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Easy Gluten-Free Pancakes Recipe

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4.1 from 82 reviews

These Easy Gluten Free Pancakes are a simple, quick, and delicious breakfast option perfect for those avoiding gluten. Made with a gluten free baking flour blend and a few pantry staples, these fluffy pancakes cook perfectly on a skillet or can be baked as a sheet pan pancake. They are tender, lightly sweetened, and can be enjoyed with your favorite toppings for a satisfying morning meal.

  • Total Time: 15 minutes
  • Yield: 6 servings

Ingredients

Dry Ingredients

  • 1 cup gluten free baking flour blend WITH binder
  • 2 Tablespoons granulated sugar
  • 2 teaspoons aluminum free baking powder (Bob’s Red Mill recommended)
  • small pinch of salt

Wet Ingredients

  • 1 scant cup milk (any kind, unsweetened almond milk recommended)
  • 1 large egg
  • 2 Tablespoons melted butter or vegan butter (plus more for brushing, optional)
  • 1 teaspoon vanilla extract

Instructions

  1. Mix dry ingredients: In a medium-sized mixing bowl, combine the gluten free flour blend, sugar, baking powder, and salt. Whisk thoroughly to ensure even distribution.
  2. Mix wet ingredients: In a separate small bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
  3. Combine wet and dry: Pour the wet ingredient mixture into the dry ingredients. Whisk until the batter is smooth and uniform. Let the batter sit for 5 minutes to hydrate.
  4. Preheat cooking surface: While the batter rests, preheat a large cast iron skillet over medium-low heat or an electric griddle to medium heat. Lightly grease with nonstick spray or brush with melted butter.
  5. Cook pancakes: Scoop 1/4 cup of batter onto the hot surface for each pancake. Wait until bubbles form and pop on the top and edges and the bottom is golden brown, then flip. Cook the second side until golden brown as well.
  6. Keep warm or serve: Serve the pancakes immediately or place them on a parchment-lined baking sheet and keep warm in a low-temperature oven (100-200°F) for no longer than 20 minutes.
  7. Optional sheet pan pancakes: For a convenient batch option, preheat the oven to 350°F and line a quarter sheet pan with parchment paper. Pour the batter into the pan and tilt to distribute evenly. Bake for 15-17 minutes or until fully cooked. Remove and slice into squares to serve.

Notes

  • Use a gluten free baking flour blend that already contains a binder for best texture.
  • Aluminum free baking powder helps avoid any metallic aftertaste.
  • Milk can be dairy or any plant-based alternative; unsweetened almond milk is a recommended option.
  • Butter can be substituted for vegan butter to keep it dairy-free.
  • Do not underbake sheet pan pancakes; make sure the center is fully set before removing from oven.
  • Keep cooked pancakes warm in a low oven, but no longer than 20 minutes for best freshness.
  • Author: Madelynn
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/easy-gluten-free-pancakes-recipe/