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–+ servings

Gluten Free Pancakes

Why You’ll Love These Gluten-Free Pancakes!u003cbru003eLight and fluffy (not dense or gummy) Made with simple pantry ingredients.u003cbru003eWorks with most u003cstrongu003eu003ca href=u0022https://amzn.to/45iepPMu0022u003e1:1 gluten-free flour blendsu003c/au003eu003c/strongu003eu003cbru003eNo special equipment neededu003cbru003eKid-friendly and freezer-friendly
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Calories: 260
Ingredients Method Nutrition Notes

Ingredients
  

  • 1½ cups gluten-free 1:1 all-purpose flour (with xanthan gum)
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder (aluminum-free recommended)
  • ½ teaspoon salt
  • 1¼ cups milk (dairy or unsweetened almond milk)
  • 1 large egg, room temperature
  • 3 tablespoons melted butter or neutral oil
  • 1 teaspoon pure vanilla extract

Method
 

  1. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt
  2. In a separate bowl, whisk the milk, egg, melted butter, and vanilla.
  3. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix—this is key for fluffy pancakes.
  4. Let the batter rest for 5–10 minutes. This allows the gluten-free flour to hydrate and eliminates gritty texture.
  5. Heat a non-stick skillet or griddle over medium heat and lightly grease.
  6. Scoop about ¼ cup batter per pancake onto the hot surface.
  7. Cook for 2–3 minutes, until bubbles form and the edges look set. Flip and cook another 1–2 minutes. Serve warm with butter and pure maple syrup.

Nutrition

Calories: 260kcal

Notes

  • Tips for Perfect Gluten-Free Pancakes
    Letting the batter rest is non-negotiable for gluten-free baking
    If the batter thickens too much, add 1–2 tablespoons of milk
    Cook on medium heat—too hot will burn the outside while leaving the center raw
    Avoid pressing pancakes down after flipping
  • Easy Gluten-Free Pancake Variations
    Blueberry Pancakes: Fold in ½ cup fresh or frozen blueberries
    Banana Pancakes: Add ½ cup mashed ripe banana
    Chocolate Chip Pancakes: Stir in ¼ cup mini chocolate chips
    Dairy-Free Pancakes: Use almond milk and oil instead of butter
    Egg-Free Pancakes: Replace the egg with ¼ cup unsweetened applesauce

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