Gluten Free Pancakes

This gluten free pancake recipes makes the BEST and FLUFFIEST gluten free pancakes! We make it easy for you with step-by-step instructions and photos. ENJOY!

Course Gluten Free Breakfast Recipes

Cuisine American

Keyword gluten free pancake recipe, gluten free pancakes

Prep Time 10

Cook Time 10

Total Time 20

Servings pancakes

Calories 169kcal

Author Celeste Noland | Life After Wheat

Equipment

Ingredients

3 large eggs
1 cup milk
¾ cup buttermilk
3 T sugar
1 teaspoon gluten free vanilla
2 cups gluten free flour I used Bob's Red Mill 1:1
1 T baking powder
½ teaspoon baking soda
⅓ cup butter melted

Instructions

In a medium-large bowl, whisk eggs until smooth.
Add milk, buttermilk, sugar, and vanilla and whisk.
Add flour (remember to stir, scoop, and level as mentioned in the blog post), baking powder, and baking soda. and stir or whisk just until combined. Batter will be a little thick.
Add melted butter and whisk just until combined.
Overmixing pancake batter can cause flat/tough pancakes, so only stir as much as you need to!
Preheat griddle between 300/325.
Pour batter onto griddle and cook until the tops are bubbly and bubbles start to pop. The bottoms should be a light golden brown.
Flip pancakes and cook for another 30 seconds or so, until the other side is a light golden brown and the pancake is set.
Serve pancakes with your favorite toppings. We love to enjoy these gluten free pancakes with homemade buttermilk syrup.

Notes

Gluten free flours vary from brand to brand. This recipe was tested with Bob's Red Mill 1:1 which you can find in most grocery stores or online. While I love Better Batter flour, it did not work well in this recipe.

Nutrition