Fluffy Gluten Free Pancakes
These gluten-free pancakes come out soft, fluffy, and golden with almost no effort. The batter uses simple pantry staples and cooks up into a cozy, café-style breakfast that tastes like a weekend treat.
Ingredients
- 1 cup gluten-free all-purpose flour with xanthan gum
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter or neutral oil
- 1 teaspoon vanilla extract
- Butter or oil for the pan
- Fresh berries and maple syrup for serving
Instructions
- Whisk the gluten-free flour, sugar, baking powder, baking soda, and salt in a bowl.
- Whisk the milk, egg, melted butter, and vanilla in a separate bowl until smooth.
- Pour the wet ingredients into the dry ingredients.
- Stir gently until the batter comes together with small lumps.
- Heat a nonstick pan over medium heat.
- Add a thin layer of butter or oil to the pan.
- Scoop ¼ cup of batter into the pan for each pancake.
- Cook until bubbles form around the edges.
- Lift the edge with a spatula to check for a golden bottom.
- Flip the pancake when the edges look set.
- Cook the second side until lightly golden and springy.
- Transfer the cooked pancake to a plate.
- Repeat with the remaining batter.
- Serve warm with berries and maple syrup.