Light and Fluffy Gluten Free Pancakes
From the light and fluffy texture to the barely sweetened flavor, every single thing about these pancakes is exactly how I want my pancakes.
Servings: 12 medium size pancakes
Ingredients
- 1¼ cups all-purpose flour*
- 1 tablespoon baking powder
- 1 tablespoon white sugar
- ½ teaspoon kosher salt
- 1 egg
- 1 cup buttermilk
- 2 tablespoons butter melted and slightly cooled
*Gluten-Free Alternative
- ¾ cup brown rice flour
- ¼ cup tapioca starch
- ¼ cup potato starch
Instructions
- Whisk together the dry ingredients and set aside. In a smaller bowl, lightly whisk the egg and then add the buttermilk. Add the wet to the dry ingredients, whisk for just a moment and then add the butter. Whisk to combine and then let rest while the griddle or pan heats.
- Butter the pan or griddle if desired and then pour about 3 tablespoons (or a scant 1/4 cup) of batter onto the griddle for each pancake. Let cook until they begin to bubble on top and they are lightly browned on the bottom. Flip and cook second side just until golden brown. Serve warm with the toppings of your choice. Enjoy!
Notes
FREEZER MEAL: Let the pancakes cool completely, before storing them in an airtight ziploc bag. Reheat the frozen pancakes in the microwave.
Nutrition
Calories: 95kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 143mg | Potassium: 194mg | Sugar: 2g | Vitamin A: 110IU | Vitamin C: 0.2mg | Calcium: 72mg | Iron: 0.4mg