Gluten-free Pancakes Recipe

Whisk dry ingredients

In a large bowl, whisk together the gluten-free flour blend (2 cups), granulated sugar (2 tbs), baking powder (2 tsp), baking soda (1/2 tsp) and fine salt (1/2 tsp) until evenly distributed.

Combine wet ingredients

In a separate medium bowl or large liquid measuring cup, whisk the milk (1 3/4 cups), eggs (2), melted butter or oil (3 tbs) and vanilla extract (1 tsp) until smooth and homogenous.

Mix batter

Pour the wet ingredients into the dry ingredients. Gently fold with a spatula or whisk until mostly combined. A few small lumps are fine — overmixing can make pancakes dense. Let the batter rest 5–10 minutes to allow the gluten-free flour to hydrate; the batter will slightly thicken. If too thick, stir in up to 2 tbs more milk to reach a pourable but slightly thick consistency.

Add mix-ins

If using mix-ins like blueberries or chocolate chips (1/2 cup), gently fold them into the batter just before cooking so they distribute evenly.

Preheat skillet

Place a nonstick or well-seasoned skillet or griddle over medium heat. Allow it to preheat 3–5 minutes. Lightly brush or melt a small amount of butter or oil (about 1 tbs total) across the surface.

Cook pancakes

For each pancake, pour 1/4 cup batter onto the hot skillet (adjust size as desired). Cook until bubbles form across the surface and edges look set, about 2–3 minutes. Flip and cook the second side until golden brown and cooked through, about 1–2 minutes more. Repeat, adding more butter or oil to the pan as needed. Keep finished pancakes warm on a plate in a low oven (around 90°C / 200°F) if making multiple batches.

Serve

Serve warm with maple syrup (to taste) and any preferred toppings. Leftover pancakes can be cooled completely and stored in the refrigerator for up to 3 days or frozen between parchment sheets for up to 1 month.