Fluffy and Easy Gluten Free Pancakes
These gluten free pancakes are light, fluffy, and delicious, making them the best gluten free pancake mix for a quick breakfast or brunch. Enjoy this easy gluten free pancake recipe that can be customized to your dietary needs!
Ingredients
- 1 ½ cups 210 g gum-free gluten free flour blend (140 g superfine white rice flour + 45 g potato starch + 25 g tapioca starch)
- ¼ tsp xanthan gum, optional
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- 2 tbsp 24 g granulated sugar (use up to ¼ cup for sweeter pancakes)
- 1 egg room temperature
- 1 ¼ cups 10 fl oz milk, room temperature
- 1 tsp pure vanilla extract (optional)
- 2 eggs room temperature
- 1 cup 8 fl oz buttermilk, room temperature
- 2 tbsp 28 g unsalted butter, melted and cooled
Instructions
- In a large bowl, whisk together the dry ingredients: flour blend, xanthan gum (if using), baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk together the egg(s), milk (or buttermilk), and optional vanilla extract. For the buttermilk version, stir in the melted butter.
- Slowly pour the wet ingredients into the dry mix. Whisk until smooth and let the batter sit for a few minutes to thicken slightly.
- Set a nonstick griddle or large frying pan over medium heat and lightly grease it with butter or cooking spray.
- Ladle about ¼ cup of batter onto the hot griddle for each pancake. Let cook for 2–3 minutes until bubbles form on the surface and edges look set. Flip and cook another 1–2 minutes until golden brown on the underside.
- Remove pancakes from the griddle and keep warm. Repeat with remaining batter, lightly greasing the griddle between batches if needed. Serve warm with your favorite toppings.