Delicious Gluten-Free Pancakes for a Perfect Morning
These gluten-free pancakes are fluffy, flavorful, and perfect for a delightful breakfast.
Equipment
- medium bowl
- nonstick griddle or skillet
Ingredients
- 1 cup gluten-free flour Bob's Red Mill 1:1 Gluten-Free Baking Flour recommended
- 2 tablespoons granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk or dairy-free alternative
- 1 large egg or egg replacer
- 2 tablespoons oil or melted butter
- ½ teaspoon vanilla extract
Instructions
- Combine gluten-free flour, sugar, baking powder, and salt in a medium bowl.
- Mix in milk, egg, oil, and vanilla extract until smooth with some lumps.
- Let the batter rest for 5 to 30 minutes.
- Preheat a nonstick griddle over medium-high heat and grease lightly.
- Pour ¼ cup of batter onto the skillet and cook until edges set and bubbles form, about 2 minutes.
- Flip and cook for another 2 minutes until golden brown.
- Repeat with remaining batter and serve with butter and syrup.
Notes
For best results, use a gluten-free flour blend with xanthan or guar gum. Substitute dairy milk for a dairy-free alternative if needed.