This recipe delivers light, airy, and deliciously fluffy pancakes that will satisfy any breakfast craving! Made with simple ingredients, these pancakes are perfect for a cozy weekend morning or a quick breakfast on the go. The secret is in the combination of gluten-free flour and baking powder, which ensures they puff up just right.
Ingredients:
- 1 cup gluten-free all-purpose flour (with xanthan gum)
- 1 tablespoon sugar (optional for sweetness)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup milk (dairy or plant-based)
- 1 large egg
- 2 tablespoons melted butter or oil (plus more for cooking)
- 1 teaspoon vanilla extract (optional)
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Instructions:
- Mix dry ingredients:
In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt. - Combine wet ingredients:
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. - Combine both mixtures:
Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly thick but pourable. If it’s too thick, add a splash more milk. - Cook pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set, then flip and cook for another 1-2 minutes until golden brown. - Serve:
Stack the pancakes and serve warm with your favorite toppings like maple syrup, fresh berries, or whipped cream.
- Mix dry ingredients:
