Buttermilk Pancakes Recipe [Gluten-Free]
Keep the two mixtures separate until you are ready to cook. 3. Heat a lightly oiled griddle or frying pan over medium high heat. 4. Pour the wet mixture into the dry mixture, using a fork to blend. 5. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot. Flour Power Kids Cooking Studio offers camps, classes and programs for toddlers to teens in Raleigh and at locations across the country. Go Ask Mom features recipes every Friday. For more, check WRAL.com's recipe database.
Good looking pancakes, I think your daughter will be wanting these often. You sure these are gluten-free, They look like some of my favorite blueberry pancakes. Have never used rice flour before, but you just inspired me to give it a go. BTW - Happy Valentine’s Day! So want to have another breakfast again! Hi Judy, I learned of your blog through Kitchen Riffs.
Nothing better than blueberry pancakes in the morning! I keep on hearing about different kinds of flours sold at Whole Foods- I’ll have to stop in there and have a look! Thanks for stopping by. I just took a look around your blog and what delicious adventures you have. It is always such a treat to find new blogs to love.
These look so light and delicious - thanks for sharing! Thanks Cecile, have a great weekend! That first pancake can be difficult, can’t it, I have pretty good luck using an electric nonstick griddle, though — and letting it heat sufficiently. I can set it at 350 degrees F, and it stays pretty constant.
And very inventive. Thanks. I used to have an electric skillet/griddle but got rid of it because the only thing I used it for was … pancakes. You are right, it is the ideal way to cook every single one of them perfectly. What a thoughtful daughter you’ve raised, Judy, going GF in support of a friend. Good of you, too, to do your part and come up with this winning stack of pancakes. Who needs gluten when the dish is this good,
Thanks John, she is thoughtful and a joy to be around. These pancakes sound great Judy! If you end up continuing with gluten free recipes, you might want to consider trying Authentic Foods brand Superfine Rice Flour. It is available in many Whole Foods locations and they also sell from their own website. I always recommend their flour because it is milled much finer than many other brands, especially the rice flour. If you have tasted a grittiness in commercial gluten free prepared foods, it’s the rice flour.
If you would like to see more gluten free recipes that can also be prepared with “regular” flour, I’d love for you to check out my blog! Hi Andrea, thanks so much for the flour recommendation, I always love to hear about what is working for other foodies. I know what you mean about the brown rice flour, however, in this particular recipe, there is absolutely no grittiness.
I haven’t yet figured out what makes the brown rice flour work in this case, but it does. I rarely use it in other GF recipes for the very reason you mentioned. I’ve used sweet rice flour with success, as it does not have the grittiness some of the other flours can have.
I will look for the Superfine Rice Flour you mentioned. I’ll be passing this recipe along to a few friends, we have several that follow a GF diet. I want to make pancakes when we go cottage, but couple friends can’t eat almonds. So is there any substitute to almond meal, Sanna, I would use buckwheat flour instead of the almond meal. Also, I have found if the batter sits for a couple of minutes before you start cooking them, it fluffs better and you can avoid those first “trial” pancakes. Let me know how it turns out, okay.
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