Making Light and Fluffy Gluten Free Buttermilk Pancakes from scratch isn’t difficult. Whip up a batch of these gluten free fluffy pancakes in minutes. Once you’ve had them, prepackaged pancake mixes will be a thing of the past.
I tend to get into a routine and just continue with it. Some may call it getting “stuck in a rut”, but if it’s not something bad – is it really a rut? Sunday morning pancakes are part of our weekend routine. I like to have brunch with pancakes, maple syrup, fresh local cheese curds, fresh seasonal fruit, and whatever else I can find.
This may be kind of selfish, because I’ve figured out that if I feed my family brunch, I don’t need to feed them again until supper. Bonus – only two meals to cook instead of three!
Tips to make the perfect Light and Fluffy Gluten Free Buttermilk Pancakes:
- Before you commit to a pan full of pancakes, cook only 1 pancake. This will help you determine if your frying pan/griddle is the right temperature.
- If your pancakes are pale in colour, yet there are bubbles staying on the surface, your frying pan temperature is too low. Turn the heat up a bit, wait a few minutes, and try again.
- If your pancakes are dark golden brown, yet there are NO bubbles staying on the surface yet, your frying pan temperature is too high. Turn the heat down, wait a few minutes, and try again.
- Although I often substitute buttermilk with the milk/lemon juice mixture, with these pancakes I think you should go ahead and buy real buttermilk. The homemade substitute isn’t as thick and tangy as store-bought buttermilk, so the consistency won’t be the same if you use a substitute.
Alternate toppings for your Light and Fluffy Gluten Free Buttermilk Pancakes:
- Brown Sugar Butter Syrup
- Homemade Blueberry Syrup with Honey
- Sweet Cherry Pie Filling
- Summer Berry Sauce
- Roasted Raspberries and Blueberries with Vanilla Bean
- Vanilla Butter Syrup
Looking for more gluten free pancake recipes? How about:
- Easy Gluten Free Pumpkin Pancakes
- Gluten Free Apple Puff Pancakes
- Fluffy Gluten Free Blueberry Pancakes
Light and Fluffy Buttermilk Pancakes recipe:
- 1 1/4 cup brown rice flour
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 2 Tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1 cup warm buttermilk
- 1 cup warm milk
- 2 large eggs
- 1/4 cup melted unsalted butter
- 1 teaspoon pure vanilla extract
- In a large mixing bowl, whisk together the dry ingredients. Set aside.
- In a medium mixing bowl, whisk together the wet ingredients. You want your buttermilk and milk to be warm, but not hot. You can let it sit on the counter for an hour before making your pancakes, or microwave for 30 seconds to get rid of the chill. If it is cold, your butter will solidify when you add it to the wet ingredients.
- Make a well in the center of your dry ingredients. Pour the wet ingredients in, and using a wooden spoon, stir until the dry ingredients are fully incorporated. You don't want to over stir though, it is okay for the batter to still have some lumps. If you over stir, your pancakes will be flat and heavy.
- Heat a non-stick frying pan over medium-high heat, or a griddle to about 350 degrees F.
- Spoon about 1/4 cup of batter per pancake, spreading slightly with the back of the spoon if necessary. Be sure to allow enough room for the pancakes to grow while they are cooking, and for you to easily flip them.
- Once the bubbles appear on the top of the pancake, and they are no longer popping (about 2 minutes), you can carefully flip the pancake. Do NOT push down on the pancake with the spatula though, that will flatten all your air bubbles.
- Continue to cook on the second side until golden brown.
- Repeat until you've used up all the batter. Serve hot with maple syrup, fresh fruit, or your favourite pancake toppings.
Adapted from Divas Can Cook
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