These gluten-free pancakes are packed with flavor and bring a smile to any breakfast lover’s face. Whether you’re gluten-intolerant or just exploring new recipes, these pancakes are a great choice. They have a fluffy texture and a subtle sweetness that pairs beautifully with your favorite toppings. Grab your spatula and let’s whip up something special together. Pancakes that are just as delightful as their gluten-filled cousins but perfect for everyone. Ready to dive in? Let’s get cooking!
Fluffy gluten-free pancakes with a light, airy texture and a hint of vanilla sweetness. Perfect for breakfast or brunch, these pancakes are a delightful start to any day.
Recipe Details
Nutrition Information (Per Serving)
Calories: 150
Protein: 3g
Carbohydrates: 20g
Fat: 6g
Fiber: 2g
Sugar: 4g
Sodium: 120mg
Equipment Needed
- mixing bowl
- whisk
- non-stick skillet
- spatula
- measuring cups
- measuring spoons
Ingredients
- 2 cups gluten-free all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Combine dry ingredients
In a large mixing bowl, whisk together the gluten-free all-purpose flour, sugar, baking powder, and salt.
- Mix wet ingredients
In another bowl, beat the eggs and then whisk in the milk, melted butter, and vanilla extract until well combined.
- Combine mixtures
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Cook pancakes
Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
Serving Suggestions
Serve these pancakes warm with a pat of butter, a drizzle of maple syrup, and fresh berries on top. You can also try them with a dollop of whipped cream or a sprinkle of powdered sugar for a little extra sweetness.
Storage Instructions
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over low heat until warmed through. For longer storage, freeze pancakes with parchment paper between each layer and reheat directly from frozen.
