Description
Fluffy, golden, and gluten-free, these buttermilk pancakes are a breakfast favorite that everyone will love.
Ingredients
Scale
- 3 cups gluten-free all-purpose flour
- 4 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups buttermilk (shake before measuring)
- 2 large eggs
- 4 tablespoons butter, melted (plus more for cooking)
- 2 teaspoons vanilla extract (optional, but recommended)
Instructions
- Whisk Dry Ingredients : In a large bowl, whisk together gluten-free flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients : In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
- Combine : Add wet ingredients to the dry and stir until just combined. A few lumps are okay – do not over-mix (especially with gluten-free flour).
- Rest the Batter : Let sit for 5 – 10 minutes. This helps hydrate the flour and improve texture.
- Cook : Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter. Pour approximately 1/4 cup of batter per pancake. Cook 2 – 3 minutes until bubbles form and edges are set. Flip and cook 1 – 2 minutes more until golden brown.
- Serve : Stack and serve with maple syrup, fruit, or your favorite toppings.
Equipment
10-Piece Glass Nesting Bowl Set
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Cup4Cup Gluten Free Multipurpose Flour
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King Arthur Measure for Measure Gluten-Free Flour
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Wholesome Sweeteners Organic Cane Sugar, Fair Trade, Non GMO, Gluten Free
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- For extra fluffy pancakes, reduce buttermilk by 1/4 cup and replace it with 1/4 cup full-fat Greek yogurt.
- Batter thickens as it rests – thin with a splash of buttermilk if needed.
- Store leftovers in the fridge up to 4 days or freeze in a single layer and reheat in toaster or oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Brunch
- Method: Stovetop
- Cuisine: American