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Fluffy gluten-free pancakes stacked on a plate, topped with fresh berries and syrup.

Gluten-Free Pancakes

These fluffy, gluten-free pancakes are a delightful breakfast treat that are quick and easy to make, ensuring a perfect start to your day.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free flour Use a 1:1 gluten-free flour blend for best results.
  • 4 tablespoons sugar Adjust sugar as preferred.
  • 1 tablespoon baking powder Ensure aluminum-free for a cleaner taste.
  • 1 teaspoon sea salt
Wet Ingredients
  • 4 tablespoons unsalted butter, melted
  • 1.5 to 2 cups whole milk Adjust for desired batter thickness.
  • 1 tablespoon vanilla
  • 2 large eggs Can substitute with ground flaxseed for vegan option.

Method
 

Preparation
  1. In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
  2. In a large measuring cup, melt the butter in the microwave for about 45 seconds, then add the milk and warm it for another 45 seconds.
  3. Mix in the vanilla extract with the warm milk and butter, then whisk in the eggs.
  4. Pour the liquid ingredients into the dry ones, mixing until just combined. Add more milk if the batter feels too thick.
  5. Let the batter rest for 5-10 minutes.
Cooking
  1. Heat your frying pan over medium heat and add butter.
  2. Pour circles of batter onto the heated surface and cook until the middles are bubbly, then flip and cook for an additional minute.
  3. Serve hot with your favorite toppings.

Notes

These pancakes keep well in the fridge for up to 3 days and can be frozen for about 2 months. Reheat in the toaster or microwave.