Can I make these pancakes dairy-free?

Yes! Simply substitute the milk with your favorite dairy-free milk alternative.

Can I make these pancakes egg-free?

Absolutely. Use an egg replacer and follow the directions on the package for replacing one egg.

How do I reheat frozen pancakes?

To reheat in the microwave, heat on low power for one minute, flip, and heat an additional minute as needed. To reheat in the oven, preheat to 325℉ and heat for about 10 minutes.

Gluten-Free Fluffy Pancakes: Easy Scratch Recipe Recipesofme

Name: Gluten-Free Fluffy Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 ½ cups Gluten-Free All Purpose Flour (ensure the blend contains xanthan gum); 2 tablespoons granulated sugar; 1 tablespoon baking powder (essential for fluffiness); ½ teaspoon salt; 1 ¼ cups milk (dairy, almond, or oat milk all work well); 1 large egg; 3 tablespoons unsalted butter, melted (or vegetable oil/coconut oil); 1 teaspoon vanilla extract; Butter or oil, for greasing the pan

Description

Make breakfast special with these Gluten Free Fluffy Pancakes made completely from scratch. Light, airy, and golden brown, they taste just like the classic diner favorites but without the gluten. Ready in under 20 minutes, this easy batter comes together quickly for a hassle-free morning treat that the whole family will love.

Ingredients

Scale

1 ½ cups Gluten-Free All Purpose Flour (ensure the blend contains xanthan gum)

2 tablespoons granulated sugar

1 tablespoon baking powder (essential for fluffiness)

½ teaspoon salt

1 ¼ cups milk (dairy, almond, or oat milk all work well)

1 large egg

3 tablespoons unsalted butter, melted (or vegetable oil/coconut oil)

1 teaspoon vanilla extract

Butter or oil, for greasing the pan

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Instructions

1. Whisk Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt until well combined.

2. Mix Wet Ingredients: In a separate measuring cup or small bowl, whisk together the milk, egg, melted butter, and vanilla extract.

3. Combine: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or whisk until just combined. *Do not overmix; it is okay if there are a few small lumps.*

4. Rest Batter: Let the batter rest for 5–10 minutes. This is crucial for gluten-free flour to hydrate and ensures the pancakes turn out fluffy.

5. Heat Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with a little butter or oil.

6. Cook: Pour about ¼ cup of batter for each pancake onto the hot pan. Cook for 2–3 minutes, or until bubbles start to form on the surface and pop.

7. Flip & Finish: Carefully flip the pancakes and cook for another 1–2 minutes on the other side until golden brown and cooked through.

8. Serve: Serve warm immediately with maple syrup, fresh berries, or whipped cream.

Notes

Flour Blend: If your gluten-free flour blend does not contain xanthan gum, add ½ teaspoon to the dry ingredients to help hold the pancakes together.

Dairy-Free Option: Substitute the milk with almond or soy milk, and use melted coconut oil or vegan butter instead of dairy butter.

Freezing: These pancakes freeze beautifully. Place parchment paper between slices and store in a freezer-safe bag. Reheat in the toaster or oven.

Checking Freshness: Make sure your baking powder is fresh, as this is the main lifting agent that makes these pancakes fluffy.

Prep Time: 10
Cook Time: 10
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 145
Sugar: 4
Sodium: 210
Fat: 5
Saturated Fat: 3
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 22
Fiber: 1
Protein: 3
Cholesterol: 35