How to Make Gluten-Free Pancakes
Fluffy, golden, and utterly satisfying, these gluten-free pancakes are a breakfast game-changer. Ready in just 25 minutes of prep and 20 minutes of cooking, they’re a quick yet indulgent way to start your day.
Ingredients
- 1 1/4 cups gluten-free all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 3/4 cups buttermilk
- 2 tablespoons butter, melted
Instructions
- In a large bowl, add flour, sugar, baking powder, baking soda, and salt.
- In a separate measuring jug combine the egg, buttermilk, and melted butter.
- Pour the wet ingredients into the dry and whisk until batter is just combined. You don't want to beat this batter.
- Heat a non-stick frying pan or griddle over medium-low heat.
- Pour roughly 1/3 cup of batter for each pancake.
- Cook for about 3-4 minutes on this side. When bubbles appear on the surface you can flip them.
- Cook on the opposite side for roughly 1-2 minutes.
- Serve pancakes straight from the griddle with loads of syrup.
- Store any leftovers in the fridge for up to 2 days.
Tried this recipe?Let us know how it was!