I always keep this easy gluten-free pancake mix on hand—it’s made with pantry staples and comes together in minutes. You can store the dry mix in an airtight container and just add the wet ingredients when you’re ready to cook. It’s just as convenient as a boxed mix but even better tasting. These pancakes are perfect for breakfast, brunch, or whenever you’re craving something sweet and fluffy. With their delightful texture and rich flavor, they are sure to impress family and friends.
Why You’ll Love This Recipe
- Quick and Easy: The preparation takes only 5 minutes, making it perfect for busy mornings.
- Versatile: Enjoy these pancakes plain or topped with your favorite fruits, syrups, or nut butter.
- Customizable: Easily make them vegan by using a simple egg replacer; everyone can enjoy them!
- Freezer Friendly: Make a big batch and freeze for quick breakfasts on the go.
- Delicious Taste: They taste just like traditional pancakes but without gluten.
Tools and Preparation
To make your cooking experience smooth and enjoyable, having the right tools is essential.
Essential Tools and Equipment
- A large mixing bowl
- Whisk or electric mixer
- Measuring cups
- Griddle or frying pan
- Spatula
Importance of Each Tool
- Large mixing bowl: Provides space for mixing ingredients without spills.
- Whisk or electric mixer: Ensures a smooth batter by thoroughly combining all ingredients.
- Griddle or frying pan: Offers an even cooking surface for perfectly cooked pancakes.
Ingredients
Ingredients:
– 2 tablespoons granulated sugar
– 2 tablespoons vegetable oil
– 1 egg (Vegan option use Bob’s Red Mill gluten-free egg replacer)
– 1 teaspoon pure vanilla extract
– 1 cup all-purpose gluten-free flour
– 1/4 teaspoon xanthan gum (leave out if your flour blend already has it)
– 1 tablespoon gluten-free baking powder
– 1/4 teaspoon salt
– 3/4 cup milk (dairy-free/Vegan use almond, cashew, or coconut milk)
For Garnish
- 2 tablespoons fresh parsley, finely chopped
How to Make Easy Gluten-Free Pancakes
Step 1: Mix Wet Ingredients
In a large bowl, whisk together the egg (or egg replacer), granulated sugar, pure vanilla extract, and vegetable oil until well combined.
Step 2: Combine Dry Ingredients
Add the gluten-free flour, xanthan gum (if needed), gluten-free baking powder, and salt to the wet mixture. Stir until fully combined with no lumps remaining.
Step 3: Add Milk
Pour in the milk and mix until you achieve a smooth batter. If you prefer thinner pancakes, stir in an additional 1 to 2 tablespoons of milk.
Step 4: Prepare Cooking Surface
Scoop the batter into a 1/4 cup measuring cup. Pour onto a greased griddle or pan set at medium heat (about 350°F).
Step 5: Cook Pancakes
Cook until bubbles form on the surface of the pancakes and they start to puff up. Flip them over carefully and continue cooking until they are golden brown.
Step 6: Serve
Top with butter, syrup, or your favorite toppings. Enjoy these easy gluten-free pancakes fresh off the griddle!
How to Serve Easy Gluten-Free Pancakes
These easy gluten-free pancakes can be served in a variety of delicious ways. Whether you prefer sweet or savory toppings, there are plenty of options to elevate your breakfast experience.
Sweet Toppings
- Maple Syrup: A classic choice that adds sweetness and richness.
- Fresh Berries: Strawberries, blueberries, or raspberries provide a burst of flavor and freshness.
- Nut Butter: Almond or peanut butter adds creaminess and healthy fats.
- Whipped Cream: Add a dollop for a light, airy touch that complements the pancakes.
- Chocolate Chips: Sprinkle some on top for a delightful chocolatey twist.
Savory Pairings
- Sautéed Spinach: A nutritious addition that pairs well with the fluffy texture.
- Scrambled Eggs: For a hearty breakfast, serve alongside scrambled eggs for extra protein.
- Crispy Bacon: The salty crunch of bacon balances the sweetness of the pancakes perfectly.
How to Perfect Easy Gluten-Free Pancakes
To ensure your easy gluten-free pancakes turn out perfectly every time, follow these handy tips.
- Use fresh ingredients: Ensure that your baking powder is fresh for the best rise and fluffiness.
- Don’t overmix: Mix just until combined to keep pancakes light and airy; lumps are okay!
- Adjust milk for thickness: If you prefer thinner pancakes, add 1 to 2 tablespoons more milk to your batter.
- Preheat your griddle: Make sure the cooking surface is hot enough before adding batter to avoid soggy pancakes.
- Cook on medium heat: This prevents burning while allowing the inside to cook thoroughly.
Best Side Dishes for Easy Gluten-Free Pancakes
Pairing side dishes with your easy gluten-free pancakes can enhance your meal. Here are some great options to consider.
- Fruit Salad: A refreshing mix of seasonal fruits complements the sweetness of pancakes.
- Yogurt Parfait: Layer yogurt with granola and fruit for a creamy contrast.
- Hash Browns: Crispy hash browns add texture and heartiness to your breakfast plate.
- Smoothie Bowl: A nutrient-packed smoothie bowl provides a cool and vibrant side dish.
- Cottage Cheese: Creamy cottage cheese topped with fruit offers a protein boost.
- Avocado Toast: Savory avocado toast brings healthy fats and flavor balance.
Common Mistakes to Avoid
Making Easy Gluten-Free Pancakes can be simple, but there are a few common pitfalls. Here are some mistakes to watch out for to ensure delicious pancakes every time.
- Overmixing the batter – Mixing too much can make your pancakes tough. Gently combine the ingredients until just mixed for fluffy results.
- Skipping the xanthan gum – This ingredient helps bind gluten-free flours. If your flour blend doesn’t include it, make sure to add it for better texture.
- Not measuring flour correctly – Using too much flour can lead to dry pancakes. Always spoon the flour into your measuring cup and level it off.
- Cooking at the wrong temperature – If your griddle is too hot, pancakes can burn on the outside while remaining raw inside. Aim for a medium heat, usually around 350°F.
- Neglecting to grease your cooking surface – A well-greased griddle prevents sticking and ensures even cooking. Use oil or non-stick spray before pouring the batter.
Refrigerator Storage
- Store leftover pancakes in an airtight container.
- They will last up to 3 days in the refrigerator.
Freezing Easy Gluten-Free Pancakes
- Place parchment paper between layers of pancakes when stacking in a freezer-safe container.
- Frozen pancakes can be kept for up to 2 months.
Reheating Easy Gluten-Free Pancakes
- Oven – Preheat to 350°F and place pancakes on a baking sheet for about 10 minutes until warmed through.
- Microwave – Heat individual pancakes on a microwave-safe plate for about 20-30 seconds, adding time as needed.
- Stovetop – Warm in a skillet over low heat, flipping occasionally until heated through.
Frequently Asked Questions
Can I make these Easy Gluten-Free Pancakes vegan?
Yes! Simply use Bob’s Red Mill gluten-free egg replacer instead of an egg, and substitute dairy milk with almond, cashew, or coconut milk.
How do I know when my Easy Gluten-Free Pancakes are ready to flip?
Look for bubbles forming on the surface of the pancakes and slight puffiness. This indicates they are ready to be flipped.
Can I customize my Easy Gluten-Free Pancakes?
Absolutely! You can add chocolate chips, blueberries, or nuts into the batter before cooking for added flavor and texture.
What is the best way to serve Easy Gluten-Free Pancakes?
These pancakes are delightful with maple syrup, fresh fruit, or yogurt. Feel free to get creative with toppings!
Final Thoughts
These Easy Gluten-Free Pancakes are not only quick and simple but also versatile enough for any breakfast occasion. With options for customization like adding fruits or different toppings, you can enjoy them however you like! Give this recipe a try and delight in fluffy pancakes that everyone will love!
Easy Gluten-Free Pancakes
Discover the joy of fluffy, easy gluten-free pancakes that are quick to prepare and deliciously satisfying. This recipe utilizes simple pantry staples, allowing you to whip up a batch in just minutes. Perfect for busy mornings or leisurely brunches, these pancakes are customizable to suit your taste—add fresh fruit, chocolate chips, or your favorite syrups for an extra treat. You can even make them vegan with a simple egg replacer! Store the dry mix in an airtight container for future use and enjoy delightful pancakes whenever the craving strikes.
- Total Time: 15 minutes
- Yield: Approximately 6 servings 1x
Ingredients
- 1 cup all-purpose gluten-free flour
- 1 tablespoon gluten-free baking powder
- 2 tablespoons granulated sugar
- 3/4 cup milk (dairy-free options available)
- 1 egg (or vegan egg replacer)
- 1 teaspoon pure vanilla extract
- 2 tablespoons vegetable oil
- 1/4 teaspoon salt
Instructions
- In a large mixing bowl, whisk together the egg (or egg replacer), sugar, vanilla extract, and vegetable oil until smooth.
- Add the gluten-free flour, baking powder, xanthan gum (if needed), and salt to the wet mixture, stirring until combined.
- Pour in the milk and mix until you achieve a smooth batter.
- Preheat a greased griddle or frying pan over medium heat (around 350°F).
- Scoop about 1/4 cup of batter onto the hot surface and cook until bubbles form on top; flip and cook until golden brown.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 130
- Sugar: 3g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For thinner pancakes, add extra milk as needed. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to two months. Serve with a variety of toppings like maple syrup, fresh berries, or nut butter for added flavor.
