Gluten-Free Pancakes


  • 1 1/4 cups gluten-free flour
  • 1 tablespoon sugar
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 1 egg
  • 3 tablespoons melted butter
  • Maple syrup
  • Fresh blueberries or chocolate chips if desired


Preheat griddle to 375 degrees; lightly grease. Blend flour, sugar, baking powder and salt. Add milk, egg and melted butter and whisk until smooth. Pour 1/4 cup batter on griddle. Allow pancake to cook about 1½ minutes per side or until golden brown, flipping only once. If you add the blueberries or chocolate chips, add them to the pancake once it is poured on the griddle and has cooked slightly. This will distribute more evenly than putting them in the batter. Serve with warm syrup.

Yield 12-14 (4-inch) pancakes