Light, fluffy Gluten Free Pancakes really are possible! With a minimum of fuss and just a few minutes in the kitchen, you can have these pancakes on your table.
My family has had a thing for pancakes for as long as I can remember. One of the very first recipes I posted on the blog was for our Favorite Fluffy Whole Wheat Pancakes.
I waited a long time to post a gluten free pancake recipe, because I wanted to be able to tell you that I was truly happy with the gluten free recipe.
Gluten Free Pancakes
I’m thrilled to tell you that these Gluten Free Pancakes are so light and fluffy, no one will guess they’re gluten free!
These pancakes have been our go-to recipe for almost three years now and they are truly the best gluten free pancakes I could have imagined.
They easily rival the whole wheat and all-purpose flour pancakes I’ve made in the past. (I’ve included directions for both regular and gluten versions below.)
My husband walked into the room and sampled a pancake the first time I made this recipe. When he used the words “phenomenal pancakes,”and I knew that I had a winner.
From the light and fluffy texture to the barely sweetened flavor, every single thing about these pancakes is exactly how I want my pancakes.
Light and Fluffy Gluten Free Pancakes
Ingredients
- 1¼ cups all-purpose flour*
- 1 tablespoon baking powder
- 1 tablespoon white sugar
- ½ teaspoon kosher salt
- 1 egg
- 1 cup buttermilk
- 2 tablespoons butter melted and slightly cooled
*Gluten-Free Alternative
- ¾ cup brown rice flour
- ¼ cup tapioca starch
- ¼ cup potato starch
Instructions
- Whisk together the dry ingredients and set aside. In a smaller bowl, lightly whisk the egg and then add the buttermilk. Add the wet to the dry ingredients, whisk for just a moment and then add the butter. Whisk to combine and then let rest while the griddle or pan heats.
- Butter the pan or griddle if desired and then pour about 3 tablespoons (or a scant ¼ cup) of batter onto the griddle for each pancake. Let cook until they begin to bubble on top and they are lightly browned on the bottom. Flip and cook second side just until golden brown. Serve warm with the toppings of your choice. Enjoy!
Notes
Nutrition
{originally posted 7-22-12 – recipe notes and photos updated 5-6-15}
