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Ever craved fluffy pancakes but need them gluten-free? This recipe is your answer. Perfect for breakfast or brunch, these pancakes are light, airy, and delicious. With simple ingredients like gluten-free flour, milk, and a touch of vanilla extract, you’ll whip up a batch in no time. Let’s get cooking!
Gluten-Free Pancakes Recipe
Ingredients:
- 1 cup gluten-free flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup milk
- 1 unit egg
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
Instructions:
- In a mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the milk, egg, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a non-stick pan over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with your favorite toppings.
What You Will Need
Read more: Gluten Free Pasta Casserole Recipe
What you will need to make gluten-free pancakes
- Gluten-free flour: Provides the base structure, ensuring the pancakes are light and fluffy without any gluten.
- Sugar: Adds a touch of sweetness, balancing the flavors and helping with browning.
- Baking powder: Helps the pancakes rise, making them airy and soft.
- Baking soda: Works with the baking powder to create a light, fluffy texture.
- Milk: Adds moisture, creating a smooth batter and tender pancakes.
- Egg: Binds the ingredients together, adding richness and structure.
- Vegetable oil: Keeps the pancakes moist and prevents them from sticking to the pan.
- Vanilla extract: Enhances the flavor, adding a warm, sweet aroma to the pancakes.
Tools and Instruments Required
What tools/instruments will be needed to make Gluten-Free Pancakes Recipe
- Mixing bowl: Essential for combining dry and wet ingredients smoothly without making a mess.
- Whisk: Helps to blend ingredients thoroughly, ensuring a lump-free batter.
- Non-stick pan: Prevents pancakes from sticking, making flipping easier and cleanup quicker.
- Measuring cups: Ensures accurate ingredient proportions for consistent pancake texture.
- Spatula: Ideal for flipping pancakes without breaking them apart.
Gluten-Free Pancakes Recipe
Fluffy and delicious gluten-free pancakes perfect for breakfast.
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Ingredients:
Main Ingredients
- 1 cup Gluten-free flour
- 1 tbsp Sugar
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 cup Milk
- 1 unit Egg
- 2 tbsp Vegetable oil
- 1 tsp Vanilla extract
Instructions:
- In a mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the milk, egg, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a non-stick pan over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with your favorite toppings.
Notes:
These pancakes are best enjoyed fresh but can be stored in the fridge for up to 2 days.
Read more: Gluten Free Reuben Casserole Recipe
Nutrition value:
Calories: 200kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 1gCholesterol: 35mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 100IUCalcium: 100mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the batter as directed.
- Store in an airtight container.
- Refrigerate for up to 24 hours.
- Stir before using.
Freezing Instructions
- Cook pancakes as directed.
- Cool completely on a wire rack.
- Place in a single layer on a baking sheet.
- Freeze until solid.
- Transfer to a freezer-safe bag or container.
- Label with date.
- Freeze for up to 2 months.
- Reheat in a toaster or microwave.
Using club soda instead of milk can make these pancakes even fluffier.
Frequently Asked Questions
FAQ:
Can I use any type of gluten-free flour for this recipe?
Yes, but I recommend a blend designed for baking to get the best texture.
How do I store leftover pancakes?
Keep them in an airtight container in the fridge for up to three days.
Can I make the batter ahead of time?
It's best to make it fresh, but you can store it in the fridge for up to 24 hours.
What toppings go well with these pancakes?
Fresh fruit, maple syrup, and whipped cream are all great choices.
Can I freeze these pancakes?
Yes, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in the toaster or microwave.
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