Traditional Buttermilk Pancakes

10 months ago

1 1/4 cups gluten free flour blend
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 Tbs. granulated sugar
2 eggs room temperature, beaten
3/4 cup buttermilk, room temperature
2 Tbs. melted butter, cooled
In a large bowl, place the flour, baking powder, baking soda, salt and sugar; stir to combine. Set the bowl aside. In a large bowl or measuring cup, place the eggs, buttermilk and butter, and whisk together vigorously to combine and beat the eggs. Create a well in the center of the dry ingredients and add the buttermilk and egg mixture in a slow, steady stream, whisking constantly. Continue to whisk until the mixture is smooth and thick. Heat a griddle or lightly greased nonstick or cast-iron skillet over medium heat. Pour about 1/4 cup batter per pancake onto hot skillet making sure to keep a little space between each pancake. Cook pancakes until large bubbles begin to break through the top of the batter and the edges are set (about 2 minutes per side). With a wide, flat spatula, carefully flip each pancake, and continue to cook until set. Remove pancakes from the skillet and repeat with the remaining batter. Serve with real maple syrup or your favorite fruit topping. (Yield: 10 pancakes)

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