My husband cringes at the words gluten free, but really liked these pancakes, and you will, too! The key to these pancakes is using only King Arthur gluten free flour.
Ingredients
- 4 tablespoons (57 g) melted butter or coconut oil cooled
- 2 cups (490 g) milk or non-dairy milk
- 2 tablespoons (30 g) vinegar (or skip this and use just buttermilk)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (284 g) gluten free all purpose flour King Arthur Measure-for-Meaure recommended
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Begin by melting the butter so it has time to cool. Then to a bowl add the milk and vinegar (if not using buttermilk) and let sit for 5 minutes. Add the eggs, vanilla extract, and cooled butter. Whisk to combine.
- In a large mixing bowl whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt. Add the wet ingredients and stir to combine.
- Preheat a nonstick griddle over medium heat. Be sure to not go above that or the pancakes will cook too quickly without allowing time for the moisture to evaporate.
- Grease the griddle with butter or brush on coconut oil. Drop about ¼ measuring cup of batter on the skillet (Tip – I use a large cookie scoop or ice cream trigger scoop to do this quickly.).Cook until the top bubbles and underneath is golden brown, about 2 minutes. Flip and cook for an additional 2 minutes, or until cooked through. Serve immediately or transfer to a wire rack to cool.
Adapted from Mama Gourmand
