Looking for the perfect gluten-free breakfast? This Gluten-Free American Buttermilk Pancakes recipe is the real deal! These fluffy buttermilk pancakes are so light and delicious, you’ll forget they’re gluten-free. Top them off with crispy bacon and a drizzle of maple syrup for a brunch that’s pure comfort food bliss.
Ingredients
For the Pancakes:
- 175ml (6 fl oz) buttermilk
- 1 free-range egg
- 15g (½ oz) butter, melted
- 55g (2 oz) tapioca flour
- 25g (1 oz) fine cornmeal
- A good pinch of salt
- 1 tsp bicarbonate of soda
- Clarified butter, for cooking
To Serve:
- Butter
- Crispy bacon
- Maple syrup
Method
- Prepare the Batter:
- In a large bowl, mix the buttermilk, egg, and melted butter until smooth.
- In a separate bowl, sift together the tapioca flour, fine cornmeal, salt, and bicarbonate of soda.
- Gently stir the dry ingredients into the buttermilk mixture until just combined. It’s okay if the batter has small lumps.
- Cook the Pancakes:
- Heat a non-stick frying pan over medium heat and grease with clarified butter.
- Spoon a generous tablespoon of batter into the pan and spread it out slightly.
- Cook until bubbles form and break on the surface, then flip the pancake.
- Cook the other side until golden brown. Keep the pancakes warm while you cook the remaining batter.
- Serve:
- Stack three pancakes per plate.
- Spread with butter, top with crispy bacon, and drizzle with maple syrup.
- Enjoy your fluffy gluten-free pancakes!
Tips for Making the Best Gluten-Free Pancakes
- Alternative Flours: If you don’t have tapioca flour, you can substitute it with gluten-free all-purpose flour.
- Add Flavor: Mix in a teaspoon of vanilla extract or a pinch of cinnamon for extra flavor.
- Vegan Option: Replace the egg with a flaxseed egg and use plant-based milk with a tablespoon of apple cider vinegar instead of buttermilk.
Why This Gluten-Free Pancake Recipe Works
This gluten-free American buttermilk pancakes recipe combines tapioca flour and fine cornmeal to create a light and fluffy texture reminiscent of traditional pancakes. The buttermilk reacts with the bicarbonate of soda, giving the pancakes a nice rise and tender crumb. Whether you’re gluten intolerant or just looking for a delicious pancake recipe, these are sure to satisfy.
FAQs
Q: Can I make these pancakes dairy-free?
A: Yes! Use a dairy-free milk like almond or soy milk mixed with a tablespoon of lemon juice to mimic buttermilk, and replace butter with coconut oil.
Q: What can I use instead of tapioca flour?
A: You can use gluten-free all-purpose flour or rice flour as a substitute for tapioca flour in this gluten-free pancake recipe.
Q: How do I store leftover pancakes?
A: Place cooled pancakes in an airtight container and store them in the refrigerator for up to 3 days. Reheat in a toaster or skillet when ready to eat.
Conclusion
This fluffy gluten-free American buttermilk pancakes recipe is perfect for brunch or even a cozy ‘brinner’ night. They’re so fluffy and light, you’ll forget they’re gluten-free! Top them with your favorite toppings and enjoy a delightful meal that’s both comforting and delicious.
For more gluten-free breakfast ideas, check out these gluten-free breakfast recipes from Gluten-Free Palate.