Description
Unlock the secret to perfectly fluffy gluten-free pancakes with this easy-to-follow recipe. Enjoy light, tender stacks that will become your new go-to breakfast!
Ingredients
Scale
- 1 ½ cups (180g) gluten-free all-purpose flour blend (with xanthan gum)
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg, room temperature
- 1 cup (240ml) milk (or dairy-free alternative + 1 tbsp apple cider vinegar)
- ¼ cup (56g) unsalted butter, melted and slightly cooled (or dairy-free butter)
- 1 teaspoon pure vanilla extract
- Oil or cooking spray for greasing the griddle
Instructions
- In a large bowl, whisk together the gluten-free flour blend, granulated sugar, baking powder, baking soda, and salt until well combined.
- In a separate medium bowl, whisk together the egg, milk, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Mix with a spatula or whisk just until combined. A few lumps are okay; do not overmix. Let the batter rest for 5-10 minutes.
- Heat a lightly oiled griddle or non-stick pan over medium heat. Pour about ¼ cup of batter per pancake.
- Cook for 2-3 minutes per side, until golden brown and cooked through, and bubbles appear on the surface before flipping. Serve warm with your favorite toppings.
- Prep Time: 10 mins
- Cook Time: 20 mins