Gluten-Free Fluffy Pancakes
Gluten-Free Fluffy Pancakes
Light, fluffy gluten-free pancakes with a tender crumb and golden edges — the weekend breakfast that converts the skeptics.
Servings: 4 servings
Ingredients
- 1 1/2 cups gluten-free all-purpose flour blend with xanthan gum
- 2 tbsp granulated sugar
- 2 tsp gluten-free baking powder
- 1/2 tsp baking soda optional, extra lift
- 1/4 tsp salt
- 1 1/4 cups milk dairy or non-dairy
- 1 large egg
- 2 tbsp unsalted butter melted, plus more for the pan
- 1 tsp vanilla extract
Instructions
- Whisk flour blend, sugar, baking powder, baking soda, and salt in a large bowl.
- In another bowl, whisk milk, egg, melted butter, and vanilla.
- Pour wet into dry and stir until just combined; small lumps are fine. Rest 2 minutes.
- Heat a greased griddle over medium heat. Scoop 1/4 cup batter per pancake.
- Cook 2–3 minutes until bubbles form; flip and cook 1–2 minutes more until golden.
- Serve warm with maple syrup and fresh fruit.
Notes
Too thick? Splash in milk 1 tablespoon at a time.
Keep finished pancakes in a 200°F oven while you finish the batch.
Keep finished pancakes in a 200°F oven while you finish the batch.
