Imagine waking up to a stack of fluffy, golden pancakes that are not only incredibly delicious but also completely gluten-free. These buttermilk pancakes are about to revolutionize your breakfast game, proving that dietary restrictions never mean compromising on taste or texture. Whether you're celiac, gluten-sensitive, or simply looking for a healthier breakfast option, these pancakes are your ticket to morning breakfast bliss that will have everyone at the table asking for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup gluten free flour blend
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1 egg
- 2 tbsp melted butter
Instructions
- In a large mixing bowl, combine the gluten free flour blend, sugar, baking powder, baking soda, and salt. Whisk the dry ingredients together until well incorporated and no lumps remain.
- In a separate medium bowl, whisk together the buttermilk, egg, and melted butter until smooth and fully combined.
- Pour the wet ingredients into the dry ingredients and gently mix with a spatula or whisk. Stir until just combined, being careful not to overmix. Some small lumps are okay and will help keep the pancakes tender.
- Let the batter rest for 5 minutes to allow the gluten free flour to absorb the liquid and the baking powder to activate.
- Heat a non-stick griddle or large skillet over medium heat. Lightly grease the surface with butter or cooking spray.
- Using a 1/4 cup measuring cup, pour batter onto the heated surface, leaving space between each pancake.
- Cook the pancakes until small bubbles form on the surface and the edges start to look dry, approximately 2-3 minutes.
- Carefully flip the pancakes and cook the other side for an additional 1-2 minutes, or until golden brown.
- Transfer cooked pancakes to a warm plate and cover with a clean kitchen towel to keep them warm while cooking the remaining batter.
- Serve immediately with your favorite toppings such as maple syrup, fresh berries, whipped cream, or a dusting of powdered sugar.
Tips
- Use a high-quality gluten-free flour blend to ensure the best texture and flavor.
- Let the batter rest for exactly 5 minutes - this is crucial for allowing the flour to absorb liquid and improve pancake consistency.
- Don't overmix the batter - a few small lumps are actually desirable for tender pancakes.
- Use a non-stick griddle or well-seasoned skillet for the most even cooking.
- Keep your heat at medium - too high, and the outside will burn before the inside cooks.
- Use a 1/4 cup measure for consistent pancake sizes.
- Wait for bubbles to form on the surface before flipping - this ensures proper cooking.
- Keep cooked pancakes warm by covering with a clean kitchen towel while finishing the batch.
- Experiment with toppings like fresh berries, maple syrup, or a dusting of powdered sugar to make your pancakes extra special.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 55mg
