Gluten-free buttermilk pancakes that are fluffy, fluffy and easy to make. Make them ahead for a great on-the-go breakfast.
- 2 cups Bob’s Red Mill Gluten Free 1 to 1 Flour Mix
- 3 tablespoons Sugar
- 1 teaspoon Baking soda
- 1 teaspoon baking powder
- 1 teaspoon Salt
- 2 cups Buttermilk
- 2 Eggs
- 3 tablespoons Melted butter
Combine all dry ingredients in a large bowl and whisk together. Push the flour mixture around the edges of the bowl, creating a well in the center, then add the remaining ingredients and whisk slowly until smooth.
Heat a nonstick skillet over medium-high heat. Once the pan is hot, pour about 1/4 cup batter into the pan. If possible, repeat until the pan is full but not crowded. Allow bubbles to form and burst as the bottom cooks. When the top feels a little solid and bubbles have popped, it’s ready to flip. Let the crepe brown on the other side before removing it from the pan.
Serve immediately or you can heat your oven to its lowest doneness setting and place the finished pancakes on a baking sheet to keep them in the warm oven until ready to serve.