Making these moist and fluffy gluten-free buttermilk pancakes couldn’t be easier. Add berries or fruit, if desired, or top with your favorite fruit and pure maple syrup.
When you go to restaurants, French toast and pancakes just don’t contain enough eggs. You need protein for breakfast. It provides you with energy that lasts. In this gluten free buttermilk pancakes recipe, I use 2 whole eggs to provide you with a bit more protein. This recipe was converted from a Food Network Buttermilk Pancake Video. It makes a thick batter with high-rising pancakes that are rich and moist.
Looking for a different gluten free pancake recipe? Check out the Gluten Free Pancake Recipes category.
Fluffy gluten free buttermilk pancakes that are moist and decadent. Top with your favorite fruit and pure maple syrup.
Ingredients:
- 1-1/2 cups Carla's Gluten Free All-Purpose Flour Blend recipe, using cornstarch, not tapioca
- 2 tablespoons granulated sugar
- 1-1/2 teaspoons gluten-free baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2-1/4 cups buttermilk
- 2 large eggs, at room temperature
- 4 tablespoons (1/2 stick) unsalted butter, melted
- Blueberries, blackberries, raspberries, strawberries, or bananas (optional)
- Gluten-free pure/gluten-free maple syrup, for serving
Instructions:
- In a medium-size bowl, whisk together the flour blend, sugar, baking powder, salt, and baking soda.
- Add the buttermilk and eggs; whisk until just combined.
- Slowly pour in the melted butter while continuously whisking. (Do not pour it in all at once unless it is completely cool.)
- Fold in any fruit you desire.
- Preheat a non-stick skillet to medium heat or an electric skillet to 325°F while batter rests for 5 minutes.
- Lower heat to medium-low or 300°F and pour 1/4 cup of batter into skillet for each pancake. Cook for 2 - 4 minutes on each side.
- Serve with pure/gluten-free maple syrup and, if desired, your favorite fruit. Freeze leftovers in a single layer. Microwave on low to defrost.
This is my third recipe I have tried of yours. The taste of the pancake is delicious and it crisps up nicely. People who have never cooked GF pancakes should note that it takes longer to cook through before you should flip it compared to wheat pancakes. I added raspberries and blueberries while cooking and that was fine. It didn’t get sloppy or thin with the berries. When I added my own maple syrup this was a perfect breakfast.
I made a half recipe of these this morning, adding blueberries, and my non-GF husband asked for seconds! He also declared them “wonderful!” I agree! For those that aren’t getting fluffy pancakes, be sure to let your batter rise for 5 minutes. By the time my oil was heated, it was over 5 and the ones done last were higher than the ones done first. I have a photo but don’t see how to load it. Thank you SO much, Carla!
Have JUST tried this recipe. THANK you! The pancakes WERE brilliant! All gone, no photos, sorry. LOL
Facebook Comment,
“I love this recipe, there is literally no difference for lack of taste and texture is far better than regular.”
~L.P.
October 15, 2015 – Feedback from one of my recipe testers, “Had some buttermilk left over so I made Carla’s pancakes. They are delicious, light and fluffy. Yum.” ~D.M.
Facebook Comment – July 2, 2015,
“I just made them very very Good”
~ M.H.