Fluffy Gluten-Free Pancakes

Name: Fluffy Gluten-Free Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4 (about 10 pancakes)
Cuisine: American
Ingredients: 1 1/2 cups (180 g) gluten-free all-purpose flour blend (with xanthan gum); 2 Tbsp sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp fine salt; 1 1/4 cups (300 ml) buttermilk (or 1 1/4 cups milk + 1 Tbsp lemon juice; rest 5 minutes); 2 large eggs; 3 Tbsp melted butter, plus more for the pan; 1 tsp vanilla extract (optional)

Jesse Wolf

These are classic, fluffy pancakes with crisp edges and a tender middle, made with a simple gluten-free flour blend and pantry staples. The batter comes together in one bowl, rests briefly to hydrate, then cooks up fast on a skillet or griddle. They’re mild and clean-tasting (no odd “gluten-free” aftertaste), perfect for weekend breakfast or an easy breakfast-for-dinner. Great with butter and maple syrup, or with berries and yogurt for a lighter plate.

breakfast
gluten-free
quick

30 min total · 10 min prep · 15 min cook · 5 min rest

Serves 4 (about 10 pancakes)

300 kcal · 9g protein · 42g carbs · 11g fat total

Nonstick skillet or griddle · Spatula

Ingredients

1 1/2 cups (180 g) gluten-free all-purpose flour blend (with xanthan gum)
2 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1 1/4 cups (300 ml) buttermilk (or 1 1/4 cups milk + 1 Tbsp lemon juice; rest 5 minutes)
2 large eggs
3 Tbsp melted butter, plus more for the pan
1 tsp vanilla extract (optional)

Instructions

Mix the batter

In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt until evenly combined.

In a measuring cup or medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla (if using).

Pour the wet into the dry and whisk just until no dry pockets remain. The batter should be thick but pourable; if it seems stiff, whisk in 1–3 Tbsp milk.

Rest the batter for 5 minutes so the gluten-free flour hydrates; it should look slightly thicker and smoother.

Cook

Heat a nonstick skillet or griddle over medium heat. When a drop of water sizzles and dances, lightly butter the surface.

Scoop 1/4 cup batter per pancake onto the pan. Cook until the edges look set and the top is dotted with bubbles that pop and leave little holes, 2–3 minutes.

Flip and cook until the second side is golden-brown and the centers spring back when gently pressed, 1–2 minutes more.

Serve right away, or keep warm on a sheet pan in a 200°F oven while you finish the batch.

Tip: If they’re browning too fast before the centers set, turn the heat down a notch. If they’re pale and taking forever to bubble, turn it up slightly.

Notes

Substitutions: To make your own quick buttermilk, use 1 1/4 cups milk plus 1 Tbsp lemon juice or white vinegar; rest 5 minutes. Dairy note: butter is great here; if you’d rather, use 3 Tbsp neutral oil in the batter and grease the pan with oil. Storage: Cool leftovers, refrigerate up to 3 days. Reheat in a toaster or dry skillet until the edges crisp. Mix-ins: Fold in up to 3/4 cup blueberries or chocolate chips after resting; keep heat at medium-low so the centers cook through.

Ingredients

1 1/2 cups (180 g) gluten-free all-purpose flour blend (with xanthan gum)

2 Tbsp sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine salt

1 1/4 cups (300 ml) buttermilk (or 1 1/4 cups milk + 1 Tbsp lemon juice; rest 5 minutes)

2 large eggs

3 Tbsp melted butter, plus more for the pan

1 tsp vanilla extract (optional)