Print

Fluffy Gluten-Free Buttermilk Pancakes

Close-up of a stack of fluffy Gluten-Free Buttermilk Pancakes cut in half, showing the moist interior and melting butter.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make light and tangy pancakes using a gluten-free flour blend that mimics the texture of classic buttermilk pancakes.

Ingredients

Scale
  • 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups buttermilk (or 1 1/2 cups milk mixed with 1 1/2 teaspoons white vinegar, let stand 5 minutes)
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted, plus more for the griddle

Instructions

  1. Combine the gluten-free flour blend, sugar, baking powder, baking soda, and salt in a large bowl. Whisk them together well.
  2. In a separate bowl, whisk the buttermilk (or soured milk) and eggs until combined.
  3. Pour the wet ingredients into the dry ingredients. Gently whisk until just combined. Do not overmix; a few lumps are fine.
  4. Stir in the 4 tablespoons of melted butter. Let the batter rest for 5 minutes. This allows the GF flour to hydrate.
  5. Heat a lightly buttered griddle or large non-stick skillet over medium heat. The griddle is ready when a drop of water sizzles immediately.
  6. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the surface and the edges look set.
  7. Flip the pancakes and cook for another 1 to 2 minutes, until golden brown.
  8. Serve immediately with your preferred toppings.

Notes

  • If your gluten-free flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients for structure.
  • For extra fluffiness, separate the eggs. Whisk the yolks into the wet ingredients, then whip the egg whites to soft peaks and gently fold them into the finished batter just before cooking.
  • You can make this batter ahead. Cover and refrigerate for up to 24 hours. If you refrigerate it, you may need to whisk in an extra tablespoon of milk before cooking, as GF batters thicken upon standing.

Nutrition

Find it online: https://hungryhearld.com/gluten-free-buttermilk-pancakes/