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Easy Gluten-Free Pancakes

Fluffy Easy Gluten-Free Pancakes for Your Perfect Brunch

These easy gluten-free pancakes are fluffy and tender, perfect for everyone at the table.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Gluten-Free All-Purpose Flour Blend Or 1/2 cup brown rice flour or GF oat flour + 1/4 cup tapioca + 1/4 cup potato starch.
  • 2 tablespoons Sugar Adjust based on preference.
  • 1 tablespoon Baking Powder Essential leavening agent.
  • 1/2 teaspoon Sea Salt Use sparingly if flour blend contains salt.
  • 1/2 teaspoon Ground Cinnamon Optional for flavor.
  • 1 teaspoon Xanthan Gum Include if flour blend doesn't contain it.
  • 1 large Egg Binds ingredients together.
  • 1 cup Buttermilk Can substitute with milk or almond milk mixed with vinegar.
  • 2 tablespoons Melted Butter Infuses richness.
  • 1/4 cup Milk Adjust for batter consistency.

Equipment

  • Non-stick griddle or skillet
  • Mixing bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Easy Gluten-Free Pancakes
  1. Preheat a non-stick griddle or skillet over medium-low heat for about 5 minutes, lightly greasing with butter or cooking spray.
  2. In a large mixing bowl, whisk together gluten-free all-purpose flour blend, sugar, baking powder, salt, ground cinnamon, and xanthan gum.
  3. Add egg, buttermilk, and melted butter to dry ingredients; whisk until smooth, adding more milk if necessary.
  4. Pour approximately 1/4 cup of batter onto the hot griddle and cook for 3-5 minutes until bubbles form.
  5. Flip pancakes and cook for an additional 4-5 minutes until golden brown.
  6. Serve hot with toppings like maple syrup, fresh berries, or yogurt.

Nutrition

Serving: 2pancakesCalories: 200kcalCarbohydrates: 30gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

Keep pancakes warm in a low oven if cooking in batches. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.

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