Gluten Free Pancakes

why make this recipe

Gluten Free Pancakes are a fantastic breakfast option for those who follow a gluten-free diet. They are fluffy, delicious, and easy to make! This recipe lets you enjoy pancakes without worrying about gluten, making them a perfect treat for everyone, including people with gluten sensitivities or those looking for a different breakfast idea.

how to make Gluten Free Pancakes

Ingredients:

• 1 cup gluten-free flour blend
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk (or dairy-free alternative)
• 1 large egg
• 2 tablespoons melted butter (or coconut oil)
• 1 teaspoon vanilla extract

Directions:

1. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract.
3. Combine the wet ingredients with the dry ingredients and stir until just combined; do not overmix.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease it.
5. Pour 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
7. Serve warm with your favorite toppings.

how to serve Gluten Free Pancakes

Serve your Gluten Free Pancakes warm, topped with maple syrup, fresh fruit, or a dollop of yogurt. You can also add nuts or chocolate chips for extra flavor!

how to store Gluten Free Pancakes

If you have leftover pancakes, let them cool completely and then store them in an airtight container in the fridge for up to three days. You can also freeze them. Place parchment paper between pancakes to prevent sticking, then store in a freezer-safe bag for up to two months.

tips to make Gluten Free Pancakes

• Don’t overmix the batter; it’s okay if there are a few lumps.
• Use a non-stick skillet for best results to prevent sticking.
• Make sure your baking powder and baking soda are fresh for fluffy pancakes.

variation

Try adding different flavorings like cinnamon or nutmeg to the batter. You can also include blueberries, chocolate chips, or chopped nuts for added texture and taste.

FAQs

Can I use regular flour instead of gluten-free flour?
No, this recipe is specifically designed for gluten-free flour. Regular flour will not work in the same way.

Can I make the pancakes dairy-free?
Yes, you can substitute buttermilk with a dairy-free alternative like almond milk or coconut milk.

How can I make these pancakes fluffier?
Make sure you use a fresh leavening agent and don’t overmix the batter. A bit of extra baking powder can also help!

Gluten Free Pancakes

Fluffy and delicious gluten-free pancakes that are easy to make and perfect for everyone, including those with gluten sensitivities.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 cup gluten-free flour blend
• 1 tablespoon sugar
• 1 teaspoon baking powder Make sure it's fresh for fluffy pancakes.
• 1/2 teaspoon baking soda Make sure it's fresh for fluffy pancakes.
• 1/4 teaspoon salt

Wet Ingredients

• 1 cup buttermilk (or dairy-free alternative) Can substitute with almond milk or coconut milk for dairy-free.
• 1 large egg
• 2 tablespoons melted butter (or coconut oil)
• 1 teaspoon vanilla extract

Method

 

Preparation

1. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract.
3. Combine the wet ingredients with the dry ingredients and stir until just combined; do not overmix.

Cooking

1. Heat a non-stick skillet or griddle over medium heat and lightly grease it.
2. Pour 1/4 cup of batter onto the skillet for each pancake.
3. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.

Serving

1. Serve warm with your favorite toppings such as maple syrup, fresh fruit, or a dollop of yogurt.
2. You can also add nuts or chocolate chips for extra flavor!

Notes

Let leftover pancakes cool completely and store in an airtight container in the fridge for up to three days or freeze for up to two months with parchment paper between pancakes to prevent sticking.