1 cup gluten-free all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk (or a dairy-free alternative like almond milk)
1 large egg
2 tablespoons melted butter (or dairy-free margarine)
1 teaspoon vanilla extract
Optional mix-ins: chocolate chips, blueberries, sliced bananas, or your favorite toppings
Mix Dry Ingredients:
In a mixing bowl, combine the gluten-free all-purpose flour, sugar, baking powder, baking soda, and salt. Mix them well.
Prepare Wet Ingredients:
In another bowl, whisk together the buttermilk (or dairy-free milk), egg, melted butter (or dairy-free margarine), and vanilla extract.
Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients. Stir until just combined. It’s okay if the batter is a bit lumpy. Be careful not to overmix; a few lumps are okay for fluffy pancakes.
If you’re using mix-ins like chocolate chips, blueberries, or bananas, gently fold them into the batter at this stage.
Heat a Skillet:
Heat a non-stick skillet or griddle over medium-high heat. Grease it with a bit of butter or cooking spray.
Cook the Pancakes:
Pour 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a round shape.
Cook Until Bubbles Form:
Cook until you see bubbles forming on the surface of the pancakes, and the edges start to look set, which should take about 2-3 minutes.
Flip and Cook the Other Side:
Carefully flip the pancakes and cook for another 2-3 minutes, or until they’re golden brown and cooked through.
Transfer the pancakes to a plate, and keep them warm in a low oven while you cook the remaining pancakes.
Serve your gluten-free pancakes with your favorite toppings, such as maple syrup, fresh fruit, whipped cream, or additional mix-ins.
These fluffy gluten-free pancakes are versatile and delicious, perfect for a delightful breakfast or brunch. Customize them with your favorite ingredients for extra flavor!