Gluten-Free Buttermilk Pancakes

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Traditional buttermilk pancake taste without the gluten; dense and fluffy at the same time. Using whole grain flours not only helps flavor and texture, but increases nutrition. The instructions take into account that some gluten-free flours are thirstier than others. The pancakes freeze well, too. Just pop a frozen pancake in the toaster for a quick breakfast or snack.

By Allrecipes Member
Published on June 19, 2020
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
10
Yield:
10 pancakes
Jump to Nutrition Facts

Ingredients

  • ½ cup brown rice flour

  • ½ cup gluten-free all-purpose flour

  • 3 tablespoons buckwheat flour

  • 2 tablespoons white sugar

  • 1 ¼ teaspoons baking powder

  • 1 pinch baking soda

  • 1 cup buttermilk, divided

  • 2 medium eggs, separated

  • 2 tablespoons light oil

Directions

  1. Whisk together brown rice flour, all-purpose flour, buckwheat flour, sugar, baking powder, and baking soda in a bowl. Combine 3/4 cup buttermilk, egg yolks, and oil in a separate bowl; mix until combined. Add dry ingredients to buttermilk mixture; stir until just combined. Do not overmix batter.

  2. Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Fold egg whites into the batter. Batter should have the consistency of tomato soup. If it is too thick, add remaining buttermilk little by little, waiting a bit to allow batter to set. (Gluten-free flours need time to absorb the liquid, thickening after about 45 seconds to 1 minute.)

  3. Heat a lightly oiled griddle over medium heat. Drop batter by 1/4-cupfuls onto the griddle. Cook until bubbles form and the tops are a bit dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

  4. Serve hot or wait until completely cooled before freezing.

Cook's Note:

Any whole grain gluten-free flour, such as quinoa or millet, can be substituted for the buckwheat flour.

Nutrition Facts (per serving)

114 Calories
4g Fat
16g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 114
% Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 38mg 13%
Sodium 128mg 6%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 4%
Total Sugars 4g
Protein 4g 7%
Vitamin C 0mg 0%
Calcium 69mg 5%
Iron 1mg 3%
Potassium 84mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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