Gluten-Free Strawberry Pancakes
Start your morning with a stack of fluffy Gluten-Free Strawberry Pancakes that are bursting with sweet, juicy strawberries! Perfect for those with dietary restrictions, this recipe uses gluten-free all-purpose flour while remaining incredibly light and tender. With just 25 minutes from start to finish, these pancakes come together with simple ingredients, like melted butter, vanilla, and a hint of sugar, ensuring a delightful flavor balance in every bite. Freshly diced strawberries are folded into the batter for refreshing bursts of fruit, while optional toppings like maple syrup, powdered sugar, or extra strawberries make these pancakes truly irresistible. Whether you're serving them for a leisurely breakfast or a weekend brunch, this gluten-free delight is sure to please both kids and adults alike!
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Recipe Information
Ingredients
- 1 cup Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Granulated sugar
- 0.75 cup Milk (dairy or non-dairy)
- 1 large Egg
- 2 tablespoons Unsalted butter (or dairy-free butter), melted
- 1 teaspoon Vanilla extract
- 0.5 cup Fresh strawberries, diced
- 1 as needed Cooking spray or additional butter
- 1 as needed Maple syrup or powdered sugar (optional, for topping)
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, salt, and sugar until well combined.
In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; the batter should be slightly lumpy.
Gently fold in the diced strawberries until evenly distributed in the batter.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of butter.
Scoop about 1/4 cup of batter for each pancake onto the heated skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm, topped with maple syrup, powdered sugar, or additional fresh strawberries, if desired.
Nutrition Facts
Calories |
1037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 297 mg | 99% | |
| Sodium | 1685 mg | 73% | |
| Total Carbohydrate | 164.4 g | 60% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 51.0 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 299 mg | 23% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 524 mg | 11% | |
*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.
