These fluffy gluten-free pancakes are perfect for a weekend breakfast or brunch. They are easy to make and deliciously satisfying, ensuring everyone at the table will enjoy them!
Ingredients
- 1 cup gluten-free all-purpose flour (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 for dairy-free)
- 1 teaspoon vanilla extract
- Cooking spray or additional butter for the skillet
Instructions
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Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the gluten-free all-purpose flour, sugar, baking powder, and salt until well combined. This will ensure that the baking powder is evenly distributed throughout the flour.
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Mix the Wet Ingredients:
In a separate bowl, combine the milk, egg, melted butter, 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 bowl with the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay. Let the batter sit for about 5 minutes to thicken slightly.
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Preheat the Skillet:
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of butter.
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Cook the Pancakes:
Once the skillet is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Carefully flip the pancakes and cook for an additional 1-2 minutes on the other side, until golden brown.
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Serve:
Remove the pancakes from the skillet and keep them warm in a low oven (about 200°F) while you cook the remaining batter. Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.
Tips
- For added flavor, consider mixing in chocolate chips, blueberries, or nuts into the batter before cooking.
- If you prefer thinner pancakes, you can add a little more milk to the batter until you reach your desired consistency.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or toaster.
Enjoy your delicious gluten-free pancakes!
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