Gluten-Free Pancakes
Whip up a batch of the fluffiest, most tender gluten-free pancakes you've ever had! This simple, no-fail recipe creates a perfect stack for a lazy weekend breakfast, ready to be drenched in maple syrup.
For 4 servings
Mix the dry ingredients.
In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt until well combined.
Mix the wet ingredients.
In a separate medium bowl, whisk the eggs, then add the milk, 2 tablespoons of vegetable oil, and vanilla extract. Mix until smooth.
Combine wet and dry ingredients.
Pour the wet mixture into the bowl with the dry ingredients. Whisk gently until just combined. A few small lumps are perfectly fine.
TIPDo not overmix the batter. Overmixing can develop the gums in the flour too much, leading to dense pancakes.Rest the batter.
Let the batter sit at room temperature for 5 to 10 minutes. This step is crucial as it allows the gluten-free flours to fully absorb the liquid, resulting in a much better texture.
Cook the pancakes.
- Heat a non-stick griddle or large skillet over medium-low heat. Add a small amount of oil to coat the surface.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes, or until you see bubbles forming on the surface and the edges look set.
- Flip carefully and cook for another 1-2 minutes on the other side, until golden brown.
- Repeat with the remaining batter, adding more oil to the pan as needed.
TIPKeep the heat on medium-low. Gluten-free pancakes can brown faster on the outside before the inside is fully cooked.Serve warm and enjoy.
Serve the pancakes immediately with your favorite toppings like maple syrup, fresh berries, or a dollop of butter.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use a gluten-free flour blend that specifically includes xanthan gum.
- 2Don't skip the resting step! It makes a huge difference in the final texture of the pancakes.
- 3Keep cooked pancakes warm in a 200°F (95°C) oven on a baking sheet while you finish the batch.
- 4To ensure uniform pancakes, use a 1/4 cup measuring cup or an ice cream scoop to portion the batter.
- 5Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave.
Adapt it for your goals.
Dairy free
To make these dairy-free, simply substitute the milk with an equal amount of unsweetened almond milk, soy milk, or oat milk.
veganVegan
For a vegan version, replace the eggs with two flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water) and use a plant-based milk.
high proteinHigh protein
Add one scoop of your favorite gluten-free vanilla or unflavored protein powder to the dry ingredients for an extra protein boost.
kid friendlyKid friendly
Fold in 1/2 cup of chocolate chips, blueberries, or sliced bananas into the batter just before cooking.
Why this is on our healthy list.
Suitable for Gluten Sensitivities
This recipe is completely free of gluten, making it a safe and delicious option for individuals with celiac disease or non-celiac gluten sensitivity.
Provides Energy
The carbohydrates from the gluten-free flour provide a quick source of energy to start your day.
Source of Protein
With eggs and milk, these pancakes offer a good amount of protein, which is essential for muscle repair and feeling full.
Frequently asked questions
One serving of three pancakes has approximately 340-350 calories, not including toppings. The main sources of calories are the gluten-free flour, milk, and oil.