How to Make Gluten-Free Pancakes That Actually Taste Good
These gluten-free pancakes are light, fluffy, and full of flavor no cardboard texture here! Perfect for anyone avoiding gluten, they’re made with wholesome ingredients and taste just like the real deal.
Ingredients
- 1 cup gluten-free flour blend e.g., Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure
- 1 tbsp almond flour optional, for extra richness
- 2 tsp baking powder
- 1 tbsp sugar or maple syrup
- ¼ tsp salt
- 1 egg
- ¾ cup almond milk or oat milk
- 1 tsp vanilla extract
- Butter or oil for greasing the pan
Instructions
- In a mixing bowl, whisk together the gluten-free flour, almond flour (if using), baking powder, sugar, and salt.
- In another bowl, whisk the egg, almond milk, and vanilla extract.
- Pour the wet ingredients into the dry and stir gently until just combined—do not overmix.
- Let the batter rest for 5–10 minutes to hydrate the flours and improve texture.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface (about 2–3 minutes), then flip and cook for another 1–2 minutes.
- Serve warm with maple syrup, fruit, or your favorite toppings.
Notes
- To make this recipe dairy-free: use plant-based milk and oil or vegan butter for cooking.
- To make it vegan: replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes).
- Add-ins like blueberries, chocolate chips, or banana slices work great in the batter.
- Leftovers can be stored in the fridge for 3 days or frozen for up to 1 month.