Fluffy, golden, and utterly satisfying, these gluten-free pancakes are a breakfast game-changer. Made with wholesome ingredients, they boast a light, airy texture that melts in your mouth. Each bite is a perfect balance of subtle sweetness and rich, buttery flavor, making them irresistible for everyone at the table. Ready in just 25 minutes of prep and 20 minutes of cooking, they’re a quick yet indulgent way to start your day.
Whether you’re gluten-free or simply exploring new flavors, these pancakes deliver a delightful experience. Crispy edges give way to a tender, pillowy center, while the aroma of vanilla and warm batter fills your kitchen. Top them with fresh berries, a drizzle of maple syrup, or a dollop of whipped cream for a truly decadent treat. Perfect for lazy weekends or busy mornings, this recipe promises to bring joy to your breakfast routine.
Ingredients for Gluten-Free Pancakes
- 1 1/4 cups (6 1/4 oz/ 177g) gluten-free all-purpose flour* (ensure it’s a blend with xanthan gum for best texture)
- 1/2 cup (4 oz/115g) sugar (can substitute with coconut sugar or a sugar alternative for a healthier option)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg (or a flax egg for a vegan option: 1 tbsp ground flaxseed + 3 tbsp water)
- 1 3/4 cups (14 fl oz/395g) buttermilk (or make your own by adding 1 tbsp lemon juice or vinegar to regular milk)
- 2 tablespoons butter, melted (can use coconut oil or a dairy-free alternative)
Step-by-Step Instructions
- Mix dry ingredients: In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine wet ingredients: In a separate measuring jug, whisk the egg, buttermilk, and melted butter until smooth.
- Make the batter: Pour the wet ingredients into the dry ingredients. Gently whisk until just combined—do not overmix. A few lumps are okay!
- Heat the pan: Preheat a non-stick frying pan or griddle over medium-low heat. Lightly grease if needed.
- Cook the pancakes: Pour about 1/3 cup of batter onto the pan for each pancake. Cook for 3-4 minutes or until bubbles form on the surface and the edges look set.
- Flip and finish: Carefully flip the pancakes and cook for another 1-2 minutes on the opposite side, until golden brown.
- Serve: Serve immediately with your favorite toppings, such as syrup, fresh fruit, or whipped cream. Store leftovers in the fridge for up to 2 days.
Delicious Toppings to Elevate Your Pancakes
While syrup is a classic choice, try topping your gluten-free pancakes with fresh berries, a dollop of Greek yogurt, or a drizzle of honey for a healthier twist. For a decadent treat, add a sprinkle of chocolate chips or a spoonful of whipped cream. Pro tip: A pinch of cinnamon or nutmeg in the batter adds a warm, cozy flavor!
Perfect Pairings for a Complete Breakfast
Serve your pancakes with crispy bacon, scrambled eggs, or a side of fresh fruit for a balanced meal. If you’re feeling fancy, pair them with a smoothie or a cup of coffee for a cozy weekend brunch. Don’t forget to invite friends—these pancakes are too good not to share!
How to Store and Reheat Like a Pro
Store leftover pancakes in an airtight container in the fridge for up to 2 days. To reheat, pop them in the toaster or warm them in a skillet over low heat for a crispy edge. Freezing tip: Layer pancakes between parchment paper and freeze for up to 1 month—just toast or microwave when ready to enjoy!
Quick Swaps for Recipe Variations
If you’re out of buttermilk, mix 1 3/4 cups of milk with 1 tablespoon of lemon juice or vinegar as a substitute. For a dairy-free version, use almond milk and coconut oil instead of buttermilk and butter. Experiment with adding mashed bananas or blueberries to the batter for a fun twist!
Essential Tools for Pancake Perfection
A non-stick frying pan or griddle is key for even cooking. Use a 1/3 cup measuring cup to pour consistent-sized pancakes, and keep a spatula handy for flipping. Bonus tip: A whisk or fork works great for mixing the batter—just don’t overdo it!
How to Make Gluten-Free Pancakes
Ingredients
- 1 1/4 cups gluten-free all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 3/4 cups buttermilk
- 2 tablespoons butter, melted
Instructions
- In a large bowl, add flour, sugar, baking powder, baking soda, and salt.
- In a separate measuring jug combine the egg, buttermilk, and melted butter.
- Pour the wet ingredients into the dry and whisk until batter is just combined. You don’t want to beat this batter.
- Heat a non-stick frying pan or griddle over medium-low heat.
- Pour roughly 1/3 cup of batter for each pancake.
- Cook for about 3-4 minutes on this side. When bubbles appear on the surface you can flip them.
- Cook on the opposite side for roughly 1-2 minutes.
- Serve pancakes straight from the griddle with loads of syrup.
- Store any leftovers in the fridge for up to 2 days.
