Gluten Free Buttermilk Pancakes
Let’s flip the script on breakfast. A truly great pancake doesn’t need to apologize for being gluten-free. It just needs to be perfect—light, fluffy, and rich with that signature buttermilk tang. This is that recipe – your new go-to for pancakes that are wonderfully, delicious.
Gluten Free Buttermilk Pancakes
Fluffy, tender, and impossibly light, these gluten-free buttermilk pancakes are so good, you won't believe what's missing. Get ready to flip your way to breakfast bliss.
Ingredients
- 3 large eggs room temperature
- 1 tablespoon white sugar
- 2¼ cups buttermilk room temperature
- 1½ cups gluten free plain flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoon butter softened
- Maple syrup and berries to garnish
Instructions
- In a large bowl, whisk eggs and sugar well. Slowly add buttermilk, whisking until fully incorporated.
- In a sieve over the bowl, sift the flour blend, baking powder, and salt over the wet ingredients. Whisk to combine. Add in the very soft butter and whisk.
- Heat a griddle or large nonstick skillet over medium-low heat and grease lightly.
- Scoop batter onto skillet. Allow pancake to cook for about 3 minutes on the first side before flipping over. Cook about 3 minutes on the second side.
- Serve hot with maple syrup, berries, or toppings of choice.
Handy Tips
- Use a high-quality gluten-free flour blend. These blends already contain xanthan gum and are formulated for a consistent, non-gritty texture.
- Let the batter rest. This is a crucial step. Allow the batter to sit for at least 10 minutes. This gives the gluten-free flours time to fully hydrate, preventing a gritty texture and leading to a fluffier pancake.
- Don’t overmix the batter. Just combine the wet and dry ingredients until no dry streaks remain.
- Adjust consistency as needed. After the batter has rested, it should be thick. If it’s too thick, add a tablespoon of buttermilk.
- Use real buttermilk. The acidity reacts with baking soda to create a light crumb and classic tangy flavor. For best results, use full-fat buttermilk.
- Check your leavening agents. Make sure your baking powder hasn’t expired.
- Cook on medium-low heat. A pan that’s too hot will burn the outside before the inside is cooked. Cook slowly for an even, golden brown color and a fully cooked center.
- Look for bubbles. Wait for bubbles to form and pop on the surface before flipping. The edges should also look set and firm.
