2tbsp.vegetable oil(plus 1-2 tablespoon more for pan-frying)
1teaspoonpure vanilla extract
Instructions
Sift the gluten free flour over top of a large mixing bowl. Add in the remaining dry ingredients: baking soda, baking powder, brown sugar, and salt. Whisk until well-combined.
In a separate medium-sized bowl, whisk the wet ingredients (eggs, buttermilk, vanilla extract, and vegetable oil) until smooth.
Pour the wet ingredients into the dry, and stir until just combined. Do not over-mix. The batter will be thick and smooth, not runny. For thin pancakes: add in additional tbsps of buttermilk until you reach your desired consistency.
Warm the additional vegetable oil in a griddle or frying pan over medium-low heat. Once warm, use a ¼ cup measuring cup to scoop the pancake batter and pour onto the pan. Leave at-least 1-2 inches of space in-between the pancakes.
Cook the pancakes until the edges begin to firm up and the bubbles on the surface begin to pop. Use a spatula to check the color of its underside. Flip the pancake once golden brown, and cook on the remaining side for a few more minutes until cooked through. For thick pancakes: use a spatula to gently press down on the pancake a couple of times as it cooks. This helps ensure the middle cooks through.
Serve warm. Optional: Serve with my Homemade Berry Maple Syrup.
Notes
Sift the gluten-free flour for this recipe! Sifting will remove any clumps in the flour, preventing lumps in your pancakes and making them fluffy. If you make this recipe with unsifted flour, the pancakes may turn out more dense.
All of the dry ingredients in this recipe can be mixed together in a large batch and stored in your pantry as your own ready-to-go homemade pancake mix. Simply add the wet ingredients once ready to make.
Gluten Free Pancakes need to be stored in an airtight container in the refrigerator, and they're best enjoyed within 2 to 3 days.
To freeze: flash-freeze the gf pancakes in a single layer on a cookie sheet for 30 minutes. Then, stack the pancakes in a gallon bag, or divide into servings.
To reheat frozen gluten free pancakes: place the pancakes in the microwave with a wet paper towel for 25-30 seconds, or until warmed through. You may also warm them in a skillet.