Ingredients
Scale
- 1 cup gluten-free all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (or dairy-free substitute)
- 1 large egg
- 2 tablespoons melted butter (or coconut oil)
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a non-stick skillet over medium heat. Lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on both sides, about 2-3 minutes each side.
- Serve warm with maple syrup or your choice of toppings.
Notes
For a dairy-free version, substitute milk with almond milk and butter with coconut oil. You can also add blueberries or chocolate chips to the batter for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
- Diet: Gluten-Free