For extra flavor, try adding a pinch of nutmeg or cardamom to the dry ingredients. Feel free to experiment with different extracts, such as almond or maple, for a unique twist. If you don't have vegetable oil, melted butter or coconut oil can be used as substitutes. Leftover pancakes can be stored in the refrigerator for up to 3 days. Reheat in a toaster or microwave before serving.
Fluffy Gluten-Free Pancakes
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PREP TIME10 mins
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COOK TIME10 mins
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TOTAL TIME25 mins
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SERVING8 People
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VIEWS77
Wake up to a symphony of flavors with these delightful gluten-free pancakes! Infused with the warmth of cinnamon and the sweet whisper of vanilla, these fluffy wonders are a guaranteed crowd-pleaser. Get ready for a breakfast experience that transcends the ordinary.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol25 mg
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Fiber2 g
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Protein3 g
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Saturated Fat1 g
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Sodium191 mg
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Sugar1 g
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Fat3 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreparation (5 minutes): Gather your ingredients and prepare your workspace. Having everything at hand ensures a smooth and enjoyable cooking process.
02
StepDry Ingredients (2 minutes): In a mixing bowl, whisk together the gluten-free flour, baking powder, salt, and cinnamon until thoroughly combined. This ensures even distribution of the leavening and spices.
03
StepWet Ingredients (3 minutes): In a separate bowl, whisk the egg, vegetable oil, and vanilla extract until well combined, creating a light and emulsified base for your batter.
04
StepCombine (5 minutes): Gradually add the dry ingredients to the wet ingredients, gently stirring with a wooden spoon until just incorporated. The batter should still be slightly lumpy – avoid overmixing for the fluffiest results.
05
StepRest and Adjust (5-10 minutes): Add the milk to the batter and mix until smooth. Allow the batter to rest for 5 to 10 minutes to allow the gluten-free flour to fully hydrate. If the batter becomes too thick, add more milk, one tablespoon at a time, until you reach your desired consistency.
06
StepCook (5-7 minutes per batch): Heat a lightly oiled griddle or non-stick pan over medium-low heat. For each pancake, drop 1 to 2 heaping tablespoonfuls of batter onto the preheated surface. Cook for 3 to 4 minutes, or until bubbles form and the edges appear dry. Flip and cook for an additional 2 to 3 minutes, or until golden brown on the other side.
07
StepServe: Stack these beauties high and serve immediately with your favorite syrup, fresh fruit, or a dollop of whipped cream.
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Yasmeen Beahan
Jun 15, 2025I found the batter a bit thick, but adding an extra tablespoon of milk fixed it. Will definitely make these again!
Hubert Schowalter
May 23, 2025I've tried so many gluten-free pancake recipes, and this one is by far the best!
Allene Gutkowski
May 1, 2025Great recipe, thank you for sharing!
Baby Brakus
Apr 23, 2025I added some blueberries to the batter, and they were amazing!
Ashley Ernser
Feb 12, 2025These were surprisingly good for gluten-free pancakes! My kids loved them.
Viviane Lehner
Jan 10, 2025The cinnamon and vanilla are a perfect touch. So much better than plain pancakes!
Katelynn Rath
Sep 24, 2024These were a hit at our brunch! Everyone raved about them.
Jace Rowe
Aug 9, 2024Easy to follow recipe and the pancakes came out perfectly fluffy. Thanks!