Gluten Free Buttermilk Pancakes
Indulge in a breakfast sensation with our gluten-free buttermilk pancakes, where every bite is a symphony of flavor and texture. Crafted with care, these pancakes boast a light and fluffy interior, complemented by a golden-brown exterior that's kissed with just the right amount of sweetness. With a hint of tanginess from the buttermilk and a touch of warmth from the cinnamon, each bite is a delight for the senses. Whether enjoyed plain or adorned with your favorite toppings, these pancakes are sure to become a cherished morning ritual for the whole family.
Using both baking powder and buttermilk in pancake batter is a common practice and results in light and fluffy pancakes. Baking powder contains both baking soda and an acidic ingredient (usually cream of tartar), so it already provides some leavening power. Buttermilk adds additional acidity, which can help activate the baking powder and produce even more lift in the pancakes.
The acidity from the buttermilk helps react with the baking powder to create carbon dioxide gas, which creates air pockets in the batter and contributes to the pancakes' light and airy texture. The result is typically fluffy pancakes with a tender crumb and slightly tangy flavor from the buttermilk.
Check out the FAQ to learn how to make this recipe as a Dairy Free option!
With a hint of tanginess from the buttermilk and a touch of warmth from the cinnamon, each bite is a delight for the senses. Whether enjoyed plain or adorned with your favorite toppings, these pancakes are sure to become a cherished morning ritual for the whole family.
- 2 cups King Arthur Gluten-Free Measure for Measure Flour
- 2 tbsp Granulated Sugar
- 1/4 tsp Salt
- 3 tsp Baking Powder (Gluten Free)
- 1/2 tsp Ground Cinnamon (optional)
- 1 1/4 cup Buttermilk
- 2 Eggs
- 2 tbsp Vegetable Oil
- 1 tsp Vanilla Extract
- Prepare Dry Ingredients:
- In a large mixing bowl, combine flour, sugar, baking powder, salt, and ground cinnamon. Whisk until well combined.
- Blend Wet Ingredients:
- In a separate mixing bowl, whisk together buttermilk, eggs, vegetable oil, and vanilla extract until smooth.
- Combine Dry and Wet Ingredients:
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in tough pancakes. A few lumps in the batter are okay.
- Rest the Batter:
- Allow the pancake batter to rest for about 5-10 minutes while you preheat your griddle or skillet over medium heat. This resting period allows the gluten-free flour to hydrate and helps achieve a lighter texture in the pancakes.
- Heat the Griddle:
- Lightly grease a griddle or skillet with butter or cooking spray and heat over medium heat until hot. To test if it's ready, sprinkle a few drops of water onto the surface – they should sizzle and evaporate.
- Cook the Pancakes:
- Pour about 1/4 cup of batter (I like to use a large ice cream scoop to scoop the batter into more even amounts) onto the hot griddle for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes.
- Flip the Pancakes:
- Carefully flip the pancakes with a spatula and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.
- Keep Warm:
- As you cook the pancakes, transfer them to a plate and cover loosely with aluminum foil to keep warm while you cook the remaining pancakes. This helps retain their warmth and prevents them from drying out.
- Serve and Enjoy:
- Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh berries, sliced bananas, or a dollop of whipped cream.
- Check out my homemade syrup recipes in these delicious flavors: strawberry, raspberry, blueberry and maple!
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Freezing and Reheating:
- If you have leftover pancakes, allow them to cool completely, then place them in a single layer on a baking sheet and flash freeze until firm. Once frozen, transfer the pancakes to a resealable plastic bag or airtight container and store in the freezer for up to 2 months. To reheat, simply put a couple pancakes on a plate, cover with a damp paper towel (get it wet then ring it out, damp is the goal, not soaking wet) then microwave the frozen pancakes for 1-2 minutes or until heated through, or toast them in a toaster until warm and crispy.
Recommendations:
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