These fluffy gluten-free pancakes are perfect for a weekend breakfast or brunch. They are easy to make and deliciously satisfying!
Ingredients
- 1 cup gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 2 tablespoons melted butter or coconut oil (plus more for cooking)
- 1 teaspoon vanilla extract
Instructions
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Prepare the Batter:
- In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt until well combined.
- In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt until well combined.
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Mix Wet Ingredients:
- In a separate bowl, combine the milk, egg, melted butter (or coconut oil), and vanilla extract. Whisk until the mixture is smooth and well blended.
- In a separate bowl, combine the milk, egg, melted butter (or coconut oil), and vanilla extract. Whisk until the mixture is smooth and well blended.
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Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
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Preheat the Pan:
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface.
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface.
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Cook the Pancakes:
- Once the skillet is hot, pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Once the skillet is hot, pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
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Flip and Finish Cooking:
- Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through. Adjust the heat as necessary to prevent burning.
- Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through. Adjust the heat as necessary to prevent burning.
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Serve:
- Remove the pancakes from the skillet and keep warm in a low oven while you cook the remaining batter. Serve warm with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.
- Remove the pancakes from the skillet and keep warm in a low oven while you cook the remaining batter. Serve warm with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.
Tips
- For extra flavor, consider adding a pinch of cinnamon or a handful of chocolate chips to the batter.
- If the batter is too thick, add a little more milk to reach your desired consistency.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave before serving.
Enjoy your delicious gluten-free pancakes!
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