Easy Gluten-Free Pancakes Recipe

Introduction

These easy gluten-free pancakes are fluffy, delicious, and quick to make. Perfect for a relaxing weekend breakfast, they cater to both traditional and vegan diets with simple ingredient swaps. Enjoy a stack that’s light, tender, and sure to please everyone at the table.

Ingredients

• 2 tablespoons granulated sugar
• 2 tablespoons vegetable oil
• 1 egg (Vegan option: use Bob’s Red Mill gluten-free egg replacer)
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose gluten-free flour*
• 1/4 teaspoon xanthan gum (leave out if your flour blend already has it)
• 1 tablespoon gluten-free baking powder
• 1/4 teaspoon salt
• 3/4 cup milk (Dairy-free/vegan option: almond, cashew, or coconut milk)

Instructions

1. Step 1: In a large bowl, whisk together the egg (or egg replacer), granulated sugar, pure vanilla extract, and vegetable oil until well combined.
2. Step 2: Add the gluten-free flour, xanthan gum (if using), gluten-free baking powder, and salt to the wet ingredients, mixing until fully combined.
3. Step 3: Stir in the milk and continue mixing until the batter is smooth. For thinner pancakes, add 1 to 2 tablespoons more milk.
4. Step 4: Heat a greased griddle or pan over medium heat (about 350°F if using an electric griddle). Scoop the batter using a 1/4 cup measuring cup and pour onto the cooking surface for each pancake.
5. Step 5: Cook the pancakes until bubbles appear on the surface and the edges begin to puff. Flip and cook until golden brown on the other side.
6. Step 6: Serve warm topped with butter, syrup, or your favorite toppings. Enjoy!

Tips & Variations

• If your gluten-free flour blend already contains xanthan gum, you can leave it out to avoid a gummy texture.
• Try adding fresh blueberries, chocolate chips, or a pinch of cinnamon to the batter for extra flavor.
• For vegan pancakes, replace the egg with the specified egg replacer and use a plant-based milk for the best results.
• Use an electric griddle or non-stick pan for easy flipping and even cooking.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or in a skillet over low heat until heated through. Pancakes also freeze well; separate layers with parchment paper and freeze up to 2 months. Reheat from frozen gently on a skillet or in a toaster.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pancakes vegan?

Yes, simply replace the egg with a gluten-free egg replacer like Bob’s Red Mill version and use dairy-free milk such as almond, cashew, or coconut milk to keep the recipe vegan.

Do I need to add xanthan gum?

Xanthan gum helps bind gluten-free pancakes and improve texture, but if your gluten-free flour blend already contains it, you can leave it out to prevent a gummy texture.

Easy Gluten-Free Pancakes Recipe

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★★★★★

4.5 from 78 reviews

• Author: lina
• Total Time: 20 minutes
• Yield: 8 pancakes 1x
• Diet: Gluten Free

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Description

These Easy Gluten-Free Pancakes are fluffy, delicious, and perfect for a quick breakfast. Made with simple ingredients and a gluten-free flour blend, they are suitable for those with gluten sensitivities or anyone looking for a tasty alternative to traditional pancakes. The recipe includes options for vegan substitutions and offers a smooth, tender texture that cooks evenly on a griddle or pan.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 tablespoons granulated sugar
• 2 tablespoons vegetable oil
• 1 egg (Vegan option: use Bob’s Red Mill gluten-free egg replacer)
• 1 teaspoon pure vanilla extract
• 3/4 cup milk (dairy-free/vegan option: almond, cashew, or coconut milk)

Dry Ingredients

• 1 cup all-purpose gluten-free flour*
• 1/4 teaspoon xanthan gum (leave out if your flour blend already contains it)
• 1 tablespoon gluten-free baking powder
• 1/4 teaspoon salt

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Instructions

1. Combine Wet Ingredients: In a large bowl, whisk together the egg (or egg replacer), granulated sugar, pure vanilla extract, and vegetable oil until smooth and well mixed.
2. Add Dry Ingredients: Add the gluten-free flour, xanthan gum (if using), gluten-free baking powder, and salt to the wet mixture. Stir everything together until fully incorporated and no lumps remain.
3. Incorporate Milk: Gradually stir in the milk until the batter is smooth. For thinner pancakes, add an additional 1 to 2 tablespoons of milk to achieve your preferred consistency.
4. Heat Griddle or Pan: Preheat a greased griddle or non-stick pan to 350°F (175°C). An electric griddle is ideal for even cooking.
5. Cook Pancakes: Using a 1/4 cup measuring cup, scoop the batter and pour it onto the heated surface. Cook the pancakes until bubbles form and the edges begin to puff, then flip and continue cooking until golden brown on both sides.
6. Serve: Remove the pancakes from the griddle and serve warm with butter, syrup, or your favorite toppings. Enjoy your gluten-free pancakes!

Notes

• If your gluten-free flour blend already contains xanthan gum, you can omit it from the recipe.
• To make this recipe vegan, replace the egg with Bob’s Red Mill gluten-free egg replacer and use a plant-based milk.
• Adjust the milk quantity to get the desired batter consistency; thinner batter produces lighter pancakes.
• Make sure your baking powder is gluten-free to keep the recipe safe for gluten-sensitive individuals.
• For best results, use an electric griddle set to 350°F for even cooking, but a non-stick skillet works well too.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Keywords: gluten-free pancakes, vegan pancakes, breakfast, easy pancake recipe, gluten-free breakfast, dairy-free pancakes