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gluten free pancakes

gluten free pancakes: irresistibly fluffy buttermilk delight

Craving light, airy breakfast? These gluten free pancakes pack buttery buttermilk fluffiness—ready in minutes. Discover the secret and try today!
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Servings: 12
Course: Breakfast
Cuisine: American
Calories: 127
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2 cups gluten-free all-purpose flour blend
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 3/4 cups buttermilk
  • 2 large eggs
  • 3 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract

Equipment

  • bowl
  • non‑stick griddle or skillet
  • ladle

Method
 

Steps
  1. In a bowl whisk together flour, baking powder, baking soda, salt, and sugar.
  2. In another bowl whisk buttermilk, eggs, melted butter, and vanilla extract until smooth.
  3. Pour the wet mixture into the dry ingredients and stir just until combined; let the batter rest five minutes.
  4. Heat a non‑stick griddle or skillet over medium‑low and lightly grease with butter or oil.
  5. Ladle about ¼ cup batter per pancake onto the hot surface; cook until bubbles form and edges set, about 2‑3 minutes.
  6. Flip and cook the other side until golden brown, another two minutes.
  7. Serve the fluffy pancakes warm with maple syrup, fresh berries, or your favorite topping.