Gluten Free Buttermilk Pancakes -

5 from 1 vote

Gluten Free Buttermilk Pancakes

Fluffy, Gluten Free Buttermilk Pancakes are a weekend staple! Inspired by an Alice Waters recipe, these pancakes are unbelievably light and tender, the perfect vehicle for fruit and of course, lots of maple syrup.

Prep Time5

Cook Time10

Resting time10

Total Time25

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: pancakes

Calories: 168kcal

Author: Nicole Spiridakis

Ingredients

6 tablespoons unsalted butter , melted
1 ¾ cups gluten-free flour (210 grams)
1 teaspoon baking powder
½ teaspoon fine sea salt
2 large eggs , separated
1 ¾ cup buttermilk

US Customary - Metric

Instructions

Whisk the dry ingredients together in a large bowl. In a medium bowl, whisk the 2 egg yolks and the buttermilk until combined. Make a well in the center of the dry ingredients, pour in the liquid mixture, and stir until just barely mixed. Add the melted butter and mix until just combined. Let the batter rest for 10 minutes.
In a medium bowl, using an electric mixer, whip the egg white until soft peaks form. Fold into the batter.
Heat a griddle or frying pan over medium heat. When hot, rub with butter. Then ladle ¼ cup (for smallish pancakes) to ½ cup (for large pancakes) of the batter onto the pan. Cook until bubbles appear on the surface and the underside of the pancakes are golden brown, about 2-4 minutes. Turn them over and cook until done, about 2-4 minutes longer.

Notes

CN's pancake tips

Rest the batter. All gluten-free flours benefit from a short rest after they've been incorporated into a batter. Let the batter, minus the whipped egg whites, rest for 10 minutes so that the oat flour can absorb some of the liquid.

Use buttermilk. Yes, you can totally use a homemade buttermilk substitute! But in my opinion, real buttermilk tastes and performs the best. If you can, use buttermilk.

Use fresh eggs. Fresh eggs will give your egg whites more height, which helps the pancakes turn out ultra-light.

Make it refined sugar-free. I love to make these pancakes with maple syrup in the batter rather than granulated sugar. Or, leave the sugar out altogether and add fruit or more maple syrup on top.

Throw in some spices. Add a bit of cinnamon, ginger, nutmeg, cardamom, or a combination if you wish for a bit of warming spice.

Dairy-free. Substitute your favorite non-dairy butter and milk for the butter and milk.

Heat. Set the pan over medium heat, let it heat for a few minutes, then flick a few drops of water on the surface. If they sizzle and disperse, the pan is ready for the pancake batter. If the pan isn't hot enough, the pancakes will cook unevenly.

Grease. Don't skimp on greasing the pan! This will help the pancakes to flip easily.

Nutrition