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Gluten Free Pancake Recipe
Fluffy gluten-free pancakes perfect for breakfast, with an easy option for baking in a sheet pan to serve a crowd.
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Calories: 125kcal
Servings: 0
Equipment
- Medium-sized Mixing Bowl
- Small Mixing Bowl
- Whisk
- Cast iron skillet or electric griddle
- Nonstick spray or pastry brush
- Measuring cups and spoons
- Parchment Paper
- Quarter sheet pan (for sheet pan pancakes)
- Oven (for sheet pan pancakes)
- Knife (for sheet pan pancakes)
Ingredients
- 1 cup measure for measure / 1:1 gluten free baking flour blend
- 2 Tablespoons granulated sugar
- 2 teaspoons aluminum free baking powder
- small pinch of salt
- scant 1 cup milk any kind, I use unsweetened almond milk
- 1 large egg
- 2 Tablespoons melted butter plus more for brushing (optional)
- 1 teaspoon vanilla extract
Instructions
- Whisk together gluten-free flour, sugar, baking powder, and salt in a medium bowl.
- In a small bowl, whisk milk, egg, melted butter, and vanilla extract until combined.
- Pour wet ingredients into dry ingredients and whisk until smooth. Let the batter rest for 5-10 minutes.
- Preheat a cast iron skillet or electric griddle to medium heat, and grease with nonstick spray or melted butter.
- Scoop 1/4 cup batter onto the hot surface. Cook until bubbles form and pop, then flip and cook until golden brown.
- Serve immediately or keep warm in the oven at 100-200 degrees for up to 20 minutes.
- For sheet pan pancakes, preheat oven to 350 degrees, line a quarter sheet pan with parchment paper, pour in batter, and bake for 15-17 minutes. Slice into squares and serve
Nutrition
Calories: 125kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 2.5g | Cholesterol: 35mg | Sodium: 180mg | Fiber: 1g | Sugar: 4g