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Fluffy gluten-free pancakes on a white plate, topped with fresh blueberries, a dollop of butter, and a drizzle of syrup. The golden-brown pancakes are neatly presented on a wooden surface with a few utensils in the background.

Fluffy Gluten-Free Pancakes

Light, golden, and delicious gluten-free pancakes that are quick to make and perfect for anyone avoiding gluten.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Breakfast, bruncch
Cuisine American, Gluten-Free, vegan
Servings 4 servings
Calories 250 kcal

Equipment

  • - Mixing bowl
  • - Whisk
  • Non-stick skillet or griddle
  • - Measuring cups and spoons
  • - Spatula

Ingredients
  

  • - 1¼ cups gluten-free flour blend gum-free
  • - 2 large eggs
  • - 1½ teaspoons baking powder
  • - ½ teaspoon baking soda
  • - ½ teaspoon kosher salt
  • - 2 tablespoons sugar
  • - ¼ teaspoon xanthan gum if not in flour blend
  • - ¼ cup almond milk or any dairy-free milk
  • - 1 tablespoon maple syrup
  • - 1⅓ cups blanched almond flour super-fine
  • - 1-2 tablespoons vegetable oil for cooking

Instructions
 

  • **Mix Dry Ingredients:** In a large bowl, whisk together gluten-free flour blend, almond flour, baking powder, baking soda, salt, sugar, and xanthan gum (if using).
  • **Combine Wet Ingredients:** In a separate bowl, whisk eggs, almond milk, and maple syrup until smooth.
  • **Make Batter:** Pour wet ingredients into the dry ingredients. Gently mix until just combined. Avoid overmixing. Let the batter rest for 5-10 minutes.
  • **Heat Skillet:** Preheat a non-stick skillet or griddle over medium heat. Lightly grease with vegetable oil.
  • **Cook Pancakes:** Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set (about 2-3 minutes). Flip and cook the other side until golden brown (1-2 minutes).
  • **Serve:** Serve warm with your favorite toppings like fresh fruit, maple syrup, or dairy-free spreads.