Gluten-friendly Pancakes Recipe

Sift and mix dry ingredients

In a large mixing bowl, whisk together 1.5 cups gluten-free all-purpose flour blend, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly combined. Sifting is optional but helps remove lumps and aerate the flour for lighter pancakes.

Combine wet components

In a separate bowl or large liquid measuring cup, whisk 2 large eggs until frothy. Add 1 1/4 cups milk, 1/4 cup plain yogurt or buttermilk, 3 tablespoons melted unsalted butter (cooled slightly so it doesn't cook the eggs), and 1 teaspoon vanilla extract. Whisk until smooth and homogenous.

Temper and mix wet into dry: Create a well in the center of the dry ingredients and pour the wet mixture in. Using a rubber spatula or wooden spoon, gently fold the batter until most streaks of flour are incorporated. Do not overmix — a few small lumps are fine. If the batter seems too thick (should be pourable but slightly thick), add up to 2 tablespoons additional milk to reach desired consistency.

Rest the batter for 5-10 minutes at room temperature to allow the gluten-free flour to hydrate; this improves texture and reduces graininess.

Preheat griddle or skillet

Place a nonstick skillet or cast-iron griddle over medium heat and let it preheat for 3-5 minutes. Brush the surface lightly with 1 tablespoon neutral oil or melted butter, wiping away any excess with a paper towel so you have a thin, even coating.

Test temperature: Drop a teaspoon of batter onto the hot surface — it should sizzle gently and spread slowly. If it browns immediately, lower the heat slightly; if it barely sizzles, increase heat a little and wait another minute.

Cook the pancakes

For each pancake, pour about 1/4 cup batter onto the griddle (for 3-3.5" pancakes) leaving space between. Cook undisturbed until bubbles form across the surface and the edges set, about 2-3 minutes. Flip gently with a spatula and cook the second side until golden brown, another 1-2 minutes. Adjust heat as needed to prevent burning and to achieve even browning. Repeat, wiping or re-oiling the griddle as necessary, until all batter is used. Yield should be about 10-12 pancakes depending on size.

Keep pancakes warm by transferring to a baking sheet in a single layer and placing in a 200°F (95°C) oven while you finish the rest.

Serve

Serve pancakes warm with 2 tablespoons unsalted butter and 1/2 cup warm maple syrup. Add optional fresh berries or banana slices on top if desired. Enjoy immediately.

Storage: Store cooled pancakes in an airtight container in the refrigerator for up to 3 days or freeze in a single layer on a sheet tray then transfer to a freezer bag for up to 1 month. Reheat gently in a toaster or oven until warmed through.