Description
Fluffy and tender gluten-free buttermilk pancakes that are simple to make and perfect for a satisfying breakfast.
Ingredients
Scale
- 1¾ cups gluten-free 1:1 baking flour (e.g., King Arthur Measure-for-Measure)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1½ cups buttermilk
- ¼ cup sour cream
- 2 large eggs
- 4 tablespoons melted butter
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, sour cream, eggs, and melted butter until smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; the batter may be slightly lumpy, which is fine. Avoid overmixing to ensure tender pancakes.
- Rest the Batter: Let the batter sit for about 5 minutes. This resting period allows the gluten-free flour to hydrate and helps achieve a better texture.
- Preheat Griddle: Heat a non-stick griddle or skillet over medium-low heat. Lightly grease with butter or oil.
- Cook Pancakes: Pour approximately ¼ cup of batter onto the preheated griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 1.5 to 2 minutes. Flip and cook the other side until golden brown, an additional 1.5 to 2 minutes.
- Serve: Transfer cooked pancakes to a plate and keep warm. Repeat with the remaining batter. Serve hot with your favorite toppings.
Notes
- Dairy-Free Option: Substitute buttermilk with a plant-based milk mixed with 1 tablespoon of vinegar or lemon juice to create a dairy-free buttermilk alternative. Replace sour cream and butter with dairy-free alternatives.
- Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster or microwave before serving.
- Freezing: To freeze, place cooled pancakes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 2 months. Reheat directly from frozen in a toaster or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Calories: 120 kcal
- Fat: 4g
- Carbohydrates: 18g
- Protein: 3g