Fluffy Gluten-Free Pancakes

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Extra Fluffy Gluten-Free Pancakes

Making gluten-free pancakes that actually taste light, fluffy, and completely free of that dense or crumbly texture can be a challenge, but this recipe nails it. By using a clever blend of flours, a touch of starch for lightness, and a chemical lift from baking powder, you’ll get tall, golden stacks that rival any traditional diner pancake.

Ingredients

1. The Dry Ingredients

  • Gluten-free 1-to-1 baking flour (ensure it contains xanthan gum): 1.5 cups
  • Tapioca starch or cornstarch: 2 tablespoons (the secret weapon for an ultra-light, tender crumb)
  • Baking powder: 2 tablespoons (yes, a bit extra helps give GF flour the lift it needs!)
  • Granulated sugar: 2 tablespoons
  • Salt: 1/2 teaspoon

2. The Wet Ingredients

  • Milk (dairy or unsweetened almond/oat milk): 1.25 cups
  • Apple cider vinegar or lemon juice: 1 tablespoon (mixed into the milk to make a quick “buttermilk”)
  • Eggs: 2 large (room temperature)
  • Unsalted butter: 3 tablespoons, melted and slightly cooled
  • Vanilla extract: 1 teaspoon

3. Cooking

  • Butter or oil: For greasing the skillet

Step-by-Step Instructions

Step 1: Make Quick Buttermilk

  • In a measuring cup, combine your milk and apple cider vinegar (or lemon juice). Let it sit for 5 minutes until it curdles slightly. This acidity reacts with the baking powder for maximum fluffiness.

Step 2: Whisk the Dry Ingredients

  • In a large mixing bowl, whisk together the gluten-free 1-to-1 flour, tapioca starch/cornstarch, baking powder, sugar, and salt until completely combined.

Step 3: Combine Wet and Dry

  • Whisk the eggs, melted butter, and vanilla extract directly into your soured milk mixture.
  • Pour the wet ingredients into the dry ingredients. Gently stir with a spatula just until combined. Do not overmix! A few small lumps are totally fine.
  • Crucial Gluten-Free Tip: Let the batter rest on the counter for 10 to 15 minutes. This allows the gluten-free flour to fully hydrate, eliminating any gritty texture and helping them rise taller.

Step 4: Cook to Golden Perfection

  • Heat the pan: Heat a large skillet or griddle over medium heat. Lightly grease it with a little butter or oil.
  • Pour: Scoop about 1/4 cup of batter for each pancake onto the hot surface.
  • Flip: Cook until bubbles form across the surface and the edges look slightly dry and set (about 2–3 minutes). Carefully flip and cook for another 1 to 2 minutes until golden brown and cooked through.

Step 5: Serve

  • Stack them high and serve immediately with pure maple syrup and a pat of butter.
Freezer Friendly: These freeze wonderfully! Let leftovers cool completely, separate them with parchment paper, and store them in a freezer bag. Pop them straight into the toaster for a quick weekday breakfast.

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