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Perfect Gluten Free Buttermilk Pancakes

Perfect Gluten Free Buttermilk Pancakes

This is the classic gluten free buttermilk pancake recipe you’ve been looking for. So light and fluffy, and you can make them ahead, freeze and reheat for a super quick breakfast!

This is the classic gluten free pancake recipe you've been looking for. Perfectly light and fluffy buttermilk pancakes that you can make ahead and freeze!

I’ve been tinkering with this recipe for gluten free buttermilk pancakes for weeks and weeks. Here was my wish list: thick, fluffy pancakes that don’t need a lot of sugar to have a lot of flavor.

And these pancakes made all of my breakfast dreams came true.ūüĎƬ†(In case you’d like to see, I also have a recipe for a¬†Bisquick-style mix for gluten free pancakes.)

This is the classic gluten free pancake recipe you've been looking for. Perfectly light and fluffy buttermilk pancakes that you can make ahead and freeze!

About maple syrup and pancakes: I don’t ever buy imitation maple syrup. Pure maple syrup doesn’t come cheap, but I use it sparingly and you just can’t compare imitation syrup to it.

Plus, here’s another tip: try drizzling about 1/2 teaspoon of cold maple syrup onto the underside of each pancake after it’s been cooking on the griddle for about a minute. Allow that side to continue cooking (it may take another few seconds to set), flip and finish.

This is the classic gluten free pancake recipe you've been looking for. Perfectly light and fluffy buttermilk pancakes that you can make ahead and freeze!

The batter for these pancakes is quite thick, even more so if you add the optional 1/4 teaspoon of xanthan gum. Resist the urge to swirl the batter around after pouring it onto the griddle.

If you’d like extra-thick pancakes, allow the batter to cook for 1 minute on the first side, then pour a bit more batter right into the center. Once the edges are set, the extra batter¬†won’t spread the pancake any wider. It will just take a few extra seconds to be ready to flip.

This is the classic gluten free pancake recipe you've been looking for. Perfectly light and fluffy buttermilk pancakes that you can make ahead and freeze!

This is the classic gluten free pancake recipe you've been looking for. Perfectly light and fluffy buttermilk pancakes that you can make ahead and freeze!

Finally, a word about xanthan gum: You do not want to use a flour blend that already has xanthan gum in the mix. The pancakes will simply be too gummy, the batter way too thick.

You can make these pancakes with just my basic gum-free blend, and no added xanthan gum. The only difference will be that, without the gum, the edges of the pancakes will feather out irregularly as they cook. So it’s truly up to you whether you include a bit or not.

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Prep time: Cook time: Yield: 9 to 12 pancakes, depending upon size

Ingredients

1 1/4 cups (175 g) basic gum-free gluten free flour blend (115 g superfine white rice flour + 39 g potato starch + 21 g tapioca starch/flour)

1/4 teaspoon xanthan gum (optional‚ÄĒwill keep the edges of the pancakes from feathering)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 tablespoons (24 g) granulated sugar

2 eggs (100 g, weighed out of shell) at room temperature, beaten

3/4 cup (6 fluid ounces) buttermilk, at room temperature

2 tablespoons (28 g) unsalted butter, melted and cooled

Directions

  • In a large bowl, place the flour blend, optional xanthan gum, baking powder, baking soda, salt and sugar, and whisk to combine well. Set the bowl aside. In a large spouted measuring cup, place the eggs, buttermilk and butter, and whisk vigorously to combine well and beat the eggs completely. Create a well in the center of the dry ingredients and add the buttermilk and egg mixture in a slow, steady stream, whisking constantly. Continue to whisk until the mixture is smooth. It will be thick.

  • Heat a griddle or lightly greased nonstick or cast iron skillet over medium heat. Grease it lightly, and pour as many portions of about ¬ľ cup of batter onto the hot griddle as can fit comfortably, without touching. When pouring the batter, don’t swirl it around; pour straight down. For extra thick pancakes, allow the pancakes to cook until the edges are beginning to set, and then add more batter right to the center of the pancake. Allow the pancakes to cook until large bubbles begin to break through the top of the batter in each pancake and the edges are set (about 2 minutes). With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set (about another 2 minutes). Remove from the skillet, and repeat with the remaining batter.

  • Pancakes can be cooled completely, then stacked, wrapped tightly and frozen. Separate the pancakes and defrost in the toaster oven on ‘light’ or ‘low.’

Love,
Nicole

Comments are closed.

  • Stacey Gugliuzza
    June 23, 2016 at 8:53 PM

    Made these this morning for my girls and used applesauce in place of eggs (to accommodate an egg allergy). This is the first pancake recipe that actually worked instead of being dense and not fully cooking in the middle!

  • Kimmy Dawn Cox Wright
    February 17, 2016 at 12:21 PM

    Thought I would pass this on. I made these this morning with whey in place of buttermilk. They were great! Favorite pancake recipe yet!

  • Chelsea Johnson
    February 15, 2016 at 11:09 PM

    Just out of curiosity, when you say buttermilk, are we talking the thick, cultured buttermilk available at the store, or the thinner real buttermilk from the actual butter making process? Thanks!

    • February 16, 2016 at 10:38 AM

      Hi, Chelsea, store-bought, commercial buttermilk. I don’t know too many people who have access to buttermilk from the actual butter-making process!

    • Chelsea Johnson
      February 16, 2016 at 9:07 PM

      Haha, yeah, suppose I didn’t think that one through all the way! I’m spoiled and live just down the road from a little organic dairy farm that sells their products at the farm gate, including real buttermilk from their butter making. Now I’m wondering where all the buttermilk in commercial factories goes!

  • Connie Hoffman
    February 15, 2016 at 12:46 PM

    Can I substitute almond milk or some other (nut) milk? I hate buttermilk and try to stay away from dairy milk.

    • Joyce Hawkinson
      February 15, 2016 at 1:03 PM

      You can make “buttermilk” using almond milk by putting 1 Tbsp of lemon juice or apple cider vinegar in the measuring cup, then filling to the 1 cup mark. For the 3/4 cup this recipe requires, I would use 2 1/2 tsp of the lemon juice. Nichole may have other ideas…

    • February 16, 2016 at 10:38 AM

      Sounds good to me, Joyce! Thanks for jumping in.

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