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Gluten-Free Pancakes

Fluffy and golden-brown gluten-free pancakes that are quick to prepare, perfect for breakfast, and customizable with your favorite toppings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free flour Ensure Gluten-Free certification for best results.
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk (or dairy-free alternative)
  • 1 large egg Can be substituted with a flax egg for vegan option.
  • 2 tablespoons melted butter (or coconut oil)
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
  2. In another bowl, combine the milk, egg, melted butter (or coconut oil), and vanilla extract. Beat well until blended.
  3. Gradually pour the wet mixture into the dry ingredients while stirring gently. Mix until just combined; some lumps are okay, but don’t overmix.
  4. Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Cooking
  1. Pour about a 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface, roughly 2-3 minutes.
  2. Flip and cook the other side for an additional 2-3 minutes until golden brown.
  3. Stack your pancakes on a plate and serve with your favorite toppings like fruits, yogurt, or syrup!

Notes

To keep pancakes fluffy, avoid pressing down on them while they cook. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for a month, separated by parchment paper.