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Extra Fluffy Gluten-Free Pancakes

Deliciously fluffy gluten-free pancakes that are easy to make and perfect for any breakfast occasion.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups Gluten-Free All-Purpose Flour Blend Look for 1-to-1 blend with xanthan gum.
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 1/2 cups milk Dairy or non-dairy alternative.
  • 1/4 cup melted butter Or cooled coconut oil.
  • 2 large eggs
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a large bowl, combine gluten-free flour, sugar, baking powder, and salt. Stir well.
  2. In a separate bowl, whisk together milk, melted butter, eggs, and vanilla.
  3. Pour the wet ingredients into the dry mixture. Stir until just combined; a few small lumps are okay.
  4. Let the batter sit for 10 minutes to absorb the liquid.
Cooking
  1. Heat a non-stick skillet over medium-low heat and lightly grease it.
  2. Scoop 1/4 cup of batter per pancake onto the skillet.
  3. Cook for 3-4 minutes until bubbles form and edges look dry. Flip and cook for another 2-3 minutes until golden brown.

Notes

Serve warm with maple syrup, fresh berries, or a dollop of yogurt. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster or microwave.