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Gluten Free Pancake

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These Gluten Free Pancakes are soft, fluffy, and golden brown—everything you love about classic pancakes, without the gluten. Made with a simple, customizable batter, they’re perfect for breakfast, brunch, or meal prep. Whether topped with maple syrup, fruit, or chocolate chips, these pancakes are a satisfying way to start the day.

Ingredients

  • 1 1/4 cups gluten free all-purpose flour blend (with xanthan gum if possible)
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 2 tbsp sugar
  • 1 cup milk (dairy or non-dairy)
  • 1 large egg
  • 2 tbsp butter or oil, melted
  • 1 tsp vanilla extract

Instructions

  1. In a large bowl, whisk together gluten free flour, baking powder, salt, and sugar.
  2. In another bowl, whisk together milk, egg, melted butter (or oil), and vanilla extract.
  3. Pour wet ingredients into dry and stir until just combined. Do not overmix.
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease.
  5. Pour about 1/4 cup of batter per pancake onto the hot surface.
  6. Cook until bubbles form on top and edges begin to set, about 2–3 minutes.
  7. Flip and cook another 1–2 minutes until golden and cooked through.
  8. Serve warm with maple syrup, fruit, or your favorite toppings.

Notes

  • Add blueberries, chopped nuts, or chocolate chips for variety.
  • Use almond milk and coconut oil for a dairy-free version.
  • Add cinnamon or swap vanilla for almond extract for extra flavor.
  • If your flour blend doesn’t contain xanthan gum, add 1/4 tsp per cup of flour.

Nutrition

Find it online: https://cookedbymaya.com/gluten-free-pancake/