Breakfast & Brunch > Gluten-Free Breakfast & Brunch > Gluten-Free Pancakes & Waffles > Gluten-Free Pancakes Recipe

Fluffy Gluten-Free Pancakes

Enjoy these light and airy gluten-free pancakes for a delightful breakfast or brunch. This recipe uses a blend of gluten-free flours for the perfect texture and flavor.

Prep Time
5 minutes
Cook Time
15 minutes
Servings
4
Ingredients
  • 1 cup Gluten-Free All-Purpose Flour
  • 1/4 cup Almond Flour
  • 2 tablespoons Tapioca Starch
  • 2 teaspoons Baking Powder
  • 1 tablespoon Sugar
  • 1/4 teaspoon Salt
  • 1 1/4 cups Milk (dairy or non-dairy)
  • 1 Egg
  • 2 tablespoons Melted Butter or Oil
  • 1 teaspoon Vanilla Extract

Mixing the Dry Ingredients

In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, tapioca starch, baking powder, sugar, and salt. Make sure everything is well combined to ensure even distribution of the baking powder for fluffy pancakes.

Combining the Wet Ingredients

In a separate bowl, whisk together the milk, egg, melted butter or oil, and vanilla extract. Whisk until the mixture is smooth and the egg is fully incorporated.

Mixing Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can result in tough pancakes.

Cooking the Pancakes

Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip the pancakes when bubbles start to form on the surface and the edges look set.

Serving

Serve immediately with your favorite toppings, such as maple syrup, fresh fruit, whipped cream, or chocolate chips.

← Coconut Flour Pancakes Fluffy Gluten-Free Waffles →

FAQ

  • Can I use a different type of gluten-free flour?

    Yes, you can substitute other gluten-free flour blends, but the texture and flavor may vary. A blend specifically designed for baking is recommended for best results.
  • Can I make these pancakes vegan?

    Yes, you can substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and use a non-dairy milk alternative. Also ensure that your butter or oil is plant-based.
  • How do I store leftover pancakes?

    Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or toaster oven.