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Gluten-Free Pancakes

Delightful and fluffy gluten-free pancakes that are perfect for breakfast and customizable with your favorite toppings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free flour blend
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup buttermilk (or dairy-free alternative)
  • 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 like maple syrup, fresh fruits, yogurt, or powdered sugar.

Notes

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or skillet. Make sure to use a good quality gluten-free flour blend for the best results. Do not overmix the batter; a few lumps are fine for fluffy pancakes.