Name: Fluffy Gluten-Free Pancakes
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup gluten-free all-purpose flour blend; 2 tbsp sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup buttermilk (or milk of choice); 2 large eggs; 2 tbsp unsalted butter, melted (plus more for the pan); 1 tsp vanilla extract

Fluffy Gluten-Free Pancakes

TenderMint5868

These fluffy gluten-free pancakes are proof that you don’t have to sacrifice taste or texture when avoiding wheat. Resting the batter before cooking is a key step for pillowy results, as it allows the gluten-free flours to fully hydrate—yielding pancakes that are tender inside and golden outside. With just a hint of sweetness and fragrant vanilla, these pancakes are breakfast perfection, ready for maple syrup, fresh fruit, or a pat of butter. Whether you’re enjoying a cozy weekend brunch or a quick weekday treat, these pancakes rise to the occasion.

Ingredients

Instructions

In a large mixing bowl, whisk together the gluten-free flour blend, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; a few lumps are fine.
Let the batter rest for 10 minutes to help hydrate the flour and improve texture.
Preheat a nonstick skillet or griddle over medium heat and brush lightly with melted butter.
Scoop 1/4 cup portions of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2 minutes. Flip and cook until golden brown on the other side, about 1-2 minutes more.
Serve warm with your favorite toppings.