Gluten Free Buttermilk Pancakes
Fluffy, tender, and impossibly light, these gluten-free buttermilk pancakes are so good, you won't believe what's missing. Get ready to flip your way to breakfast bliss.
Ingredients
- 3 large eggs room temperature
- 1 tablespoon white sugar
- 2¼ cups buttermilk room temperature
- 1½ cups gluten free plain flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoon butter softened
- Maple syrup and berries to garnish
Instructions
- In a large bowl, whisk eggs and sugar well. Slowly add buttermilk, whisking until fully incorporated.
- In a sieve over the bowl, sift the flour blend, baking powder, and salt over the wet ingredients. Whisk to combine. Add in the very soft butter and whisk.
- Heat a griddle or large nonstick skillet over medium-low heat and grease lightly.
- Scoop batter onto skillet. Allow pancake to cook for about 3 minutes on the first side before flipping over. Cook about 3 minutes on the second side.
- Serve hot with maple syrup, berries, or toppings of choice.