Ingredients:
- 1 cup gluten-free flour blend (measure-for-measure/1:1 type, such as King Arthur or Bob’s Red Mill)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- A small pinch of salt- Scant 1 cup milk (dairy or unsweetened almond milk, or any milk of your choice)
- 1 large egg
- 2 tablespoons melted butter, plus extra for greasing the pan
Instructions:
- In a large mixing bowl, whisk together the gluten-free flour blend, sugar, baking powder, and salt until well combined.
- In a separate bowl, beat the egg and add the milk and melted butter. Stir to combine.
- Gradually pour the wet ingredients into the dry mixture, stirring continuously to prevent lumps. Mix until you have a smooth batter.
- Preheat your pancake griddle or frying pan over medium heat. Lightly grease with additional melted butter or oil.
- Pour about 1/4 cup of the batter onto the griddle for each pancake. Cook until you see bubbles forming on the surface and the edges beginning to set.
- Flip the pancakes and cook for another minute or two on the other side until they’re golden brown and cooked through.
- Serve warm with your favorite pancake toppings, such as maple syrup, fresh berries, or a sprinkle of powdered sugar.
For more gluten-free pancake recipes, explore the resources below:
- Easy Gluten-Free Pancakes – Light, Fluffy, Easy! – Iowa Girl Eats: Iowa Girl Eats
- Gluten-Free Pancake Recipe | Homemade Mix – Gluten Free on a Shoestring: Gluten Free on a Shoestring
Both of these pages provide additional tips and modifications for making the perfect gluten-free pancakes at home.
