Gluten free pancake recipe that will make your mornings brighter and your taste buds dance! Fluffy, golden, and oh-so-delicious, these pancakes are made with a delightful blend of gluten-free flour, almond milk, and a hint of vanilla. Each bite is a warm hug, perfect for drizzling with maple syrup or topping with fresh berries. Whether you’re enjoying a lazy Sunday brunch or a quick weekday breakfast, these pancakes are sure to bring joy to your table. Get ready to flip your way to a scrumptious start to the day!
Table of Contents
Table of Contents
gluten free pancake recipe
Equipment
- 1 Non-stick skillet or griddle For cooking the pancakes.
Ingredients
Dry Ingredients
- 1 cup Gluten Free Flour Blend A mix of gluten-free flours that provides structure and texture.
- 1 tablespoon Baking Powder Helps the pancakes rise and become fluffy.
- 1/2 teaspoon Salt Enhances the flavor of the pancakes.
Wet Ingredients
- 1 cup Milk (or Dairy-Free Alternative) Adds moisture; use almond or oat milk for a dairy-free option.
- 1 large Egg Binds the ingredients together and adds richness.
- 2 tablespoons Melted Butter (or Coconut Oil) Adds richness; use melted for easy mixing.
- 2 tablespoons Honey (or Maple Syrup) Natural sweetener that adds flavor; adjust to taste.
- 1 teaspoon Vanilla Extract Adds a lovely aroma and flavor to the pancakes.
Instructions
Step 1: Gather Your Ingredients
- Collect 1 cup of gluten-free flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, 1/2 teaspoon of salt, 1 cup of milk (dairy or non-dairy), 1 large egg, and 2 tablespoons of melted butter or coconut oil.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt until well combined.
Step 3: Combine the Wet Ingredients
- In another bowl, mix the milk, egg, and melted butter or coconut oil until smooth and creamy.
Step 4: Combine Wet and Dry Mixtures
- Pour the wet mixture into the dry ingredients. Stir gently until just combined; a few lumps are okay!
Step 5: Heat the Pan
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with a bit of butter or oil.
Step 6: Pour the Batter
- Using a ladle, pour about 1/4 cup of batter onto the hot skillet for each pancake.
Step 7: Cook Until Bubbly
- Cook for about 2-3 minutes, or until bubbles form on the surface. Flip with a spatula and cook for another 2 minutes until golden brown.
Step 8: Serve and Enjoy!
- Stack your pancakes high, drizzle with maple syrup, and add your favorite toppings like fresh fruit or whipped cream. Enjoy your delicious gluten-free breakfast!
Why You’ll Love This Gluten Free Pancake Recipe
- Perfectly fluffy and light, just like traditional pancakes!
- Made with simple, wholesome ingredients you probably already have.
- Quick and easy to whip up for busy mornings.
- Customizable with your favorite add-ins like berries or chocolate chips.
- Gluten-free goodness that everyone can enjoy, even non-gluten-free eaters!
Recipe Snapshot
| Feature | Details |
|---|---|
| Category: | Breakfast |
| Cuisine: | American |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Dietary: | Gluten Free |
| Serves: | 4 |
| Best Served: | With maple syrup and fresh fruit |
Ingredients For Gluten Free Pancake Recipe
- Gluten Free Flour Blend – A mix of gluten-free flours that provides structure and texture.
- Baking Powder – Helps the pancakes rise and become fluffy.
- Salt – Enhances the flavor of the pancakes.
- Milk (or Dairy-Free Alternative) – Adds moisture; use almond or oat milk for a dairy-free option.
- Egg – Binds the ingredients together and adds richness.
- Honey (or Maple Syrup) – Natural sweetener that adds flavor; adjust to taste.
- Vanilla Extract – Adds a lovely aroma and flavor to the pancakes.
- Butter (or Coconut Oil) – Adds richness; use melted for easy mixing.
Ingredients with measurements will be right under the article in the recipe card.
How to Make the Gluten Free Pancake Recipe
Get ready to whip up a delightful gluten free pancake recipe that will make your breakfast shine!
Step 1: Gather Your Ingredients
Collect 1 cup of gluten-free flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, 1/2 teaspoon of salt, 1 cup of milk (dairy or non-dairy), 1 large egg, and 2 tablespoons of melted butter or coconut oil.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt until well combined.
Step 3: Combine the Wet Ingredients
In another bowl, mix the milk, egg, and melted butter or coconut oil until smooth and creamy.
Step 4: Combine Wet and Dry Mixtures
Pour the wet mixture into the dry ingredients. Stir gently until just combined; a few lumps are okay!
Step 5: Heat the Pan
Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with a bit of butter or oil.
Step 6: Pour the Batter
Using a ladle, pour about 1/4 cup of batter onto the hot skillet for each pancake.
Step 7: Cook Until Bubbly
Cook for about 2-3 minutes, or until bubbles form on the surface. Flip with a spatula and cook for another 2 minutes until golden brown.
Step 8: Serve and Enjoy!
Stack your pancakes high, drizzle with maple syrup, and add your favorite toppings like fresh fruit or whipped cream. Enjoy your delicious gluten-free breakfast!
Pro Tips for Making the Gluten Free Pancake Recipe
Use a mix of gluten-free flours for a better texture, like almond and coconut flour.
Let the batter rest for 5-10 minutes to enhance fluffiness.
Cook on medium-low heat for even cooking and to avoid burning.
Add a touch of vanilla extract for extra flavor.
Top with fresh fruits or maple syrup for a delightful finish.
How to Serve
- Top with fresh berries for a burst of flavor.
- Drizzle with pure maple syrup or honey for sweetness.
- Add a dollop of Greek yogurt for creaminess and protein.
- Sprinkle with cinnamon or nutmeg for a warm spice kick.
- Serve with sliced bananas or apples for extra fruitiness.
- Pair with nut butter for a satisfying crunch and healthy fats.
- Enjoy with a side of scrambled eggs for a hearty breakfast.
- Make a pancake stack and layer with whipped coconut cream.
- Try a savory twist by adding spinach and feta cheese.
- Serve with a refreshing fruit salad for a light side.
Make Ahead and Storage
Storing Leftovers
To keep your gluten free pancakes fresh:
- Allow pancakes to cool completely.
- Place them in an airtight container.
- Separate layers with parchment paper to prevent sticking.
- Store in the refrigerator for up to 3 days.
Freezing
For longer storage, follow these steps:
- Cool pancakes completely before freezing.
- Wrap each pancake in plastic wrap.
- Place wrapped pancakes in a freezer-safe bag.
- Label with the date and freeze for up to 2 months.
Reheating
To enjoy your pancakes again:
- For the microwave, heat for 20-30 seconds per pancake.
- For the oven, preheat to 350°F and warm for 10 minutes.
- For the stovetop, heat on medium for 1-2 minutes per side.
FAQs
Can I use a different flour for this gluten free pancake recipe?
Absolutely! You can substitute the gluten free flour blend with almond flour, coconut flour, or oat flour. Just keep in mind that each type of flour may alter the texture and flavor slightly, so you might need to adjust the liquid ingredients accordingly.
How can I make these pancakes fluffier?
To achieve fluffier pancakes, try adding an extra egg or a bit of baking powder. You can also separate the egg whites, whip them until stiff peaks form, and then gently fold them into the batter for an airy texture.
Can I make the batter ahead of time?
Yes, you can prepare the batter in advance! Just store it in the refrigerator for up to 24 hours. Give it a good stir before cooking, as it may thicken while sitting.
What toppings pair well with gluten free pancakes?
There are so many delicious options! Fresh fruits like berries or bananas, maple syrup, honey, or even nut butter make great toppings. You can also try yogurt or a sprinkle of cinnamon for added flavor!
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