This is the gluten-free pancake recipe my family comes back to over and over again.A combination of buttermilk and sour cream make these the FLUFFIEST, most flavorful gluten-free pancakes you’ll ever eat!
– 1 cup gluten-free all-purpose flour– 2 tablespoons sugar– 1 teaspoon baking powder– 1/2 teaspoon baking soda– 1/4 teaspoon salt– 1 cup buttermilk– 1 large egg– 2 tablespoons unsalted butter, melted– 1 teaspoon vanilla extract– Cooking spray or additional butter for greasing the pan
Combine Dry IngredientsIn a large mixing bowl, whisk together the gluten-free all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
Mix Wet IngredientsIn a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
Combine Wet and Dry IngredientsPour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it's okay if there are a few lumps.
Heat the PanPreheat a griddle or non-stick skillet over medium heat. Lightly coat the surface with cooking spray or butter.
Cook the PancakesPour 1/4 cup portions of batter onto the heated griddle or skillet. Cook until bubbles form on the surface of the pancake and the edges start to look set, about 2-3 minutes. Flip the pancake and cook the other side until golden brown.