Easy gluten free buttermilk pancakes that are fluffy, golden, and delicious.
- Total Time: 15 minutes
- Yield: 4
- Category: Breakfast
- Cuisine: American
- 2 cups Bob's Red Mill 1 to 1 gluten free flour
- 3 TBS Sugar
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1 tsp Salt
- 2 cups Buttermilk
- 2 Eggs
- 3 TBS Butter (melted)
- 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.
- 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.
- 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.
Keywords: Breakfast, Brunch, Gluten free, Pancakes