Imagine a stack of fluffy, golden brown pancakes made entirely gluten-free. Perfect for a comforting breakfast or brunch, these buttermilk pancakes are a delightful treat for those with gluten sensitivities.
Photos of Gluten-Free Buttermilk Pancakes Recipe
When preparing this recipe, you might come across some ingredients that are not usually found in the average pantry. White rice flour, potato starch, tapioca flour, and xanthan gum are common in gluten-free baking but may require a trip to a specialty or well-stocked supermarket.
Ingredients for Gluten-Free Buttermilk Pancakes
White rice flour: A fine flour that provides a light texture and is a staple in gluten-free baking.
Potato starch: Adds structure and tenderness to the pancakes.
Tapioca flour: Helps bind the ingredients together and gives a chewy texture.
Granulated sugar: Adds sweetness to the pancakes.
Gluten-free baking powder: A leavening agent that helps the pancakes rise.
Baking soda: Works with the buttermilk to create a fluffy texture.
Xanthan gum: Mimics the elasticity of gluten, providing structure and preventing crumbling.
Eggs: Adds richness and helps bind the ingredients.
Buttermilk: Adds tanginess and reacts with baking soda for a light texture.
Canola oil: Provides moisture and keeps the pancakes from sticking to the skillet.
Vanilla extract: Enhances the flavor of the pancakes.
One reader, Karol Deboer says:
These gluten-free buttermilk pancakes are fantastic! They’re fluffy, flavorful, and easy to make. The perfect breakfast treat for anyone avoiding gluten. My whole family loved them, and we didn't miss the gluten at all. Highly recommend!
Techniques Required for Gluten-Free Buttermilk Pancakes
Yes.
How to whisk dry ingredients: Combine the rice flour, potato starch, tapioca flour, granulated sugar, baking powder, baking soda, and xanthan gum in a mixing bowl and whisk until evenly distributed.
How to whisk wet ingredients: Add the eggs, buttermilk, canola oil, and vanilla extract to the dry ingredients and whisk until the mixture is well blended with few lumps remaining.
How to heat a skillet: Preheat a large, well-oiled skillet over medium-high heat until it is hot enough that a drop of water sizzles when it hits the surface.
How to cook pancakes: Spoon the pancake batter onto the hot skillet and cook until the bottom is golden brown. Flip the pancake and cook the other side until it is also golden brown.
How to serve pancakes: Serve the pancakes immediately with maple syrup or other desired toppings.
How To Make Gluten-Free Buttermilk Pancakes
For a sweet and milky flavor, this pancake recipe uses buttermilk which adds a soft texture. The best part is this buttermilk pancake is gluten-free!
Serves:
Ingredients
- 1cupwhite rice flour
- ⅓cupPotato Starch
- 3tbsptapioca flour
- 2tbspgranulated sugar
- 1½tspgluten-free baking powder
- ½tspBaking Soda
- ½tspxanthan gum
- 2largeeggs
- 2cupsbuttermilk
- 3tbspcanola oilor melted butter
- ½tspvanilla extract
Instructions
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In a mixing bowl, whisk together rice flour, potato starch, tapioca flour, granulated sugar, baking powder, baking soda and xanthan gum.
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Add eggs, buttermilk, canola oil, and vanilla extract. Whisk until well blended and few lumps remain.
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Heat a large well-oiled skillet over medium-high heat. Spoon pancake batter onto griddle and cook until the bottom is golden brown.
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Flip and cook opposite side until bottom is golden brown. Serve immediately with maple syrup or other desired topping.
Nutrition
- Calories: 408.53kcal
- Fat: 14.52g
- Saturated Fat: 2.38g
- Trans Fat: 0.05g
- Monounsaturated Fat: 8.05g
- Polyunsaturated Fat: 3.63g
- Carbohydrates: 59.10g
- Fiber: 1.31g
- Sugar: 12.31g
- Protein: 9.57g
- Cholesterol: 97.90mg
- Sodium: 569.97mg
- Calcium: 287.41mg
- Potassium: 252.01mg
- Iron: 0.95mg
- Vitamin A: 57.15µg
- Vitamin C: 1.23mg
Technique Tip for Perfect Gluten-Free Buttermilk Pancakes
To ensure your pancakes are light and fluffy, avoid overmixing the batter. Overmixing can develop the gluten in the flours, even in a gluten-free recipe, leading to denser pancakes. Mix just until the ingredients are combined and a few lumps remain.
Time-Saving Tips for Making Gluten-Free Buttermilk Pancakes
Prepare dry ingredients ahead: Measure and mix rice flour, potato starch, tapioca flour, sugar, baking powder, baking soda, and xanthan gum the night before.
Use a blender: Combine eggs, buttermilk, canola oil, and vanilla extract in a blender for a smoother batter.
Preheat the skillet: Start heating your skillet while mixing the batter to save time.
Batch cooking: Cook multiple pancakes at once if your skillet is large enough.
Freeze leftovers: Make extra pancakes and freeze them for a quick breakfast later.
Substitute Ingredients For Gluten-Free Buttermilk Pancakes Recipe
white rice flour - Substitute with brown rice flour: Brown rice flour has a similar texture and is also gluten-free, providing a slightly nuttier flavor.
potato starch - Substitute with cornstarch: Cornstarch is a good thickening agent and works similarly to potato starch in gluten-free baking.
tapioca flour - Substitute with arrowroot powder: Arrowroot powder has similar binding properties and can replace tapioca flour in most recipes.
granulated sugar - Substitute with coconut sugar: Coconut sugar is a natural sweetener with a lower glycemic index and can be used in the same quantity.
gluten-free baking powder - Substitute with baking powder: Ensure the baking powder is labeled gluten-free, as some brands may contain gluten.
baking soda - Substitute with baking powder: Use three times the amount of baking powder to replace baking soda, but this may slightly alter the texture.
xanthan gum - Substitute with guar gum: Guar gum is another gluten-free thickening agent that can be used in the same quantity as xanthan gum.
eggs - Substitute with flax eggs: Mix 1 tbsp of ground flaxseed with 3 tbsp of water per egg. This mixture works well as a binding agent in gluten-free recipes.
buttermilk - Substitute with almond milk with lemon juice: Mix 2 cups of almond milk with 2 tbsp of lemon juice or vinegar to create a dairy-free buttermilk alternative.
canola oil - Substitute with coconut oil: Coconut oil provides a similar fat content and adds a slight coconut flavor, which can enhance the pancakes.
vanilla extract - Substitute with almond extract: Almond extract offers a different but pleasant flavor profile that can complement the other ingredients.
Presenting Your Gluten-Free Buttermilk Pancakes
Serve smaller portion sizes: Create delicate, buttermilk pancakes using a small ring mold for uniformity and elegance. This ensures each pancake is perfectly round and bite-sized.
Use decoration: Garnish the plate with a drizzle of maple syrup in an artistic pattern. Add a few fresh berries and a sprig of mint for a pop of color and freshness.
Layering: Stack the pancakes neatly, alternating with thin layers of mascarpone cheese or whipped cream to add a creamy texture and visual appeal.
Texture contrast: Sprinkle a small amount of crushed nuts or granola around the plate to provide a crunchy contrast to the soft pancakes.
Sauce presentation: Serve a small side dish of fruit compote or homemade jam to allow guests to customize their sweetness level.
Edible flowers: Add a few edible flowers like pansies or violets to the plate for a touch of elegance and a burst of color.
Plate choice: Use a sleek, white plate to make the colors of the pancakes and garnishes stand out, giving a clean and sophisticated presentation.
Final touch: Lightly dust the pancakes with powdered sugar just before serving to add a delicate, sweet finish.
Essential Tools for Making Gluten-Free Buttermilk Pancakes
Mixing bowl: Used to combine and whisk together the dry and wet ingredients until the batter is smooth.
Whisk: Essential for blending the ingredients thoroughly and ensuring there are few lumps in the batter.
Measuring cups: Necessary for accurately measuring the rice flour, potato starch, tapioca flour, and buttermilk.
Measuring spoons: Used to measure smaller quantities of ingredients like sugar, baking powder, baking soda, and xanthan gum.
Large skillet: A well-oiled skillet is crucial for cooking the pancakes evenly and achieving a golden brown color.
Spatula: Helps in flipping the pancakes to cook the other side evenly.
Ladle or spoon: Used to pour the pancake batter onto the skillet in consistent portions.
Oil brush: Useful for oiling the skillet to prevent the pancakes from sticking.
Serving plate: To serve the freshly cooked pancakes immediately.
Measuring jug: Ideal for measuring and pouring the buttermilk accurately.
Storing and Freezing Your Gluten-Free Buttermilk Pancakes
- Allow the pancakes to cool completely before storing or freezing.
- For short-term storage, place the cooled pancakes in an airtight container or resealable plastic bag and store them in the refrigerator for up to 3-4 days.
- To freeze the pancakes:
- Place a sheet of parchment paper or wax paper between each pancake to prevent them from sticking together.
- Stack the pancakes with the paper separators and wrap the entire stack tightly in plastic wrap or aluminum foil.
- Place the wrapped stack in a freezer-safe container or resealable plastic bag, label it with the date, and store it in the freezer for up to 2-3 months.
- To reheat refrigerated pancakes:
- Place them on a microwave-safe plate and heat them in the microwave for 20-30 seconds, or until warmed through.
- Alternatively, you can reheat them in a toaster oven or a preheated oven at 350°F (175°C) for 5-7 minutes.
- To reheat frozen pancakes:
- Remove the desired number of pancakes from the freezer and let them thaw in the refrigerator overnight.
- Reheat the thawed pancakes in the microwave, toaster oven, or preheated oven as described above.
- If you're in a hurry, you can also reheat frozen pancakes directly from the freezer in the microwave or toaster oven, but they may require a slightly longer reheating time.
- Note: Gluten-free pancakes may have a slightly different texture when reheated compared to freshly made pancakes, but they will still taste delicious!
How To Reheat Leftover Gluten-Free Buttermilk Pancakes
The best way to reheat leftover gluten-free buttermilk pancakes is to use a toaster or a toaster oven. Simply place the pancakes in the toaster and heat them until they are warmed through and slightly crispy on the edges. This method helps to restore the texture and flavor of the pancakes, making them taste almost as good as freshly made ones.
Another option is to reheat the pancakes in a skillet or on a griddle. Heat a small amount of butter or oil in the pan over medium heat, then place the pancakes in the pan and cook for a minute or two on each side until they are heated through and slightly crispy. This method is particularly useful if you want to add a little extra flavor to the pancakes.
If you prefer a softer texture, you can also reheat the pancakes in the microwave. Place the pancakes on a microwave-safe plate and cover them with a damp paper towel. Microwave the pancakes in 30-second intervals until they are heated through. Be careful not to overheat them, as this can cause them to become tough and rubbery.
For a quick and easy breakfast, you can also freeze leftover pancakes and reheat them later. To freeze the pancakes, place them in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen pancakes to a freezer-safe bag or container and store them in the freezer for up to 2 months. To reheat frozen pancakes, simply place them in the toaster or microwave until they are heated through.
Random Fact About Gluten-Free Buttermilk Pancakes
A key ingredient in this gluten-free buttermilk pancakes recipe is xanthan gum, which helps to bind the ingredients together and provides the texture typically achieved by gluten.
Is Making Gluten-Free Buttermilk Pancakes at Home Economical?
This gluten-free buttermilk pancakes recipe is quite cost-effective for a household. The primary ingredients like white rice flour, potato starch, and tapioca flour are affordable and can be bought in bulk. Eggs, buttermilk, and canola oil are common pantry items. The approximate cost for a household of 4 people is around $10-$12. Overall Verdict: 8/10.
Are Gluten-Free Buttermilk Pancakes Healthy or Unhealthy?
The gluten-free buttermilk pancake recipe, while offering a tasty breakfast option for those with gluten sensitivities, does have some areas where its healthiness could be improved. The recipe relies on refined flours like white rice flour and potato starch, which are lower in fiber and nutrients compared to whole grain options. Additionally, the use of granulated sugar and canola oil adds empty calories and potentially inflammatory omega-6 fatty acids to the dish.
To make this recipe healthier, consider the following suggestions:
- Replace a portion of the white rice flour with a more nutrient-dense, gluten-free whole grain flour like buckwheat, sorghum, or quinoa flour
- Reduce the amount of granulated sugar or replace it with a natural sweetener like honey, maple syrup, or mashed ripe bananas
- Swap the canola oil for a healthier fat source such as coconut oil, avocado oil, or grass-fed butter
- Incorporate some fiber-rich ingredients like ground flaxseed, chia seeds, or finely grated vegetables (e.g., zucchini or carrots) to boost the nutritional value and texture of the pancakes
- Serve the pancakes with fresh fruit, a dollop of Greek yogurt, or a drizzle of pure maple syrup instead of sugary toppings
By making these adjustments, you can create a more well-rounded, nutrient-dense gluten-free pancake that still satisfies your taste buds while supporting your overall health and well-being.
Editor's Thoughts on This Gluten-Free Buttermilk Pancakes Recipe
This gluten-free buttermilk pancake recipe is well-balanced, offering a delightful texture and flavor. The combination of rice flour, potato starch, and tapioca flour creates a light and fluffy pancake, while the xanthan gum ensures structural integrity. The buttermilk adds a pleasant tang and richness, complemented by the subtle sweetness from the sugar. The use of canola oil and vanilla extract enhances the overall taste. Cooking on a well-oiled skillet ensures a golden, crispy exterior. Serve with maple syrup or fresh fruit for a satisfying breakfast.
Enhance Your Gluten-Free Buttermilk Pancakes Recipe with These Unique Side Dishes:
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Why trust this Gluten-Free Buttermilk Pancakes Recipe:
This gluten-free buttermilk pancakes recipe is crafted with care to ensure a delicious and fluffy breakfast treat. Using a blend of white rice flour, potato starch, and tapioca flour, it achieves the perfect texture without gluten. The addition of buttermilk and vanilla extract enhances the flavor, making each bite irresistible. Tested and approved by our culinary experts, this recipe guarantees a satisfying and delightful pancake experience for everyone.
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