ cup fulls of the batter into the already coconut-oiled skillet. Let cook for 2-3 minutes on the first side, check to see that it is golden brown and flip to the other side until the same color is seen.
- Using a spatula, remove each pancake from the skillet. Keep cooked pancakes warm by wrapping them in a warm towel on a plate.
Can you double or halve this recipe?
Oh heck yes!
Double your recipe or halve your recipe with all of the ingredients.
Then, follow the instructions just as described in the recipe card.
You will just be spending half the time creating the pancakes, or double the time, creating your pancakes, depending on if you are .doubling or halving the recipe.
Then make your strawberry champagne sauce according to recipe directions! Mmmmmm!
How to store leftover pancakes:
You can store your leftover cooked and cooled pancakes in an airtight container in the fridge for up to 4-5 days.
Because of the cool temperature and the lack of humidity,your pancakes will loose their soft doughy texture the longer they sit in your fridge.
You can also store your leftover gluten-free pancakes in plastic airtight storage baggies in the fridge for the same amount of time.
You can also keep your cooked and cooled pancakes in one of the above mentioned containers at room temperature for up to 48 hours.
Keeping the pancakes at room temperature gives you a better chane of keeping that soft, doughy texture to when you are ready to devour more pancakes!
How to store leftover strawberry champagne sauce:
I highly recommend storing leftover smashed strawberry champagne sauce in an airtight container in the fridge for up to 1 week.
You can also store this champagne sauce in a freezer-safe conatiner in the freezer once your sauce has cooled off ot room temperature.
The champange sauce is good stored in your freezer for up to 6 months!
How to reheat your leftovers:
Reheating gluten free pancakes:
To reheat your leftover pancakes, place your pancakes on a microwave-safe plate with no more than 2-3 pancakes placed on the plate on top of one another.
Microwave your pancakes on high power for15-45 seconds, depending on your microwave, the number of pancakes you are reheating at one time, and how hot you like your pancakes.
Once your pancakes are warmed back up to your liking, place a clean kitchen towel over top of the pancakes to keep them warm while you are rehating more pancakes or the champagne sauce!
Reheating Strawberry Champagne Sauce:
To reheat your decadent pancake sauce, simply place your smashed strawberry sauce in a microwave-safe dish with a lid loosely fitted on top where hot air can still escape.
Microwave on hig hpower for 30-60 seconds, stir the sauce, and check to see how hot it is.
If you need your pancake sauce to be a bit warmer, microwave the sauce for another 30-45 seconds, stirring once more, before checking to see the temperature before eating.
This sauce can get very hot very quicky! Don't burn yourself!
Yield: 12
Cook Time: 20 minutes
Total Time: 20 minutes
These gluten-free pancakes with smashed strawberry champagne sauce are one for the books! The pancakes are light and fluffywith a touch of coconut sweetness.
Ingredients
- ½ cup of BHHY's 1-Minute GF Bisquick Mix
- 4 eggs
- ¼ cup milk or cream
- 3 tablespoon coconut oil
- For the Champagne Sauce:
- 2 cups strawberries, tops taken off and halved
- ¾ cup granulated sugar
- ½ teaspoon lemon juice
- 1 teaspoon cornstarch
- 3 tablespoon champagne, or orange juice!
Instructions
- In a large skillet over low heat, melt the coconut oil until melted. Place melted oil in a large mixing bowl.
- Add the eggs and milk and whisk until fully combined. Add in the 1-Minute Bisquick Mix and stir until smooth and there are no lumps.
- Turning the heat up on the large skillet to medium-low, place ⅛ cup fulls of the batter into the already coconut-oiled skillet. Let cook for 2-3 minutes on the first side, check to see that it is golden brown and flip to the other side until the same color is seen.
- Using a spatula, remove each pancake from the skillet. Keep cooked pancakes warm by wrapping them in a warm towel on a plate.
Notes
While the pancakes are cooking, make your strawberry champagne sauce:
In a medium saucepan, combine the smashed strawberries (smash with a potato masher or the bottom of a bowl!), sugar, cornstarch, lemon juice, and champagne. Place over medium heat until boiling. Turn down to a simmer and allow to simmer uncovered for 10-15 minutes or until reduced to about half of original volume. Remove from heat and allow to cool for a few minutes before smothering your pancakes with the sauce!
