Yields: Around 12 pancakes
Prep time: 5 minutes
Cook time: 10-15 minutes
Ingredients
- 1 1/2 cups (190g) gluten-free 1:1 baking flour: (Like Bob’s Red Mill or King Arthur Measure for Measure)
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk (any kind)
- 1 large egg
- 2 tablespoons melted butter (or neutral oil), plus extra for greasing
- 1 teaspoon vanilla extract
Instructions
Combine Dry Ingredients: In a large mixing bowl, whisk together gluten-free flour, sugar, baking powder, and salt.
Whisk Wet Ingredients: In a separate bowl, whisk together milk, egg, melted butter (or oil), and vanilla extract until well blended.
Mix Batter: Add the wet ingredients to the dry ingredients and whisk until just combined. Be careful not to overmix, as a slightly lumpy batter is okay.
Let it Rest: Allow the batter to rest for 5-10 minutes. This allows the gluten-free flour to hydrate for a fluffier result.
Heat Your Cooking Surface: Preheat a griddle or large non-stick skillet over medium-low heat (medium if your stove runs cooler). Lightly grease the pan with butter or oil.
Cook Pancakes: Pour about 1/4 cup of batter per pancake onto the hot griddle or pan. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook for another minute or two until golden brown on the other side.
Serve and Enjoy: Serve immediately with your favorite toppings like maple syrup, fresh berries, whipped cream, or a pat of butter.
Tips
- Don’t Overmix: Overmixing leads to tough pancakes. Mix until just combined for the fluffiest results.
- Temperature is Key: Cook your pancakes over medium-low (or medium) heat for the best texture. Too high, and they’ll burn before cooking through.
- Flavor Variations: Add a sprinkle of cinnamon, a pinch of nutmeg, or some mashed banana for extra flavor variations.
