# Fluffy Gluten-Free Pancakes · Gluten-Free Baking

Fluffy Gluten-Free Pancakes · Gluten-Free Baking takes 8 min (5 min prep, 3 min cooking) and serves 6.

Recipe by glutenfreebaking.com · original: https://glutenfreebaking.com/gluten-free-pancakes/  
Cuisine: American · Dish: Breakfast & brunch  
Diet: Gluten-free (verified by Meez against the source's own claim and its ingredient list)  
On Meez: https://meezenplace.app/recipes/fluffy-gluten-free-pancakes-recipe (with step-by-step Cook Mode)

These gluten-free pancakes are incredibly light and fluffy. For the best texture and rise, let the batter rest for at least five minutes before cooking. A hot, greased skillet ensures the pancakes don’t stick.

## Ingredients (serves 6)

- 1 cup gluten-free flour (Bob's Red Mill 1:1 Gluten-Free Baking Flour recommended) ((5 ounces; 142 grams))
- 2 tablespoons granulated sugar ((1 ounce; 28 grams))
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk ((6 ounces; 170 grams))
- 1 large egg ((2 ounces; 56 grams))
- 2 tablespoons oil or melted butter ((1 ounce; 28 grams))
- ½ teaspoon vanilla extract

## Gluten-free

Gluten-free as written by the source and checked by Meez. Check every label, and watch shared toasters, boards and fryers. Not medical advice.

Check the label on:

- baking powder

## Steps

1. Whisk the gluten-free flour, sugar, baking powder, and salt together in a medium bowl
2. Add the milk, egg, oil, and vanilla extract
3. Let the batter rest for 5 minutes (can rest up to 30 minutes)
4. Heat a nonstick griddle or skillet over medium-high heat
5. Lightly grease the griddle with oil or butter
6. Spoon about ¼ cup of batter onto the skillet
7. Cook until the edges look set and bubbles appear all over the surface of the pancake, about two minutes
8. Check for doneness by lifting the edge of the pancake with a spatula; it should be golden brown
9. Flip the pancake and cook until golden brown, about two additional minutes
10. Repeat with the remaining batter
11. Serve with butter and syrup
12. Before making the batter, place a parchment-lined baking sheet in the oven and heat oven to 225°F
13. Transfer cooked pancakes to the baking sheet without overlapping
14. Keep warm in the oven for up to 30 minutes

## Good to know

### Swaps

No oil or butter? Use the other in equal amounts, whichever you have on hand.

### Storing it

Store cooled pancakes in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat in a toaster or skillet until warmed through.

### Making it ahead

The batter can be mixed and rested in the fridge up to 30 minutes before cooking; pancakes can also be cooked ahead and kept warm in a low oven for up to 30 minutes.

## Nutrition (per serving, 1 serving, as published by glutenfreebaking.com)

- Calories: 150 kcal