Description
Delicious and fluffy gluten-free pancakes perfect for cozy mornings and family breakfasts.
Ingredients
Scale
- 1 cup gluten-free all-purpose flour (120 g)
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon fine salt
- 1 cup milk (240 ml; dairy or unsweetened non-dairy milk)
- 1 large egg
- 2 tablespoons melted butter or coconut oil (about 28 g)
- 1 teaspoon vanilla extract
Instructions
- Heat a large nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- In a mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt until evenly combined.
- In a separate bowl, whisk the milk, egg, melted butter (or oil), and vanilla until smooth.
- Pour the wet ingredients into the dry and whisk until just combined, avoiding overmixing.
- Let the batter sit for 3–5 minutes to hydrate.
- Pour 1/4 cup batter per pancake onto the hot griddle and cook until bubbles appear and edges look set, about 2–3 minutes.
- Gently flip and cook until golden, another 1–2 minutes. Adjust heat if necessary.
- Transfer to a baking sheet in a 200°F (95°C) oven while cooking the remaining pancakes.
- Serve stacked and topped as desired.
Notes
These pancakes can be stored in an airtight container for up to 3–4 days in the refrigerator or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2-3 medium pancakes
- Calories: 245
- Sugar: 4g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg