Gluten-Free American Pancakes
Whip up a batch of easy gluten-free American pancakes in minutes. Dairy-free option, minimal ingredients, and super fluffy pancakes!
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Servings: 6
Calories: 182kcal
Equipment
Ingredients
- 1 1/4 cups gluten-free all-purpose flour
- 1/4 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 tablespoons cane sugar
- 1 large egg
- 3/4 cup almond milk (or whole milk)
- 2 1/2 tablespoons canola oil
Instructions
- In a large bowl, whisk together the flour, xanthan gum, baking powder, baking soda, salt, and sugar.
- Make a well in the center of the mixture.
- Add the egg, milk, and canola oil to the well.
- Stir everything together just until moistened.
- Set your griddle on low to medium heat, and lightly spray it with cooking spray.
- Spoon the pancake batter onto the hot griddle, adding enough to make your preferred size pancake.
- Cook the pancakes 'til the bottom edges have turned slightly crispy and golden brown in color.
- Flip the pancakes and cook the other side. Cook well, until each pancake is a nice golden brown and cooked through.
- Serve with warm maple syrup, apple butter, or powdered sugar.
Notes
*I almost always use Authentic Foods Classical Blend gluten-free flour. Time and time again, this flour blend has given me the best results and gluten-free baked goods that taste no different than the original. Do keep in mind that different gluten-free flours can give different results. Also, some gluten-free flours already contain xanthan gum, so be sure to check the ingredients in your flour before adding more. Too much xanthan gum or baking powder can give off a soapy flavor.
*If dairy is a concern, I would highly recommend using almond milk over any other dairy-free milk. You'll hardly notice a difference. If not a concern, whole milk works just fine.
*You can make this gluten-free pancake recipe vegan by substituting 1/4 cup of unsweetened applesauce for the egg in the recipe. If you use this option, don't forget to cut out the dairy, as I explained above.
*Here's a handy tip on achieving a beautifully fluffy pancake: After mixing, always allow your pancake batter to rest for around 10 minutes; this allows the mixture to absorb all of the moisture and subsequently thicken slightly, and it ensures that everything is mixed together properly and that there are no inconsistencies within the batter. And always maintain a hot griddle; it should sizzle vocally at even the slightest hint of batter drippings– but don't run it too hot. A good way to test if the griddle is hot enough is by flicking a few drops of water onto the hot pan. If it sizzles, you're good to go.
How should I store gluten free pancakes?
Unfortunately, gluten-free pancakes don't store very well. If they're kept in an airtight container or plastic bag in the refrigerator, you might be able to get a few days out of them, but I highly recommend just making a larger batch to freeze.
Can you freeze this recipe?
Yes, you can freeze gluten-free American pancakes. To prevent them from sticking to each other, it's best to store them in an airtight container with layers of parchment paper in between the layers of pancakes. Stored like this, they should last up to 3 months in the deep freeze. To reheat, simply place your pancakes in the toaster until thawed.
Nutrition
Calories: 182kcal | Carbohydrates: 24g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 505mg | Potassium: 58mg | Fiber: 3g | Sugar: 6g | Vitamin A: 94IU | Calcium: 137mg | Iron: 1mg
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