Gluten Free Pancake Recipe

why make this recipe

Gluten-free pancakes are a delicious way to enjoy breakfast without the worry of gluten. Whether you have a gluten intolerance or simply want to try something new, this recipe offers fluffy and tasty pancakes everyone will love. Plus, they are easy to make and perfect for a family breakfast or a cozy brunch.

how to make Gluten Free Pancake

Ingredients:

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

Directions:

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. Don’t overmix—lumps are okay.
4. Let the batter rest for 5–10 minutes while the skillet heats. This helps the pancakes rise better.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease.
6. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2–3 minutes until bubbles form on top, then flip and cook another 1–2 minutes until golden brown.
7. Serve warm with maple syrup, fresh fruit, or your favorite toppings.

how to serve Gluten Free Pancake

Serve these gluten-free pancakes warm, stacked high on a plate. Drizzle with maple syrup, add a dollop of yogurt, or top with fresh fruits like berries or bananas. They also go well with a sprinkle of nuts or chocolate chips for extra flavor.

how to store Gluten Free Pancake

If you have leftover pancakes, allow them to cool, then store them in an airtight container in the fridge for up to three days. For longer storage, you can freeze them. Place parchment paper between each pancake to prevent sticking and keep them in a freezer-safe bag for up to two months.

tips to make Gluten Free Pancake

• Make sure to use gluten-free all-purpose flour that contains xanthan gum for the best texture.
• Don’t overmix the batter; a few lumps are fine. Overmixing can make the pancakes tough.
• Let the batter rest to allow the pancakes to rise better.
• Adjust the cooking time if your skillet is hotter or cooler than medium heat.

variation

You can add blueberries, chocolate chips, or nuts to the batter for extra flavor. You might also swap out the vanilla extract for almond extract for a different taste.

FAQs

Can I use regular flour instead of gluten-free flour?
No, this recipe is specifically designed for gluten-free flour. Regular flour contains gluten, which would affect the pancake texture.

Can I make these pancakes vegan?
Yes! Substitute the milk with any non-dairy milk and use a flax egg instead of a regular egg to make them vegan-friendly.

How can I make these pancakes fluffier?
Let the batter rest for a few minutes before cooking and make sure not to overmix. This helps the pancakes be lighter and fluffier!

Gluten Free Pancakes

A delicious and fluffy way to enjoy pancakes without gluten, perfect for breakfast or brunch.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 pancakes

Course: Breakfast, Brunch

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 cup gluten free all-purpose flour (with xanthan gum) Ensure it contains xanthan gum for the best texture.
• 1 tablespoon sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt

Wet Ingredients

• 1 cup milk (dairy or non-dairy)
• 1 large egg Can substitute with a flax egg for a vegan version.
• 2 tablespoons melted butter or oil
• 1 teaspoon vanilla extract Can swap for almond extract for variation.

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. 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.
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 another 1–2 minutes until golden brown.

Notes

Serve warm with maple syrup, fresh fruit, or your favorite toppings. If you have leftovers, store them in an airtight container in the fridge for up to three days, or freeze with parchment paper between them for up to two months. Tips: Don't overmix to keep pancakes fluffy, and you can add extras like blueberries or chocolate chips to the batter.