4 tablespoons unsalted butter, melted, plus more for the griddle
Instructions
Combine the milk and vinegar or lemon juice in a small bowl. Let it sit for 5 minutes to curdle slightly; this creates your gluten-free buttermilk substitute.
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. Whisk gently until just combined. Do not overmix; a few small lumps are acceptable. Let the batter rest for 5 minutes.
Heat a lightly oiled 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, 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 and cooked through.
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 dairy-free pancakes, use unsweetened almond or soy milk for the buttermilk substitute.
To keep pancakes warm while cooking the rest of the batch, place them on a wire rack set over a baking sheet in a 200°F oven.