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Prep time
5 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
Fluffy and soft gluten free buttermilk pancakes. The buttermilk gives them a slight tang and keeps them moist while also providing the perfect amount of flavor. These pancakes can be eaten on their own, topped with maple syrup or go crazy and add peanut butter and fresh berries! I make a large batch and whatever we don't eat the first day I'll freeze for later. It makes for a quick and tasty breakfast when I'm pressed for time. —AStrayKitchen
Ingredients
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2 cups
Bob's Red Mill 1 to 1 gluten free flour
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3 tablespoons
Sugar
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1 teaspoon
Baking Soda
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1 teaspoon
Baking Powder
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1 teaspoon
Salt
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2 cups
Buttermilk
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2
Eggs
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3 tablespoons
Butter-melted
Directions
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Combine all the dry ingredients in a large bowl and whisk together. Push the flour mixture to the edges of the bowl, creating a well in the center, then add the remaining ingredients and slowly whisk together until smooth.
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Heat a non-stick skillet over medium high heat. Once the skillet is hot, scoop approx 1/4 cup of batter onto the skillet. If possible repeat until skillet is full but not crowded. Let bubbles form and pop as the bottom cooks. When the top looks a little solid and the bubbles have popped it is ready to flip. Let the pancake brown on the other side before removing from the skillet.
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Serve immediately or you can heat your oven to it's lowest bake setting and place finished pancakes on a baking sheet and hold them in the warm oven until ready to serve.
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