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Gluten Free Pancakes

These fluffy and delicious gluten-free pancakes are perfect for breakfast or brunch. Easy to make and customizable with your favorite toppings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten free all-purpose flour (with xanthan gum)
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
Wet Ingredients
  • 1 cup milk (dairy or non-dairy)
  • 1 large egg
  • 2 tablespoons melted butter or oil
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a large bowl, whisk together gluten-free flour, sugar, baking powder, and salt.
  2. In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined.
  4. Let the batter rest for 5–10 minutes while the skillet heats.
Cooking
  1. Heat a non-stick skillet or griddle over medium heat and lightly grease it.
  2. Pour ¼ cup of batter onto the skillet for each pancake.
  3. Cook for 2–3 minutes until bubbles form on top, then flip and cook for another 1–2 minutes until golden brown.
Serving
  1. Serve warm with maple syrup, fresh fruit, or your favorite toppings.

Notes

Make sure your gluten-free flour has xanthan gum, don't overmix the batter, and allow the batter to rest for a better texture.