Fluffy Gluten-Free Pancakes
✨ Why You’ll Love TheseHey there, it’s Claire. If you're like me and thought fluffy pancakes were a thing of the gluten-y past... surprise! These are light, golden, and so close to the real deal, it’s honestly magic. They're made with everyday pantry staples and come together in one bowl — no drama, no weird textures, just pure, pancake joy.
Ingredients
- 1 cup gluten-free all-purpose flour (with xanthan gum) → I love blends like King Arthur or Cup4Cup for consistent fluff.
- 1 tbsp sugar (coconut sugar or cane sugar both work)
- 2 tsp baking powder
- ¼ tsp salt
- ¾ cup milk (dairy or unsweetened almond/oat milk)
- 1 egg
- 2 tbsp melted butter or oil (plus more for the pan)
- 1 tsp vanilla extract
- Optional: ½ mashed banana or ½ tsp cinnamon for a twist!
Instructions
1. Mix the Dry Ingredients
- In a medium bowl, whisk together your flour, sugar, baking powder, and salt. This is your fluffy foundation. 🧁
2. Add the Wet Stuff
- Pour in the milk, egg, melted butter (or oil), and vanilla. If you’re adding mashed banana or cinnamon, now’s the time. Stir until just combined — lumps are totally okay.
- 🧠 Claire's Tip: Overmixing is the enemy of fluff. Just get everything wet and walk away.
3. Let the Batter Rest
- Let the batter sit for about 5 minutes. This lets the gluten-free flour hydrate and your pancakes puff like they should.
- Claire's Tip: If the batter thickens too much while resting, just add a tablespoon of milk and stir until it loosens back up.
4. Heat the Pan
- Set a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. When a drop of water sizzles, it’s go-time.
5. Cook Your Pancakes
- Pour ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form and the edges look set, then flip and cook another 1–2 minutes.
- 🎉 Don’t press them down! We want airy, not flat.
6. Serve and Stack
- Top with fresh fruit, maple syrup, nut butter, or even a dollop of coconut yogurt if you're feeling fancy.
Notes
Substitutions & Add-Ons
- Egg-Free? Try a flax egg (1 tbsp ground flax + 3 tbsp water).
- Dairy-Free? Use oat milk + coconut oil or Earth Balance butter.
- More Fiber? Add 1 tbsp chia or ground flax to the batter.
- Protein Boost? Mix in 1 scoop of your favorite vanilla protein powder (adjust liquid if needed).
Claire’s Extra Tips
- Make-Ahead Friendly: Store cooked pancakes in the fridge for 3 days or freeze for up to 2 months. Reheat in toaster or microwave.
- Crowd-Feeding Hack: Double the batch and keep cooked pancakes warm in a 200°F oven while you finish the rest.
- Picky-Eater Approved: Add blueberries, chocolate chips, or swirl in a little peanut butter right into the batter.
