This morning I woke up at 5:30. I can’t decide whether that’s a good thing or not. So I went for a 30 minute run, showered, started breakfast (these delightful pancakes), and watered the garden. The problem was that when I woke up, I could hardly open my eyes. Six hours of sleep does that to you. Not drinking coffee wasn’t an option. But as soon after I got out of the shower, I felt so good that I decided to make gluten free buttermilk pancakes for my family.
So I guess it turned out to be a great morning. The highlight: these pancakes. Unbelievably tender, fluffy, moist—everything I needed to be convinced that this recipe was a keeper. But even more than that, it was really easy to make.
I used Bob’s Red Mill Gluten Free All-Purpose Flour because it is so easy to recreate my favorite recipes to make them gluten free. As a general rule for gluten free baking/cooking, you’ll want to use 1/2 teaspoon xanthan gum for each cup of gluten free flour blend. The recipes calls for 2 cups gluten free flour so that equates to 1 teaspoon of xanthan gum. And they said I couldn’t do math.
If you like simple, low-mess, delicious breakfasts, then these gluten free buttermilk pancakes are for you. They’re also a great choice for anyone with celiac disease. I don’t have celiac disease nor does anyone in my family, but we like to shake things up sometimes and try something new. Hence one of the reasons why I buy gluten free flour.
Let’s talk toppings, shall we? Organic chocolate chips, sliced strawberries, sliced bananas blueberries, maple syrup, butter, honey, I could go on and on. These are all great and healthy choices. My faves are maple syrup, chocolate chips, and sliced strawberries, but you could put whatever you like best on them.
Oh my gosh—you guys are going to fall head over heels for these easy and crazy good buttermilk pancakes. They made my day!
Here’s the recipe:
- 2 cups gluten free all-purpose flour blend
- 1 teaspoon xanthan gum
- 2 tablespoons unbleached pure cane sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- ¼ cup water
- ¼ cup sour cream
- 2 eggs
- 1 teaspoon pure vanilla extract
- 3 tablespoons unsalted butter, melted
- 1 to 2 teaspoons vegetable oil, for greasing the pan
- In you first mixing bowl whisk together your dry ingredients. Make sure you break up any chunks.
- In the second bowl, mix all wet ingredients.
- Make a well in the center of the dry ingredients and pour in the wet ingredients.Do not over stir the batter . Lumps are ok. Allow the batter to sit for 10 minutes before cooking.
- Heat 1 teaspoon of the vegetable oil in a nonstick skillet over medium heat .
- Wipe out pan with a paper towel leaving a thin layer of oil on pan.
- Pour ⅓ cup of batter on the pan. Cook until the bubbles on surface begin to break. This will be about two to three minutes. Flip pancakes and continue to cook one to two minutes longer.
- Serve pancakes immediately. Repeat.
Recipe Adapted from Brown Eyed Baker