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Gluten Free Pancakes

Fluffy and satisfying gluten-free pancakes that are easy to make and perfect for breakfast. Customize with your favorite toppings for a delicious start to the day.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 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 the gluten-free flour, sugar, baking powder, and salt.
  2. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix—lumps are okay.
  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

To store leftover pancakes, let them cool completely. Place them in an airtight container and keep them in the fridge for up to 3 days. You can also freeze them by separating each pancake with parchment paper, placing them in a freezer-safe bag, and storing them for up to 2 months.