Gluten-Free

Gluten free ButtermilkĀ Pancakes

January 22, 2020
0 Stars
Photo by AStrayKitchen
Author Notes

Fluffy and soft gluten free buttermilk pancakes. The buttermilk gives them a slight tang and keeps them moist while also providing the perfect amount of flavor. These pancakes can be eaten on their own, topped with maple syrup or go crazy and add peanut butter and fresh berries! I make a large batch and whatever we don't eat the first day I'll freeze for later. It makes for a quick and tasty breakfast when I'm pressed for time. —AStrayKitchen

  • Prep time 5 minutes
  • Cook time 10 minutes
  • Serves 4
Ingredients
  • 2 cups Bob's Red Mill 1 to 1 gluten free flour
  • 3 tablespoons Sugar
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 2 cups Buttermilk
  • 2 Eggs
  • 3 tablespoons Butter-melted
In This Recipe
Directions
  1. Combine all the dry ingredients in a large bowl and whisk together. Push the flour mixture to the edges of the bowl, creating a well in the center, then add the remaining ingredients and slowly whisk together until smooth.
  2. Heat a non-stick skillet over medium high heat. Once the skillet is hot, scoop approx 1/4 cup of batter onto the skillet. If possible repeat until skillet is full but not crowded. Let bubbles form and pop as the bottom cooks. When the top looks a little solid and the bubbles have popped it is ready to flip. Let the pancake brown on the other side before removing from the skillet.
  3. Serve immediately or you can heat your oven to it's lowest bake setting and place finished pancakes on a baking sheet and hold them in the warm oven until ready to serve.

See what other Food52ers are saying.

  • AStrayKitchen
    AStrayKitchen
  • Edith Ritter
    Edith Ritter

2 Reviews

Edith R. March 2, 2021
So simple and so good and fluffy!! I was so surprised. Just wondering how you reheat from frozen.
 
Author Comment
AStrayKitchen March 2, 2021
Hi Edith,
I'm so glad you liked the pancakes! To reheat them from frozen I do 1 of 2 things. 1- I'll place them on a baking tray and bake them at 350F until warm or 2- I nuke them in my microwave for a minute or two. Reheating in the oven can give them a crispness (which I like) while the microwave keeps them moist.