These fluffy gluten-free pancakes have a hint of cinnamon and vanilla for extra flavor. This recipe makes about eight 2-inch pancakes or four larger pancakes. Serve with your favorite syrup and fresh fruit.
Ingredients
- all-purpose gluten-free flour: 1 cup
- gluten-free baking powder: 0.5 tsp
- salt: 0.5 tsp
- ground cinnamon: 0.5 tsp
- egg: 1 piece
- vegetable oil: 1 Tbsp
- vanilla extract: 1 tsp
- milk: 0.5 cup (or more if needed, cold)
- cooking spray:
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Whisk flour, baking powder, salt, and cinnamon together in a bowl until well combined.
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Whisk egg, vegetable oil, and vanilla together in a second bowl until well combined. Gradually stir dry ingredients into wet ingredients with a wooden spoon until incorporated; batter should still be still lumpy. Dotdash Meredith Food Studios
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Add milk and mix until batter is smooth. Let sit until thickened, 5 to 10 minutes. Stir in more milk, 1 tablespoon at a time, if batter is too thick. Dotdash Meredith Food Studios
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Spray a griddle with cooking spray and preheat over medium-low heat.
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Working in batches, drop 1 to 2 heaping tablespoonfuls onto the preheated griddle for each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Dotdash Meredith Food Studios
