When our family first started going gluten free, one of things I was most bummed to give up were pancakes. Sure, I’d come across gluten free pancakes at the store, but what I longed for were my homemade pancakes. At the time I hadn’t cracked the code to turn my normal recipes into gluten free ones without compromising the taste or consistency. Well my friends, thanks to King Arthur’s gluten free multi-purpose flour and some tips on their website, I did crack the code! Add 1/2 tsp xanthan gum and an extra egg and voila! Behold, I give you really delicious gluten free pancakes. You’re welcome. 😉
Gluten Free Buttermilk Pancakes
2 cups gluten-free multi-purpose flour (King Arthur’s works great)
2 tsp baking powder
1 tsp baking soda
1/2 tsp xanthan gum
1/2 tsp salt
3 tbsp sugar
3 large eggs, lightly beaten
3 cups buttermilk
4 tbsp butter, melted (plus more for the griddle)
1.) Heat griddle to 375 degrees. Whisk together GF flour, baking powder, baking soda, xanthan gum, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps. (The lumps are important – they will be very flat if you beat out all the lumps!)
2.) Grease the griddle with about 1/2 tbsp butter before each batch. Using 1/4 cup measuring cup, pour pancake batter, in pools about 1 inch away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
3.) Repeat with remaining batter, keeping finished pancakes on a heatproof plate in a 175 degree oven. Serve warm.