Buttermilk Pancakes Recipe

Buttermilk Pancakes Recipe
Staff Writer
Buttermilk Pancakes Recipe
Veer/Danny Smythe

When I ask my son Joseph, “What do you want for breakfast?” he invariably yells, “Pancakes!” Now, with this light and fluffy gluten-free version, everyone will want to join in that chorus. Make them unique for each individual by adding ingredients like chocolate chips, blueberries, butterscotch chips, bananas, or walnuts to each pancake as it cooks and watch the pancakes disappear!

Click here to see Quick and Easy Gluten-Free Recipes

Ingredients

  • ½ cup tapioca flour
  • ¼ cup corn flour
  • ¼ cup white rice flour
  • 1 teaspoon baking powder
  • 2 tablespoons flaxseed meal
  • 1 teaspoon granulated sugar
  • ¾ cup buttermilk
  • 1 egg
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • Maple syrup, for serving

Directions

In a medium bowl, sift together the tapioca flour, corn flour, white rice flour, and baking powder. Whisk in the flaxseed meal and sugar and set aside.

In a separate bowl, whisk together the buttermilk, egg, vegetable oil, and vanilla. Add the dry ingredients to the wet ingredients and whisk until just incorporated.

Heat a large nonstick skillet over medium heat. Gently ladle ¼ cup batter into the pan and cook for 2-3 minutes, until golden brown. Flip over and cook until the second side is set and golden brown. Transfer to a platter, keeping it warm in a warm oven if desired, and repeat with the rest of the batter. Serve with maple syrup.

Buttermilk Pancake Shopping Tip

What’s the difference between brown and white eggs? Besides color, nothing – different breeds of chicken account for the differences in color – quality and freshness are what really count.

Buttermilk Pancake Cooking Tip

Plan ahead for hectic weekdays by whipping up extra batches of waffles or pancakes and individually freezing them for easy morning meals.