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