Gluten-Free Pancakes

These fluffy gluten-free pancakes are soft in the middle, lightly golden around the edges, and easy to make with simple ingredients. They’re perfect for breakfast with butter, maple syrup, fresh berries, or whipped cream.

Makes: 10–12 pancakes
Prep time: 10 minutes
Cook time: 15 minutes
Total time: About 25 minutes

Ingredients

1½ cups (180 g) gluten-free all-purpose flour blend
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
1¼ cups (300 ml) milk
2 tablespoons melted butter or neutral oil
1 teaspoon vanilla extract
1 teaspoon lemon juice or vinegar, optional

For serving

Butter
Maple syrup
Fresh blueberries or strawberries
Powdered sugar, optional
Whipped cream, optional

Instructions

1. Mix the dry ingredients

In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.

Make sure the ingredients are evenly distributed.

2. Mix the wet ingredients

In a separate bowl, whisk together the egg, milk, melted butter, vanilla, and lemon juice or vinegar if using.

The lemon juice helps create a slightly more tender, fluffy pancake.

3. Combine the batter

Pour the wet ingredients into the dry ingredients.

Gently whisk until just combined.

Don’t worry if there are a few small lumps. Avoid overmixing, as this can make the pancakes dense.

Let the batter rest for 5–10 minutes. Gluten-free flour often benefits from a short resting period because it gives the flour time to absorb the liquid.

4. Check the consistency

The batter should be thick but pourable.

If it’s too thick, add another tablespoon or two of milk.

If it’s too thin, add a tablespoon of gluten-free flour.

5. Heat the pan

Place a nonstick skillet or griddle over medium heat.

Lightly grease it with butter or oil.

The pan shouldn’t be extremely hot. Gluten-free pancakes can brown quickly, so medium heat works best.

6. Cook the pancakes

Pour approximately ¼ cup of batter onto the pan for each pancake.

Cook for about 2–3 minutes, until bubbles begin forming across the surface and the edges look set.

Carefully flip the pancake.

Cook the other side for another 1–2 minutes, until golden brown and cooked through.

Repeat with the remaining batter.

7. Serve

Stack the warm pancakes and top with butter and maple syrup.

For an extra-special breakfast, add fresh berries and a little whipped cream.

Tips for Fluffy Gluten-Free Pancakes

Use a good gluten-free flour blend. A blend containing rice flour plus starches such as tapioca or potato starch usually gives a softer texture.

Check for xanthan gum. If your flour blend doesn’t contain xanthan gum, add about ¼ teaspoon to the recipe.

Don’t overmix. A few lumps are completely fine.

Let the batter rest. This helps prevent gritty pancakes and improves the texture.

Don’t press the pancakes down after flipping. Let them rise naturally.

Cook over medium heat. Too much heat can burn the outside before the center cooks.

Delicious Variations

Blueberry Pancakes

Fold 1 cup fresh or frozen blueberries into the batter just before cooking.

Chocolate Chip Pancakes

Add ½ cup gluten-free chocolate chips to the batter.

Cinnamon Pancakes

Add:

1 teaspoon ground cinnamon
¼ teaspoon nutmeg

For a brown-sugar flavor, replace 1 tablespoon of the white sugar with brown sugar.

Banana Pancakes

Mash 1 ripe banana and mix it into the wet ingredients. Reduce the milk slightly if the batter becomes too thin.

Lemon Poppy Seed Pancakes