These foolproof fluffy gluten-free pancakes are a cinch to make, and have the perfect light and airy texture that you’ll surely love. Serve them in a stack with fresh fruit and a generous drizzle of maple syrup, or with this mixed berry chia seed jam and get ready to transform your breakfast routine! Dairy-free as well.
- 2 eggs, beaten
- 3 tablespoons sugar
- 2 tablespoons neutral vegetable oil, plus more for greasing the skillet
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon xanthan gum (leave out if your gluten-free flour blend has it)
- 1 1/2 tablespoons baking powder
- 1/4 teaspoon salt
- 1 cup unsweetened cashew milk or other non-dairy milk, or more if required
- Fresh fruit, for serving
- Maple syrup, for serving
- Whisk the eggs, sugar, oil, and vanilla extract together in a large bowl until you get a light and pale yellow mixture.
- Sift in the gluten-free all-purpose flour, xanthan gum (omit if your flour blend already has it), baking powder, and salt. Whisk well until you get a thick mixture.
- Add the cashew milk and whisk somemore until you get a homogeneous pancake batter. If should be rather thick, but you prefer thinner pancakes, you can add 1 or 2 extra tablespoons of milk.
- Heat up a greased non-stick skillet (or pancake griddle if you have one) over medium-high heat, and pour scoop 1/4 cup of pancake batter to form each pancake. Let the batter cook for at least 2 minutes or until bubbles rise to the surface of the batter and the bottom is golden brown, before flipping the pancake over to the other side. Allow the pancake to cook for another 2 minutes until it is golden brown on the bottom before removing it from the skillet.
- Repeat until all the pancake batter is used.
- Serve the pancakes with fresh fruit and a generous drizzle of maple syrup.
Cashew Milk: I like to use my easy homemade cashew milk because it literally takes just 5 minutes to make, but you can also use almond milk or other non-dairy milk if you prefer. You can also use normal dairy milk if you are not lactose-intolerant.
Testing the Batter: When making pancakes, I like to test out the batter by making a first pancake and checking if the texture is to my liking. If the batter is too thick for your liking, simply add 1 or 2 extra tablespoons of milk and mix well. If the batter is too liquid (resulting in thin pancakes), add 1 or 2 tablespoons of gluten-free all-purpose flour until the batter results in thicker pancakes.
Skillet vs. Griddle: If you own a pancake griddle which allows you to cook more than one pancake at a time, I highly recommend it so you can cook the pancakes faster. If not, simply cook them one pancake at a time in a non-stick skillet like I did (it’ll take a little longer, but these pancakes are totally worth it!)
Optional Mix-In Ideas: Since this is a basic gluten-free pancake recipe, you can add in some fun ingredients such as fresh blueberries, banana puree, chocolate chips, ground cinnamon or cacao powder! Go play around and have fun with these if you like!
Freezing the Pancakes: The pancakes not only taste great freshly made, they still taste great after being frozen and reheated in the microwave (how’s that for awesome?). Simply make sure to allow the pancakes to fully cool before separating the pancakes with parchment paper and storing them in a ziplock bag or airtight container. When ready to eat the pancakes, simply reheat them up in the microwave for a couple of minutes.
Adapted from: Mama Knows Gluten Free
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: gluten-free pancakes, fluffy gluten-free pancakes