In a bowl, mix flour, baking powder, sugar, and salt.
In a separate bowl, combine eggs, milk, and vanilla. Stir or whisk to combine thoroughly.
Combine wet and dry ingredients and mix until there are only small lumps. Let batter sit for 10 minutes.
Heat a griddle to medium--use a lower temperature than for regular pancakes. Butter griddle heavily, so there is a visible layer of melted butter across the griddle. I use 1/2 tbsp of butter on a 12-inch griddle.
Pour pancake batter slowly onto griddle, about 3-4 Tbsp per pancake. Leave room for the pancakes to expand by an inch each.
As soon as one side of the pancake is solid (2-3 minutes), flip. Press the pancake down with the pancake turner to flatten it.
Leave until the other side is done (4-5 minutes) and flip again for 2-3 minutes more.
Remove pancakes from griddle and serve.
Most gf pancake recipes call for a lot of oil or melted butter, but these come out fine with none. That means you can use lots of butter to fry them, giving them a nice golden-brown finish.
This recipe makes 12 4" pancakes. The cook time assumes you're frying the pancakes 4 at a time; a bigger griddle will speed up the process.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (92g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 14 (32%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 5.5mg||2 %|
|Sodium 367mg||13 %|
|Potassium 136mg||4 %|
|Total Carbohydrate 4.3g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 4.3g|
|Protein 3g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 44
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