Fluffy Gluten-Free Pancakes Recipe for a Perfect Morning
Dear health-conscious foodies,
As a nutritionist and food blogger, I am always on the lookout for delicious recipes that are both healthy and exciting. Today, I am happy to share with you my recipe for gluten-free buttermilk pancakes that taste just like they were made from a mix.
These pancakes are light, fluffy, and absolutely delicious! They are perfect for people who follow a gluten-free or dairy-free diet. So whether you are a vegan, looking to switch up your breakfast routine or have dietary restrictions, this is the perfect recipe for you.
I’ve tested this recipe thoroughly to ensure that the pancakes turn out perfectly every time. Plus, it’s incredibly easy to make so you can whip it up in no time.
Are you ready to start making these amazing pancakes? Let’s get started!
Why You’ll Love This Recipe
Attention all pancake lovers! Feast your eyes on the ultimate gluten-free buttermilk pancakes recipe that will make your taste buds dance with joy! There are countless reasons why you will absolutely adore this recipe, so let me break it down for you.
Firstly, these pancakes are light and fluffy, just like regular pancakes made with wheat flour. You won’t even notice the fact that they’re gluten-free, as they have the same delightful texture as traditional pancakes. No matter how many times you try them, you’ll be amazed at how perfectly each pancake rises to the occasion.
Secondly, this recipe strikes the perfect balance between sweet and savory flavors. The subtle sweetness of the buttermilk, along with a hint of sugar, makes these pancakes taste simply divine. They offer a pleasing contrast to savory sides such as eggs and bacon. Alternatively, if you’re feeling indulgent and want something more dessert-like, top your stack of pancakes with fresh fruit and maple syrup for an extra punch of flavor – trust me on this one.
Moreover, this recipe is incredibly adaptable for those who need to make dietary substitutions. It’s dairy-free as well as gluten-free, and can be made vegan with a few tweaks. So whether you’re lactose intolerant or trying to reduce your intake of animal products, this recipe has got you covered.
The perfect pancake doesn’t exist – or does it? This magical recipe is proof that gluten-free pancakes can be just as delicious and satisfying as their wheat-filled counterparts. Serve them up hot off the griddle with all your favorite toppings – fresh fruit, whipped cream, or a drizzle of maple syrup – and we guarantee you’ll become addicted in no time.
What are you waiting for? Whip up these gluten-free buttermilk pancakes and prepare to fall in love!
Ingredient List
Let’s dive into the ingredients to make these gluten-free buttermilk pancakes. You’ll need:
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Gluten-free flour blend: I recommend using a good quality one such as Bob’s Red Mill 1-to-1 gluten-free flour blend or Krusteaz gluten-free pancake mix.
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Baking powder & baking soda: We will use both leavening agents for light, fluffy pancakes. One teaspoon of each is perfect.
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Salt: Adding salt is essential to enhance the flavor of your pancakes. One teaspoon is all you need.
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Xanthan gum: This ingredient helps give structure and texture to your pancakes. Skip this ingredient if your gluten-free flour blend already contains xanthan gum.
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Potato starch & cornstarch: These ingredients are added to help lighten up the texture of the pancakes.
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Egg: One egg helps bind all the ingredients together.
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Shortening: You could use butter instead, but I prefer shortening as it makes the pancakes fluffier. Alternatively, use coconut oil for a dairy-free version.
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Sugar: Two tablespoons of sugar add some sweetness to your pancakes.
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Buttermilk: The star ingredient in this recipe! Buttermilk adds a tangy flavor and makes the pancakes extra moist and tender. Use dairy-free buttermilk if needed.
Now that we have all our ingredients, let’s start making some delicious gluten-free buttermilk pancakes!
The Recipe How-To
Now that we have covered the ingredients list, let’s dive into the recipe itself. Note that this recipe serves about 6 people.
Steps:
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Combine flour, xanthan gum, cornstarch, potato starch, baking powder, baking soda and salt in a large mixing bowl.
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Whisk together until all the ingredients are combined.
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In a separate mixing bowl, beat one egg.
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Add 1 cup of buttermilk and 2 tablespoons of melted shortening to the egg and mix well.
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Add 1/4 cup of sugar to the wet ingredients and whisk until smooth.
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Make a well or indent in the center of the dry mixture and pour in the wet mixture.
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Mix together until blended, but careful not to overdo it as it will make your pancakes rubbery.
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Heat up your griddle or large skillet over medium heat – make sure to grease it up so you don’t end up with super-sticky pancakes!
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Scoop around 1/4 cup batter (or more if you want larger pancakes) onto your greased griddle or skillet for each pancake.
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Wait until bubbles start to form before you flip your pancake over – this should only take a few minutes depending on how hot your cooking surface is.
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Cook until both sides are a light golden brown color and the middle is cooked through.
That’s it! Now you have delicious gluten-free buttermilk pancakes that will surely impress anyone who tries them out.
Substitutions and Variations
Are you looking to mix things up with your gluten-free buttermilk pancake recipe? There are a few substitutions and variations you can try.
First, if you don’t have xanthan gum on hand, you can use an equal amount of psyllium husk powder. This will help to bind the batter together and create a lighter, fluffier pancake.
If you need an alternative to potato starch or cornstarch, try using arrowroot powder. It has similar binding properties and will work well in this recipe.
For a vegan version of these pancakes, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and use coconut oil or vegan butter in place of shortening.
Those who prefer a sweeter pancake can increase the sugar to 2 or even 3 tablespoons. Or, for a savory twist, add in some chopped herbs like thyme or rosemary.
If you’re feeling adventurous, try incorporating different flour blends into the batter. Bob’s Red Mill Gluten-Free All-Purpose Baking Flour is a great option, but you can also experiment with rice flour or almond flour for unique flavor profiles.
Finally, for an extra protein boost, try swapping out some of the gluten-free flour with protein powder. This works particularly well with vanilla-flavored powders.
There are so many ways to customize this recipe and make it your own. Get creative and see what delicious variations you can come up with!
Serving and Pairing
These gluten-free buttermilk pancakes are perfect for a weekend brunch or a quick weekday breakfast. You can serve them with your favorite pancake toppings, such as maple syrup and butter, fresh fruits and whipped cream, or nut butter and honey.
For an extra protein boost, you can add chopped nuts or seeds to the pancake batter, or serve them with a side of eggs or bacon. You can also customize the flavor of the pancakes by adding cinnamon, vanilla extract, or lemon zest to the batter.
Pair these pancakes with a hot cup of coffee or tea for a cozy morning treat. Or, if you prefer something refreshing, serve them with a glass of orange juice or grapefruit juice.
These pancakes are also versatile enough to be enjoyed as a dessert option. Top them with ice cream or chocolate sauce and enjoy their light and fluffy texture.
No matter how you choose to serve these gluten-free buttermilk pancakes, you’ll love their delicious taste and satisfying texture.
Make-Ahead, Storing and Reheating
One of the great things about these gluten-free buttermilk pancakes is that they are perfect for make-ahead breakfasts. You can whip them up on a lazy Sunday morning, and then store them for the week ahead.
To store pancakes, let them cool completely before transferring them to an airtight container or resealable plastic bag. They will keep in the fridge for 3-4 days, or in the freezer for up to 3 months.
When reheating pancakes, you have a few options. For a quick reheating option, pop them in the microwave for 30-60 seconds until heated through. Alternatively, you can reheat the pancakes in a toaster oven, oven or even on a non-stick pan with some butter or oil. This method will help to crisp up the exterior of the pancake and add some extra texture to the dish.
If you’re planning on reheating a large batch of pancakes, and want to preserve their light and fluffy texture, you can try steaming them instead. To do this, place the pancakes in a single layer in a steamer basket over simmering water. Cover and cook for just a few minutes until heated through.
Regardless of which heating method you choose, these gluten-free buttermilk pancakes will still maintain their soft and fluffy texture, so they taste just like they did when you made them fresh!
Tips for Perfect Results
Want to make the perfect stack of gluten-free buttermilk pancakes? Here are some tips that will help you nail it every time.
First, make sure your ingredients are combined well. You don’t want pockets of baking powder or baking soda in your batter, so make sure you whisk them together with the flour and other dry ingredients thoroughly.
Next, when adding the wet ingredients, avoid overmixing. It’s okay if your batter has a few lumps; in fact, it’s better than having an overmixed batter that makes your pancakes rubbery. Mixing just until the ingredients are combined will give you light and fluffy pancakes.
Another tip is to let your batter rest for a few minutes before cooking the pancakes. This allows the gluten-free flours to absorb more liquid and results in a better texture. Don’t let it rest too long though, as the leavening agents will begin to activate and the batter will lose its fluffiness.
When cooking your pancakes, heat your griddle or pan thoroughly before using it. This will ensure that your pancakes cook evenly without sticking. Don’t be afraid to adjust the temperature as needed; you want a nice golden brown color on each side but not burnt.
Finally, when serving your pancakes, make sure to pair them with toppings that complement their flavor. Maple syrup and butter are classic choices, but you can also try them with fresh fruit or whipped cream for something different. And don’t forget to enjoy every bite!
FAQ
As with any recipe, there may be some questions that come up while preparing these gluten-free buttermilk pancakes. To make sure that you achieve the best possible results, I’ve taken the liberty of answering some frequently asked questions to give you an extra helping hand. Read on for some practical answers and handy tips to ensure that your pancake-making experience is a success.
What can I substitute for pancake mix?
For this recipe, you’ll need 1 and 1/2 cups of all-purpose flour, along with 3 and 1/2 teaspoons of baking powder. To add some sweetness, you’ll need 1 tablespoon of sugar. Lastly, for a touch of saltiness, use 1/2 to 1 teaspoon of salt depending on your personal preference.
Why are my gluten free pancakes rubbery?
When making pancake batter, it’s important to be mindful of the mixing process. Resist the temptation to overdo it, as this can cause gluten to form and result in a chewy, less-than-ideal texture. The key is to blend the ingredients together just enough to create a uniform mixture.
Can you substitute buttermilk in pancake mix?
If you’re looking for a way to add some tang and tenderness to your recipe, try swapping out regular milk for buttermilk. Not only will this give your dish a unique flavor, but it also offers some health benefits as well. To make this substitution, you should reduce the amount of baking powder by half, and add a small amount of baking soda. Finally, be sure to substitute the milk for an equal amount of buttermilk to get the right consistency.
What is buttermilk pancake mix made of?
For preparing wholesome and nutritious recipes that are gluten-free and dairy-free, we will need certain kinds of ingredients. To be more precise, we will require all-purpose flour, powdered buttermilk, powdered egg replacer (if needed, I personally prefer the Bob’s Red Mill variety), granulated sugar, baking powder, baking soda, and salt. It’s important to use these ingredients in the right amounts to ensure that our recipes come out delicious and healthy.
Bottom Line
In conclusion, by using this recipe for gluten-free buttermilk pancakes, you can enjoy a delicious breakfast without having to worry about gluten or dairy. With the perfect combination of ingredients and easy-to-follow steps, you can make light and fluffy pancakes that everyone will enjoy.
So why not try it out for yourself? Whether you’re looking for a weekend brunch or a quick weekday breakfast, these gluten-free buttermilk pancakes will satisfy your cravings without any feeling of guilt. I hope you give this recipe a try and enjoy every bite of your creation! Happy cooking!
Gluten Free Buttermilk Pancakes (Like from a Mix) Recipe
Ingredients
- 1/4 cup sugar
- 2 tablespoons shortening
- 2 tablespoons oil
- 1 egg
- 3/4 cup cornstarch
- 3/4 cup potato starch
- 1/4 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 cup buttermilk
Instructions
- Cream sugar and shortening in medium mixing bowl. Add all ingredients except buttermilk and mix well. While stirring slowly, add buttermilk, being sure to remove all lumps from the batter. Batter will be thin.
- Pour batter onto hot greased griddle. Cook on both sides. Because these are thick, check the sides to be sure no damp batter shows. If it does let them cook a bit longer.