Fluffy Pancakes GLUTEN-FREE

Yield: 10 pancakes · Breakfast · American

These gluten-free pancakes are every bit as fluffy and satisfying as the original. The secret is a blend of gluten-free all-purpose flour and oat flour. Together they mimic the light, tender crumb of wheat flour. A 10-minute rest lets the GF flours fully absorb the liquid, which is the difference between grainy pancakes and pillowy ones.

Ingredients

• 1.5 cups (200g) gluten-free all-purpose flour blend with xanthan gum (e.g. King Arthur Measure for Measure)
• 0.5 cup (60g) oat flour, certified gluten-free, or additional GF all-purpose flour
• 3 tbsp granulated sugar
• 1 tsp baking soda
• 0.5 tsp fine sea salt
• 1.75 cups (420ml) buttermilk, room temperature
• 2 large eggs, room temperature
• 0.25 cup (60g) unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• Coconut oil or neutral oil for the griddle

Instructions

1. Mix the dry ingredients. In a large bowl, whisk together the GF flour blend, oat flour, sugar, baking soda, and salt.
2. Mix the wet ingredients. In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
3. Combine and rest. Pour the wet ingredients into the dry. Stir gently until just combined. GF batter is slightly thicker than regular. Let the batter rest for 10 minutes for the GF flours to fully hydrate.
4. Heat the griddle. Heat a griddle or non-stick skillet over medium-low heat, about 325 degrees F. Brush lightly with coconut oil.
5. Cook the pancakes. Pour about 0.25 cup of batter per pancake onto the griddle. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes. GF pancakes take slightly longer.
6. Flip carefully. Use a wide spatula — GF pancakes are more fragile. Cook for 2-3 minutes more until golden brown.
7. Serve immediately with butter and warm maple syrup. Keep finished pancakes warm in a 200 degree F oven while cooking remaining batches.

Gluten-Free Notes

Variations

• Blueberry GF Pancakes: Drop 8-10 fresh blueberries onto each pancake on the griddle before flipping.
• Chocolate Chip GF Pancakes: Use certified GF chocolate chips.
• Banana GF Pancakes: Mash one ripe banana into the wet ingredients. Reduce buttermilk by 2 tbsp.

Nutrition Facts