Fluffy Gluten-Free Pancakes
The perfect recipe for a weekend breakfast treat. These pancakes are light, airy, and everything you want in a classic American-style pancake, just without the gluten.
Ingredients
- 200g gluten-free plain flour 200g | gluten-free plain flour
- 2 tsp gluten-free baking powder 2 tsp | gluten-free baking powder
- 1 tsp caster sugar 1 tsp | caster sugar
- 1/2 tsp salt 1/2 tsp | salt
- 2 large free-range eggs
- 250ml milk (or dairy-free alternative)
- 2 tbsp unsalted butter melted, plus extra for the pan
- To serve: (Maple syrup, fresh berries, etc.)
Instructions
- In a large bowl, whisk together the gluten-free plain flour, baking powder, caster sugar, and salt
- In a separate jug, whisk the eggs and milk together
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Don't overmix; a few lumps are okay
- Stir in the melted butter
- Heat a little butter or oil in a non-stick frying pan or griddle over a medium heat
- Pour or ladle about 2-3 tablespoons of batter per pancake into the pan. Cook for 1-2 minutes, or until bubbles start to appear on the surface
- Flip the pancakes and cook for another minute on the other side, until golden brown
- Repeat with the remaining batter, keeping the cooked pancakes warm in a low oven if needed
- Serve in a stack, drizzled with maple syrup and topped with fresh berries
Notes
For extra fluffy pancakes, you can separate the eggs. Add the yolks to the milk, and whisk the egg whites to stiff peaks in a separate bowl. Fold the egg whites into the batter at the very end. This makes them incredibly light and airy.
Equipment Needed
- Non-Stick Frying Pan or Griddle
- Large Mixing Bowl
- Whisk
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