If you're looking for a delicious breakfast option that caters to a gluten-free diet, these pancakes are a perfect choice. Light, fluffy, and easy to make, they are sure to become a family favorite. Whether you have a gluten intolerance or simply want to try something new, these pancakes will not disappoint.
When preparing this recipe, you might need to pay special attention to the gluten-free flour. Unlike regular flour, gluten-free flour can vary significantly in texture and taste depending on the brand. Make sure to choose a high-quality blend for the best results. Additionally, vanilla extract is a common ingredient but can sometimes be overlooked, so double-check your pantry before heading to the supermarket.

Ingredients For Gluten-Free Pancakes Recipe
Gluten-free flour: A special blend of flours that do not contain gluten, essential for those with gluten intolerance or celiac disease.
Sugar: Adds sweetness to the pancakes, balancing the flavors.
Baking powder: A leavening agent that helps the pancakes rise and become fluffy.
Baking soda: Works with the baking powder to create a light texture.
Salt: Enhances the overall flavor of the pancakes.
Milk: Provides moisture and helps create a smooth batter.
Egg: Binds the ingredients together and adds richness.
Vegetable oil: Adds moisture and helps to keep the pancakes tender.
Vanilla extract: Adds a warm, sweet flavor that complements the other ingredients.
Technique Tip for This Recipe
To achieve perfectly fluffy pancakes, make sure not to overmix the batter. Overmixing can develop the gluten in the flour, even in gluten-free varieties, leading to denser pancakes. Stir until the ingredients are just combined, leaving some lumps in the batter. This will ensure your pancakes are light and airy.
Suggested Side Dishes
Alternative Ingredients
gluten-free flour - Substitute with almond flour: Almond flour provides a nutty flavor and is naturally gluten-free.
sugar - Substitute with honey: Honey adds natural sweetness and moisture to the pancakes.
baking powder - Substitute with cream of tartar and baking soda: Use ½ teaspoon cream of tartar and ¼ teaspoon baking soda to mimic the leavening effect.
baking soda - Substitute with additional baking powder: Use an extra 1 teaspoon of baking powder if you don't have baking soda.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral content.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in pancakes.
egg - Substitute with flaxseed meal and water: Mix 1 tablespoon flaxseed meal with 2.5 tablespoon water to replace one egg, making it vegan-friendly.
vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a healthier fat option.
vanilla extract - Substitute with maple syrup: Maple syrup adds a rich, sweet flavor and complements the pancake batter.
Other Alternative Recipes Similar to This
How to Store or Freeze These Pancakes
Allow the pancakes to cool completely on a wire rack. This prevents them from becoming soggy when stored.
Once cooled, place a piece of parchment paper between each pancake to prevent them from sticking together.
Store the pancakes in an airtight container or a resealable plastic bag. Make sure to squeeze out as much air as possible to maintain freshness.
For short-term storage, keep the pancakes in the refrigerator. They will stay fresh for up to 3 days.
For longer storage, place the airtight container or resealable bag in the freezer. The pancakes can be frozen for up to 2 months.
When ready to eat, reheat the pancakes directly from the refrigerator or freezer. You can use a microwave, toaster, or oven.
To reheat in the microwave, place a pancake on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for 20-30 seconds if refrigerated, or 60-90 seconds if frozen.
To reheat in a toaster, place the pancake in the toaster on a low setting until warmed through.
To reheat in the oven, preheat the oven to 350°F (175°C). Place the pancakes on a baking sheet and cover them with aluminum foil. Heat for about 10 minutes if refrigerated, or 15-20 minutes if frozen.
Serve the reheated pancakes with your favorite toppings, such as fresh fruits, maple syrup, or a dollop of whipped cream.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the pancakes on a baking sheet in a single layer.
- Cover the pancakes with aluminum foil to prevent them from drying out.
- Heat for about 10 minutes or until they are warmed through.
Microwave Method:
- Place a stack of pancakes on a microwave-safe plate.
- Cover the stack with a damp paper towel to keep them moist.
- Microwave on high for 20-30 seconds, checking to see if they are heated through. Add more time if necessary, in 10-second increments.
Toaster Method:
- Place the pancakes in the toaster, setting it to a low or medium setting.
- Toast until they are heated through and slightly crispy on the edges. This method works best for thinner pancakes.
Stovetop Method:
- Heat a non-stick pan over medium heat.
- Lightly grease the pan with butter or vegetable oil.
- Place the pancakes in the pan and heat for about 1-2 minutes on each side, or until they are warmed through.
Air Fryer Method:
- Preheat your air fryer to 320°F (160°C).
- Place the pancakes in a single layer in the air fryer basket.
- Heat for about 3-4 minutes, checking halfway through to ensure they are not overcooked.
Essential Tools for Making These Pancakes
Mixing bowl: Use this to combine your dry ingredients and another one for your wet ingredients.
Whisk: Essential for thoroughly mixing both the dry and wet ingredients separately.
Non-stick pan: Ideal for cooking the pancakes without them sticking to the surface.
Measuring cups: Necessary for accurately measuring the gluten-free flour, milk, and other ingredients.
Measuring spoons: Use these to measure out the sugar, baking powder, baking soda, salt, vegetable oil, and vanilla extract.
Spatula: Handy for flipping the pancakes once bubbles form on the surface.
Ladle or ¼ cup measuring cup: Perfect for pouring the batter onto the pan in consistent portions.
Oil or butter brush: Useful for lightly greasing the non-stick pan before cooking the pancakes.
How to Save Time on This Recipe
Pre-mix dry ingredients: Combine gluten-free flour, sugar, baking powder, baking soda, and salt in advance and store in an airtight container.
Use a blender: Blend the milk, egg, vegetable oil, and vanilla extract together for a smoother batter.
Preheat the pan: Start heating your non-stick pan while mixing ingredients to save time.
Batch cooking: Cook multiple pancakes at once if your pan is large enough.
Quick toppings: Use ready-to-eat toppings like fresh fruits, maple syrup, or whipped cream to save time.

Gluten-Free Pancakes Recipe
Ingredients
Main Ingredients
- 1 cup Gluten-Free Flour
- 1 tablespoon Sugar
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 cup Milk
- 1 Egg
- 2 tablespoon Vegetable Oil
- 1 teaspoon Vanilla Extract
Instructions
- In a mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the milk, egg, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Heat a non-stick pan over medium heat and lightly grease it with oil or butter.
- Pour ¼ cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with your favorite toppings.
Nutritional Value
Keywords
More Amazing Recipes to Try 🙂
- Brioche French Toast Recipe30 Minutes
- Sweet and Sour Sauce Recipe15 Minutes
- Air Fryer Hot Dogs Recipe15 Minutes
- Corn Dip Recipe20 Minutes
- Chicken Ramen Bowl Recipe45 Minutes
- Japanese Fried Rice Recipe25 Minutes
- Honey Chicken Kabobs Recipe35 Minutes
- Mocha Coffee Recipe10 Minutes
Leave a Reply