Gluten-Free Pancakes
Gluten-Free Pancakes cook up fluffy and tender with a lightly tangy batter, a hot griddle, and just enough mixing to keep the texture soft.
About This Recipe
Gluten-Free Pancakes are best when the batter is mixed gently and cooked on a steady, evenly heated surface.
A few small lumps are fine; overmixing is what makes pancakes tough instead of fluffy.
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)
Ingredient Notes
- Buttermilk: Buttermilk adds tang and helps create a tender pancake.
- Flour: Measure gently so the batter does not become heavy.
- Leavening: Fresh baking powder or baking soda gives the pancakes lift.
- Griddle Heat: Medium heat lets the centers cook before the bottoms get too dark.
Instructions
- 1
In a large bowl whisk the egg (or egg replacer), granulated sugar, pure vanilla extract, and the vegetable oil together.
- 2
Add the gluten-free flour, xanthan gum (leave out if your flour already has it), gluten-free baking powder, and salt to the egg mixture and mix until fully combined.
- 3
Stir in milk and mix until smooth. For thinner pancakes stir in 1 to 2 tablespoons of milk.
- 4
Scoop the batter into a 1/4 cup measuring cup and pour the batter onto a greased griddle or pan for each pancake. I love using an electric griddle set to 350°F for even cooking.
- 5
Cook the pancakes until the batter starts to bubble and pancakes start to puff. Flip/turn the pancakes and cook the pancakes until they are golden brown.
- 6
Top with butter, syrup or favorite topping. Enjoy!
Katy’s Kitchen Tips
- Rest the batter for a few minutes before cooking.
- Flip when bubbles form and the edges look set.
- Wipe the skillet between batches if butter starts to brown too much.
- Keep cooked pancakes warm in a low oven.
Variations and Substitutions
- Chocolate finish: Add chopped chocolate, cocoa, or ganache if it suits the dessert.
- Fruit topping: Serve with berries, citrus, or a spoonful of jam.
- Nutty version: Add toasted nuts for crunch.
- Mini portions: Bake or chill in smaller portions and check earlier.
What to Serve With Gluten-Free Pancakes
Serve Gluten-Free Pancakes with coffee, tea, whipped cream, berries, or vanilla ice cream.
Storage and Reheating
Refrigerate leftover pancakes for up to 3 days.
Freeze in a single layer, then reheat in a toaster or warm oven.
Common Mistakes to Avoid
- Overmixing: Smooth batter often means tough pancakes.
- Heat too high: The outside browns before the center cooks.
- Flipping too early: Wait for bubbles and set edges.
- Pressing pancakes: Pressing pushes out the air that makes them fluffy.
FAQ
Can I make pancake batter ahead?
It is best cooked soon after mixing, but dry ingredients can be measured ahead.
Can I freeze pancakes?
Yes. Freeze cooled pancakes with parchment between layers.
Why are my pancakes flat?
Old leavening or overmixed batter can keep pancakes from rising.
How do I keep pancakes warm?
Place them on a baking sheet in a low oven while you finish the batch.
Nutrition Facts
- Calories: 151 kcal
- Carbohydrates: 16 g
- Cholesterol: 115 mg
- Fiber: 1 g
- Protein: 6 g
- Sodium: 129 mg
- Sugar: 4 g
- Fat: 7 g
- Saturated Fat: 4 g