The Fluffiest Gluten Free Buttermilk Pancakes

The Fluffiest Gluten Free Buttermilk Pancakes

from theloopywhisk.com
30 min
10 servings

This is the only gluten free buttermilk pancakes recipe you’ll ever need. They’re absolutely perfect: tall, soft and super fluffy, and with the most amazing flavour thanks to the tangy buttermilk. They’re also incredibly easy to prepare – you don’t have to separate eggs to make them! I’ve also included all my top tips that will help you get beautifully fluffy, golden brown (and fully cooked through) pancakes every single time.

Ingredients

  • 240 g (2 cups) plain gluten free flour blend
  • 50 g (4 tbsp) caster/superfine or granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp xanthan gum ((Omit if your gluten free flour blend already contains xanthan gum.))
  • ½ tsp salt
  • 400 g (1¾ cups) buttermilk, room temperature
  • 2 US large/UK medium eggs, room temperature
  • 3 tbsp melted unsalted butter, plus extra for buttering the pan or griddle
  • ½ tsp vanilla bean paste ((or 1 tsp vanilla extract))

Directions

  1. 1

    In a large bowl, whisk together the gluten free flour blend, sugar, baking powder, baking soda, xanthan gum and salt.

  2. 2

    Pre-heat a frying pan or griddle over medium heat, then reduce the heat to medium-low. Tip: I recommend cooking the pancakes on medium-low heat to ensure that they stay nicely golden but are also fully cooked through.

  3. 3

    The pancakes are best served warm, immediately after cooking, with maple syrup, fresh fruit or other toppings of choice, but they stay soft and fluffy for a few hours afterwards.