This gluten-free pancake recipe turns out fluffy and light every time. No need to buy expensive pancake mixes when you have all the ingredients you need to make these fluffy pancakes in your pantry. Your family will love how light and airy these pancakes turn out every time. Enjoy!
In a medium bowl, combine flour, sugar, baking powder and salt. Mix together and set aside.
In a separate medium bowl, combine milk, egg, melted (but not hot) butter, and vanilla (and optional pumpkin).
Add flour mixture to wet mixture and mix until combined and no flour streaks or lumps show. Do not overmix. Allow mixture to sit undisturbed for 6-8 minutes.
Lightly spray a large non-stick pan or griddle with avocado oil and heat over medium-low heat. Once the pan is heated (2 minutes), use a 1/4 measuring cup to scoop the batter onto the pan. Do not overcrowd pancakes. Work in batches.
Cook for 2-3 minutes on one side and then gently flip to cook the other side. The pancake is ready to flip when the batter starts bubbling and the pancake batter is set (not runny). Cook each side is lightly golden brown.
Serve immediately and top with your favorite pancake toppers (syrup, fresh fruit, powdered sugar) - or just enjoy as is!
I have only tested this recipe with Bob's Red Mill 1:1 gluten-free flour blend. I have not tested it with other 1:1 brands. If you use a blend that does not contain xanthan gum (Bob's Red Mill 1:1 has xanthan gum), add about 1/4 tsp of it to your batter.Tips to ensure a fluffy result:
Do not overmix batter. Mix just enough to incorporate the flour and get out the lumps. The batter should be thick and creamy, not runny or excessively thick.
Allow the batter time to rest for 6-8 minutes after mixing and before cooking. This will allow for an airy pancake. Do not skip this step.
Make sure your baking powder is fresh. Baking powder lasts about 9 months. You can tell it's good by mixing a scoop of it with water. If it fizzes, it's good, if not, it's time to get new baking powder.
Flip pancakes gently, and do not flatten the pancake by pressing down on it. Allow it to fluff up.
Do not rush the cooking process. Low and slow wins the race. Cook on medium low, exercise patience, and flip only when ready.
Use a 1/4 cup measuring cup to scoop the batter if you want evenly sized pancakes.The pumpkin add-in is optional and will slightly change the texture of your pancakes. They will still turn out fluffy.Add in nuts, dried fruits, chocolate chips or whatever you like. These pancakes are very forgiving. It's why I call them my no-fail pancakes.If you make this recipe and love it, please give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ review!