Easy Gluten-Free Pancake Recipe – Ready in Just 15 Minutes!
These easy gluten-free pancakes are fluffy, delicious, and come together in just 15 minutes. Made with simple ingredients and customizable for dairy-free or vegan diets, they're perfect for a quick weekday breakfast or a relaxed weekend brunch. No one will guess they're gluten-free!
Ingredients
- 1 cup gluten-free all-purpose flour blend with xanthan gum if possible
- 1 tablespoon baking powder
- 1 tablespoon sugar optional
- ¼ teaspoon salt
- 1 cup almond milk or other plant-based milk
- 1 large egg or flax egg for vegan: 1 tbsp ground flax + 3 tbsp water
- 2 tablespoons vegetable oil or melted butter
- 1 teaspoon vanilla extract optional
Instructions
Mix Dry Ingredients
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, sugar, and salt.
Add Wet Ingredients
- Add the almond milk, egg, oil, and vanilla extract. Stir until just combined. Do not overmix the batter should be slightly thick with some small lumps.
Preheat the Pan
- Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
Cook the Pancakes
- Pour about 1/4 cup of batter onto the pan. Cook for 2–3 minutes until bubbles form on the surface and the edges look set. Flip and cook another 1–2 minutes until golden brown.
Serve Warm
- Serve immediately with your favorite toppings like maple syrup, berries, or nut butter.
Notes
- For fluffier pancakes, let the batter rest for 5–10 minutes before cooking.
- To make it vegan, use a flax egg and non-dairy milk.
- If the batter is too thick, add a splash more milk.
- Great for freezing just reheat in the toaster or oven.
- Best enjoyed fresh, but leftovers can be refrigerated for up to 3 days.