Description
Fluffy, tender gluten-free buttermilk pancakes with a classic flavor and light texture. Perfect for a comforting breakfast or brunch.
Ingredients
- 1 1/2 cups gum-free gluten free flour blend
- 1/4 teaspoon xanthan gum
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla powder (optional)
- 2 eggs (at room temperature, beaten)
- 1 cup buttermilk (at room temperature)
- 2 tablespoons unsalted butter (melted and cooled)
- Neutral oil (for greasing)
Instructions
- In a large bowl, whisk together the flour blend, xanthan gum (if using), baking powder, baking soda, salt, sugar, and optional vanilla powder.
- In a separate bowl, whisk together the eggs, buttermilk, and melted butter.
- Pour the wet ingredients into the dry ingredients and whisk until smooth. The batter should be thick yet pourable.
- Heat a griddle to 350°F or a nonstick pan over medium heat and lightly grease with neutral oil.
- Scoop about 1/4 cup of batter per pancake onto the pan and gently spread into a 4-inch round.
- Cook until bubbles form and the edges appear set, about 3 minutes.
- Flip and cook for another minute until browned, gently pressing with a spatula if needed.
- Remove and repeat with remaining batter, greasing the pan between batches. Serve warm.
Notes
- If your flour blend already contains xanthan gum, omit the additional amount.
- Vanilla powder can be replaced with 1 teaspoon vanilla extract.
- Do not overmix the batter to keep pancakes light and fluffy.
- Serve with maple syrup, fresh fruit, or butter.
- Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
