These fluffy, Gluten-Free Pancakes are made with Cup4Cup’s flour, easy to make and so delicious! Double the batch and store in the freezer for a quick weekday morning!
Why You Need This Recipe
- Fluffy pancakes!
- Freeze them for busy mornings!
- Kid friendly and easy to make!
Gluten-Free Pancakes Ingredients
This pancake recipe is one of the best gluten-free breakfast that is fluffy and no-fuss!
- Gluten-Free all purpose flour: use a 1:1 all-purpose gluten-free flour made for baking – one of my favorites is Cup 4 Cup
- Sugar: for a small amount of sweetness
- Milk: Most pancake recipes call for buttermilk, but I don’t always carry it on hand. I wanted a fluffy pancake recipe, so whole milk works just as well. Non-dairy milk such as almond milk works as well, but the pancakes won’t be as light!
- Unsalted butter: You can use vegetable oil or canola if you wish.
- Egg: Eggs create structure so the pancakes don’t fall apart.
- Baking Powder: This helps life the pancake batter.
- Baking soda: baking soda reacts with the dairy to help the pancakes rise even more!
How to Make these Gluten-Free Pancakes
Combine wet ingredients: measure and stir wet ingredients.
Mix: Combine your wet with dry ingredients until a smooth batter forms.
Heat the skillet: placer a nonstick skillet on medium-low heat. Make sure you let the batter sit for a bit. This will give the baking soda and baking powder some time to activate.
Cook the pancakes: Rub with butter or place a tsp of oil in the skillet. Wait until the pan heats. :et the pancakes cook for 3 to 4 minutes, until the tops have small bubbles.
More Breakfast Recipes on the Blog:
- Easy Sheet Pan Pancakes
- No-Bake Chocolate Chip Granola Bars
- Cinnamon Roll Monkey Bread
- Buttermilk Pancakes
Gluten-Free Pancakes
Ingredients
- 1 1/4 cup gluten-free all purpose flour
- 2 tbsp sugar
- 3/4 cup whole milk
- 1 large egg
- 1/4 cup unsalted butter
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- pinch of salt
Instructions
- In a medium bowl, add egg, milk, and melted butter.
- combine the gluten-free flour, baking powder, baking soda, and salt.
- Place a large nonstick skillet over medium-low heat. Add a teaspoon or so of oil.
- Scoop the pancakes onto the skillet and let the pancakes cook. Once they start to bubble and the bottoms are golden brown, they're ready to flip – about 3 to 4 minutes.
- Enjoy with maple syrup and your fave toppings!
