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–+ servings
Gluten-Free Pancakes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
16 pancakes
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  • 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.