November 25, 2023
Gluten Free Buttermilk Pancakes
Prep time:
10 min
Cook time:
30 min
Total time:
45 min
Gluten Free Buttermilk Pancakes
Wake up to the delight of our Gluten-Free Buttermilk Pancake recipe, a no-fuss and fluffy creation made effortlessly with Hand + Heart Gluten Free All Purpose Flour (1 to 1). This recipe is your ticket to serving up a delicious breakfast for your family in no time.
Imagine a stack of pancakes that are not only gluten-free but also light, fluffy, and incredibly satisfying. The versatility of this recipe shines through – fill them with fresh blueberries for a burst of fruity goodness or sprinkle in chocolate chips to make breakfast extra special for the little ones. These pancakes are a surefire crowd-pleaser, perfect for family mornings or lazy weekend brunches.
Make this recipe dairy-free by making your own dairy-free buttermilk. So everyone can enjoy the irresistible taste and texture of these buttermilk pancakes, regardless of dietary preferences.
Whether you’re an experienced pancake enthusiast or a novice in the kitchen, our Gluten-Free Buttermilk Pancake recipe with Hand + Heart Gluten Free Flour is here to make breakfast a breeze. Get ready to flip, stack, and enjoy the goodness of fluffy gluten-free pancakes that cater to everyone at the breakfast table!
Gluten Free Buttermilk Pancakes
Prep time:
10 min
Cook time:
30 min
Total time:
45 min
Yield:
8 pancakes
Author:
made by hand, from the heart
Ingredients
- 2 cups Hand + Heart Gluten Free All Purpose Flour (1 to 1), spoon and level
- 3 tbs granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp sea salt
- 2 1/2 cups buttermilk
- 2 large eggs
- 4 tbs unsalted butter, melted
- Butter for the pan
Optional stuffing:
- Blueberries
- Chocolate chips
- Bananas
DAIRY FREE OPTION:
Use any dairy free milk like gluten free oat milk or almond milk and add 2 tbs plus 2 tsp distilled white vinegar. Let sit for 2 minutes before using.
Use any oil for melted butter.
Instructions
- In a large mixing bowl, combine all dry ingredients and mix with a whisk.
- In a separate bowl, combine all the wet ingredients and whisk.
- Pour the wet mixture into the dry ingredients mixture and mix until just combined. Do not over mix, there will be a few flour bits. Let sit 20 to 30 minutes.
- In a large heavy bottom pan, preferably cast iron, heat in medium heat setting. Add 1/2 tablespoons butter or oil and spread onto the bottom of the pan. Use 1/3 cup measuring cup or a large ice-cream scooper to scoop onto the pan. Spread the batter with the bottom of the measuring cup or the back of the scooper about 5 inches. Add stuffing if desired and slightly push into the batter until it is covered with batter.
- Flip when the edges starts to look dry. Cook the other side until golden brown. Heat setting may need to be reduced to medium low to prevent from browning too fast. Store cooked pancakes in the oven to keep warm preheated to 300ºF until you finish all the batter.
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