Delicious Gluten-Free Pancakes Recipe

Delicious Gluten-Free Pancakes Recipe

These delicious gluten-free pancakes are soft, fluffy, and golden—proof that gluten-free breakfasts can be just as satisfying as the classic version. Made with simple ingredients and a balanced gluten-free flour blend, this recipe delivers pancakes that hold together beautifully with no gummy texture.

Perfect for weekend brunch, busy mornings, or anyone avoiding gluten, these pancakes are easy, dependable, and family-approved.

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Why You’ll Love This Recipe

✔ Light and fluffy texture
✔ No gritty or gummy mouthfeel
✔ Simple pantry ingredients
✔ Naturally adaptable
✔ Freezer-friendly

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Best Gluten-Free Flour for Pancakes

For best results, use a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. Popular blends usually include rice flour, tapioca starch, and potato starch for structure and softness.

If your blend does not contain xanthan gum, add ¼ teaspoon to the dry ingredients.

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Gluten-Free Pancakes Recipe

Ingredients

• 1½ cups gluten-free all-purpose flour (1:1 blend)

• 2 tablespoons granulated sugar

• 2 teaspoons baking powder

• ½ teaspoon salt

• 1¼ cups milk (or dairy-free milk)

• 1 large egg

• 2 tablespoons melted butter or oil

• 1 teaspoon vanilla extract

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Instructions

1. In a large bowl, whisk together gluten-free flour, sugar, baking powder, and salt.

2. In another bowl, whisk milk, egg, melted butter, and vanilla.

3. Pour wet ingredients into dry ingredients and gently stir until just combined. The batter should be slightly thick.

4. Let the batter rest for 5–10 minutes to hydrate the flour.

5. Heat a lightly greased non-stick skillet or griddle over medium heat.

6. Pour about ¼ cup batter per pancake.

7. Cook until bubbles form and edges look set (about 2–3 minutes).

8. Flip carefully and cook another 1–2 minutes until golden.

9. Serve warm.

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Tips for Perfect Gluten-Free Pancakes

• Rest the batter—this is key for texture

• Do not overmix

• Use medium heat to avoid burning

• Flip gently and only once

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Flavor Variations

Gluten-Free Blueberry Pancakes

Fold ½ cup blueberries into the batter.

Gluten-Free Banana Pancakes

Add 1 mashed ripe banana and reduce milk by 2 tablespoons.

Dairy-Free Version

Use almond, oat, or coconut milk and oil instead of butter.

Vegan Gluten-Free Pancakes

Replace egg with 1 tablespoon ground flax + 2½ tablespoons water.

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Topping Ideas

• Maple syrup

• Fresh berries

• Powdered sugar

• Honey

• Nut butter

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Make-Ahead & Freezing Tips

• Freeze cooked pancakes up to 2 months

• Store in parchment-lined stacks

• Reheat in toaster or skillet for best texture

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Nutrition (Per Pancake – Approximate)

• Calories: 160

• Carbohydrates: 24g

• Protein: 4g

• Fat: 6g

• Sugar: 3g

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Final Thoughts

This Delicious Gluten-Free Pancakes recipe proves that gluten-free doesn’t mean sacrificing flavor or texture. With the right flour blend and a few simple tips, you’ll enjoy pancakes that are just as fluffy and comforting as the traditional kind.

OTHER RECIPES

Pancake Ingredients : 

• 1 cup rice flour
• 3 tablespoons tapioca flour
• 1/3 cup potato starch
• 4 tablespoons dry buttermilk powder
• 1 packet sugar substitute
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 2 eggs
• 3 tablespoons canola oil
• 2 cups water

Pancake Instructions :

First of all in a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. 

Stir in eggs, water, and oil until well blended and few lumps remain.
Heat a large, well-oiled skillet or griddle over medium high heat. 

Spoon batter onto skillet and cook until bubbles begin to form. 

Flip, and continue cooking until golden brown on bottom. 

Serve immediately with condiments of your choice. Enjoy!

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