Easy Gluten-Free Pancakes Recipe

Introduction

These easy gluten-free pancakes are perfect for a quick and delicious breakfast. Light, fluffy, and free from gluten, they offer a delightful start to your day without compromising on flavor.

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 options: almond, cashew, or coconut milk)

Instructions

1. Step 1: In a large bowl, whisk the egg (or egg replacer), granulated sugar, pure vanilla extract, and vegetable oil together.
2. Step 2: Add the gluten-free flour, xanthan gum (if using), gluten-free baking powder, and salt to the egg mixture. Mix until fully combined.
3. Step 3: Stir in the milk and mix until smooth. For thinner pancakes, add 1 to 2 tablespoons more milk.
4. Step 4: Scoop the batter using a 1/4 cup measuring cup and pour onto a greased griddle or pan. An electric griddle set to 350°F works well for even cooking.
5. Step 5: Cook until the batter bubbles and pancakes begin to puff. Flip and cook until golden brown on both sides.
6. Step 6: Serve topped with butter, syrup, or your favorite toppings. Enjoy!

Tips & Variations

• If your gluten-free flour blend already contains xanthan gum, omit adding extra to avoid a gummy texture.
• For a vegan version, replace the egg with a gluten-free egg replacer and use a plant-based milk.
• Try adding fresh berries or chocolate chips to the batter before cooking for extra flavor.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or skillet over low heat until heated through for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, you can substitute regular all-purpose flour if gluten is not a concern. The pancakes will still be delicious but won’t be gluten-free.

How do I make the pancakes fluffier?

Make sure to use fresh gluten-free baking powder and avoid overmixing the batter. Letting the batter rest for a few minutes before cooking can also help create fluffier pancakes.

Easy Gluten-Free Pancakes Recipe

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★★★★★

4.5 from 51 reviews

This Easy Gluten-Free Pancakes recipe offers a delicious and simple way to enjoy fluffy pancakes without gluten. Made with a blend of gluten-free flour and optional xanthan gum, these pancakes are light, tender, and perfect for breakfast or brunch. Suitable for those with gluten sensitivities, this recipe can be adapted to be vegan by substituting the egg and milk with plant-based alternatives.

• Author: Dylan
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 8 pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Wet 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
• 3/4 cup milk (dairy-free/Vegan option: almond, cashew, or coconut milk)

Dry Ingredients

• 1 cup all-purpose gluten-free flour*
• 1/4 teaspoon xanthan gum (leave out if your flour blend already contains it)
• 1 tablespoon gluten-free baking powder
• 1/4 teaspoon salt

Instructions

1. Combine Wet Ingredients: In a large bowl, whisk together the egg (or gluten-free egg replacer), granulated sugar, pure vanilla extract, and vegetable oil until well blended.
2. Mix Dry Ingredients: Add the gluten-free flour, xanthan gum (if needed), gluten-free baking powder, and salt to the wet mixture. Stir until the ingredients are fully combined.
3. Add Milk: Pour in the milk and mix until the batter is smooth. For thinner pancakes, you can add an extra 1 to 2 tablespoons of milk to reach the desired consistency.
4. Preheat and Prepare Cooking Surface: Grease a griddle or pan lightly. An electric griddle set to 350°F is recommended for even cooking.
5. Cook Pancakes: Use a 1/4 cup measuring cup to scoop batter onto the heated griddle or pan. Cook until bubbles form on the surface and the edges begin to puff, then flip and cook until golden brown on the other side.
6. Serve and Enjoy: Top your pancakes with butter, syrup, or your favorite toppings and enjoy immediately.

Notes

• If using a gluten-free flour blend that already contains xanthan gum, omit it from the recipe.
• The recipe can easily be made vegan by substituting the egg with a plant-based egg replacer and using non-dairy milk.
• Adjust the milk quantity to achieve your preferred batter consistency for thinner or thicker pancakes.
• For extra fluffier pancakes, ensure your baking powder is fresh.

Keywords: gluten-free pancakes, easy pancakes, gluten-free breakfast, vegan pancakes option, fluffy pancakes