This is the classic gluten free buttermilk pancake recipe you’ve been looking for. So light and fluffy, and you can make them ahead, freeze and reheat for a super quick breakfast!
It’s not like I’m any stranger to gluten free pancakes recipes, but I’ve been tinkering with this recipe for gluten free buttermilk pancakes for weeks and weeks. Here was my wish list: thick, fluffy pancakes that don’t need a lot of sugar to have a lot of flavor. And these pancakes made all of my breakfast dreams came true.
About maple syrup and pancakes: I don’t ever buy imitation maple syrup. Pure maple syrup doesn’t come cheap, but I use it sparingly and you just can’t compare imitation syrup to it. Plus, here’s another tip: try drizzling about 1/2 teaspoon of cold maple syrup onto the underside of each pancake after it’s been cooking on the griddle for about a minute. Allow that side to continue cooking (it may take another few seconds to set), flip and finish.
The batter for these pancakes is quite thick, even more so if you add the optional 1/4 teaspoon of xanthan gum. Resist the urge to swirl the batter around after pouring it onto the griddle. And if you’d like extra-thick pancakes, allow the batter to cook for 1 minute on the first side, then pour a bit more batter right into the center. Once the edges are set, the extra batter won’t spread the pancake any wider. It will just take a few extra seconds to be ready to flip.
Finally, a word about xanthan gum: You do not want to use a flour blend that already has xanthan gum in the mix. The pancakes will simply be too gummy, the batter way too thick. You can make these pancakes with just my basic gum-free blend, and no added xanthan gum. The only difference will be that, without the gum, the edges of the pancakes will feather out irregularly as they cook. So it’s truly up to you whether you include a bit or not.
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