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Gluten Free Pancakes

A delicious and fluffy way to enjoy pancakes without gluten, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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.