Gluten-Free Strawberry Pancakes

Start your day with a stack of irresistibly fluffy Gluten-Free Strawberry Pancakes, perfect for a wholesome breakfast treat that's easy to make and brimming with fresh berry flavor! Crafted with gluten-free all-purpose flour and juicy diced strawberries, these pancakes strike the perfect balance between tender and fruity. The recipe is customizable with dairy or non-dairy milk and a touch of vanilla for warmth, making it ideal for gluten-free and family-friendly dining. In under 30 minutes, you’ll have beautifully golden pancakes ready to be topped with maple syrup, powdered sugar, or extra strawberries for a crowd-pleasing finish. Perfect for weekday mornings or weekend brunch, these gluten-free pancakes will quickly become a new favorite!

Nutriscore Rating: 57/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

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)

Directions

Step 1

In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, salt, and sugar until well combined.

Step 2

In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract.

Step 3

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; the batter should be slightly lumpy.

Step 4

Gently fold in the diced strawberries until evenly distributed in the batter.

Step 5

Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of butter.

Step 6

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.

Step 7

Carefully flip the pancakes and cook for an additional 2-3 minutes, or until golden brown and cooked through.

Step 8

Repeat with the remaining batter, greasing the skillet as needed between batches.

Step 9

Serve the pancakes warm, topped with maple syrup, powdered sugar, or additional fresh strawberries, if desired.

Nutrition Facts

Serving size	525.3 grams (525.3g)

Amount per serving	% Daily Value*
Calories	1037

Total Fat 37.30g	48%
Saturated Fat 19.50g	98%
Polyunsaturated Fat 2.00g
Cholesterol 297mg	99%
Sodium 1685mg	73%
Total Carbohydrate 164.40g	60%
Dietary Fiber 4.50g	16%
Total Sugars 51.00g
Protein 16.30g	33%

Vitamin D 129IU	644%
Calcium 299mg	23%
Iron 2mg	11%
Potassium 525mg	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.

Source of Calories

Fat: 31.7%

Protein: 6.2%

Carbs: 62.1%