Description
Golden, tender, and impressively fluffy, these Easy Gluten‑Free Pancakes are a delightful breakfast staple that delivers classic pancake satisfaction without gluten.
Ingredients
- 1 cup gluten‑free all‑purpose flour blend (with xanthan gum)
- 1 Tbsp baking powder
- 2 Tbsp sugar
- 1/4 tsp salt
- 1 cup milk (dairy or dairy‑free)
- 1 large egg (or flax egg for vegan)
- 2 Tbsp melted butter or oil
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together the flour blend, baking powder, sugar, and salt.
- In a separate bowl, mix milk, egg (or flax egg), melted butter (or oil), and vanilla extract until well combined.
- Pour the wet ingredients into the dry mixture and stir gently until just combined; some lumps are okay.
- Let the batter rest for 5 minutes while heating a non-stick skillet or griddle over medium heat and lightly greasing it.
- Pour ~1/4 cup of batter per pancake onto the hot surface. Cook until bubbles form on the surface and edges are set (~2–3 minutes).
- Flip and cook for another 1–2 minutes until golden and cooked through.
- Serve pancakes immediately, or keep warm in a low oven while you finish cooking.
Notes
- Top with maple syrup, fresh berries, bananas, powdered sugar, yogurt, or nuts.
- Serve alongside bacon, eggs, or fruit salad for a full brunch.
- Add mix-ins like blueberries, chocolate chips, apples, or cinnamon.
- To make vegan, use flax egg and non-dairy milk/butter.
- If pancakes stick, ensure the pan is hot and greased well.
- Resting the batter helps hydrate the gluten-free flours for better texture.
- For dairy-free, use plant-based milk and oil instead of butter.
- Refrigerate leftovers in an airtight container up to 3 days.
- Freeze cooled pancakes with parchment between them for up to 2 months.
- Reheat in toaster, oven, or microwave (avoid over-microwaving to prevent sogginess).
