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No-Fail Gluten-Free Pancake Recipe

No-Fail Gluten-Free Pancake Recipe for a Delicious Morning Treat

A simple and delicious no-fail gluten-free pancake recipe that guarantees a perfect start to your day.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 8 minutes
Total Time 28 minutes
Course Breakfast
Cuisine American
Servings 4 pancakes
Calories 118 kcal

Equipment

  • Mixing Bowls
  • Non-stick pan or griddle
  • Measuring Cups

Ingredients
  

Dry Ingredients

  • 1 cup 1-to-1 gluten-free flour blend with xanthan gum I use Bob's Red Mill 1:1 Gluten-Free Flour Blend or Better Batter All-Purpose Flour
  • 2 tablespoon sugar
  • 2 teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup milk I used soy milk or any milk alternative
  • 1 large egg beaten
  • 2 tablespoon butter I used vegan butter, melted but not hot
  • 1 teaspoon vanilla
  • ½ cup pumpkin optional

Cooking Spray

  • 1 can avocado oil cooking spray or alternative cooking spray for greasing pan

Instructions
 

Step-by-Step Instructions

  • In a medium bowl, combine the flour, sugar, baking powder, and salt. Mix and set aside.
  • In a separate medium bowl, combine the milk, egg, melted (but not hot) butter, and vanilla (and optional pumpkin).
  • Add the flour mixture to the wet mixture and mix until combined and no flour streaks or lumps show. Do not overmix. Allow mixture to sit undisturbed for 6-8 minutes.
  • Lightly spray a large non-stick pan or griddle with avocado oil. Heat it over medium-low heat. Once the pan is heated (2 minutes), use a ¼ measuring cup to scoop the batter onto the pan. Do not overcrowd the pancakes. Work in batches.
  • Cook for 2-3 minutes on one side and then gently flip the pancake to cook the other side. The pancake is ready to flip when the batter starts bubbling, and the pancake batter is set (not runny). Cook each side until lightly golden brown.
  • Serve immediately and top with your favorite pancake toppers (syrup, fresh fruit, powdered sugar) or enjoy as is!

Notes

Tips to ensure a fluffy result: Do not overmix the batter. Mix just enough to incorporate the flour and get out the lumps. Allow the batter to rest for 6-8 minutes after mixing. Use fresh baking powder. Flip pancakes gently, and do not flatten them. Cook on medium-low heat.

Nutrition

Serving: 1pancakeCalories: 118kcalCarbohydrates: 17gProtein: 3gFat: 5gSaturated Fat: 3gCholesterol: 31mgSodium: 193mgPotassium: 199mgFiber: 2gSugar: 5gVitamin A: 785IUVitamin C: 1mgCalcium: 103mgIron: 1mg
Keyword breakfast, delicious, Easy, Gluten Free, no-fail, pancakes
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