Gluten Free Pancakes

These are hands-down the BEST Gluten-Free Pancakes on the internet! After many tests, I can honestly say that this pancake recipe has been perfected. They're light, fluffy, easy to make, and you'd never even guess that they're made with gluten-free flour. In this post, I'll show you the secret to making perfect gluten-free pancakes every single time!

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 337kcal

Author Christine McMichael

Equipment

Non-Stick Skillet

Ingredients

2 cups gluten-free all purpose flour
2 Tablespoons raw sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups plant-based milk
3 Tablespoons vegan butter
2 teaspoons vanilla extract
1 large egg

Instructions

Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine.
Melt the butter in the microwave.
Slowly whisk the melted butter into the milk, and then add the vanilla and egg.
Whisk the wet ingredients well, and then slowly pour it into the flour mixture.
Stir gently to combine all of the ingredients into a batter without over-mixing.
Heat a griddle or nonstick skillet to medium heat.
Lightly butter or grease the skillet, and scoop about 1/4 cup of batter onto the pan for each pancake.
When the edges become dry and there are bubbles throughout the batter on the top, flip and continue cooking for about 1 minute.
Remove from the skillet, and continue until all the pancakes are cooked.

Notes

- Storing - Stack leftover pancakes and place in an airtight container or freezer bag. Store in the fridge for 3-4 days or freeze for up to 2 months.

- Reheating - Reheat in the microwave. Cover them with a moist paper towel and microwave for 30-60 seconds for refrigerated, and 60-90 seconds for frozen pancakes.
- This recipe makes about 12 medium-sized pancakes!

Nutrition