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gluten free pancake recipe

Easy Gluten-Free Pancakes

Fluffy, delicious gluten-free pancakes that taste just like regular ones. Ready in 20 minutes with simple ingredients - perfect for weekend breakfasts!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 19 minutes
Servings: 4
Course: Breakfast, Brunch
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups gluten-free flour blend, with xanthan gum
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cups milk dairy or non-dairy
  • 1 large egg
  • 3 tablespoons melted butter or oil
  • 1 teaspoon vanilla extract

Equipment

  • 1 Large mixing bowl for dry ingredients
  • 1 Medium mixing bowl, for wet ingredients
  • 1 Whisk,
  • 1 Non-stick pan or griddle
  • 1 Measuring cups
  • Spatula for flipping

Method
 

  1. In a large bowl, whisk together gluten-free flour, sugar, baking powder, and salt.
  2. In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract.
  3. Pour wet ingredients into dry ingredients and stir gently until just combined. Don't overmix.
  4. Let batter rest for 5 minutes to allow flour to hydrate.
  5. Heat non-stick pan over medium heat and lightly grease with butter.
  6. Pour ¼ cup batter for each pancake. Cook 2-3 minutes until bubbles form.
  7. Flip and cook 1-2 minutes more until golden brown. Serve immediately.

Notes

Notes Don't overmix the batter - a few lumps are fine. Let batter rest for fluffier pancakes. Store leftovers in refrigerator up to 3 days or freeze up to 3 months. For dairy-free version, use plant-based milk and oil instead of butter.