Simple, Fluffy Gluten-Free Pancakes (Not Gummy)

Learn how to make the best, fluffy pancakes using gluten-free all purpose flour. With this easy GF pancake recipe say goodby to gummy, dense, or gritty results and hello to a signature diner-style "buttermilk" taste, using only simple pantry ingredients. Let's flip up some tender, light, and lacey success with a tried-and-true recipe and the ideal gluten-free flour for best results

Prep Time 10

Cook Time 10

Total Time 20

Servings pancakes

Author Melissa Erdelac

Ingredients

4 tablespoons (57 g) melted and cooled butter or melted coconut oil
2 cups (490 g) milk or non-dairy milk
2 tablespoons (30) vinegar
2 large eggs
2 teaspoons vanilla extract
2 cups (284 g) gluten free all purpose flour King Arthur Measure-for-Meaure recommended, see recipe notes for alternatives.
¼ cup (40 g) granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt

Instructions

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 melted and cooled butter, 2 cups milk , 2 tablespoons 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 gluten free all purpose flour, ¼ cup 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.

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!

Nutrition