Fluffy Gluten-Free Pancakes Recipe
Cook up deliciously fluffy Gluten-Free Pancakes with this recipe, which is guaranteed to turn out better than any mix! Gluten-free flour, honey, eggs, milk, and vanilla come together to fry up into tender, flavorful pancakes.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Breakfast, brunch
Cuisine: American
Servings: 12 pancakes
Author: Jennifer Deppa
- 2 ¼ cups flour gluten-free 1-to-1 blend*
- 1 Tbsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- ¼ cup honey or sugar
- 2 eggs whisked
- 1 ¾ cups milk regular or oat
- 1 ½ tsp. vanilla
- 4 Tbsp. butter divided
Add flour, baking powder, baking soda, and salt to a large bowl. Whisk until well combined.
2 ¼ cups flour, 1 Tbsp. baking powder, 1 tsp. baking soda, ½ tsp. salt
Mix in honey, eggs, milk, and vanilla. Stir together until just combined.
2 eggs, 1 ¾ cups milk, 1 ½ tsp. vanilla, ¼ cup honey
Heat a large non-stick skillet over medium heat. Add 1 tablespoon of butter and wait for it to completely melt. Once the skillet is heated, scoop out ⅓ cup of the pancake batter and slowly pour it into the skillet, keeping the measuring scoop centered over the pancake. Repeat this with 2 more pancakes evenly spaced around the skillet.
4 Tbsp. butter
Cook the pancakes for 2-3 minutes per side, flipping once the batter begins to bubble all over and the underside is golden brown.
Store cooked pancakes in a 170°F oven while you continue to cook the remaining pancake batter in the rest of the butter.
Serve pancakes with additional butter, pure maple syrup, and fresh fruit, if desired. Enjoy!
4 Tbsp. butter
- *Can also use regular all purpose flour if you're not gluten-free.
Meal Prep and Storage
- To Prep-Ahead: Dry ingredients can be sifted and whisked ahead of time, but do not mix up the batter until ready to immediately begin cooking.
- To Store: Leftover pancakes will keep in the fridge in a Ziploc bag or airtight container for up to 3 days.
- To Freeze: Pancakes can be frozen in a freezer-safe bag or airtight container for up to 2-3 months. For easy separation, layer sheets of parchment or wax paper between the pancakes.
- To Reheat: Leftovers can be reheated in the microwave, in the skillet, or in a toaster oven at low heat until warmed through. For reheating larger batches, arrange them in a single layer on a parchment-lined cookie sheet, and warm them in a 350°F oven with foil wrapped tightly over top, to prevent drying out.
Calories: 149kcal | Carbohydrates: 23g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 259mg | Potassium: 140mg | Fiber: 2g | Sugar: 7g | Vitamin A: 163IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg