Gluten Free And Just As Good As The Original
Brunch at Sweet was one of our most popular services and buttermilk pancakes were always on the menu. Our buttermilk pancakes had a loyal following, when it was announced that we would be closing, it was one of the recipes I was asked for the most.
Pancakes are one of the easiest recipes to make gluten free and still have them just as good as the original recipe. I have made this recipe for years (including at the restaurant) with Cup4Cup gluten free flour and it will work equally as well with Bob’s Red Mill 1:1.
Make Them Dairy Free
You can easily make this recipe dairy free by using plant milk and apple cider vinegar in place of the buttermilk. See recipe notes.
Toppings and Finishing Touches
I love fruit in my pancakes and sometimes on top but it all depends on what it is….
Blueberries, in my opinion, belong in pancakes while I prefer most other fruits on top… apples, blackberries and bananas are delicious sauteed with a little bourbon and a healthy serving of pure maple syrup while strawberries are best freshly cut tossed with a little sugar (grand marnier if you’re feeling fancy) and topped with whipped cream.
If want to really take it over the top try topping them with bananas cooked with bourbon and maple syrup, then drizzle with melted peanut butter and my paleo chocolate sauce or any chocolate sauce of your liking. Almost more dessert than breakfast but so worth every calorie! I’m getting hungry just writing this!
Gluten Free Buttermilk Pancakes
Ingredients
- 420 g Bob's Red Mill 1:1 or Cup4Cup Gluten Free Flour (3 1/3 cup)
- 1 tbsp baking powder
- 3 tbsp sugar honey or maple syrup
- 600 g buttermilk (21.5oz)
- 4 eggs room temp
- 2 tsp vanilla extract
- 112 g unsalted butter melted
Instructions
- Heat the oven to 300 degrees (to keep pancakes warm while you are making them all)
- Whisk flour, sugar, and baking powder together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Whisk everything together,, until all ingredients are just incorporated. Do not overbeat (small lumps are fine). Let the batter rest for at least 30 min and up to 8 hours (make ahead the night before if you like)
- Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat. Lightly coat with cooking spray, butter or coconut oil. Turn heat up to medium–low. Using a measuring cup, ladle 1/3 cup batter into the skillet, taking care not to crowd the cooking surface. repeat with the remaining batter.
- *this is a fairly thick batter that makes thick, fluffy pancakes you may need to spread the batter a bit. If you prefer thinner pancakes just add more liquid to adjust the thickness to your liking.
- Flip pancakes after bubbles rise to surface and the bottoms are lightly browned, about 3 to 4 minutes. Cook until the other sides are lightly browned.
- Remove pancakes to a wire rack set on a baking sheet, and keep in heated oven, covered with foil, until all the pancakes are cooked and you are ready to serve them.
Notes
- 420 g unsweetened plant-based milk (such as almond, soy, or oat milk)
- 2 tablespoon(30g) apple cider vinegar, white vinegar or lemon juice
- In a small bowl or measuring cup, combine the plant-based milk and vinegar (or lemon juice). Stir gently to mix.
- Let the mixture sit at room temperature for about 5 to 10 minutes. This allows the milk to curdle and thicken, mimicking the texture and tanginess of traditional buttermilk.
- After the resting time, give the mixture a quick stir to ensure it's well combined. Your plant-based buttermilk is now ready to use.