Description
Easy Gluten-Free Pancakes are the ultimate breakfast delight that everyone can savor, whether it’s a leisurely Sunday morning or a busy weekday. Fluffy and delicious, these pancakes are made with pantry staples and can be tailored with your favorite toppings. Kids and adults alike will adore this versatile recipe, making breakfast a joy for the whole family.
Ingredients
Scale
- 2 tablespoons granulated sugar
- 2 tablespoons vegetable oil
- 1 egg (or Bob's Red Mill gluten-free egg replacer for a vegan option)
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose gluten-free flour
- 1/4 teaspoon xanthan gum (if needed)
- 1 tablespoon gluten-free baking powder
- 1/4 teaspoon salt
- 3/4 cup milk (or dairy-free milk)
Instructions
- In a large bowl, whisk together the egg (or replacer), sugar, vanilla extract, and vegetable oil until well mixed.
- Add gluten-free flour, xanthan gum (if needed), baking powder, and salt to the wet ingredients. Stir until fully combined.
- Gradually mix in the milk until the batter is smooth; add extra milk for thinner pancakes if desired.
- Preheat a greased griddle or pan over medium heat (about 350°F). Pour approximately 1/4 cup of batter onto the surface.
- Cook until bubbles form on top and edges look set, then flip and cook until golden brown on both sides.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes (120g)
- Calories: 220
- Sugar: 6g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg