Marry Walker
Introduction
If you’re on the hunt for the best gluten free pancake recipe, look no further! With just three simple ingredients, you can whip up these fluffy delights in no time. Hit the ‘Jump to Recipe’ button above to get started right away.
These gluten-free pancakes are perfect for those busy mornings when you crave something delightful yet hassle-free. Let’s dive in!
Why You’ll Love This Gluten Free Pancake Recipe
- Only 3 ingredients needed, making it super simple.
- Ready in under 30 minutes, perfect for busy mornings.
- Fluffy and delicious, rivaling traditional pancakes.
- Kid-friendly and perfect for the whole family.
- Customizable with your favorite toppings.
- Gluten-free, ensuring everyone can enjoy them.
Ingredients for Gluten Free Pancake Recipe
- 1 cup gluten-free flour blend
- 1 cup milk (or non-dairy milk for a dairy-free option)
- 1 large egg
How to Make Gluten Free Pancake Recipe — Step by Step
- Prepare Ingredients: Gather all your ingredients and ensure your gluten-free flour blend is certified gluten-free.
- Mix Batter: In a large bowl, whisk together the gluten-free flour, milk, and egg until smooth.
- Preheat Pan: Heat a non-stick skillet over medium heat until a drop of water sizzles upon contact.
- Cook Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
- Flip and Cook: Use a spatula to flip the pancake and cook for an additional 2 minutes until golden brown.
- Serve: Serve warm with your favorite toppings, such as maple syrup or fresh fruit.
Tips and Tricks for the Best Gluten Free Pancake Recipe
- Ensure your skillet is well-heated before cooking to prevent sticking.
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- Use a ladle or measuring cup for consistent pancake sizes.
- Customize by adding vanilla extract or cinnamon to the batter.
Storage and Make-Ahead
Store leftover pancakes in an airtight container in the fridge for up to 3 days. To freeze, place pancakes in a single layer on a baking sheet and freeze, then transfer to a freezer bag for up to 2 months. Reheat in the microwave or toaster for a quick breakfast.
Frequently Asked Questions
Can I make this gluten free pancake recipe dairy-free?
Yes, simply substitute the milk with a non-dairy alternative like almond or oat milk.
What is the best gluten free flour for pancakes?
A gluten-free all-purpose flour blend works best. Ensure it contains xanthan gum for structure.
Can I add flavors to this gf pancake recipe?
Absolutely! Try adding a teaspoon of vanilla extract or a pinch of cinnamon for extra flavor.
How do I prevent my gf pancakes from sticking?
Make sure your skillet is adequately preheated and lightly greased with oil or butter.
You Might Also Like
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Looking for more?
This cookbook focuses on recipes from the UK and includes over +90 dishes designed for the air fryer. Despite its low price, it offers a substantial amount of content. I hope you enjoy it! You can find it HERE
3-Ingredient Gluten-Free Pancakes
Ingredients
Main Ingredients
- 1 cup gluten-free flour blend
- 1 cup milk (or non-dairy milk)
- 1 large egg
Instructions
- Prepare Ingredients: Gather all your ingredients and ensure your gluten-free flour blend is certified gluten-free.
- Mix Batter: In a large bowl, whisk together the gluten-free flour, milk, and egg until smooth.
- Preheat Pan: Heat a non-stick skillet over medium heat until a drop of water sizzles upon contact.
- Cook Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
- Flip and Cook: Use a spatula to flip the pancake and cook for an additional 2 minutes until golden brown.
- Serve: Serve warm with your favorite toppings, such as maple syrup or fresh fruit.
Notes
- Ensure your skillet is well-heated before cooking to prevent sticking.
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- Customize by adding vanilla extract or cinnamon to the batter.
Storage & Make-Ahead
- Refrigerator: Store in an airtight container for up to 3 days.
- To Freeze: Freeze in a single layer before transferring to a freezer bag for up to 2 months.
- To Reheat: Reheat in the microwave or toaster.
Nutrition Per Serving
* Nutrition information is an estimate and may vary based on ingredients used.
3-Ingredient Gluten-Free Pancakes
Ingredients
Main Ingredients
- 1 cup gluten-free flour blend
- 1 cup milk (or non-dairy milk)
- 1 large egg
Instructions
- Prepare Ingredients: Gather all your ingredients and ensure your gluten-free flour blend is certified gluten-free.
- Mix Batter: In a large bowl, whisk together the gluten-free flour, milk, and egg until smooth.
- Preheat Pan: Heat a non-stick skillet over medium heat until a drop of water sizzles upon contact.
- Cook Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
- Flip and Cook: Use a spatula to flip the pancake and cook for an additional 2 minutes until golden brown.
- Serve: Serve warm with your favorite toppings, such as maple syrup or fresh fruit.
Notes
- Ensure your skillet is well-heated before cooking to prevent sticking.
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- Customize by adding vanilla extract or cinnamon to the batter.
Storage & Make-Ahead
- Refrigerator: Store in an airtight container for up to 3 days.
- To Freeze: Freeze in a single layer before transferring to a freezer bag for up to 2 months.
- To Reheat: Reheat in the microwave or toaster.
Nutrition Per Serving
* Nutrition information is an estimate and may vary based on ingredients used.
