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.
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.
4 tablespoons (57 g) melted butter or coconut oil, 2 cups (490 g) milk or non-dairy milk, 2 tablespoons (30 g) vinegar, 2 large eggs, 2 teaspoons vanilla extract
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.
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
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.
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.
Notes
Nutritional Info is per 1 pancake.
Dairy-Free Modification
To make dairy-free pancakes replace the milk with your favorite non-dairy option, such as coconut milk, almond milk, or oat milk. In place of the butter use melted coconut oil or plant based butter.
Recommended Gluten-Free Flours
I usually turn to my favorite GF brand, Cup4Cup gluten-free flour. Unfortunately this gluten-free blend does not perform well when making GF pancakes.The high amount of cornstarch prohibits spreading, making them difficult to cook, too thick for moisture to evaporate, leaving a dense and gummy texture. Therefore, I swapped in King Arthur Measure-for-Measure, which had fantastic results.If you are wondering if other brands would work, look at the ingredient list. If the first or second ingredient listed is cornstarch, I don't recommend using it. Ingredients are listed in total amount used, so If it is listed further down or not at all, it would be fine to use!