My family has been spoiled to light and fluffy pancakes for a whole lot of years. I've waited to post a gluten free pancake recipe until I was truly thrilled with a gluten free version of our favorite pancakes. (In case you didn't already know it, there are some absurdly complicated pancake recipes out there in the gluten free world!) This is truly the best gluten free pancake I could have imagined. It easily rivals our favorite whole wheat and AP flour pancakes. (I'm including directions for both regular and GF versions below.)
My husband walked into the room and sampled one as I was making them. When he used the words "phenomenal pancakes,"and I knew that I had a winner. From the light and fluffy texture to the barely sweetened flavor, every single thing about these pancakes is exactly how I want my pancakes.
Light and Fluffy Gluten Free Pancakes
Yield: 12 medium size pancakes (I double this recipe for my family.)
3/4 cup brown rice flour *
1/4 cup tapioca starch *
1/4 cup potato starch *
1 tablespoon baking powder
1 tablespoon white sugar
1/2 teaspoon kosher salt
1 egg
1 cup buttermilk (or 1 cup milk plus 1 teaspoon lemon juice)
2 tablespoons butter, melted and slightly cooled
* if you do not need a GF version of this recipe, simply substitute 1 1/4 cup AP flour for the items marked with an *
Whisk together the dry ingredients and set aside. In a smaller bowl, lightly whisk the egg and then add the buttermilk. Add the wet to the dry ingredients, whisk for just a moment and then add the butter. Whisk to combine and then let rest while the griddle or pan heats.
Butter the pan or griddle if desired and then pour about 3 tablespoons (or a scant 1/4 cup) of batter onto the griddle for each pancake. Let cook until they begin to bubble on top and they are lightly browned on the bottom. Flip and cook second side just until golden brown. Serve warm with the toppings of your choice. Enjoy!
ONE YEAR AGO TODAY: Pineapple Orange Julius Smoothie (and one of my favorite kid pictures!)
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