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So you think you've had the Very Best Gluten Free Pancakes??? Sorry, you may have to reevaluate. These fluffy, flavorful pancakes really are the best!
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Very Best Gluten Free Pancakes

So you think you've had the Very Best Gluten Free Pancakes??? Sorry, you may have to reevaluate. These fluffy, flavorful pancakes really are the best!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Breakfast
Servings: 10 pancakes

Ingredients

  • 3 tablespoons butter melted
  • 3 eggs large
  • 1 cup milk I used 2%
  • 1/2 cup plain whole milk yogurt
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  • 1/2 cup brown rice flour
  • 1/2 cup white rice flour
  • 1/3 cup sorghum flour
  • 1/3 cup tapioca starch

Instructions

  • Whisk eggs, milk, yogurt, sugar, and vanilla in a bowl until well combined. Add dry ingredients and whisk until smooth. Add melted butter and stir until combined. Let batter sit for 5 minutes.
  • Heat a griddle over medium low heat (about 275 degrees). Once preheated, spray with cooking spray or brush with extra butter. Drop about 1/4 cup batter slowly onto griddle.
  • Cook batter for 3-4 minutes until set on edges and slightly bubbly in center. Flip and cook 1-2 minutes more.
  • Serve warm with desired toppings.
  • Store leftover pancakes in an airtight container in fridge for up to a week or in freezer for up to 3 months. If freezing, put layer of parchment paper or wax paper in between pancakes.