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gluten free pancakes

gluten free pancakes
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These light and fluffy gluten-free pancakes are a phenomenal breakfast staple, designed to bring joy back to the table for families with celiac disease or gluten sensitivities. Incredibly easy to whip up with simple, accessible ingredients, they deliver a classic fluffy texture and golden-brown perfection. Forget dense, crumbly gluten-free versions; these pancakes hold together beautifully and boast a tender, airy crumb, satisfying everyone at the table and proving that dietary restrictions don't mean sacrificing flavor or cherished family traditions.

Ingredients

Scale

1 ½ cups 1:1 Gluten-Free All-Purpose Flour Blend
2 tablespoons Granulated Sugar
2 teaspoons Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
1 Large Egg
1 ¼ cups Milk (dairy or non-dairy)
3 tablespoons Melted Unsalted Butter or Oil
1 teaspoon Vanilla Extract

Instructions

  1. Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, granulated sugar, baking powder, baking soda, and salt. Make sure to combine them thoroughly; this step helps distribute the leavening agents evenly
  2. Combine Wet Ingredients: In a separate medium bowl, whisk the egg, milk, melted butter (or oil), and vanilla extract until well combined
  3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or a wooden spoon until just combined. A few lumps are perfectly normal, and even desirable; do not overmix the batter. Overmixing develops gluten (even in gluten-free flour, it can affect texture) and leads to tough, rubbery pancakes. You want a thick but pourable batter for the best gluten free pancakes
  4. Rest the Batter: Let the batter rest for 5-10 minutes. This resting period allows the gluten-free flour to fully hydrate and the leavening agents to activate, resulting in fluffier pancakes
  5. Heat the Griddle: While the batter rests, heat a lightly greased non-stick griddle or large skillet over medium heat. You want it hot enough that a drop of water sizzles, but not so hot that it immediately burns
  6. Cook the Pancakes: Pour about ¼ cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set. The underside should be golden brow
  7. Flip and Finish: Carefully flip the pancakes and cook for another 1-2 minutes, or until the second side is golden brown and the pancakes are cooked through
  8. Serve Immediately: Transfer the cooked gluten free pancakes to a plate and serve warm with your favorite toppings

Notes

Do not overmix your batter; a slightly lumpy batter is preferred for light and fluffy pancakes. Overmixing can lead to tough, chewy pancakes.

Always let your batter rest for at least 5-10 minutes. This allows the gluten-free flour to absorb liquid fully and leavening agents to activate for a better rise.

Maintain proper griddle temperature (medium heat); test with a drop of water (it should sizzle gently). Too hot burns, too cool makes them greasy and flat.

Resist pressing down on pancakes while cooking to avoid dense pancakes.

To keep cooked pancakes warm, place them on a wire rack set over a baking sheet in a warm oven (around 200°F/95°C) to prevent sogginess.

For a dairy-free version, substitute cow's milk with an equal amount of unsweetened non-dairy milk (like almond, soy, oat, or cashew milk) and use a plant-based butter substitute or a neutral-flavored oil (like canola or melted coconut oil).

For a less sweet pancake, reduce granulated sugar to one tablespoon, or omit entirely. Maple syrup or honey can also be used as sweeteners.

Elevate with add-ins: Stir in ½ cup of fresh blueberries, raspberries, or sliced bananas for a fruity twist, or add chocolate chips. A pinch of cinnamon or nutmeg can be added to the dry ingredients for a warm, spiced flavor.

To store leftovers, allow them to cool completely. Stack with parchment paper between each, then place in an airtight container or freezer-safe bag. They will keep fresh in the refrigerator for up to 3-4 days.

For longer storage, freeze for up to 2-3 months.

Reheat by popping into a toaster or toaster oven, microwaving for 30-60 seconds, or warming in a preheated oven at 350°F (175°C) for about 5-10 minutes.

For the best results, make the batter fresh right before cooking. While you can prepare it a few hours ahead and refrigerate, the leavening agents' effectiveness might diminish over time, potentially leading to flatter pancakes.

Nutrition

Find it online: https://fabiloustaste.com/gluten-free-pancakes/