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pancake stack

Basic Gluten-Free Pancakes

Easily make your own gluten-free pancakes from scratch by following this recipe.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 pancakes
Calories 230 kcal

Equipment

  • 2 large mixing bowls
  • 1 whisk
  • 1 spatula

Ingredients
  

  • 1 cup gluten-free AP flour/nut flour
  • 1 cup buttermilk
  • 2 large eggs
  • 1 tsp aluminum-free baking powder for batter rising
  • 1 tsp baking soda for ph balancing
  • 2 tbsp melted butter/margarine
  • 2 tbsp granulated sugar
  • ½ tsp kosher salt
  • 2 tsp vanilla extract for flavor, optional
  • chocolate chips for mixing optional

Instructions
 

  • Gather 2 mixing bowls and a whisk. Both bowls need to be large enough to mix your ingredients in.
  • In one bowl, add gluten-free flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
  • In the second bowl, add buttermilk, eggs, melted butter, and vanilla extract. Whisk to combine. (Melt the butter in a small ceramic dish before mixing it in.)
  • Pour the wet ingredients into the bowl with the dry ingredients. Whisk everything together until you have a nice, creamy batter that is neither too thick nor too runny. Set it aside for 5-10 minutes to let the baking powder activate.
  • While you are waiting, preheat a metal or cast iron skillet over medium-low heat. Once ready, spray your pan with nonstick cooking spray or coat it in butter.
  • Pour your batter into the pan until it reaches your desired size. Add fillings like chocolate chips at this point, before the pancake has a chance to harden.
  • Let it cook until the sides and bottom are golden-brown, then flip it with a spatula. After the other side of the pancake finishes cooking, set it aside on a dish.
  • Repeat steps 5-7 until the batter is finished. To enhance the flavor of the pancakes, try adding toppings like maple syrup and powdered sugar. Enjoy!