These golden gluten free buttermilk pancakes are fluffy, tender and delicious. They can be made ahead and reheated or frozen for later. They’re slightly sweet and can be topped with pure maple syrup, honey, fresh fruit or whipped cream. This recipe can be made egg-free; see instructions.
For Egg-Free Buttermilk Pancakes, omit 1 egg. Combine 1 tablespoon golden flax meal with 3 tablespoons hot water or hot milk of choice; let sit 5 minutes to thicken and cool. Use this mixture to replace 1 egg in step 2. Reserve 1/4 cup of 1 cup buttermilk in the recipe; use reserved buttermilk to thin batter, 1 tablespoon at a time, if needed.
Contributor Chrystal Carver is a gluten-free food blogger and author of Sweet & Simple Gluten-Free Baking: Irresistible Classics in 10 Ingredients or Less.Yields 10 servings
- 3/4 cup rice flour
- 1/4 cup potato starch (not potato flour)
- 1/4 cup tapioca starch/flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup buttermilk (or 1 cup flax milk or milk of choice + 1 teaspoon white vinegar)
- 1/4 cup avocado oil or cooking oil of choice
1In a large mixing bowl, whisk together rice flour, potato starch, tapioca starch/flour, sugar, baking powder, baking soda and salt.
2In a small mixing bowl, whisk together egg, buttermilk and oil. Add to dry ingredients and stir just until mixed.
3Spoon ¼ cup of batter onto a greased medium-hot griddle and cook until edges start to brown and bubbles form. Flip pancakes over and cook until brown and cooked through. Serve hot.