Fluffy Gluten-Free Pancakes Recipe (From-Scratch)

Name: Fluffy Gluten-Free Pancakes Recipe (From-Scratch)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 4 tablespoons (57 g) melted butter or coconut oil (cooled); 2 cups (490 g) milk or non-dairy milk; 2 tablespoons (30 g) vinegar; 2 large eggs; 2 teaspoons vanilla extract; 2 cups (284 g) gluten free all purpose flour; ¼ cup (40 g) granulated sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt

4 steps

Prep:10minCook:10min

Learn how to make the best, fluffy pancakes using gluten-free all purpose flour. This easy recipe uses many expert tips, such as how to avoid a gummy or gritty texture, making buttermilk pancakes using on-hand ingredients, and how to cook gluten-free pancakes to make them exceptionally light and lacey.

Updated at: Mon, 12 Feb 2024 19:55:57 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories112.9 kcal (6%)

Total Fat5.6 g (8%)

Carbs16.5 g (6%)

Sugars3.6 g (4%)

Protein2.2 g (4%)

Sodium127.4 mg (6%)

Fiber0.8 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

18 servings

57gbutter

melted, or coconut oil, cooled

490gmilk

or non-dairy milk

30gvinegar

2eggs

large

2 teaspoonsvanilla extract

284ggluten free all purpose flour

¼ cupgranulated sugar

2 teaspoonsbaking powder

½ teaspoonbaking soda

¼ teaspoonsalt

Instructions

Step 1

Begin by melting the butter so it has time to cool. Then to a bowl add the milk and vinegar and let sit for 5 minutes. Add the eggs, vanilla extract, and cooled butter. Whisk to combine.

Step 2

In a large mixing bowl whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt. Add the wet ingredients and stir to combine.

Step 3

Preheat a nonstick griddle over medium heat. Be sure to not go above that or the pancakes will cook too quickly without allowing time for the moisture to evaporate.

Step 4

Grease the griddle with butter or brush on coconut oil. Drop about ¼ measuring cup of batter on the skillet (Tip - I use a large cookie scoop or ice cream trigger scoop to do this quickly.).Cook until the top bubbles and underneath is golden brown, about 2 minutes. Flip and cook for an additional 2 minutes, or until cooked through. Serve immediately or transfer to a wire rack to cool.

View on mamagourmand.com

↑Support creators by visiting their site 😊