This recipe uses simple ingredients to give you light and fluffy gluten-free pancakes every time with very little fuss or planning. Top with maple syrup and berries for the perfect weekend breakfast!
In a large bowl, whisk together the gluten-free all-purpose flour blend, xanthan gum (if using), granulated sugar, baking powder, baking soda, and salt.
The batter should be on the thicker side. If It is too thick, add the remaining ¼ cup of milk. Let the batter sit for 5 minutes while your griddle heats up.
Once heated, lightly oil the griddle, wiping away any excess. Using a ¼ cup measuring cup, pour the pancake batter onto the griddle, lightly spread the batter to get a 3-4” circle.
Cook over medium heat for 3-4 minutes, until there are bubbles forming on the top sides of the pancakes and the bottom side is golden brown. Flip with a rubber spatula.
Cook on the other side for an additional 2-3 minutes until cooked through. Remove from the griddle and place on a plate. Repeat with the remaining pancake batter.