Description
Discover the best fluffy gluten-free pancakes recipe! Our step-by-step guide makes it easy to bake these delicious pancakes with the best flavor.
Ingredients
- 1 ½ cups (180g) gluten-free all-purpose flour blend (with xanthan gum)
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups (300ml) buttermilk (or milk + 1 tbsp lemon juice/vinegar)
- 1 large egg
- 3 tablespoons unsalted butter, melted and slightly cooled (or vegan butter/oil)
- 1 teaspoon vanilla extract
Instructions
- 1. Prepare Dry Ingredients: In a large bowl, whisk together gluten-free flour, sugar, baking powder, baking soda, and salt.
- 2. Combine Wet Ingredients: In a separate medium bowl, whisk together buttermilk, egg, melted butter, and vanilla extract.
- 3. Merge Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. A few lumps are okay; do not overmix.
- 4. Rest the Batter: Cover the bowl and let the batter rest at room temperature for 10-15 minutes. This is crucial for gluten-free flours.
- 5. Cook Pancakes: Heat a lightly oiled griddle or non-stick pan over medium heat. Pour about 1/4 cup of batter per pancake. Cook for 2-3 minutes per side, or until bubbles appear on the surface and edges are set. Flip and cook for another 1-2 minutes until golden brown.
- 6. Serve Warm: Serve immediately with your favorite toppings, or keep warm in a 200°F (95°C) oven while you cook the remaining batter.
- Prep Time: 15 mins
- Cook Time: 20 mins