5 from 30 votes
Fluffy Gluten-Free Pancakes Recipe
These Fluffy Gluten-Free Pancakes use a gluten-free 1-to-1 flour blend combined with baking powder and soda to create light, airy pancakes. The mixture includes eggs, milk (regular or oat), honey, and vanilla for sweetness and flavor. Butter is used to cook the pancakes on medium heat, producing golden brown surfaces. Finished pancakes are best served with syrup and fruit and can be stored or frozen for convenient reheating.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
12
pancakes
Calories:
149 kcal
Course:
Breakfast, Brunch
Cuisine:
American
Ingredients
- 2 ¼ cups flour gluten-free 1-to-1 blend*
- 1 Tbsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- ¼ cup honey or sugar
- 2 egg whisked
- 1 ¾ cups milk regular or oat
- 1 ½ tsp. vanilla
- 4 Tbsp. butter divided
Instructions
- Add flour, baking powder, baking soda, and salt to a large bowl. Whisk until well combined.
- Mix in honey, eggs, milk, and vanilla. Stir together until just combined.
- Heat a large non-stick skillet over medium heat. Add 1 tablespoon of butter and wait for it to completely melt. Once the skillet is heated, scoop out ⅓ cup of the pancake batter and slowly pour it into the skillet, keeping the measuring scoop centered over the pancake. Repeat this with 2 more pancakes evenly spaced around the skillet.
- Cook the pancakes for 2-3 minutes per side, flipping once the batter begins to bubble all over and the underside is golden brown.
- Store cooked pancakes in a 170°F oven while you continue to cook the remaining pancake batter in the rest of the butter.
- Serve pancakes with additional butter, pure maple syrup, and fresh fruit, if desired. Enjoy!
Cup of Yum
Notes
- Mix dry ingredients ahead, but combine wet and dry only immediately before cooking.
- Leftover pancakes keep well refrigerated for up to 3 days or frozen up to 2-3 months with parchment between layers.
- Reheat gently in microwave, skillet, toaster oven, or foil-wrapped in a low oven to maintain texture.
- Regular flour can replace gluten-free mix if gluten is not a concern.
Nutrition Information
Calories
149kcal
(7%)
Carbohydrates
23g
(8%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
38mg
(13%)
Sodium
259mg
(11%)
Potassium
140mg
(3%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
163IU
(3%)
Vitamin C
1mg
(1%)
Calcium
74mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 pancakes
Amount Per Serving
Calories 149
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 259mg | 11% |
| Potassium | 140mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 163IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.