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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
Cook Time 15 minutes
Total Time 25 minutes
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.