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Fluffy gluten free pancake recipe with blueberries and syrup
Sophy

Easy Gluten-Free Pancakes

Light, fluffy, and delicious gluten-free pancakes made with simple pantry staples. Perfect for breakfast and can be made dairy-free and vegan-friendly.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 pancakes
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons granulated sugar
  • 2 tablespoons vegetable oil
  • 1 egg Vegan option: use Bob's Red Mill gluten-free egg replacer
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose gluten-free flour Pillsbury gluten-free flour recommended
  • 1/4 teaspoon xanthan gum omit if your flour blend already has it
  • 1 tablespoon gluten-free baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk dairy-free/Vegan: use almond, cashew, or coconut milk

Method
 

  1. In a large bowl, whisk the egg (or egg replacer), granulated sugar, pure vanilla extract, and the vegetable oil together.
  2. Add the gluten-free flour, xanthan gum (leave out if your flour already has it), gluten-free baking powder, and salt to the egg mixture and mix until fully combined.
  3. Stir in milk and mix until smooth. For thinner pancakes, stir in 1 to 2 tablespoons of milk.
  4. Scoop the batter into a 1/4 cup measuring cup and pour the batter onto a greased griddle or pan for each pancake. Heat electric griddle to 350°F for even cooking.
  5. Cook the pancakes until the batter starts to bubble and pancakes start to puff. Flip the pancakes and cook until they are golden brown.
  6. Top with butter, syrup, or favorite topping. Enjoy!

Notes

  • Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
  • Pillsbury gluten-free flour is recommended for best results
  • Nutrition information is automatically calculated, so should only be used as an approximation.