Mar
04
2014

Gluten-Free Buttermilk Pancakes

gluten-free buttermilk pancakesIt’s Shrove Tuesday. Or Pancake Day. Or Fat Tuesday.  According to Christians, it’s the last day to party it up, or use up the fats and sugars before a more restrictive and presumably reflective Lenten season begins with Ash Wednesday.

My husband’s family always had pancakes for dinner on Shrove Tuesday, which is an English tradition. After we married it was a tradition that I was happy to adopt–because who doesn’t like pancakes for dinner, right?

Growing up, we never celebrated Pancake Day, but my mother always made pancakes from scratch. It was always a treat when we had them for dinner–we kids thought we were getting away with something (it does have the word cake in the name afterall). But what I didn’t realize was that it was  a treat for her too because they were SO EASY to make. Truly.

You make your pancakes from scratch, right? No? Please go to your pantry and toss out your gluten-free pancake mix right now. Go on…I’ll wait….

I know that was hard, but I’m going to teach you the easiest and best recipe for gluten-free pancakes you will ever try. No mix required. It’s my great grandmother’s recipe (not the gluten-free part…I’ve adapted it obviously), and according to those who knew her she was a terrible cook. But she could make these pancakes. And if Edna Mae could…anybody can.

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Oh! And if you absolutely must have a “mix” in your pantry for emergency situations, you can quadruple the dry ingredients and put in an air tight container to use later. When you are ready to make pancakes, use about 1 1/4 cups of dry mix to one cup of buttermilk and add 1 egg. Easy Peasy!

If buttermilk pancakes aren’t your cup of tea and you still want in on the fun, try this recipe for pumpkin pancakes or lemon ricotta pancakes. Also check out these yummy Paczkis (it’s a Chicago thing) from my friend Mary Fran at Franny Cakes.

Gluten-Free Buttermilk Pancakes

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

10 pancakes

Gluten-Free Buttermilk Pancakes

This recipe, passed down in my family for generations, is easy and delicious. Though I prefer to use buttermilk, it works equally well with regular milk, or even almond milk or other milk substitutes. I often double or triple the recipe to feed my hungry crew.

Ingredients

  • 1 cup all-purpose gluten-free flour blend
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1/8 teaspoon xanthan gum (omit of your blend already contains it)
  • 1 large egg
  • 1 cup of buttermilk, shaken
  • 2 tablespoons melted butter
  • 1/4 cup of milk or more to thin, if needed

Instructions

  1. Spray a non-stick griddle or large skillet with gluten-free cooking spray. Heat over medium low heat.
  2. In a large mixing bowl combine the flour, sugar, baking powder, salt, and xanthan. Whisk to combine. Add the egg, buttermilk and melted butter and whisk until smooth. If the batter seems excessively thick add 1/4 cup of milk and whisk again.
  3. Pour batter by 1/4 cupfuls onto hot griddle. Cook for about 3 minutes on the first side. Flip when bubbles begin to form around the edges. Cook on the remaining side for about 5 minutes more, turning down the heat if browning too quickly. Low and slow is the key to perfect gluten-free pancakes.
  4. Serve with butter and real maple syrup.

Comments

  1. Julie Adlen says:

    The pancakes came out great – only problem was too much salt. I used Authentic Foods Muli Blend 2 gf flour. The slow cooking is what made the difference for me. Usually GF pancakes come out to raw or too gummy in the middle. This method of 8 minutes per batch yielded nicely cooked and colored pancakes. I don’t know if it is a misprint, but 1/4 tsp of salt is all that is needed. And I did add some vanilla powder. Thanks for the great recipe.

  2. These are absolutely amazing!! I also followed your recipe for French Apple cake which is officially now one of my all time favourites! Thank you so much for your amazing recipes. :-)

  3. I thought I was going bonkers when I quit gluten. I went through three days of physical pain and mood swings, crying, and stomach ache . I feel better now. I completely gave up trying to find gluten free bread. Your pancakes look real good. Maybe if I keep out the sweetener, I can use them as toast?

    • Hi Shelly! So glad you are starting to feel better. And I’m afraid that I don’t think the pancakes would work as toast. They are soft and pliable…like a pancake. Have you tried Udi’s or Canyon Bakery for bread?

  4. I totally Love these! I used vanilla flavored almond milk and wow! Can’t wait to try more of your recipes.

  5. Lori Vickerye says:

    The flavor is great but couldnt get them to cook properly, they were gummy and kept sticking to pan, I tried spray and oil, coooked til they almost burned! Is is one of these crazy things with gluten free that certain flours work better than others? Im really getting frustrated with GF cooking! And im a baker so!

    • Hi Lori! What flour blend did you use? Also, gluten-free pancakes need to be cooked at a lower temp and for longer than their glutenous counterparts. I know that there is a HUGE learning curve involved with gluten-free cooking…you’ll get there! :)

  6. Hi,
    My son was just diagnosed with celiac and I am going up the g-free learning curve. I used Cup4Cup
    Flour to make g-free buttermilk pancakes. What flour do you recommend??

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