This is our go-to recipe for classic, stackable pancakes. They’re the perfect base for both sweet and savory toppings and easily convert to gluten and dairy free. You’ll only need 2 eggs for this recipe, but we love to slip a fried egg and bacon or some veggie sausage between layers and drizzle some maple syrup. The first pancake never turns out so eat that one yourself while you’re cooking the rest.
2 cups all-purpose flour – we use Bob’s Red Mill Gluten Free 1-1
2-5 tablespoons sugar, depending on desired sweetness
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
2 cups buttermilk – make your own by adding 2 tablespoons of lemon juice or vinegar to 2 cups of milk or plant milk and allowing to curdle for 10 minutes
3 tablespoons unsalted butter or dairy free butter, melted – we used Earth Balance
Optional toppings such as fruit, maple syrup, fried eggs, bacon, gravy, etc.
In a medium bowl, add the flour, sugar, salt, baking powder, and baking soda, and whisk to combine.
In a bowl or measuring cup, whisk the buttermilk, eggs, and melted butter until smooth.
Add the buttermilk mixture to the dry ingredients, folding together with a spatula. Do not overmix.
Grease or spray a skillet and place on medium low heat. Once the pan is hot, ladle in small amounts of the pancake batter.
Cook until bubbles come to the surface and the bottom is becoming golden brown. Flip the pancake and cook until the bottom is golden brown. Repeat with the remaining batter. Gluten free flour doesn’t brown quite as much so be careful not to overcook.
Serve with your favorite toppings and enjoy!