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Great Gluten Free Pancakes

With the invention of Bob's Red Mill Gluten Free 1-to-1 Baking Flour, making pancakes is now a regular occurrence in our house. So good even my non-gluten free family will eat them for breakfast. These gluten free pancakes are easy to make and very easily adaptable. A very kid friendly recipe your whole family will love.
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Prep Time 5 minutes
Cook Time 20 minutes
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Cup Gluten Free Flour I recommend Bob's Red Mill 1-to1 Baking Flour
  • 1 tbsp. Sugar
  • 1 tbsp Baking Powder
  • 1/2 tsp. Sea Salt
  • 2 tbsp. Melted Butter
  • 1/2 cup Buttermilk I only had the light buttermilk on hand and it worked fine. I bet you could substitute Almond or Oat Milk in this for those with Dairy Allergies.
  • 1/4 cup Fat Free Milk This is all I had but I think any would be fine.
  • 1 large egg
  • 1/2 tsp. Vanilla (Optional) I have left this out and might almost like it better without.
  • Chocolate Chips, blueberries, bananas Optional ideas

Equipment

  • 2 Mixing Bowls
  • Measuring cups
  • Measuring spoons
  • Griddle or skillet Waffle Iron if you decide to make waffles instead

Method
 

  1. In a large mixing bowl mix all your dry ingredients. (Flour, sugar, baking powder, and salt.
  2. Put the butter into a microwave dish and cover with a paper towel to avoid messing up your microwave. Melt the butter in the microwave for about 30 seconds.
  3. Combine the milks with the vanilla and the butter.
  4. Add the egg to the milk mixture and whisk together.
  5. Add the liquid ingredients to the flour ingredients and mix until just combined. Will be a little lumpy. Feel free to add a little more milk here if needed.
  6. Warm up your griddle to medium heat. When a splash of water bounces on the griddle it is ready. After the grill is warm enough grease with a bit of butter or cooking spray. You should not have to do this between every pancake. Usually only once but if you are making a lot you may need to add more down the line.
  7. I like to make these on the smaller side because they can be a bit mushy if large and cooked to quickly. So I stick with the 1/4 cup size.
  8. This is where I add some additions, like chocolate chips or bananas. (You can add to the mixture if you want also. When the edges start getting bubbly check to see if they are browning. If they are, give them a flip.
  9. These are best if eaten right away.
  10. Leftovers: I freeze them if I will be eating a lot later or a Ziploc bag in the fridge.
  11. Because Gluten Free pancakes can get a bit mushy inside, I find that toasting them to reheat works best.

Notes

These are the best Gluten Free Pancakes I have ever had. Give them a try and let me know how you like them. Also, this recipe could easily be used in a waffle maker too!
Allergens: Dairy, Egg