Easy Gluten Free Pancakes
These easy gluten free pancakes are fluffy, golden, and honestly hard to tell apart from the wheat ones — once you get the batter right. They work because a good all-purpose GF blend plus a little rest time lets the flour hydrate so the pancakes rise soft instead of gritty or den
Ingredients
Ingredients
- 1½ cups (210 g) gluten-free all-purpose flour blend with xanthan gum; see note
- 2 tablespoon sugar or coconut sugar
- 2 teaspoon baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 1¼ cups (300 ml) milk dairy or unsweetened almond/oat
- 1 tablespoon lemon juice or white vinegar
- 2 large eggs
- 3 tablespoon melted butter or neutral oil, plus more for the pan
- 1½ tsp vanilla extract
- Butter and maple syrup, for serving
- Fresh berries optional
Instructions
Instructions
- Make “buttermilk.” Stir lemon juice (or vinegar) into the milk. Let sit 5 minutes while you measure the dry ingredients.
- Whisk dry. In a large bowl, whisk GF flour, sugar, baking powder, baking soda, and salt until evenly mixed.
- Whisk wet. In a second bowl, whisk the soured milk, eggs, melted butter (cooled slightly), and vanilla extract until smooth.
- Combine. Pour wet into dry. Stir gently until just combined — a few small lumps are fine. Do not overmix. Rest the batter 5–10 minutes so the flour hydrates (this is the fluff secret).
- Heat the pan. Warm a nonstick skillet or griddle over medium heat. Lightly butter the surface. A drop of water should sizzle gently, not violently.
- Cook. Scoop about ¼ cup batter per pancake. Cook 2–3 minutes until bubbles form on top and edges look set. Flip and cook 1–2 minutes more until golden. Adjust heat if they brown too fast.
- Serve. Stack warm with butter, maple syrup, and berries if you like.