Fluffy Gluten-Free Pancakes
These pancakes are easy to make with store-bought blends like King Arthur gluten-free flour blend. They are fluffy and delicious thanks to the perfect combination of baking powder and knowing just when to flip the pancakes!
Servings: 7 pancakes
Ingredients
- 1 cup gluten-free flour blend* King Arthur Measure for Measure, Bob's Red Mill, or Cup4Cup
- 2 tablespoons sugar
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 2 large eggs
- 2 tablespoons butter melted
- 2 teaspoons oil
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk together the milk, eggs, melted butter, oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter may be slightly lumpy, don't overmix.
- Let the batter rest for 5-10 minutes while you preheat an electric griddle or large skillet to 300°F (medium-low heat).
- To cook, pour about 2 tablespoons of batter onto the griddle and spread into a circle with a spoon or spatula, if desired. Cook until bubbles start to form on the surface, the edges look set, and the first side is golden brown. Flip and cook for another 1-2 minutes until golden brown and cooked all the way through.
- Serve warm with your favorite toppings like butter, pure maple syrup, fresh blueberries or strawberries, or whipped cream.
Notes
*Please note the batch size: 1 cup of flour makes about 7 (3-inch) pancakes using about 2 tablespoons of batter each. Use the 0.5, 1x, or 2x buttons at the top to easily scale the recipe.
