Fluffy Gluten-Free Pancakes Everyone Loves
These gluten-free pancakes are everything you’ve been missing—light, fluffy, and golden with no gritty texture or weird aftertaste. They cook up perfectly every time using simple pantry ingredients and taste just like classic diner pancakes.
Ingredients
- 1½ cups gluten-free flour blend with xanthan gum
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1¼ cups whole milk or buttermilk
- 2 large eggs room temperature
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- Butter or oil for greasing the pan
Instructions
- Whisk the flour, sugar, baking powder, and salt in a large bowl.
- In another bowl, whisk milk, eggs, butter, and vanilla.
- Pour wet into dry and stir gently until just combined—don’t overmix.
- Let the batter rest for 2–3 minutes.
- Heat a greased skillet over medium heat and pour ¼ cup batter per pancake.
- Cook until edges set and bubbles form, then flip and cook until golden.
- Serve hot with butter and syrup.
Notes
Use buttermilk for extra tang and fluffiness. For dairy-free pancakes, swap in oat milk and oil instead of butter. These freeze well, toast straight from the freezer for quick breakfasts. Add berries or chocolate chips for variation.