Gluten Free Fluffy Buttermilk Pancakes
 
Prep time
Cook time
Total time
 
Start your day with a batch of Gluten Free Fluffy Golden Pancakes. They're a blank canvas for your favorite pancake toppings and spreads. Rise and shine sunshine!
Author:
Recipe type: Breakfast
Serves: 16 pancakes
Ingredients
  • 3 tablespoons butter, melted
  • 3 tablespoons sugar
  • 2 large eggs
  • 1 cup buttermilk (or ½ cup sour cream plus ½ cup milk)
  • ½ teaspoon vanilla
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • ¼ teaspoon cinnamon (optional)
  • ¼ teaspoon xanthan gum*
  • 1 cup plus 3 tablespoons all-purpose gluten free flour blend (I used ⅓ cup plus 1 tablespoon white rice flour, ⅓ cup brown rice flour, ¼ cup tapioca starch, and ¼ cup cornstarch)
Directions
  1. In a medium sized mixing bowl, combine wet ingredients and whisk until smooth. In a smaller mixing bowl, sift together dry ingredients. Add dry ingredients to wet and whisk until smooth. Let batter sit for 5- 10 minutes.
  2. Heat a griddle to 325 degrees. Once griddle is completely hot, spray with nonstick cooking spray or melt and spread butter over surface. Stir batter once more. Scoop about ¼ cup of batter onto griddle for each pancake.
  3. Let cook for 2-3 minutes until sides of pancakes look set and surface is bubbling. Flip pancakes and cook 1-2 minutes more or until cooked through.
  4. Repeat with remaining batter, keeping pancakes warm in the oven at 200 degrees or covered in foil until ready to serve.
  5. Store leftover pancakes wrapped individually in an airtight container in fridge for up to 5 days or in freezer for up to 3 months. Reheat before serving.
Notes
*Omit if your blend already contains xanthan gum or guar gum.

NOTES ON THE RECIPE:

Let the batter sit - That five extra minutes of your batter sitting will do your pancakes good. It gives the flour a little extra time to absorb some moisture, making your batter a little thicker and ensuring that your pancakes don't spread thin on the skillet.

Butter is better - Unless you are dairy free, I would suggest using melted butter in the batter. It yields a richer flavor and helps the pancakes turn that golden brown. I would also rub the skillet with butter in between frying up your batches of pancakes. It makes the outsides nice a crispy.

Less is more with xanthan gum - Although the recipe is written to include using a gluten free all-purpose blend, I do feel many of these blends have too much xanthan gum with creates more of a chew. If you have individual flours on hand, I do recommend using my flour blend with only the directed amount of xanthan gum. Otherwise, an all-purpose blend without xanthan gum is best. Then you can add the indicated amount.

Store separately - When storing these pancakes, it is best to wrap them individually. Gluten free products tend to break down and stick together when stored together in the fridge or freezer. Just throw some plastic wrap or wax paper in between pancakes.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-fluffy-buttermilk-pancakes/