gluten free pancake recipe
The Best gluten free pancake recipe
What I love most about this recipe is how versatile it is. You can keep it classic with a pat of butter and a drizzle of maple syrup, or get creative with toppings like fresh berries, nut butter, or even a sprinkle of cinnamon. It’s also a great way to sneak in some extra nutrition—almond flour adds protein and healthy fats, while oat flour keeps it light and fiber-rich. Plus, since it’s naturally gluten-free, it’s a great option for anyone with sensitivities or just looking to cut back on wheat. My youngest, who’s always been picky about texture, actually asks for seconds, and that’s all the proof I need that this recipe works.
Fluffy Gluten-Free Pancakes
Light, fluffy, and delicious gluten-free pancakes that are perfect for a weekend breakfast. These pancakes are easy to make and can be customized with your favorite toppings like fresh fruit or maple syrup.
🥘Ingredients
- 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 ¼ cups milk (or dairy-free alternative)
- 1 large egg
- 2 tbsp melted butter (or coconut oil for dairy-free)
- 1 tsp vanilla extract
- Fresh berries
- Maple syrup
- Whipped cream
- Chocolate chips (ensure gluten-free)
👨🍳Directions
-
1
In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt. -
2
In a separate bowl, combine the milk, egg, melted butter, and vanilla extract. Mix well. -
3
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; small lumps are okay. -
4
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. -
5
Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. -
6
Flip the pancake and cook for another 1-2 minutes, or until golden brown and cooked through. -
7
Serve warm with your favorite toppings like maple syrup, fresh berries, or whipped cream.
🔧Equipment
- Mixing bowl
- Whisk
- Non-stick skillet or griddle
- Spatula
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Fluffy Gluten-Free Pancakes Works
❓ Frequently Asked Questions About Fluffy Gluten-Free Pancakes
1. Can I make gluten-free pancakes without a special flour blend?
Yes! You can use individual gluten-free flours like almond flour, coconut flour, or oat flour (ensure it’s certified gluten-free). However, a blend often works better because it mimics the texture of all-purpose flour. If using a single flour, you may need to adjust liquid ratios or add a binder like xanthan gum.
2. Why are my gluten-free pancakes gummy or dense?
Gluten-free batters can become dense if overmixed or if the flour blend lacks a binder (like xanthan gum). Let the batter rest for 10–15 minutes to hydrate the flours, and avoid over-stirring. Cooking on medium-low heat also helps them cook evenly without burning.
3. Can I substitute eggs in gluten-free pancakes?
Absolutely! For an egg-free version, try flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), mashed banana, or applesauce. Keep in mind that substitutes may slightly alter the texture or flavor—bananas add sweetness, while flax eggs create a chewier pancake.
4. How do I store and reheat gluten-free pancakes?
Store cooled pancakes in an airtight container in the fridge for up to 3 days or freeze for 1–2 months. Reheat in a toaster, microwave (10–15 seconds), or oven (350°F for 5–10 minutes) to restore crispness. Avoid reheating in a skillet, as they can dry out.
5. My pancakes stick to the pan—what’s the fix?
Gluten-free pancakes are stickier than traditional ones. Use a well-seasoned cast-iron or nonstick pan, and heat it thoroughly before adding batter. Lightly grease with butter or oil (even nonstick pans benefit from this). Wait until bubbles form on the surface before flipping for easier release.
