Oh my goodness, friends! Are you ready to flip your breakfast game upside down with the fluffiest, most delightful gluten-free pancakes ever? These pancakes are super easy to whip up and are a total crowd-pleaser whether you’re gluten-sensitive or just looking to switch things up. Trust me, you won’t even miss the gluten with these beauties gracing your plate! Let’s dive in!
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Why You’ll Love This Easy Gluten-Free Pancakes Recipe
First off, they’re fluffy! You know that amazing, melt-in-your-mouth quality that makes pancakes so delectable? Yep, these have it! Plus, they come together in a flash, meaning you can spend less time in the kitchen and more time enjoying that scrumptious breakfast spread with loved ones. Not to mention, they’re versatile! Top them with your favorite fruits, syrups, or even a dollop of yogurt—yum! These pancakes are not only gluten-free but also super customizable, making them perfect for any occasion. Breakfast for dinner? Yes, please!
How to make Easy Gluten-Free Pancakes
Let’s get cooking! Trust me, this recipe is simpler than making a grocery list! Grab your favorite mixing bowl, and we’ll have these delicious pancakes ready to devour in no time!
Ingredients for Easy Gluten-Free Pancakes:
- 2 tablespoons granulated sugar
- 2 tablespoons vegetable oil
- 1 egg (Vegan option: use Bob’s Red Mill gluten-free egg replacer)
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose gluten-free flour*
- 1/4 teaspoon xanthan gum (leave out if your flour blend already has it)
- 1 tablespoon gluten-free baking powder
- 1/4 teaspoon salt
- 3/4 cup milk – Dairy-free/Vegan: use almond, cashew, or coconut milk
Step-by-Step Instructions
- In a large bowl, whisk together the egg (or egg replacer), granulated sugar, pure vanilla extract, and vegetable oil until smooth and well combined.
- Add the gluten-free flour, xanthan gum (if using), gluten-free baking powder, and salt to the egg mixture. Mix until everything is fully mixed together.
- Stir in the milk, mixing until the batter is nice and smooth. If you prefer thinner pancakes, add 1 to 2 tablespoons of milk!
- Scoop the batter using a 1/4 cup measuring cup and pour it onto a greased griddle or pan for each pancake. I absolutely love using an electric griddle set to 350°F for even cooking!
- Cook the pancakes until the batter starts to bubble and the pancakes puff up a bit. Flip ‘em over and cook until they turn a beautiful golden brown!
- Top with butter, syrup, or your favorite toppings and enjoy every bite!
What to Serve With Easy Gluten-Free Pancakes
Oh, the possibilities! Serve these delicious pancakes with fresh berries, sliced bananas, or a drizzle of maple syrup for that sweet touch! You can also sprinkle some nuts or seeds on top for added crunch. Want to keep it fresh? Serve alongside a zesty fruit salad or smoothie for a balanced breakfast spread!
Storage and Make-Ahead Tips of Easy Gluten-Free Pancakes
These pancakes are actually great for meal prep! You can make a batch ahead of time and store them in the fridge for up to 3-4 days. Simply pop them in the toaster for a quick breakfast! Need to store them for a longer time? Freeze them in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container. Just reheat them in the toaster or microwave. Easy-peasy!
Expert Tips for the Perfect Easy Gluten-Free Pancakes
- Make sure your baking powder is gluten-free! Check the label to ensure you’re good to go!
- If your batter seems too thick, don’t hesitate to add a splash more milk until it’s just right.
- For a flavor twist, try adding a pinch of cinnamon or a handful of chocolate chips to the batter. Yum!
Recipe Variations and Substitutions
Feeling adventurous? You can replace the all-purpose gluten-free flour with oat flour for a different texture, or throw in some mashed bananas for super moist pancakes. You could even experiment with different plant-based milks based on your preference—coconut and almond are my faves!
FAQs
Can I make these pancakes vegan?
Absolutely! Just use the gluten-free egg replacer and dairy-free milk as mentioned in the ingredients list!
What’s the best way to store leftover pancakes?
Let them cool completely and then stack them with parchment paper in between in an airtight container in the fridge for up to 4 days!
Can I freeze these pancakes?
You bet! Just freeze them in a single layer on a baking sheet first, then transfer to a zip-top bag. They’ll be perfect for a quick breakfast later!
Now that you have the scoop on these delightful Easy Gluten-Free Pancakes, it’s time to get cooking! I can’t wait for you to try them—happy flipping, my friends! 🥞✨
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Easy Gluten-Free Pancakes
- Total Time: 15 minutes
- Yield: 4 servings
Description
Fluffy, easy-to-make, and delicious gluten-free pancakes that are perfect for a quick breakfast. This versatile recipe can be easily customized with your favorite toppings and is a great option for those with gluten sensitivities or anyone looking for a simple, tasty pancake recipe.
Ingredients
2 tablespoons granulated sugar
2 tablespoons vegetable oil
1 egg (Vegan option: use Bob’s Red Mill gluten-free egg replacer)
1 teaspoon pure vanilla extract
1 cup all-purpose gluten-free flour*
1/4 teaspoon xanthan gum (leave out if your flour blend already has it)
1 tablespoon gluten-free baking powder
1/4 teaspoon salt
3/4 cup milk – Dairy-free/Vegan: use almond, cashew, or coconut milk
Instructions
In a large bowl, whisk together the egg (or egg replacer), granulated sugar, pure vanilla extract, and vegetable oil until smooth and well combined.
Add the gluten-free flour, xanthan gum (if using), gluten-free baking powder, and salt to the egg mixture. Mix until everything is fully mixed together.
Stir in the milk, mixing until the batter is nice and smooth. If you prefer thinner pancakes, add 1 to 2 tablespoons of milk!
Scoop the batter using a 1/4 cup measuring cup and pour it onto a greased griddle or pan for each pancake. I absolutely love using an electric griddle set to 350°F for even cooking!
Cook the pancakes until the batter starts to bubble and the pancakes puff up a bit. Flip ‘em over and cook until they turn a beautiful golden brown!
Top with butter, syrup, or your favorite toppings and enjoy every bite!
Notes
What to Serve With: Serve these delicious pancakes with fresh berries, sliced bananas, or a drizzle of maple syrup. You can also sprinkle some nuts or seeds on top for added crunch. Serve alongside a zesty fruit salad or smoothie for a balanced breakfast spread!
Storage and Make-Ahead Tips: You can make a batch ahead of time and store them in the fridge for up to 3-4 days. Simply pop them in the toaster for a quick breakfast! To store for longer, freeze them in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container. Just reheat them in the toaster or microwave.
Expert Tips: Make sure your baking powder is gluten-free. If your batter seems too thick, don’t hesitate to add a splash more milk. For a flavor twist, try adding a pinch of cinnamon or a handful of chocolate chips to the batter.
Recipe Variations and Substitutions: You can replace the all-purpose gluten-free flour with oat flour for a different texture, or throw in some mashed bananas for super moist pancakes. You could even experiment with different plant-based milks.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle, Pan
- Cuisine: American