Gluten-Free Pancakes: An Incredible Ultimate Recipe You’ll Love
Fluffy, tender, and super easy to make—these gluten-free pancakes are a breakfast dream for everyone at the table, no gluten needed!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Griddle / Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
1 cup gluten-free all-purpose flour
2 tablespoons sugar (or sweetener of choice)
1 tablespoon baking powder
¼ teaspoon salt
1 cup milk (dairy or non-dairy)
1 large egg
2 tablespoons melted butter or coconut oil
1 teaspoon vanilla extract
Instructions
Mix Dry Ingredients
In a large bowl, whisk together gluten-free flour, sugar, baking powder, and salt.
Mix Wet Ingredients
In another bowl, whisk together milk, egg, melted butter (or coconut oil), and vanilla extract.
Combine Mixtures
Pour wet ingredients into the dry ingredients. Stir gently until just combined—do not overmix; some lumps are fine.
Preheat Pan
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Cook Pancakes
Pour ¼ cup of batter per pancake onto the skillet. Cook 2–3 minutes, or until bubbles form on top.
Flip and Finish
Flip pancakes carefully and cook another 1–2 minutes until golden brown.
Repeat
Repeat with remaining batter, greasing the pan as needed.
Serve Warm
Stack pancakes, cover to keep warm, and serve with syrup, fruit, or toppings of choice.
Notes
For extra fluffiness, let the batter rest for 5–10 minutes before cooking.
Use certified gluten-free flour blends for best results.
Want added protein? Stir in a spoonful of nut butter or use a protein-enriched milk.
