Light & Fluffy Gluten-Free Pancakes From Scratch

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Gluten-free living doesn’t have to mean sacrificing fluffy, delicious pancakes on a weekend morning. In fact, making gluten-free pancakes from scratch is surprisingly easy and requires just a few pantry staples. This recipe yields a stack of light and airy pancakes that are perfect for topping with your favorite syrup, fruit, or whipped cream.

Ingredients:

Gluten-Free Pancakes
Gluten-Free Pancakes

1 cup gluten-free flour blend (ensure it includes xanthan gum)

  • 2 tablespoons granulated sugar
  • 2 teaspoons aluminum-free baking powder
  • ¼ teaspoon salt
  • 1 large egg
  • 1 scant cup milk (dairy or non-dairy)
  • 2 tablespoons melted butter, plus more for greasing the pan (optional)
  • 1 teaspoon vanilla extract

  • Directions:

    1. Whisk the Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, sugar, baking powder, and salt. Ensure everything is evenly combined.

    2. Mix the Wet Ingredients: In a separate bowl, whisk together the egg, milk, melted butter (if using), and vanilla extract until smooth.

    3. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and whisk gently until just combined. A few small lumps are okay, but avoid over-mixing.

    4. Let the Batter Rest: Letting the batter rest for 5-10 minutes allows the gluten-free flour to absorb the moisture, resulting in fluffier pancakes.

    5. Heat the Pan: Preheat a lightly greased griddle or skillet over medium heat. If not using non-stick cookware, using a little butter or oil to grease the pan will prevent sticking.

    6. Cook the Pancakes: Pour about ¼ cup of batter per pancake onto the preheated griddle. Cook for 2-3 minutes per side, or until bubbles appear on the surface of the pancake and the edges begin to set. Once the bottoms are golden brown, carefully flip the pancakes and cook for an additional 1-2 minutes, or until cooked through.

    7. Serve and Enjoy: Serve your gluten-free pancakes immediately while they’re hot. Top with your favorite syrup, fresh fruit, whipped cream, or a combination of all three!

    Nutrition Facts (per pancake):

    Calories: 180

  • Fat: 6g
  • Saturated Fat: 2g
  • Carbohydrates: 28g
  • Sugar: 10g
  • Protein: 5g
  • Sodium: 180mg

  • Please note: This is a general estimate and the actual nutritional value may vary depending on the specific ingredients you use.

    Conclusion

    Gluten-free pancakes don’t have to be a mystery. With this easy recipe and a few basic ingredients, you can whip up a delicious and satisfying breakfast that everyone can enjoy. So ditch the boxed mixes and give these homemade gluten-free pancakes a try!

    FAQs:

    1. What gluten-free flour blend should I use? There are many gluten-free flour blends available, and some work better for pancakes than others. Look for a blend that includes xanthan gum, as this helps to bind the ingredients and create a fluffy texture. Popular options include Bob’s Red Mill Gluten-Free All-Purpose Baking Flour or King Arthur Gluten-Free Baking Mix.

    2. Can I use a different type of milk? Absolutely! You can use any type of milk you prefer, such as dairy milk, almond milk, oat milk, or coconut milk.

    3. My pancakes are too dry. What can I add? If your pancakes seem dry, try adding a tablespoon or two of additional milk to the batter. Be careful not to overmix, as this can lead to tough pancakes.

    4. Can I make these pancakes vegan? Yes! To make vegan pancakes, simply use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of a regular egg and use dairy-free milk and butter.

    5. Can I freeze these pancakes? Yes, you can freeze leftover pancakes for later. Let them cool completely, then place them in a single layer on a baking sheet and freeze for up to 3 months. Reheat frozen pancakes in a toaster or microwave until warmed through.