Gluten-Free Fluffy Pancakes

Ingredients

• 1.5 cups certified gluten-free all-purpose flour blend 1.5 cups certified gluten-free all-purpose flour blend
• 1 tbsp certified gluten-free baking powder 1 tbsp certified gluten-free baking powder
• 1 tbsp granulated sugar 1 tbsp granulated sugar
• 0.5 tsp salt 0.5 tsp salt
• 1 cup milk 1 cup milk
• 1 large egg 1 large egg
• 2 tbsp unsalted butter, melted 2 tbsp unsalted butter, melted
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract

Instructions

1. 1

   In a large mixing bowl, thoroughly whisk together the certified gluten-free all-purpose flour blend, certified gluten-free baking powder, granulated sugar, and salt until well combined. This ensures even distribution of leavening agents and flavor.

2. 2

   In a separate medium bowl, whisk together the milk, large egg, melted unsalted butter, and pure vanilla extract until the mixture is smooth and homogenous. This wet ingredient base will provide moisture and richness to the pancakes.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients and stir gently with a whisk or spatula until just combined; a few small lumps are perfectly fine and indicate you haven't overmixed. Let the batter rest for about 5 minutes, allowing the gluten-free flour to hydrate and the batter to thicken slightly for fluffier results.

4. 4

   Heat a lightly greased non-stick skillet or griddle over medium heat until a drop of water sizzles and evaporates quickly. Once hot, pour approximately 1/4 cup of the rested batter per pancake onto the hot surface, leaving some space between each one.

5. 5

   Cook the pancakes for about 2-3 minutes on the first side, or until small bubbles begin to form on the surface and the edges appear set. Carefully flip each pancake with a spatula and cook for an additional 1-2 minutes on the second side, until golden brown and cooked through.

Nutrition (per serving)

Tips & Notes

• GF pancakes brown faster — keep heat at medium.
• Freeze leftovers; reheat in toaster.