Gluten Free Silver Dollar Pancakes
Fluffy, golden, and perfectly bite-sized, these little pancakes are the kind of weekend breakfast that makes everyone crowd around the stove. Buttermilk brings that classic tangy richness, while melted butter and vanilla extract give each stack a warmth that tastes anything but like a compromise. The key move here is letting the batter rest for five minutes so the flour blend fully hydrates — that short wait is what gives you a tender, even crumb instead of a gummy center. Cooking them low and slow on a buttered nonstick skillet means you get that gorgeous golden underside without burning the edges before the middle sets. Each pancake is just the right size for stacking high, and a drizzle of maple syrup or a handful of fresh berries takes them over the top. This recipe makes four servings, so it's ideal for a small family breakfast or a lazy brunch for two with plenty of seconds.
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Learn more →Ingredients
4 servings
- 1 ½ cups gluten free flour blend
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tbsp granulated sugar
- ½ tsp salt
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
For the pan
- 1 tbsp unsalted butter, for the pan
For serving
- maple syrup, for serving (optional)
- fresh berries, for serving (optional)
Instructions
- 1
Whisk together the gluten free flour blend, baking powder, baking soda, sugar, and salt in a large mixing bowl until evenly combined.
- 2
In a small bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
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