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Pancakes are a beloved breakfast classic, so if you follow a gluten-free diet, don’t skip having your favorite. These gluten free pancakes are so light and fluffy, you will want to make them every morning!
Easy Fluffy Gluten-Free Pancakes Recipe
This gluten-free pancakes recipe is perfect for holiday mornings, or family get togethers, or if you have a gluten sensitivity. They are just as light and fluffy as regular pancake recipes, and just as easy to make!
Top these pancakes with fresh berries, maple syrup, or caramelized bananas for a delicious breakfast! The combined ingredients are perfect combination, so grab a skillet and make yourself a stack of these gluten-free pancakes for breakfast!
These pancakes can be made ahead of time too! You can easily double the batch and freeze the leftovers. You can have delicious gluten free pancakes made from scratch even on your busiest mornings! They can be warmed up in the microwave, the toaster, a toaster oven, or back on the skillet. Whichever is most convenient for you!
Ingredients You Will Need
- gluten free all purpose flour-(I use King Arthur GF Measure for Measure Flour) this is great for fluffy pancakes. Or you can make your own blend with rice flour, potato starch, and tapioca flour.
- granulated sugar-just a small amount adds enough sweetness to make these pancakes delicious.
- baking powder-this helps the pancakes rise and become light and fluffy. Most baking powders are gluten free, but there is a gluten free baking powder you can use if necessary.
- salt-balances the flavor of the pancakes.
- milk-use regular milk, or for a dairy free option, use almond milk, or oat milk.
- egg-provide the structure to these pancakes and helps keep them moist.
- EVOO, or your favorite oil-this gives the pancakes a moist texture. You can also substitute melted butter.
- vanilla extract-adds extra flavor to the batter.
How to Make Gluten-Free Pancakes
STEP 1. In a medium or large mixing bowl, whisk together the dry ingredients of gluten-free flour, sugar, baking powder, and salt.
STEP 2. Next, mix in the wet ingredients- the egg, milk, oil, and vanilla extract. Whisk well, until everything has been combined and the mixture has very little to no lumps. If the batter still has large lumps, add a splash of milk and mix. Do this until there are very little to no lumps left. Allow the batter to rest.
STEP 3. While the batter is resting, warm a medium or large skillet, or a non-stick electric griddle, over low heat (I recommend slightly warmer than low heat and slightly cooler than medium-low heat).
STEP 4. Once the pan is fully and evenly warmed, spray a non-stick cooking spray on the pan and then spoon the pancake batter onto the griddle for each pancake. On the first side, cook the pancakes until bubbles form on the surface and the edges are no longer wet, about 2-3 minutes. Flip and cook for another 1-2 minutes, until golden brown.
STEP 5. Serve the pancakes warm with your favorite toppings such as pancake syrup, fresh fruit, whipped cream, a sprinkle of powdered sugar, chocolate chips, or even some GF sprinkles.
Tips for Making the Best Gluten-Free Pancakes
- Don’t Overmix: Gluten-free pancake batter can become heavy and dense if overmixed. Stir the batter until the ingredients are just combined.
- Let the Batter Rest: Allowing the batter to sit for a few minutes before cooking them. This makes fluffier pancakes.
- Use a Non-Stick Pan: A non-stick pan or griddle helps to make sure your pancakes cook evenly and don’t stick.
- Xanthan gum/Gluten-Free Flour Blend: All gluten free flours may cook a little different. I love using King Arthur Measure for Measure Flour. It does contain xanthan gum, so I don’t usually need to add any when I bake. However, if yours doesn’t contain xanthan gum, you may want to consider adding it.
- On the Go and Kid Friendly: Make smaller pancakes for an on-the-go breakfast. You can easily dip the mini-sized pancakes into syrup and eat them on the go. This also works great for little ones who are still learning to use kitchen utensils.
- Don’t Rush the Process: Make sure you pan is fully and evenly heated. Keep your heat on a little higher than low heat and a little lower than medium-low heat. If the heat is too high, the bottom of your pancake will cook too fast before it’ll be ready to flip. If the pancakes can cook at a slower rate, you will get perfectly golden colored pancakes.
- Keep Them Warm: If you are making a large batch, transfer pancakes to a baking sheet and keep in the oven on low heat so they stay warm.
Variations for Homemade Gluten-Free Pancakes
- Mix-Ins: Add mini chocolate chips or fresh blueberries for gluten-free blueberry pancakes. They are both delicious sweet additions to this recipe!
- Pumpkin Spice Pancakes: Sprinkle in pumpkin spice to add extra flavor to your pancakes.
- Apple Cinnamon Pancakes: Finely chop apples and add them to the batter with a sprinkle of cinnamon. Top with pure maple syrup or powdered sugar.
FAQ’S
Yes! All you need to do is make sure you substitute the milk with your favorite vegan friendly milk, such as almond or oat, and substitute the egg for either ¼ cup of unsweetened applesauce, or ¼ cup of mashed ripe banana. Don’t forget to swap the butter for vegan butter.
Yes! For storage, freeze any leftover pancakes and keep them in a freezer safe airtight container or Ziploc freezer bag. I recommend placing parchment paper in between each pancake so they don’t freeze together. When reheating frozen pancakes, take them out of the freezer and you can warm them up in the toaster or the microwave.
If your pancakes are too flat, check to see if your gluten free flour has xanthan gum in it. If it doesn’t, you may want to consider adding xanthan gum to it. You can add ⅛ to ¼ teaspoon of xanthan gum along with an additional ½ to ¾ cup of milk to the mixture. If you do not add milk, the mixture will become too thick and create a ball of dough.
More Breakfast Recipes
Gluten Free Pancakes
Ingredients
- 1 cup gluten free all purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 large egg
- 2 tablespoons EVOO , or butter, or your favorite oil
- 1 teaspoon vanilla extract
Instructions
- In a medium or large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- Next, mix in the egg, milk, oil, and vanilla extract. Whisk until everything has been combined and the mixture has very little to no lumps. If the batter still has large lumps, add a splash of milk and mix. Allow the batter to rest.
- While the batter is resting, warm a medium or large skillet, or a non-stick electric griddle, over low heat (I recommend slightly warmer than low heat and slightly cooler than medium-low heat).
- Once the pan is fully and evenly warmed, spray a non-stick cooking spray on the pan and then spoon the pancake batter onto the griddle for each pancake. Cook the pancakes until bubbles form on the surface and the edges are no longer wet, about 2-3 minutes. Flip and cook for another 1-2 minutes, until golden brown.
- Serve the pancakes warm with your favorite toppings such as pancake syrup, fresh fruit, whipped cream, a sprinkle of powdered sugar, chocolate chips, or even some GF sprinkles.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
