4 tablespoons unsalted butter, melted, plus more for the griddle
Instructions
Make the gluten-free buttermilk substitute: Pour the vinegar or lemon juice into the milk. Stir gently and let it sit at room temperature for 5 minutes until it curdles slightly.
In a large bowl, whisk together the gluten-free flour blend, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk the eggs, the prepared buttermilk mixture, and the melted butter until combined.
Pour the wet ingredients into the dry ingredients. Mix gently with a whisk until just combined. Do not overmix; a few lumps are fine. Let the batter rest for 5 minutes.
Heat a lightly buttered griddle or large non-stick skillet over medium heat. The griddle is ready when a drop of water sizzles immediately.
Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set.
Flip the pancakes and cook for another 1 to 2 minutes until golden brown.
Serve immediately with your preferred toppings.
Notes
If your gluten-free flour blend does not contain xanthan gum, add 1 teaspoon to the dry ingredients for better structure.
For extra fluffy pancakes, separate the eggs. Whisk the yolks into the wet mixture, and then gently fold the stiffly beaten egg whites into the finished batter at the very end.
Use dairy-free milk and butter substitutes to make these pancakes dairy-free.