Gluten Free Buttermilk Pancakes

I love pancakes and I used to make pancakes using any branded ready-mix and just follow the instructions on the packet. But ever since I have been asked to avoid gluten, I have been on the lookout for gluten-free pancakes. I have tried a few varieties, and this is by far the best fluffiest pancakes ever!

The buttermilk is the key to this pancake mix as it makes it very fluffy. You will not believe how light and fluffy this pancake is. Unlike the ready-mix packet or using the all-purpose flour, this takes a little bit more time to prepare, cos of the various flours that goes into it. I usually prepare the dry ingredients the night before and, in the morning, just add the wet ingredients and you can make your pancakes in a jiffy!

If you want these pancakes to be dairy-free, then use dairy-free milk. And you don’t have to go out of your way to buy buttermilk. Just add 1 tablespoon of vinegar or lemon juice to your milk and let it sit for 5-10 mins. The recipe below has been halved, as I am the only one who has pancakes and you can get about 5 pancakes. If you want more, just double the ingredients.

Recipe from Faithfully Gluten Free – https://www.faithfullyglutenfree.com/gluten-free-buttermilk-pancakes/

Ingredients

Dry Ingredients:

  • Brown rice flour – 64 gm + 2 tbsp
  • Potato starch – 38 gm
  • Tapioca starch – 2 tbsp
  • Granulated sugar – 1 tbsp
  • Baking powder – 1 tsp
  • Baking soda – 1/2 tsp
  • Salt – 1/4 tsp
  • Xanthan gum – 1/4 tsp
  • Cinnamon powder (optional) – 1/4 tsp

Wet Ingredients:

  • Warm buttermilk – 1/2 cup
  • Warm milk – 1/2 cup
  • Large egg – 1
  • Melted unsalted butter – 2 tbsp
  • Vanilla extract – 1/2 tsp

Method

  • In a large mixing bowl, whisk together the dry ingredients. Set aside.
  • In a medium mixing bowl, whisk together the wet ingredients. You want your buttermilk and milk to be warm, but not hot. You can let it sit on the counter for an hour before making your pancakes, or microwave for 30 seconds to get rid of the chill. If it is cold, your butter will solidify when you add it to the wet ingredients.
  • Make a well in the center of your dry ingredients. Pour the wet ingredients in, and using a wooden spoon, stir until the dry ingredients are fully incorporated. You don’t want to over stir though, it is okay for the batter to still have some lumps. If you over stir, your pancakes will be flat and heavy.
  • Heat a non-stick frying pan over medium-high heat, or a griddle to about 350 degrees F.
  • Spoon about 1/4 cup of batter per pancake, spreading slightly with the back of the spoon if necessary. Be sure to allow enough room for the pancakes to grow while they are cooking, and for you to easily flip them.
  • Once the bubbles appear on the top of the pancake, and they are no longer popping (about 2 minutes), you can carefully flip the pancake. Do NOT push down on the pancake with the spatula though, that will flatten all your air bubbles.
  • Continue to cook on the second side until golden brown.
  • Repeat until you’ve used up all the batter. Serve hot with maple syrup, fresh fruit, or your favourite pancake toppings.

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