Description
Gluten-free buttermilk pancakes that are fluffy, soft and easy to make. Make them ahead of time for a great grab-and-go breakfast.
Ingredients
- 2 cups Bob’s Red Mill Gluten Free 1 To 1 Flour Blend
- 3 Tablespoons Sugar
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 2 cups Buttermilk
- 2 Eggs
- 3 Tablespoons Butter, Melted
Preparation
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 nonstick skillet over medium high heat. Once skillet is hot, scoop approximately 1/4 cup 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 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 its lowest bake setting and place finished pancakes on a baking sheet to hold them in the warm oven until ready to serve.
