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Fluffy Gluten-Free Buttermilk Pancakes

Close-up of fluffy Gluten-Free Buttermilk Pancakes, stacked and cut to show the soft interior texture.
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Make light, tangy pancakes using a gluten-free flour blend. This recipe replicates the classic buttermilk texture and flavor.

Ingredients

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  • 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk (or milk mixed with 1 tablespoon white vinegar or lemon juice, let stand 5 minutes)
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted, plus more for the griddle
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the buttermilk substitute if using milk: Mix milk and vinegar/lemon juice in a liquid measuring cup. Let it sit for 5 minutes until it slightly curdles.
  2. In a large bowl, whisk together the gluten-free flour blend, sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk the prepared buttermilk, eggs, melted butter, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. Do not overmix; a few small lumps are fine. Overmixing develops the starches and can make the pancakes gummy.
  5. Heat a lightly oiled griddle or large non-stick skillet over medium heat. The griddle is ready when a drop of water sizzles and evaporates quickly.
  6. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 2 to 3 minutes per side. You know the first side is ready to flip when bubbles appear on the surface and the edges look set.
  8. Flip and cook the second side for 1 to 2 minutes until golden brown and cooked through.
  9. Serve immediately with your preferred toppings.

Notes

  • For extra fluffiness, let the batter rest for 5 minutes before cooking. This allows the gluten-free starches to hydrate fully.
  • If your GF flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients.
  • You can freeze leftover pancakes: Place cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Reheat in a toaster or oven.

Nutrition

Find it online: https://magazinemeal.com/gluten-free-buttermilk-pancakes-recipe/