Fluffiest.
Gluten-Free.
Pancakes.
Ever.

I promise.

Made with just a few simple ingredients, these super fluffy gluten-free pancakes are a delicious way to start a weekend morning.

I love serving them topped with crunchy granola, a drizzle of peanut butter or almond butter, seasonal fruit (berries and sliced banana are always my favorite), coconut flakes, and a hefty drizzle of pure maple syrup. What’s your favorite pancake topping?

I used a baking version of gluten-free flour in this recipe, but regular all-purpose flour would work well, too. Just look for an unbleached version, and you’re all set! You can also swap for whole wheat flour and whole wheat pastry flour; a delicious way to add more fiber. Why gluten-free? Although I don’t particularly follow a gluten-free diet, (come at me, pizza!) I find that gluten-free baking flour pancakes are weirdly more delicious and fluffy than their regular counterparts. The fact that they’re allergen-free makes them pretty exciting, too!

I’ve cooked these pancakes in vanilla bean ghee, which is a DELICIOUS way to add a dose of vanilla flavor and warmth. Butter and coconut oil are great substitutes, too.

Gluten-Free flour + berries + maple syrup + a little love = the fluffiest gluten-free pancakes, ever.

The Fluffiest Gluten-Free Pancakes Ever

Serves 4

Ingredients

1 1/3 cup gluten-free all purpose baking flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 tsp cinnamon
2 eggs
1/2 cup unsweetened almond milk
2 Tbsp. melted vanilla ghee, plus more for cooking
To serve: berries, granola, coconut flakes, maple syrup, nut butter

Directions:

Heat a large griddle over medium-high heat. Add vanilla ghee and melt to coat.

Whisk together dry ingredients in a large bowl. In a separate smaller bowl combine eggs, almond milk, and 2 Tbsp. melted vanilla ghee.

Stir wet ingredients into dry ingredients and whisk to combine until smooth.

Lade 1/3 cup batter onto hot griddle. Cook until small bubbles appear in center of pancakes, flip, and cook another 3-5 minutes per side.

Repeat with remainder of batter.

Serve pancakes hot with maple syrup, berries, coconut flakes, granola, and a drizzle of peanut butter. Enjoy!

Notes:

-This post contains Amazon affiliate links. Thank you for supporting VK!
-I’ve never tried swapping flax-eggs for real eggs, but I don’t see why it wouldn’t work!
-Batch cook these pancakes! They’re great made in a large batch and saved in the refrigerator for up to three days. Just reheat and eat :)