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Gluten-Free Raisin Pancakes for Two

Prep 10 min Cook 15 min Difficulty 1/5

Easy gluten-free raisin pancakes for two. Simple ingredients, quick to cook, perfect for a cozy gluten-free breakfast.

Why this recipe works

This gluten-free pancake recipe makes a small batch (serves 2). It’s quick, flexible, and uses common pantry ingredients. Perfect for a cozy breakfast or brunch without gluten.

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Key takeaways

Fluffy texture comes from gentle mixing and resting the batter.
Raisins add sweetness and moisture; fold them in gently.
Keep pancakes warm and serve with toppings you like.

Recipe guide

This gluten-free pancake recipe makes a small batch (serves 2). It’s quick, flexible, and uses common pantry ingredients. Perfect for a cozy breakfast or brunch without gluten.

A quick, gluten-free breakfast that’s ready in minutes.

  • Fluffy texture comes from gentle mixing and resting the batter.
  • Raisins add sweetness and moisture; fold them in gently.
  • Keep pancakes warm and serve with toppings you like.

Overview

Gluten-Free Raisin Pancakes (serves 2) are simple, lightly sweet pancakes folded with raisins. This recipe uses gluten-free all-purpose flour and dairy-free milk if needed, plus a quick rest for tender texture.

What this suits

Great for gluten-free breakfasts, quick weekend brunches, or when cooking for someone with gluten sensitivity. Uses pantry staples and yields fluffy, portable pancakes.

Key tips

- Measure flour light-handedly for tender crumbs. - Don’t over-mix; batter can be slightly lumpy. - Rest batter 3–5 minutes for better structure.

Ingredients

  • 1 cup gluten-free all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 large egg
  • 3/4 cup milk (or dairy-free milk)
  • 2 tbsp melted butter (or oil)
  • 1/3 cup raisins

Instructions

  1. Preheat a nonstick skillet or griddle over medium heat and lightly grease it.
  2. In a bowl whisk together gluten-free flour, sugar, baking powder, and salt.
  3. In a separate bowl beat the egg, then whisk in milk and melted butter or oil.
  4. Pour the wet mixture into the dry ingredients and stir until just combined; batter should be slightly lumpy.
  5. Fold in the raisins gently.
  6. Let batter rest 3–5 minutes while the pan finishes heating.
  7. Spoon or pour 1/4–1/3 cup batter per pancake onto the hot skillet.
  8. Cook until edges look set and bubbles form on the surface, about 2–3 minutes.
  9. Flip and cook until golden brown on the other side, about 1–2 minutes more.
  10. Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter.
  11. Serve hot with desired toppings.

FAQs

Can I substitute dairy or eggs? Use dairy-free milk and an egg substitute or 1/3 cup applesauce per egg.
Why rest the batter? Resting hydrated flour helps gluten-free batters relax and improves texture.
How to keep pancakes warm without drying? Keep cooked pancakes on a warm plate with a light cover or in a low oven (about 200°F/90°C).