Light and Fluffy Gluten-Free Pancakes

If you’re looking for grain-free options, try these delicious almond flour pancakes or coconut flour pancakes for a fun twist!

Ingredients

Dry Ingredients:

• Gluten-Free Flour: Use Bob’s Red Mill 1:1 Gluten-Free Flour blend for best results. Other blends may yield slightly different textures.
• Sugar: A little granulated sugar adds sweetness and aids in browning.
• Baking Powder: Ensures a fluffy texture.
• Salt: Regular table salt blends seamlessly into the batter.

Wet Ingredients:

• Egg: Adds structure, flavor, and helps with the rise.
• Milk: Use your preferred milk—traditional or dairy-free options work well.
• Oil: Neutral oils work great, but for a buttery flavor, use melted butter (cool it slightly before adding).
• Vanilla Extract: Adds a delightful flavor. Almond or lemon extract are great alternatives.

Optional Variations

• Blueberry Pancakes: Stir ½ cup of fresh or thawed blueberries into the batter.
• Chocolate Chip Pancakes: Swap granulated sugar for light brown sugar and sprinkle chocolate chips onto the batter after pouring it onto the griddle.

Instructions

Step 1: Make the Batter

1. In a large bowl, whisk together the dry ingredients to evenly distribute the sugar, baking powder, and salt.
2. Add the wet ingredients and mix until smooth. A few small lumps are fine.
3. Scrape the sides and bottom of the bowl to ensure no dry flour remains.

Step 2: Rest the Batter

• Let the batter rest for 5–15 minutes. This allows the gluten-free flours to absorb the liquid fully.
• Stir before cooking. If the batter feels too thick, add 1–2 tablespoons of milk.

Step 3: Cook on a Hot Griddle

1. Heat a nonstick or cast iron griddle to medium heat (or 350°F for electric griddles) and lightly grease it with oil or nonstick spray.
2. Spoon about ¼ cup of batter onto the griddle for each pancake.
3. Cook until bubbles form on the surface and the edges look set (about 2 minutes).
4. Flip gently and cook for another minute until golden brown.

Tips for Flipping Pancakes

• Ensure the griddle is hot and greased before adding batter.
• Leave space between pancakes to make flipping easier.
• Use a large, thin-edged spatula for smooth flipping.
• Peek underneath to check browning before flipping.

Keeping Pancakes Warm

• Preheat your oven to 225°F. Place a parchment-lined baking sheet inside.
• Transfer cooked pancakes to the baking sheet to keep warm for up to 30 minutes.

Storing and Reheating Leftovers

To Store

• Keep pancakes covered at room temperature for up to 1 day. For longer storage, freeze them.

To Freeze

1. Let pancakes cool completely.
2. Stack pancakes with parchment or wax paper between each layer.
3. Store in a freezer-safe bag or container for up to 2 months.

To Reheat

• Microwave: Heat frozen pancakes on a microwave-safe plate for 1 minute, flipping halfway through.
• Air Fryer: Arrange in a single layer and heat at 325°F until warm.
• Oven: Place pancakes on a baking sheet and heat at 325°F for about 10 minutes.

These gluten-free pancakes are the ultimate breakfast treat—light, fluffy, and simple to make. Resting the batter for at least five minutes ensures the best texture and rise, while cooking on a hot, greased skillet guarantees they won’t stick.

Course: Breakfast
Cuisine: American
Keyword: gluten-free, gluten-free pancakes, pancakes
Prep Time: 5 minutes
Cook Time: 3 minutes per batch
Resting Time: 5 minutes
Total Time: 13 minutes
Servings: 6 pancakes
Calories: 150 kcal

Ingredients

• 1 cup gluten-free flour (Bob’s Red Mill 1:1 Gluten-Free Baking Flour recommended) (5 oz; 142 g)
• 2 tbsp granulated sugar (1 oz; 28 g)
• 1 ½ tsp baking powder
• ½ tsp salt
• ¾ cup milk (6 oz; 170 g)
• 1 large egg (2 oz; 56 g)
• 2 tbsp oil or melted butter (1 oz; 28 g)
• ½ tsp vanilla extract

Instructions

1. Mix the Dry Ingredients: In a medium bowl, whisk together gluten-free flour, sugar, baking powder, and salt.
2. Combine the Wet Ingredients: Add milk, egg, oil (or melted butter), and vanilla extract to the dry ingredients. Mix until smooth. Let the batter rest for 5–30 minutes to allow the flour to absorb the liquid.
3. Preheat and Grease the Griddle: Heat a nonstick griddle or skillet over medium-high heat. Lightly grease with oil or butter.
4. Cook the Pancakes:
   • Spoon about ¼ cup of batter onto the skillet for each pancake.
   • Cook until the edges look set and bubbles appear on the surface, about 2 minutes. Check for golden-brown color by lifting the edge with a spatula.
   • Flip the pancake and cook for another 2 minutes until golden brown.
5. Serve Warm: Repeat with the remaining batter. Serve with butter, syrup, or your favorite toppings.

Keeping Pancakes Warm

• Preheat the oven to 225°F and line a baking sheet with parchment paper.
• As pancakes are cooked, transfer them to the baking sheet in a single layer (do not overlap).
• Keep warm in the oven for up to 30 minutes.

Recipe Notes

Ingredient Tips

• Gluten-Free Flour: Use a blend containing xanthan or guar gum for structure. If your blend doesn’t include it, add ¼ tsp. Tested with Bob’s Red Mill 1:1 Gluten-Free Flour Blend.
• Milk: Dairy-free milk works perfectly for a gluten-free and dairy-free version.
• Egg: For egg-free pancakes, use an egg replacer (e.g., Bob’s Red Mill egg replacer) or a flax egg. Pancakes with egg replacers may be slightly denser.
• Oil: Use neutral oils like canola or corn. For a buttery flavor, substitute melted butter, ensuring it cools slightly before mixing.

Freezing and Reheating

• Freezing: Stack cooled pancakes with parchment or waxed paper between layers and store in a freezer-safe bag or container for up to 2 months.
• Microwave Reheating: Heat pancakes on low power for 1 minute, flip, and heat for another minute as needed.
• Oven Reheating: Preheat to 325°F. Place pancakes on a baking sheet and heat for about 10 minutes until warmed through.

Enjoy these fluffy pancakes with your favorite toppings—perfect for any morning! 🥞