Wonderful Fluffy Buttermilk Gluten Free Pancakes
Wonderfully easy gluten free buttermilk pancakes!
Ingredients
Easy Ultimate Fluffy Gluten Free Pancakes
- 2 Cups Gluten Free Flour Blend I use King Arthur Measure for Measure
- 1.5 tsp Himalayan Pink Salt If using table or sea salt, cut it in half
- 1.5 Tbsp Baking Powder
- ¼ Cup Granulated White Sugar
- ¼ Cup Salted Butter Unsalted is fine
- 2 Cups Buttermilk- slightly warm If Buttermilk isn’t available, use milk and mix in 2 tsp white vinegar or lemon juice and let it until it starts to curdle
- 2 Large Eggs
- 1.5 tsp Vanilla Extract
- Cooking Oil Spray
Instructions
- In a large mixing bowl, combine your dry ingredients and mix thoroughly with a whisk.
- In a measuring cup, melt your butter and pour it into a second smaller mixing bowl. Then warm up your buttermilk to just warm to the touch and also pour it in with your butter. (The warmed up buttermilk will keep the butter from immediately hardening.)
- Next combine your eggs and vanilla to your liquids bowl and mix so they’re evenly combined. Then pour your liquid ingredients in and whisk all the ingredients together just so they’re nicely blended and not clumpy.
- Set the batter aside for 10 minutes to allow the liquids to penetrate the dry ingredients.
- While waiting, set the griddle to 325°F and let it preheat for a few minutes. Spray the griddle with the cooking oil and ladle on your pancake batter leaving an 1.5-2 inches between each pancake.
- Cook until you start seeing some bubbles rising and the edges start to cook, about 5 minutes, then flip and cook for approximately 4 minutes. You can also ease the spatula under to see if you’ve reached a nice golden brown.
- Plate, pour on the butter and syrup, serve, and enjoy!!!
Tried this recipe?Let us know how it was!