Description
These Easy Gluten-Free Pancakes are a simple and quick breakfast option, made with all-purpose gluten-free flour and perfectly fluffy texture. They are dairy adaptable, requiring just a few basic ingredients and ready in under 15 minutes.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose gluten-free flour
- 2 tablespoons gluten-free baking powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup milk (dairy-free substitute as needed)
- 1 egg (or egg replacer)
- 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
Instructions
- Mix Wet Ingredients: In a large bowl, whisk together the egg or egg replacer, sugar, vanilla extract, and vegetable oil until well combined to form a smooth mixture.
- Combine Dry Ingredients: Add the gluten-free flour, baking powder, and salt to the wet mixture. Stir gently until just combined, being careful not to overmix.
- Add Milk Gradually: Pour in the milk gradually, stirring to achieve a smooth batter with desired pancake batter consistency—not too thick or thin.
- Heat Pan: Preheat a greased griddle or frying pan over medium heat, approximately 350°F (175°C), ensuring it’s hot before cooking the pancakes.
- Cook Pancakes: Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles appear on the surface, then flip and cook until the other side is golden brown and the pancake is cooked through.
Notes
- Use dairy-free milk alternatives to make this recipe vegan-friendly.
- Ensure your baking powder is gluten-free to maintain the gluten-free status.
- Adjust the milk quantity slightly if batter is too thick or thin.
- Let the batter rest for 5 minutes for better texture if time permits.
- Serve warm with maple syrup, fresh fruit, or your favorite toppings.
