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Easy Gluten Free Pancakes

These easy gluten free pancakes are light, fluffy, and made with simple ingredients. Perfect for a quick breakfast or brunch that everyone will love.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup gluten free all-purpose flour blend with xanthan gum
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 3/4 cup milk dairy or non-dairy
  • 2 tablespoons melted butter or coconut oil
  • 1 teaspoon vanilla extract

Equipment

  • large mixing bowl
  • whisk
  • non-stick skillet or griddle
  • spatula
  • measuring cups
  • measuring spoons

Method
 

  1. In a large mixing bowl, whisk together the gluten free flour, sugar, baking powder, and salt.
  2. In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract until combined.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; the batter may be slightly lumpy. Let rest for 5 minutes.
  4. Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
  5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
  6. Flip the pancake carefully and cook for another 1-2 minutes until golden brown.
  7. Repeat with remaining batter. Serve warm with your favorite toppings.

Notes

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, toast in a toaster or warm in a skillet. For extra fluffiness, let the batter rest for 5-10 minutes before cooking. You can also freeze cooked pancakes for up to 2 months.