Description
Fluffy gluten-free pancakes deliver morning magic without wheat flour complications. Quick breakfast perfection emerges through simple ingredients, bringing delightful comfort you can savor with maple syrup or fresh berries.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose gluten-free flour (Pillsbury gluten-free flour recommended)
- ¾ cup milk (almond, cashew, or coconut milk for dairy-free/vegan)
- 1 egg (or Bob’s Red Mill gluten-free egg replacer for vegan option)
Leavening and Seasoning:
- 1 tablespoon gluten-free baking powder
- ¼ teaspoon xanthan gum (omit if flour blend includes it)
- ¼ teaspoon salt
Flavor Enhancers:
- 2 tablespoons granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
Instructions
- Prepare a large mixing bowl and vigorously whisk together the egg (or egg replacer), granulated sugar, pure vanilla extract, and vegetable oil until the mixture becomes uniformly blended and slightly frothy.
- Incorporate the gluten-free flour, xanthan gum, gluten-free baking powder, and salt into the wet ingredients, stirring thoroughly to eliminate any potential lumps and create a consistent batter texture.
- Slowly introduce the milk, gently folding it into the mixture while continuously stirring to achieve a smooth, pourable consistency. Adjust the liquid quantity if a thinner pancake texture is desired.
- Warm a lightly greased griddle or non-stick skillet over medium heat, ensuring an even cooking surface temperature.
- Using a 1/4 cup measuring tool, carefully pour batter onto the heated surface, creating individual pancake circles with sufficient spacing.
- Monitor the pancakes closely, watching for telltale bubbles forming across the surface and slight setting around the edges, which indicates the optimal moment for flipping.
- Gently turn each pancake and cook the opposite side until achieving a golden-brown color and uniform appearance.
- Transfer the cooked pancakes to a serving plate, allowing them to cool slightly before adding preferred toppings like butter or syrup.
- For long-term storage, allow pancakes to cool completely, then arrange on a parchment-lined baking sheet. Freeze briefly to prevent sticking, then transfer to a freezer-safe container for future reheating.
Notes
- Versatile Recipe: Easily adapt this gluten-free pancake recipe to suit dairy-free and vegan dietary needs with simple ingredient swaps.
- Texture Tip: Xanthan gum helps bind the gluten-free flour, creating a more cohesive and fluffy pancake texture that won’t crumble.
- Batter Consistency: Adjust milk quantity to achieve your preferred pancake thickness – less milk for thicker cakes, more for thinner, delicate versions.
- Freezer-Friendly: Prepare a big batch and freeze for quick, homemade breakfasts that can be reheated in minutes for busy mornings.
- Cooking Technique: Use medium heat and watch for bubbles to ensure perfectly golden pancakes that are crispy on the outside and soft inside.
- Customization Options: Experiment with mix-ins like blueberries, chocolate chips, or nuts to elevate this basic gluten-free pancake recipe.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg