Nutrition per serving may change if servings are adjusted.
1½ cups gluten-free all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 large egg
2 cups buttermilk (see Tip)
2 tablespoons butter, melted
1 tablespoon sugar
1 teaspoon vanilla extract
Whisk flour, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk, butter, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk until combined.
Let the batter sit, without stirring, for 10 to 15 minutes. (As the batter rests, the baking powder forms bubbles that create fluffy pancakes.)
Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about ¼ cup batter per pancake and pour into the pan (or onto the griddle) and spread to about 4 inches wide. Cook until the edges are dry, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.
Make-Ahead Tip: The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.
Tip: No buttermilk? You can make "sour milk" as a substitute: mix 1 tablespoon lemon juice or vinegar into 1 cup nonfat milk; let stand for about 10 minutes before using.
207 calories;8 g fat(4 g sat); 3 g fiber; 29 g carbohydrates; 7 g protein; 8 mcg folate; 50 mg cholesterol; 6 g sugars; 2 g added sugars; 298 IU vitamin A; 0 mg vitamin C; 210 mg calcium; 1 mg iron; 410 mg sodium; 124 mg potassium