Fluffy Gluten-free Pancakes
This easy gluten-free pancake mix comes together with a few simple ingredients and makes the best fluffy gluten-free pancakes every time.
Ingredients
- 2 Cups 1:1 Gluten-free Flour 248 grams. I use King Arthur 1:1 blend.
- 2 Tablespoons Corn Starch You can also use arrowroot starch.
- 1 Teaspoon Baking Powder
- 2 Tablespoons Sugar
- ¼ Teaspoon Salt
- ⅓ Cup Butter melted, you can also use a diary-free alternative like Earth Balance Sticks.
- 1 Teaspoon Vanilla
- 1 ¾ Cups Milk You can also use buttermilk or a dairy-free milk alternative. If you like your pancakes thinner, add 2 cups of milk.
- 2 Large Eggs See notes to make these egg-free pancakes.
Instructions
Make the gluten-free pancake batter.
- Combine the dry ingredients into a bowl.2 Cups 1:1 Gluten-free Flour, 2 Tablespoons Corn Starch, 1 Teaspoon Baking Powder, 2 Tablespoons Sugar, ¼ Teaspoon Salt
- In a separate bowl, combine the milk, vanilla, butter, and eggs and whisk them together.1 Teaspoon Vanilla , 1 ¾ Cups Milk, 2 Large Eggs, ⅓ Cup Butter
- Pour the wet ingredients into the bowl of dry ingredients.
- Carefully mix the pancake mix. It will be thick but pourable.
Add mix-ins.
- If you are using any mix-ins for your pancakes, gently fold in about ¼ of a cup worth now.
Cook your gluten-free pancakes.
- Start with a griddle over medium heat. You do not want your pan too hot.
- Lightly grease your griddle.
- Pour a little bit of pancake batter onto the hot griddle.
- Once you start to see little air bubbles coming through the pancakes, it's time to flip.
- Flip the pancakes over and let them cook a little bit longer.
- Remove the pancakes from the heat while you cook the remaining batter.
Top and enjoy.
- Top your gluten-free pancakes how you like them, and enjoy!
Notes
Can you make these dairy-free pancakes?
Yes, you can make these gluten-free pancakes dairy-free. Just swap out the butter for a dairy-free alternative like Earth Balance sticks and the milk for coconut milk or almond milk. Can these be made as egg-free pancakes?
These pancakes can be made egg-free by swapping out the eggs for an egg substitute like Bob's Red Mill or Just Egg. Vegan Pancakes
Making these egg-free and dairy-free makes them delicious vegan pancakes. No matter how you make these pancakes, they are delicious. Tips for the best gluten-free pancakes.
Yes, you can make these gluten-free pancakes dairy-free. Just swap out the butter for a dairy-free alternative like Earth Balance sticks and the milk for coconut milk or almond milk. Can these be made as egg-free pancakes?
These pancakes can be made egg-free by swapping out the eggs for an egg substitute like Bob's Red Mill or Just Egg. Vegan Pancakes
Making these egg-free and dairy-free makes them delicious vegan pancakes. No matter how you make these pancakes, they are delicious. Tips for the best gluten-free pancakes.
- Measure your gluten-free flour carefully. - Gluten-free flour settles a lot, and it's important to fluff your flour before using a spoon to put it into a measuring cup and then a knife to level it off. I prefer to measure my gluten-free flours by weight so I get the exact amount every single time.
- Don't overmix the batter. - Overmixing your pancake batter can cause your pancakes to become tough.
- I like to use a ¼ of a cup scoop when measuring out pancake batter to cook. It helps to get equal-sized pancakes.
- Don't overheat your skillet or griddle. - Pancakes need to cook at a lower temperature. If your griddle is too hot, your pancakes will burn on the outside and still be raw on the inside. If you notice your pancakes are getting brown but are not easily flipped, turn down the heat.
- Don't press down on your pancakes as they are cooking. - This will cause your pancakes to become thin and not stay fluffy.
- Only flip your pancakes once. - Just like when you are making hamburgers, you don't want to flip your pancakes more than once. There is no need to.
- Make sure your syrups are gluten-free. I like to use pure maple syrup. My kids like it when I make some of my homemade strawberry pancake syrup.
Nutrition
Calories: 182kcalCarbohydrates: 20gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 56mgSodium: 170mgPotassium: 68mgFiber: 2gSugar: 4gVitamin A: 339IUCalcium: 84mgIron: 1mg
Tried this recipe?Let us know how it was!