Gluten Free Buttermilk Pancakes
Servings 4
Ingredients
- 1 1/4 cup Bob's Red Mill Gluten Free 1 to 1 Flour*
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk or 1 scant cup milk + 1 tablespoon cider vinegar
- 2 tablespoons butter, melted
- 1 egg, lightly whisked
- 1/2 teaspoon vanilla (optional)
Instructions
- If you don't have buttermilk on hand, measure out a scant cup of milk and add 1 tablespoon of vinegar (I usually use cider vinegar). Stir together and allow to rest for at least 5 minutes while you are readying the other ingredients.
- Melt 2 tablespoons of butter and allow it to cool.
- In a large bowl combine all the dry ingredients; flour, sugar, baking powder, baking soda and salt. Make a well in the center of the bowl.
- Pour the wet ingredients; buttermilk, whisked egg, melted butter and vanilla into the well of the dry ingredients, gently stir or whisk until completely incorporated and no lumps remain. Allow pancake batter to rest on the counter for about 20 minutes.
- Heat a lightly oiled griddle if you have one, or a fry pan (nonstick is easiest) to medium. Using a 1/4 cup measure, or just eyeball it, pour batter onto griddle. Cook until pancakes have bubbles coming up throughout, flip-over and cook for another minute or two. This recipe should make about 12 pancakes.
Notes
*This recipe was successfully tested with Bob's Red Mill Gluten Free 1 to 1 Flour, but it did not work with some other commercial gluten free flour blends. So please beware! Gluten free flour blends can vary greatly, which adds to the challenges and fun of gluten free baking!!