Gluten Free Buttermilk Pancakes
These gluten free buttermilk pancakes have a beautiful golden brown crust that is soft and fluffy on the inside with that slight tanginess you will love from the buttermilk. They are the perfect addition to any breakfast table and are great served with a simple topping or your favorite syrup.
Servings: 12 Pancakes
Calories: 249kcal
Ingredients
Ingredients for gluten free buttermilk pancakes
- 50 grams Unsalted butter
- 300 grams Gluten free all purpose flour
- 50 grams Sugar
- ¼ teaspoon Salt
- 2 teaspoons Baking powder Be sure to use gluten free baking powder as some brands may contain gluten.
- 1.5 teaspoons Baking soda
- ¼ teaspoon Xanthan gum Omit if the flour blend already contains xanthan gum.
- 450 grams Full fat Buttermilk
- 3 large Eggs Room temperature
- 1 teaspoon Vanilla extract
Instructions
How to make gluten free buttermilk pancakes
- Melt the butter and set aside to cool. I like to melt the butter in a small bowl in the microwave on short bursts.
- In a large bowl mix flour, sugar, baking powder, baking soda, salt and xanthan gum.
- Add buttermilk, eggs, vanilla extract, and melted butter into the dry ingredients and mix well until the batter is smooth and lump free.
- Leave the mixture to rest for at least 15-30 minutes this will result in fluffier pancakes. Letting the pancake batter sit will allow the flour to absorb the wet ingredients.
- The batter will be thick but still pourable. If the batter is too thick, add a little extra buttermilk.
- Brush your non-stick pan with a little oil or butter and set to medium heat. Don't have the pan too hot as the pancakes will cook too fast and will look ready on the outside but won't be cooked on the inside.
- Pour in the desired amount of pancake mix and cook for 2-3 minutes on each side. (I use a small ladle to measure out my pancake mixture.) They will form small bubbles on the top when the pancake is ready to be flipped.
- They will be golden brown on each side when ready.
- Serve with your favorite topping and syrup.
Notes
Tips
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- Tip #1: Use full-fat buttercream. I have tested this recipe with skimmed buttercream and it requires approx 100g more flour as the skimmed buttercream is not as thick. I have not tested with homemade buttercream.
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- Tip #2: Leave the mixture to rest for at least 15-30 minutes this will result in fluffier pancakes. Letting the pancake batter sit will allow the flour to absorb the wet ingredients.
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- Tip #3: The gluten free buttermilk pancakes will form small bubbles on the top when the pancake is ready to be flipped. You can also take a sneak peek to check if it is golden brown by gently lifting the edge of the pancake to check before flipping it over.
Nutrition
Serving: 1serving | Calories: 249kcal | Carbohydrates: 28.9g | Protein: 9.2g | Fat: 10.2g | Saturated Fat: 4.5g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 3.4g | Cholesterol: 263.7mg | Sodium: 1391.1mg | Potassium: 150.1mg | Sugar: 6.3g