Best Gluten Free Pancakes

There's something fun about a stack of pancakes with butter melting on top and syrup dripping down the sides. Now that's a weekend breakfast!

Course Breakfast, brunch

Cuisine American, Canadian

Keyword gluten free pancakes

Cook Time 20

Total Time 20

Servings pancakes

Calories 64kcal

Author Cinde Little

Ingredients

DRY MIXTURE

1 cup EGFG gluten free flour blend*
1 tablespoon sugar
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon xanthan gum
¼ teaspoon salt

WET MIXTURE

1 egg
1 tablespoon melted butter
1 cup buttermilk OR sour milk**

TOPPINGS

syrup, yogurt, fruit and on and on

Instructions

In a large bowl whisk dry ingredients together, set aside.
In a 2-cup pyrex measuring cup combine buttermilk, egg and butter.
Add wet ingredients to dry mixture and whisk until combined. Let batter rest for 5 minutes.
Heat pancake griddle to 350°F. Lightly brush with vegetable oil.
Using a ladle or liquid measuring cup pour ¼ cup batter onto the griddle. Cook first side until bubbles appear on the pancake and the bottom side is golden brown, 2-3 minutes. Flip pancake and cook second side until cooked, 1-2 minutes.
Keep pancakes warm while cooking all the batter. Serve warm with your favourite toppings.
Makes 12 six-inch pancakes.

Notes

*My EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour. Makes ~ 8 cups. Experiment by replacing ¼ cup flour blend with any individual flour you are interested in trying (oat, teff, buckwheat etc). Notice how it affects the taste and texture. Repeat what you like.

**To make sour milk pour 1 tablespoon white vinegar in a measuring cup, add milk to the 1 cup line. Stir and let sit for 5-10 minutes. It never makes pancakes as fluffy as commercial buttermilk but it does the trick.

Nutrition