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Gluten Free Pancakes

Delicious and fluffy gluten-free pancakes that are perfect for breakfast or snacks, featuring simple ingredients and quick prep time.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free flour blend Use a good-quality gluten-free flour blend for the best results.
  • 1 tablespoon sugar
  • 1 teaspoon baking powder Ensure freshness for best results.
  • 1/2 teaspoon baking soda Ensure freshness for best results.
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup buttermilk (or dairy-free alternative) Can substitute with almond milk or coconut milk.
  • 1 large egg
  • 2 tablespoons melted butter (or coconut oil) Use coconut oil for dairy-free.
  • 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 fruit, or whipped cream.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months. Reheat in the toaster or microwave.