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Delicious Pancakes
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4.95 from 18 votes

Gluten Free Buttermilk Pancakes

Prep Time10 minutes
Cook Time8 minutes
Batter Resting Time30 minutes
Total Time18 minutes
Course: Breakfast, brunch
Cuisine: American
Keyword: Buttermilk Pancakes, Gluten Free Pancakes, Pancakes
Servings: 15 4" pancakes
Calories: 275kcal
Author: Alina Eisenhauer

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

To make plant based buttermilk:
  • 420 g unsweetened plant-based milk (such as almond, soy, or oat milk)
  • 2 tablespoon(30g)  apple cider vinegar, white vinegar or lemon juice
Instructions:
  1. In a small bowl or measuring cup, combine the plant-based milk and vinegar (or lemon juice). Stir gently to mix.
  2. 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.
  3. 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.

Nutrition

Calories: 275kcal | Carbohydrates: 30g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 78mg | Sodium: 194mg | Potassium: 323mg | Fiber: 2g | Sugar: 11g | Vitamin A: 530IU | Calcium: 254mg | Iron: 1.3mg