Gluten Free Living – 2014

Gluten Free Buttermilk Pancakes are wonderful along with being extremely easy to make. Buttermilk Pancakes have always been a favorite of ours. Offering a gluten free version is great for those with gluten intolerance.

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We love pancakes for breakfast and I have several gluten free versions including Chocolate Chip, Cinnamon Chip, Strawberry Banana, Peach, Blueberry, and Confetti Sugar Cookie for starters. Whether pancakes are cooked with fruit inside or a compote added on top, they’re all wonderful.

These are great pancakes to make for holiday breakfasts, country breakfasts, or breakfast for dinner. Gluten Free Buttermilk Pancakes are also quick, easy and delightful. Toss some fruit on top if you like, or serve plain with butter and maple syrup. This economical breakfast dish can be made on the spur of the moment any time you’re craving pancakes.

Gluten Free Buttermilk Pancakes are wonderful for breakfast.

If you want a gluten free pancake recipe, Gluten Free Buttermilk Pancakes are wonderful.

Every bite of Gluten Free Buttermilk Pancakes is delightful.

Here’s what I did.

I used these ingredients.

I didn’t have buttermilk on hand so I made my own by adding a few tablespoons of vinegar to regular milk and allowed it to sit out on the counter for a few minutes until the milk thickened.

Place gluten free flour, an egg and oil in a mixing bowl. Add soured milk or buttermilk.

Whisk to combine.

Heat oil in skillet or griddle. Pour batter into skillet and bake until bubbles appear on the surface.

Turn pancake over and cook the other side. Repeat with all the pancake batter.

To serve, place pancakes on a plate. Drizzle maple syrup over top. Garnish with fresh berries, if desired.

Gluten Free Buttermilk Pancakes are great for holiday breakfasts.

We enjoyed every bite of these fantastic pancakes.

Gluten Free Buttermilk Pancakes are hearty and filling for a country-style breakfast.

Here’s the recipe.

GLUTEN FREE BUTTERMILK PANCAKES

(My own concoction)

Gluten Free Buttermilk Pancakes

Teresa Ambra

Gluten Free Buttermilk Pancakes are mouthwatering and irresistible. These lovely pancakes are made with buttermilk or soured milk and gluten free flour. They're terrific served with maple syrup and topped with fresh fruit. This is a great recipe for a holiday or company breakfast, especially if you're serving guests with gluten intolerance.

No ratings yet

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Breakfast

Cuisine American

Servings 2

Calories 671 kcal

Equipment

• 1 large skillet or griddle
• 1 large mixing bowl
• 1 whisk
• 1 wooden spoon
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

• 1 cup gluten free flour (I prefer Cup4Cup)
• 1 large egg
• 1 tbsp. canola oil or use avocado or coconut oil, plus more oil to fry the pancakes
• 3/4 cup 2% milk
• 2 tbsp. vinegar
• 2 tbsp. butter for serving
• 1/2 cup Maple syrup for serving

Instructions

 

• Add vinegar to milk and allow to sit out on counter for 3-5 minutes, until milk curdles.
• Whisk GF flour, egg, 1 tbsp. oil and soured milk until no lumps remain.
• Heat oil in skillet or griddle.
• Add pancake batter and cook about 3-5 minutes on each side, or until done.
• Serve pancakes topped with butter, maple syrup and fruit if desired.
• Yield: 3 large pancakes.

Notes

NOTE: Reduce calories by using cooking spray to cook the pancakes in.

 

NOTE: I used Pamela's pancake and baking mix because that was the only product available back at the time. I prefer almost any other GF flour over this product for taste and texture.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 671kcalCarbohydrates: 102gProtein: 12gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 132mgSodium: 180mgPotassium: 343mgFiber: 6gSugar: 55gVitamin A: 595IUVitamin C: 0.2mgCalcium: 252mgIron: 3mg

Keyword breakfast, brunch, gluten free, pancakes

Tried this recipe?Let us know how it was!

Buttermilk Pancakes are a great starter for any kind of fruit-filled pancakes, too.

Gluten Free Buttermilk Pancakes served with maple syrup is a healthy clean-eating version. You can use coconut oil if you want to use a better quality oil in this recipe.

Gluten Free Buttermilk Pancakes are yum, yum good!

You may also enjoy these delicious recipes!

Gluten Free Banana Bread Pancakes

Gluten Free Pancakes with Apple, Peach and Pear Compote

Gluten Free Peach Pancakes with Peach Topping

Gluten Free Buttermilk Pancakes

Teresa Ambra

Gluten Free Buttermilk Pancakes are mouthwatering and irresistible. These lovely pancakes are made with buttermilk or soured milk and gluten free flour. They’re terrific served with maple syrup and topped with fresh fruit. This is a great recipe for a holiday or company breakfast, especially if you’re serving guests with gluten intolerance.

No ratings yet

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Breakfast

Cuisine American

Servings 2

Calories 671 kcal

Equipment

• 1 large skillet or griddle
• 1 large mixing bowl
• 1 whisk
• 1 wooden spoon
• measuring cups
• measuring spoons

Ingredients

  

1x2x3x

• 1 cup gluten free flour (I prefer Cup4Cup)
• 1 large egg
• 1 tbsp. canola oil or use avocado or coconut oil, plus more oil to fry the pancakes
• 3/4 cup 2% milk
• 2 tbsp. vinegar
• 2 tbsp. butter for serving
• 1/2 cup Maple syrup for serving

Instructions

 

• Add vinegar to milk and allow to sit out on counter for 3-5 minutes, until milk curdles.
• Whisk GF flour, egg, 1 tbsp. oil and soured milk until no lumps remain.
• Heat oil in skillet or griddle.
• Add pancake batter and cook about 3-5 minutes on each side, or until done.
• Serve pancakes topped with butter, maple syrup and fruit if desired.
• Yield: 3 large pancakes.

Notes

NOTE: Reduce calories by using cooking spray to cook the pancakes in.

 

NOTE: I used Pamela’s pancake and baking mix because that was the only product available back at the time. I prefer almost any other GF flour over this product for taste and texture.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 671kcalCarbohydrates: 102gProtein: 12gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 132mgSodium: 180mgPotassium: 343mgFiber: 6gSugar: 55gVitamin A: 595IUVitamin C: 0.2mgCalcium: 252mgIron: 3mg

Keyword breakfast, brunch, gluten free, pancakes

Tried this recipe?Let us know how it was!