Gluten Free Buttermilk Pancakes

Ingredients

• 1.5 cup gum-free gluten free flour blend (such as Nicole's Best or a homemade 3-ingredient blend)
• 0.25 tsp xanthan gum (optional; helps pancakes rise taller (if omitted, reduce buttermilk to 7 fl oz))
• 1.5 tsp baking powder
• 0.25 tsp baking soda
• 0.5 tsp kosher salt
• 3 tbsp granulated sugar
• 1 tsp vanilla powder (optional; can replace with 1 teaspoon vanilla extract)
• 2 eggs (at room temperature, beaten)
• 1 cup buttermilk (at room temperature)
• 2 tbsp unsalted butter (melted and cooled)
• neutral oil (for greasing)

Steps

1. 1

   In a large bowl, whisk together the flour blend, xanthan gum (if using), baking powder, baking soda, salt, sugar, and (optional) vanilla powder.

2. 2

   In a separate bowl or measuring cup, whisk together the eggs, buttermilk, and melted butter.

3. 3

   Pour the wet ingredients into the dry, and whisk until smooth. The mixture should be soft and thickly pourable, and not at all stiff.

4. 4

   Heat a griddle to 350°F or a large nonstick omelet pan over medium heat, and grease it lightly with a neutral oil.

5. 5

   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.

6. 6

   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).

7. 7

   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.

8. 8

   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 per serving

• breakfast
• pancakes
• gluten-free
• buttermilk
• diner-style
• vegetarian