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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
