Gluten Free Buttermilk Pancakes Recipe
This gluten free buttermilk pancakes recipe makes a tall, diner-style stack of pancakes with tons of flavor. A fun twist on a classic pancake!
Servings: 8 pancakes
Ingredients
- 1 ½ cups gum-free gluten free flour blend (140 grams superfine white rice flour + 45 grams potato starch + 25 grams tapioca starch/flour) (See Recipe Notes)
- ¼ teaspoon xanthan gum See Recipe Notes
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla powder optional (can replace with 1 teaspoon vanilla extract)
- 2 eggs at room temperature, beaten
- 1 cup buttermilk at room temperature
- 2 tablespoons unsalted butter melted and cooled
- Neutral oil for greasing
Instructions
- In a large bowl, whisk together the flour blend, xanthan gum (if using), baking powder, baking soda, salt, sugar, and (optional) vanilla powder.
- In a separate bowl or measuring cup, whisk together the eggs, buttermilk, and melted butter.
- Pour the wet ingredients into the dry, and whisk until smooth. The mixture should be soft and thickly pourable, and not at all stiff.
- Heat a griddle to 350°F or a large nonstick omelet pan over medium heat, and grease it lightly with a neutral oil.
- Scoop about 1/4 cup of batter per pancake. Pour the batter straight down onto the pan and spread gently into a 4-inch round. Do not crowd the skillet or pan.
- Allow the pancakes to cook until bubbles break through the surface all over, and the outer 2-inch edges of each pancake appears set and no longer shiny (about 3 minutes).
- Flip and continue to cook for another minute, or until the underside is browned. As each pancake is cooking on the second side, to help the second side brown more fully, press it down gently with a large spatula.
- Remove from the griddle or pan and repeat with the remaining batter, greasing the surface lightly before adding each batch. Serve warm.
Notes
About the flour blend
For best results, use a gum-free gluten free flour blend like Nicole’s Best, our homemade 3-ingredient gum-free blend, or a low xanthan gum blend like Bob's Red Mill 1-to-1. Avoid blends with standard xanthan gum content or your batter will be too thick to pour and the pancakes too chewy and gummy.
Xanthan gum
Optional, but helps the pancakes rise taller. If you leave it out, reduce the buttermilk by 2 tablespoons to 7 fluid ounces.
Nutrition
Serving: 1pancake | Calories: 152kcal | Carbohydrates: 23g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 309mg | Potassium: 57mg | Fiber: 2g | Sugar: 7g | Vitamin A: 196IU | Calcium: 101mg | Iron: 1mg
