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Gluten-Free Pancakes

Fluffy and delicious, these gluten-free pancakes are perfect for a delightful breakfast that's suitable for everyone in the family.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free flour blend
  • 2 tablespoons sugar adjust to taste
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup milk (dairy or non-dairy)
  • 1 large egg
  • 2 tablespoons melted butter or oil ensure it’s halal-friendly
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a large mixing bowl, whisk together the gluten-free flour blend, sugar, baking powder, and salt until well combined.
  2. In another bowl, whisk together the milk, egg, melted butter or oil, and vanilla extract.
  3. Pour the wet mixture into the dry ingredients and gently fold together until just combined. Avoid overmixing.
  4. Preheat a non-stick skillet or griddle over medium heat, lightly greasing with oil or butter if desired.
  5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
Serving
  1. Stack the pancakes high and top with your choice of maple syrup, fresh berries, or powdered sugar.

Notes

For the fluffiest pancakes, do not overmix. Experiment with different gluten-free flour blends for unique flavors. Leftovers can be stored in an airtight container for up to 3 days in the fridge or frozen for up to one month.