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–+ servings
A stack of gluten-free pancakes topped with butter, fresh berries, and maple syrup.
5 from 2 votes

Gluten-Free Pancakes

Light and fluffy gluten-free pancakes made from scratch in one bowl. The batter is intentionally thick for tall, stackable pancakes every time. Ready in 30 minutes. Top with butter, maple syrup, and fresh berries.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 pancakes
Metric - US Customary

Ingredients

  • 2 cups (280 g) gluten-free flour blend - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which contains xanthan gum
  • 3 tablespoons (37 g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ¼ cups (305 g) whole milk - at room temperature, start with 1 ¼ cups and add more if needed
  • ¼ cup (57 g) unsalted butter - melted and cooled
  • 1 (50 g) large egg - at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon (5 g) apple cider vinegar

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Instructions

  • In a large bowl, whisk together 2 cups (280 g) gluten-free flour blend, 3 tablespoons (37 g) granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt.
    Gluten-free flour blend and granulated sugar in a glass bowl.
  • In a separate bowl, whisk together 1 ¼ cups (305 g) whole milk, melted and cooled ¼ cup (57 g) unsalted butter, 1 (50 g) large egg, 1 teaspoon vanilla extract, and 1 teaspoon (5 g) apple cider vinegar until smooth.
    Gluten-free pancake batter with a whisk in a mixing bowl.
  • Add the wet ingredients to the dry ingredients and stir until combined and no lumps remain.
    Gluten-free pancakes batter in a large mixing bowl with a gray and wood spatula.
  • The batter should be thick but still spreadable. If it's too thick, add milk one tablespoon at a time, up to ¼ cup. Let the batter rest for 5 minutes to hydrate.
  • Heat a griddle over medium heat. Lightly oil the surface and wipe away excess with a paper towel.
  • Using a ¼ cup measuring cup or cookie scoop, pour batter onto the griddle and gently spread into a 3-4 inch circle. Leave about an inch between each pancake.
    Gluten-free pancake batter being cooked on a non-stick griddle.
  • Cook for 3-4 minutes, until bubbles form across the surface and the edges look set. Flip once.
  • Cook the other side for 2-3 minutes until golden brown and cooked through. Repeat with remaining batter.
    A non-stick griddle with gluten-free panckes on it and a side of maple syrup and fresh berries.

Video

Notes

  • Batter thickness: This batter is intentionally thick. That's what makes the pancakes fluffy. If you like your pancakes a little thinner, just more milk to the batter.
  • Flour: I've tested this with Bob's Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Measure for Measure. Both work well. I can't verify other blends will work. You may need more or less milk depending on the blend.
  • Dairy-free option: Use unsweetened almond milk or your preferred dairy-free milk, and swap the butter for melted vegan butter or vegetable oil.

Nutrition

Calories: 135kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 267mg | Potassium: 41mg | Fiber: 2g | Sugar: 5g | Vitamin A: 179IU | Calcium: 85mg | Iron: 1mg
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