Gluten-Free Pancakes
- 2⅓ cups gluten-free all-purpose flour blend
- 2 Tbsp granulated sugar
- 1½ tsp baking powder
- ¾ tsp salt
- ¾ tsp xanthan gum
- 2 large eggs
- 4 Tbsp butter or oil melted if butter
- 2 cups milk
- 1 tsp gluten-free vanilla extract
- Whisk the flour blend, sugar, baking powder, salt, and xanthan gum together in a large bowl.
- In a second bowl, whisk the eggs, melted butter or oil, milk, and vanilla.
- Pour the wet mixture into the dry and stir until just combined — a few lumps are fine. Rest the batter for 15 minutes; it will thicken slightly.
- Heat a griddle or skillet over medium heat (about 350°F) and grease it lightly.
- Scoop about ¼ cup of batter per pancake. Cook until bubbles rise and pop across the top and the surface loses its shine, then flip and cook 1–2 minutes more, until golden.
- Serve warm.
The 15-minute rest is worth it — the pancakes come out fluffier. Halve the recipe for a small batch.
