Gluten-Free Buttermilk Pancakes Recipe
Start your morning off right with these fluffy and delicious Gluten-Free Buttermilk Pancakes! Perfect for those with gluten sensitivities, these pancakes are light, fluffy, and packed with flavor. Whether you’re enjoying them with fresh fruit or drizzling them with pure maple syrup, these pancakes make for a delightful breakfast treat.
Why You’ll Love These Gluten-Free Buttermilk Pancakes
1. Fluffy Texture: These pancakes achieve a light and fluffy texture that rivals traditional pancakes, thanks to the combination of baking powder and baking soda.
2. Easy to Make: With just a few simple ingredients, you can whip up a batch of these pancakes in no time. Perfect for busy mornings or weekend brunches!
3. Gluten-Free: Made with 1-to-1 gluten-free baking flour, these pancakes cater to those with gluten sensitivities while still delivering great taste and texture.
4. Versatile Toppings: Top these pancakes with Universal Meals Quick Strawberry Chia Jam, fresh fruit, or pure maple syrup for a delicious breakfast experience.
Ingredients for Gluten-Free Buttermilk Pancakes
Here’s what you’ll need to make these delicious pancakes:
- 2 cups (250 g) gluten-free 1-to-1 baking flour: A perfect blend that ensures your pancakes are light and fluffy.
- 1/4 cup (50 g) organic cane sugar: Adds a touch of sweetness to the batter.
- 2 teaspoons (9 g) baking powder: Helps the pancakes rise and become fluffy.
- 1 teaspoon baking soda: Works with the vinegar to create a tender texture.
- 1/2 teaspoon ground cinnamon: Adds a warm, comforting flavor.
- 1/4 teaspoon sea salt: Enhances the overall flavor of the pancakes.
- 1 2/3 cups (394 mL) unsweetened plain oat milk: A dairy-free milk alternative that provides a creamy base.
- 2 tablespoons (30 mL) apple cider vinegar: Reacts with the baking soda to create a buttermilk-like effect.
- 1/4 cup (60 mL) canola oil: Adds moisture and richness to the pancakes. (See notes for oil-free option)
- 1 teaspoon alcohol-free vanilla extract: Adds a hint of sweetness and depth to the flavor.
Oil-Free Option
- Replace the canola oil with 1/4 cup unsweetened applesauce for a lower-fat version of these pancakes.
How to Make Gluten-Free Buttermilk Pancakes
Follow these easy steps to create perfect gluten-free pancakes:
Step 1: Prepare the Batter
- Combine Dry Ingredients: In a large bowl, whisk together the gluten-free flour, cane sugar, baking powder, baking soda, ground cinnamon, and sea salt until well combined.
- Add Wet Ingredients: Pour in the oat milk, apple cider vinegar, canola oil (or applesauce for the oil-free option), and vanilla extract. Whisk until a smooth batter forms, ensuring there are no lumps.
Step 2: Cook the Pancakes
- Heat the Skillet: Place a nonstick skillet over medium heat. Lightly grease with cooking spray if desired, though this step can be skipped with the oil-free option.
- Pour the Batter: Use a 1/3 cup measuring cup to pour the batter onto the skillet for each pancake. Depending on the size of your skillet, you can cook 2-3 pancakes at a time.
- Cook Until Bubbly: Allow the pancakes to cook for 3-4 minutes until the edges begin to bubble and the bottoms are golden brown. Carefully flip and cook for an additional 3-4 minutes on the other side.
- Repeat: Continue cooking the remaining batter, adding more cooking spray to the skillet as needed between batches.
Step 3: Serve and Enjoy
- Plate the Pancakes: Serve the pancakes warm, topped with your choice of Universal Meals Quick Strawberry Chia Jam, fresh fruit, or pure maple syrup.
- Optional Toppings: Consider adding a sprinkle of nuts, a dollop of whipped cream, or a dash of cinnamon for extra flavor.
Tips for Perfect Pancakes
- Let the Batter Rest: Allow the batter to sit for a few minutes before cooking to help the ingredients meld together, resulting in fluffier pancakes.
- Don’t Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to dense pancakes.
- Temperature Control: Keep the heat on medium to ensure the pancakes cook evenly without burning.
- Oil-Free Cooking: If using the oil-free option, be patient when flipping the pancakes to ensure they release completely from the pan.
Storage and Serving Suggestions
- Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.
- Freezing: For longer storage, freeze pancakes between layers of parchment paper in a freezer-safe bag for up to 3 months. Thaw in the refrigerator or reheat directly from frozen.
FAQs about Gluten-Free Buttermilk Pancakes
Can I use a different type of gluten-free flour?
Yes, you can experiment with other gluten-free flour blends, but the results may vary. Ensure the flour you choose is a 1-to-1 baking blend for best results.
What can I substitute for oat milk?
Feel free to use any milk you prefer, such as almond milk, soy milk, or regular cow’s milk, depending on your dietary preferences.
How can I make the pancakes sweeter?
If you prefer sweeter pancakes, you can increase the amount of sugar in the batter or add a sweet topping like honey or maple syrup.
Why do my pancakes stick to the pan?
Ensure you’re using a nonstick skillet and greasing it lightly if you’re not using the oil-free option. If the pancakes still stick, try lowering the heat or allowing them to cook a bit longer before flipping.
Can I add mix-ins like chocolate chips or blueberries?
Absolutely! Feel free to fold in your favorite mix-ins, such as chocolate chips, blueberries, or nuts, into the batter before cooking.
Gluten-Free Buttermilk Pancakes
Ingredients
- 2 cups 250 g gluten-free 1-to-1 baking flour
- 1/4 cup 50 g organic cane sugar
- 2 teaspoons 9 g baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1 2/3 cups 394 mL unsweetened plain oat milk
- 2 tablespoons 30 mL apple cider vinegar
- 1/4 cup 60 mL canola oil (see notes for oil-free option)
- 1 teaspoon alcohol-free vanilla extract
Instructions
- Add the flour, sugar, baking powder, baking soda, ground cinnamon, and sea salt to a bowl and whisk together the ingredients until combined.
- Add the milk, vinegar, canola oil, and vanilla extract and whisk until combined and a batter has formed.
- Heat a nonstick skillet over medium heat and lightly grease with cooking spray, if using. Add 1/3 cup batter for a single pancake to the pan. Add batter for as many pancakes as you can fit, usually 2 or 3. Cook for 3-4 minutes until the edges begin to bubble slightly. Flip and cook an additional 3-4 minutes until cooked through.
- Serve warm with Universal Meals Quick Strawberry Chia Jam, fresh fruit, or pure maple syrup.