Description

Light, fluffy, and perfectly tender gluten-free pancakes that taste just like traditional pancakes. Quick to make with simple ingredients you already have in your pantry.

Ingredients

Scale

1 ½ cups gluten-free all-purpose flour blend
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups milk (dairy or non-dairy)
2 large eggs
1 teaspoon vanilla extract
3 tablespoons melted butter or coconut oil
1 teaspoon apple cider vinegar

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Instructions

1. In a large bowl, whisk together gluten-free flour blend, sugar, baking powder, baking soda, and salt until well combined.
2. In a separate bowl, whisk together milk, eggs, vanilla extract, melted butter, and apple cider vinegar until smooth.
3. Pour wet ingredients into dry ingredients and gently fold together just until combined. Don’t overmix; some lumps are okay.
4. Let batter rest for 5 minutes to allow flour to hydrate and leavening agents to activate.
5. Preheat a non-stick griddle or skillet over medium heat and lightly grease with butter or cooking spray.
6. Pour ¼ cup of batter onto the griddle for each pancake.
7. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
8. Flip pancakes and cook for an additional 1-2 minutes until golden brown.
9. Serve immediately with your favorite toppings like maple syrup, fresh berries, or whipped cream.

Notes

Store leftover pancakes in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months with parchment paper between each pancake. Reheat in toaster or microwave. Make sure your gluten-free flour blend contains xanthan gum or guar gum for best results.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Griddle
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 285
Sugar: 8g
Sodium: 380mg
Fat: 11g
Carbohydrates: 39g
Fiber: 2g
Protein: 7g