Gluten Free Buttermilk Pancakes
Nicole Hunn published this recipe on glutenfreeonashoestring.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Oren E on SeeMeCook
A variation on the texture of classic gluten-free pancakes, these buttermilk pancakes have a classic diner-style flavor and extra height for a true tall stack.
- Time
- 25 minutes
- Equipment
- Stovetop
- Good for
- Breakfast
- Cuisine
- American
- Contains
- Dairy and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 210 g
- 1 g
- 7 g
- 1 g
- 3 g
- 40 g
- 2 g
- 100 g
- 245 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 635 g before cooking, which is about 80 g per serving.
Steps
In a large bowl, whisk together the flour blend, xanthan gum (if using), baking powder, baking soda, salt, sugar, and (optional) vanilla powder.
In a separate bowl or measuring cup, whisk together the eggs, buttermilk, and melted butter.
Pour the wet ingredients into the dry, and whisk until smooth. The mixture should be soft and thickly pourable, and not at all stiff.
Heat a griddle to 350°F (180 °C) or a large nonstick omelet pan over medium heat, and grease it lightly with a neutral oil.
Scoop about 1/4 cup of batter per pancake. Pour the batter straight down onto the pan and spread gently into a 4-inch round. Do not crowd the skillet or pan.
Allow the pancakes to cook until bubbles break through the surface all over, and the outer 2-inch edges of each pancake appears set and no longer shiny (about 3 minutes).
Flip and continue to cook for another minute, or until the underside is browned. As each pancake is cooking on the second side, to help the second side brown more fully, press it down gently with a large spatula.
Remove from the griddle or pan and repeat with the remaining batter, greasing the surface lightly before adding each batch. Serve warm.
Notes
If omitting xanthan gum, reduce the buttermilk by 2 tablespoons to 7 fluid ounces. For a dairy-free buttermilk substitute, use half unsweetened nondairy milk (like coconut milk from a carton) and half dairy-free sour cream or Greek-style plain yogurt. For egg-free, you can try chia eggs or a liquid egg replacer, though the rise may differ.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 158
- Protein
- 3 g
- Carbs
- 26 g
- Fat
- 4 g
- Fiber
- 2 g
Where the calories come from
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