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Gluten-Free Pancakes

Fluffy, golden, and satisfying gluten-free pancakes that are easy to make and delicious too.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free all-purpose flour A blend that includes xanthan gum.
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 1 teaspoon cinnamon Optional, for flavor.
Wet Ingredients
  • 2 large eggs Can be substituted with flax eggs for a vegan option.
  • 1 cup milk or plant milk
  • 1 teaspoon vanilla extract Enhances flavor.
Cooking
  • 2 tablespoons butter or coconut oil For greasing the pan.

Method
 

Preparation
  1. In a bowl, whisk together the dry ingredients: gluten-free flour, baking powder, salt, and cinnamon.
  2. In another bowl, beat the eggs and mix them with milk and vanilla extract.
  3. Gradually mix the wet ingredients into the dry ingredients until combined.
  4. Let the batter rest for a few minutes.
Cooking
  1. Heat a skillet over medium-low heat and add butter or coconut oil.
  2. Pour scoops of batter into the skillet.
  3. Cook until bubbles form on the surface, then flip the pancakes.
  4. Cook until golden brown on the other side.
  5. Serve warm with desired toppings.

Notes

Let the batter rest, don’t overmix, and use a nonstick pan for the best results. Adjust milk as needed for batter consistency.