Quick Gluten-Free Pancakes in 20 Minutes
These Quick Gluten-Free Pancakes are soft, fluffy, and ready in just 20 minutes. Made with simple pantry ingredients and a certified gluten-free flour blend, they’re the perfect breakfast for anyone with celiac disease or gluten sensitivity. Enjoy them with maple syrup, fresh berries, or your favorite toppings for an easy family-friendly meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 pancakes (4 servings)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups (240g) certified gluten-free all-purpose flour blend (with xanthan gum)
- 2 tablespoons granulated sugar
- 2 teaspoons certified gluten-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups (420ml) milk or dairy-free milk
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon apple cider vinegar
- 1 tablespoon butter or oil for cooking
- Optional: 1/2 cup blueberries, chocolate chips, mashed banana, cinnamon, chopped nuts, or flaxseed.
Instructions
- Mix Dry Ingredients: In a large bowl whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl whisk the eggs, milk, melted butter, vanilla extract, and apple cider vinegar until smooth.
- Combine: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix. Let the batter rest for 5 minutes so the gluten-free flour hydrates.
- Heat the Pan: Warm a lightly greased non-stick skillet or griddle over medium heat.
- Cook the Pancakes: Pour about 1/4 cup batter per pancake. Cook for 2-3 minutes until bubbles form, then flip and cook another 2 minutes until golden brown.
- Serve: Stack the pancakes and serve warm with maple syrup, fresh berries, butter, or whipped cream. Always use clean utensils and cookware to avoid gluten cross-contamination.
Notes
Always choose certified gluten-free ingredients for safe preparation. Letting the batter rest creates fluffier pancakes, and cooking over medium heat prevents burning while keeping the centers tender. Leftover pancakes can be refrigerated for up to 4 days or frozen for up to 3 months.