The Best Gluten-Free Pancakes
Fluffy, delicious gluten-free pancakes perfect for a quick breakfast or brunch.
Ingredients
Dry Ingredients
- 1.5 cups gluten-free all-purpose flour blend (with xanthan gum)
- 2 tablespoons sugar or pure maple syrup
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon fine sea salt
Wet Ingredients
- 1.25 cups milk (dairy or non-dairy)
- 2 large eggs
- 2 tablespoons melted butter or neutral oil (plus more for cooking)
- 1 teaspoon pure vanilla extract
Instructions
- Whisk dry ingredients together in a large bowl.
- Mix wet ingredients in a separate bowl until combined.
- Combine wet and dry, stir gently, and let batter rest for 5–10 minutes.
- Heat a skillet, brush with butter or oil, and pour 1/4 cup batter for each pancake.
- Cook 2–3 minutes until bubbles form, flip, and cook 1–2 minutes more. Serve warm.
Notes
For extra fluffiness, let the batter rest before cooking.