Ingredients
- 1 cup gluten-free all-purpose flour
- 1 cup milk (or dairy-free milk)
- 1 tbsp sugar
- 2 tsp baking powder
- 1 large egg
- 2 tbsp melted butter or oil
- ½ tsp salt
- ½ tsp vanilla extract
Nutrition (per serving)
145kcal
20gcarbs
4gprotein
5gfat
1gfiber
Instructions
- 1
Whisk flour, sugar, baking powder, and salt in a bowl.
- 2
In another bowl, whisk milk, egg, melted butter, and vanilla.
- 3
Pour wet into dry. Mix until just combined — small lumps are fine! Overmixing = tough pancakes.
- 4
Rest batter 5 minutes (GF flour needs hydration time).
- 5
Heat a non-stick pan over medium-low. Grease lightly.
- 6
Pour ¼-cup portions. Cook until bubbles form and edges set (2-3 min).
- 7
Flip, cook 1-2 more minutes until golden. Keep warm while cooking the rest.
Pro Tips
- Medium-low heat is key — GF pancakes burn easily on high.
- Add a splash more milk if batter is too thick; it should pour slowly.
- Blueberries, chocolate chips, or cinnamon — add after pouring to the pan.
FAQs
Are these dairy-free friendly?
Yes — use oat/almond milk and oil instead of butter. Perfect results.
Why are my pancakes gummy?
Undercooked or overmixed. Cook lower and slower; mix until just combined.
Can I make a big batch?
Yes — freeze cooked pancakes with parchment between. Reheat in the toaster.