Gluten-Free Classic American Pancakes
Fluffy, golden, and irresistibly delicious, these Gluten-Free Classic American Pancakes are a breakfast favorite that everyone can enjoy! Made with a perfect blend of gluten-free all-purpose flour and almond flour, these pancakes boast a light and airy texture while staying 100% gluten-free. Enhanced with the subtle sweetness of vanilla and a hint of richness from melted butter, this quick and easy recipe comes together in under 30 minutes. Whether you use regular milk or a dairy-free alternative, these pancakes are as versatile as they are scrumptious. Perfectly paired with a drizzle of maple syrup, fresh berries, or your favorite toppings, they’re sure to steal the spotlight at any breakfast or brunch table. Serve up a stack of these golden beauties for a morning treat that’s both allergen-friendly and absolutely satisfying! Keywords: gluten-free pancakes, American pancakes, easy pancake recipe, gluten-free brunch recipes.
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Recipe Information
Ingredients
- 1 cup Gluten-free all-purpose flour
- 1 cup Almond flour
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Sugar
- 2 large Eggs
- 1.5 cups Milk (or dairy-free milk alternative)
- 1 teaspoon Vanilla extract
- 3 tablespoons Butter (or dairy-free alternative), melted
- 1 as needed Butter or oil for greasing the pan
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, salt, and sugar until well combined.
In a separate bowl, beat the eggs, then add the milk and vanilla extract. Whisk until well blended.
Pour the wet ingredients into the dry ingredients. Add the melted butter and stir until just combined. Be careful not to overmix; a few lumps are okay.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Using a 1/4 cup measuring cup, pour batter onto the skillet for each pancake. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.
Transfer the cooked pancakes to a plate and cover to keep warm. Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with maple syrup, fresh fruits, or your favorite toppings.
Nutrition Facts
Calories |
1908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.5 g | 151% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 1946 mg | 85% | |
| Total Carbohydrate | 163.0 g | 59% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 49.2 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 778 mg | 60% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1559 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
