Fluffy Gluten Free Pancakes
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Who says gluten-free pancakes have to be dense or flat? With this fluffy gluten-free pancake recipe, you’ll enjoy light, airy, and perfectly golden pancakes that stack up to the best of them! Whether you’re gluten-free by choice or necessity, you shouldn’t have to miss out on a cozy pancake breakfast. These pancakes are easy to make, incredibly fluffy, and sure to be a hit with everyone at the table. So, grab your favorite toppings and get ready for a breakfast that’s both gluten-free and irresistibly delicious!
When I had my first born I knew I wanted to have some traditions in our family. One of those things was having pancakes at least one day of the weekend. I never wanted my dietary requirements to mean my kids would miss out. After much trial and error, I finally recreated that classic taste and texture I grew up with —and now, it’s a recipe my own family can’t get enough of!
Why These Pancakes Fool Everyone
These pancakes hit all the marks: fluffy, golden-brown, and slightly crisp at the edges. They taste just like classic pancakes, with no hint of the often gritty or dense texture that gluten-free recipes can sometimes have. The secret?
Sour cream! Yes, sour cream. I don’t know about you, but I don’t have buttermilk on hand all the time. And I’m just lazy enough that I don’t want to do the whole - mix milk and vinegar thing. SO! When I was coming up with the recipe I needed something that was going give me that sour-like taste easily and not in an overpowering way. Enter - sour cream! Just a dollop of it makes up for the missing buttermilk that so many recipes called for. And sour cream is something I think most people would have in their fridge. Trust me!
Ingredients:
2 cups of gluten free 1-for-1 flour (I use this King Arthur)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 TBSP granulated sugar
2 cups milk of choice (I use almond milk)
2 eggs
1 tsp vanilla extract
1.5 TBSP sour cream
3 TBS butter, melted
Directions:
In a large mixing bowl combine, flour, baking powder, baking soda, salt & sugar and mix. Set aside.
In a medium mixing bowl, beat milk, eggs, vanilla, sour cream & butter together.
Combines wet ingredients into the dry ingredients bowl and mix together until semi-smooth
Let batter sit for 5 minutes (this allows the baking powder and soda to activate)
Heat a non-stick griddle or pan on medium to low heat
Using a small cookie scoop or a 1/4 cup measuring scoop, pour batter onto griddle or pan leaving space between each pancake
Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes on the other side, until golden brown.
Transfer to a cooling rack and serve warm with your favorite toppings—maple syrup, fresh fruit, or my sons favorite, a dusting of powdered sugar.
Tips for Making the Best Gluten-Free Pancakes
• Use a quality gluten-free flour blend: Pancakes need a bit of structure to achieve that fluffy texture, so look for a blend with xanthan or guar gum, or add it yourself.
• You can’t over mix: Unlike our gluten flour counter-part, it’s actually really difficult to “over mix” gluten free goods.
• Rest the batter: Letting the batter rest allows the baking powder to fully activate, resulting in ultra-fluffy pancakes.
The Verdict
These pancakes are proof that gluten-free doesn’t mean sacrificing taste or texture. Whether you’re new to gluten-free cooking or a seasoned pro, this recipe will become your new go-to. Serve them up with your favorite toppings, and watch as everyone asks for seconds—no one will believe they’re gluten-free! Enjoy your fluffy stack and let the breakfast magic begin!
Comment below if you try these and tell me what your family thought of them!
