Ingredients:
1 cup gluten-free all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk (or dairy-free alternative)
1 large egg
2 tablespoons melted butter (or dairy-free alternative)
1/2 teaspoon vanilla extract
1/2 cup dried cranberries
Instructions:
In a large mixing bowl, whisk together the gluten-free all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Gently fold in the dried cranberries until evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
Pour about 1/4 cup of batter onto the skillet for each pancake, spreading it out slightly with the back of a spoon.
Cook until bubbles form on the surface of the pancake and the edges start to look set, about 2-3 minutes.
Carefully flip the pancake and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.
Repeat with the remaining batter, adjusting the heat as needed to prevent burning.
Serve the gluten-free pancakes warm, topped with your favorite toppings such as maple syrup, fresh fruit, or whipped cream. Enjoy your delicious and fluffy pancakes with a hint of tartness from the dried cranberries!
Note: You can also make these pancakes ahead of time and freeze them for later use. Simply let them cool completely, then place them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer the pancakes to a resealable plastic bag or airtight container and store them in the freezer for up to 2 months. To reheat, simply pop them in the toaster or microwave until warmed through.