Combine all ingredients in bowl. Beat at medium speed until smooth. (Batter will be thick).
Heat lightly greased griddle to 350°F or until drops of water sizzle.
Spoon 1/4 cup batter onto griddle. Spread batter to 4-inch circle. Cook 2-3 minutes or until bubbles form on surface. Turn; continue cooking 1-2 minutes or until light brown. Serve warm with butter and syrup.
*Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup. Let stand 5 minutes.
Blueberry Pancakes: Gently stir in 1 cup fresh or frozen (thawed) blueberries.
Pecan Pancakes: Gently stir in 1/3 cup chopped pecans.
- If batter is too thick, stir in 1 to 2 tablespoons milk.
Gluten-Free Flour Blend
: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking