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Gluten-Free Buttermilk Pancakes
Credit:
Bryan Gardner
Recipe Summary
prep: 40 mins
total: 50 mins
Yield: Makes about fifteen 5-inch pancakes; Serves 4 to 6
Ingredients
Ingredient Checklist
1 1/2 cups brown-rice flour
1/2 cup potato starch
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon xantham gum (optional)
2 cups buttermilk
2 large eggs
2 tablespoons unsalted butter, melted, plus room-temperature butter for serving
Safflower or other neutral-flavored oil
Pure maple syrup, warmed, for serving
Cook's Notes
Gluten-free all-purpose baking mixes can be substituted for the brown-rice flour and potato starch, if desired, but will yield a flatter, less fluffy pancake. If using a mix, opt for Bob’s Red Mill or Cup4Cup.
Gallery
Gluten-Free Buttermilk Pancakes
Credit:
Bryan Gardner
Recipe Summary
prep: 40 mins
total: 50 mins
Yield: Makes about fifteen 5-inch pancakes; Serves 4 to 6
Gallery
Gluten-Free Buttermilk Pancakes
Credit:
Bryan Gardner
Gluten-Free Buttermilk Pancakes
Credit:
Bryan Gardner
Gluten-Free Buttermilk Pancakes
Recipe Summary
prep: 40 mins
total: 50 mins
Yield: Makes about fifteen 5-inch pancakes; Serves 4 to 6
Recipe Summary
prep: 40 mins
total: 50 mins
Yield: Makes about fifteen 5-inch pancakes; Serves 4 to 6
prep: 40 mins
total: 50 mins
prep:
40 mins
total:
50 mins
Yield: Makes about fifteen 5-inch pancakes; Serves 4 to 6
Makes about fifteen 5-inch pancakes; Serves 4 to 6
Ingredients
Ingredients
- 1 1/2 cups brown-rice flour
- 1/2 cup potato starch
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon xantham gum (optional)
- 2 cups buttermilk
- 2 large eggs
- 2 tablespoons unsalted butter, melted, plus room-temperature butter for serving
- Safflower or other neutral-flavored oil
- Pure maple syrup, warmed, for serving
Directions
In a large bowl, whisk together flour, potato starch, sugar, baking powder, baking soda, salt, and xantham gum, if using, until well combined. In a small saucepan, gently heat buttermilk over low until warm to the touch. Transfer to a large liquid-measuring cup; whisk in eggs and melted butter. Make a well in center of flour mixture; stir in buttermilk mixture until lumpy and just combined (do not overmix). Let stand 10 minutes.
Meanwhile, preheat oven to 200 degrees and place a rimmed baking sheet fitted with a wire rack inside. Heat a large nonstick skillet over medium; lightly brush with oil.
Working in batches, add heaping quarter-cups of batter to skillet, spreading lightly with the bottom of the cup. Cook until bubbles form on surface, edges have set, and undersides are golden brown, about 4 minutes. Flip and continue cooking until other sides are golden brown, 2 to 3 minutes more. Transfer to prepared sheet in oven to keep warm while you cook remaining pancakes. Serve with room-temperature butter and a drizzle of maple syrup.
Cook's Notes
Gluten-free all-purpose baking mixes can be substituted for the brown-rice flour and potato starch, if desired, but will yield a flatter, less fluffy pancake. If using a mix, opt for Bob’s Red Mill or Cup4Cup.
Cook’s Notes
Gluten-free all-purpose baking mixes can be substituted for the brown-rice flour and potato starch, if desired, but will yield a flatter, less fluffy pancake. If using a mix, opt for Bob’s Red Mill or Cup4Cup.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Gluten-Free Buttermilk Pancakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Gluten-Free Buttermilk Pancakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
