12 Must-Make Gluten-Free Pancakes

Make the batter

1. In a large bowl, combine together the gluten-free flour, baking powder, salt, and sugar.
2. Make a well in the middle and pour in the milk, egg and melted butter; mix with a fork to break up the egg into the milk, then whisk from the outside in until all the flour has incorporated into the batter.

Wait 5 minutes

1. Wait for the gluten-free flour to absorb the liquid and set. Check the batter consistency or cook one test pancake. If needed, add 1 to 2 tablespoons of additional gluten-free flour until you have a thick batter consistency. Watch the video in this recipe post.

Cook the pancakes

1. Heat a griddle or a large non-stick pan over medium-high heat. I set my griddle to 350F, all vary.
2. Once hot, grease the griddle or pan with butter or oil. Pour or scoop ¼ cup of batter for each pancake.
3. Once the edges are defined and bubbles form on the pancake, about 2 minutes, flip and cook for one more minute on the other side. Repeat with the remaining pancake batter.

Serve

1. Stack them high, add butter, syrup, and your favorite pancake toppings!

Store

1. Store leftover uncooked pancake batter in the refrigerator for 1 day. Cooked pancakes can be stored in an airtight container or zip bag in the refrigerator for up to 3 days or frozen for up to 2 months.