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Fluffy gluten-free pancakes served with syrup and fresh berries

Gluten Free Pancakes

Delight in a fluffy, delicious start to your day with this simple gluten-free pancake recipe, perfect for breakfast or brunch!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 2 tbsp granulated sugar or coconut sugar Use coconut sugar for a lower glycemic option.
  • 1 tbsp baking powder Ensure it's gluten-free.
  • 0.5 tsp baking soda
  • 0.25 tsp salt
Wet Ingredients
  • 1.25 cups buttermilk (or dairy-free milk + 1 tsp vinegar) Substitute dairy-free milk for a dairy-free option.
  • 2 large eggs
  • 3 tbsp melted butter or coconut oil Coconut oil for a dairy-free option.
  • 1 tsp pure vanilla extract
For Cooking
  • Butter or oil for greasing the pan

Method
 

Preparation
  1. In a large bowl, whisk together gluten-free flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, beat eggs, then add buttermilk, melted butter, and vanilla extract.
  3. Pour wet ingredients into the dry ingredients and gently mix until just combined; a few small lumps are fine.
Cooking
  1. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  2. Pour ¼ cup batter per pancake. Cook until bubbles form on top and edges look set, then flip and cook another 1–2 minutes.
Serving
  1. Stack pancakes on a plate and serve immediately with your favorite toppings.

Notes

Ensure your baking powder is gluten-free for the best results. Don’t overmix the batter; it should remain slightly lumpy for fluffy pancakes. Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for up to a month.