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Gluten Free Buttermilk Pancakes

Fluffy Gluten Free Buttermilk Pancakes Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups gluten free all-purpose flour (with xanthan gum)
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ¼ cups buttermilk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted, plus more for skillet
  • 1 teaspoon vanilla extract

Method
 

  1. Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla until smooth.
  3. Pour the wet ingredients into the dry and fold just until no flour pockets remain.
  4. Heat a buttered nonstick skillet over medium low, drop ¼ cup batter per pancake, cook 3-4 minutes until bubbles form, flip, and cook 1-2 minutes more.
  5. Stack, top with butter and syrup, and serve immediately.

Notes

The batter thickens as it sits, so if you’re cooking in batches and it gets too stiff, stir in a spoonful of buttermilk. Pancakes are best right off the griddle, but you can hold them in a 200°F oven on a wire rack while you finish the rest.