Start your day with a batch of Gluten Free Fluffy Buttermilk Pancakes. They’re a blank canvas for your favorite pancake toppings and spreads. Rise and shine sunshine!
A STORY WITH THE RECIPE…
So I feel like there is a certain age with children where you have to stop letting them explore a variety of extracurricular activities and you have to just make them pick one. Focus on one thing that hopefully your child can form some kind of functional skill or talent.
My parents didn’t get that memo.
I tried gymnastics, ballet, jazz, Brownies (don’t get me started on the torture of Brownies…there’s a reason I never made it to Girl Scouts), basketball (did I mention I’m 5′ 1″?), and I’m sure a few other things that I’ve blocked from my childhood memories. In the end, after maybe a 6 month trial session with each of these activities, I think my parents resorted to the fact that perhaps my calling in life was just to be a “good student”.
Later, I did discover that I was a pretty decent runner (seeing as how it requires zero coordination), and that became my sport of choice. I only wish I had realized this sooner in my high school career so that I could experience more than just a short two years on an actual team of sorts.
So, with my girls, I am determined to cultivate, encourage, foster, create, nurture…whatever you want to call it…a talent while they are young. I think it helps them build confidence and fit in with a group where they may otherwise feel left out.
Before we moved back to the mainland, I narrowed down our current activity list and asked each girl if they would rather continue dance or gymnastics, giving them each the option for two classes a week. I was hoping they would pick the same thing so I could shuttle my children to the same place twice a week and call it good. But, that would make life too easy.
Braelyn: DANCE!!!
Emry: GYMNASTICS!!!
Seriously???
So to make a long story short, I kind of bribed Emry into participating in two dance classes that were at the same time as Braelyn’s so she wouldn’t have to just sit around and watch. Then, to be fair, I signed her up for one gymnastics class a week.
Where I went wrong was posing the “either or” question of dance versus gymnastics. It immediately made each child assume that the one they didn’t pick, they must not like anymore. And because of this, it was a struggle getting Emry to attend her first few weeks of dance class.
In fact, Emry’s first ballet class, she made it about halfway up the stairs, collapsed in the middle of the stairs (mind you people were still walking up), and moaned in a voice loud enough for the entire studio to hear, “But why you MAKE me do ballet?! I didn’t say I want ballet!!!” Not embarrassing at all.
However, I can now say that after three straight weeks of dance classes, Emry has now informed me that she likes dance again. I guess she just had to remember the fun and realize you can have a positive experience when you choose to embrace the ride…even when it isn’t what you signed up for.
HERE COMES THE FOOD…
I’ve learned to adopt this same mantra when it comes to living a gluten free lifestyle for Braelyn. Gluten free is most definitely NOT what we signed up for. Had it been a choice, I would have steered far, far away. But this is the card we were dealt, and we can either throw ourselves flat on our face and whine about how it’s not fair, or we can pick ourselves up, embrace our lifestyle, and search for the positive in the journey.
And people, I just found a positive!
After years of seeking a perfect pancake recipe…and I’ve come darn close, especially with these Cup 4 Cup pancakes…I believe I have finally found our family’s favorite pancake recipe. A pancake recipe that will leave you thinking, “This is as close to gluten-filled buttermilk pancakes as it gets!”
I was pleasantly surprised with the light, airy, and fluffy texture of these Gluten Free Fluffy Buttermilk Pancakes, along with the beautiful golden color on the outside. They reminded me of the buttermilk pancakes I grew up on, and that was a very, very good thing indeed.
These are the perfect pancake when you are craving a basic gluten free pancake that can be whipped up in less than 10 minutes. Not only are they delicious as is, but this batter is the ideal base to add your favorite mix-ins or toppings. Try it with chocolate chips, diced apples, berries, or dried fruit. Braelyn loves topping her pancakes with a smear of creamy peanut butter, sliced bananas, pure maple syrup, and a sprinkling of cinnamon. I can’t blame her. Sounds like a yummy combo to me.
So the next time you feel defeated in this gluten filled world, remind yourself that there are still some rays of sunshine out there calling your name. And these pancakes are definitely a ray of sunshine for your soul.
NOTES ON THE RECIPE:
- Let the batter sit – That five extra minutes of your batter sitting will do your pancakes good. It gives the flour a little extra time to absorb some moisture, making your batter a little thicker and ensuring that your pancakes don’t spread thin on the skillet.
- Butter is better – Unless you are dairy free, I would suggest using melted butter in the batter. It yields a richer flavor and helps the pancakes turn that golden brown. I would also rub the skillet with butter in between frying up your batches of pancakes. It makes the outsides nice a crispy.
- Less is more with xanthan gum – Although the recipe is written to include using a gluten free all-purpose blend, I do feel many of these blends have too much xanthan gum with creates more of a chew. If you have individual flours on hand, I do recommend using my flour blend with only the directed amount of xanthan gum. Otherwise, an all-purpose blend without xanthan gum is best. Then you can add the indicated amount.
- Store separately – When storing these pancakes, it is best to wrap them individually. Gluten free products tend to break down and stick together when stored together in the fridge or freezer. Just throw some plastic wrap or wax paper in between pancakes.
YOU MIGHT ALSO ENJOY…
- Gluten Free Perfect Pumpkin Pancakes
- Gluten Free Breakfast Banana Bread Waffles
- Gluten Free Cinnamon Banana Greek Yogurt Pancakes
- Gluten Free Perfectly Fluffy Pancakes
- 3 tablespoons butter, melted
- 3 tablespoons sugar
- 2 large eggs
- 1 cup buttermilk (or ½ cup sour cream plus ½ cup milk)
- ½ teaspoon vanilla
- 1 teaspoon salt
- 2 teaspoons baking powder
- ¼ teaspoon cinnamon (optional)
- ¼ teaspoon xanthan gum*
- 1 cup plus 3 tablespoons all-purpose gluten free flour blend (I used ⅓ cup plus 1 tablespoon white rice flour, ⅓ cup brown rice flour, ¼ cup tapioca starch, and ¼ cup cornstarch)
- In a medium sized mixing bowl, combine wet ingredients and whisk until smooth. In a smaller mixing bowl, sift together dry ingredients. Add dry ingredients to wet and whisk until smooth. Let batter sit for 5- 10 minutes.
- Heat a griddle to 325 degrees. Once griddle is completely hot, spray with nonstick cooking spray or melt and spread butter over surface. Stir batter once more. Scoop about ¼ cup of batter onto griddle for each pancake.
- Let cook for 2-3 minutes until sides of pancakes look set and surface is bubbling. Flip pancakes and cook 1-2 minutes more or until cooked through.
- Repeat with remaining batter, keeping pancakes warm in the oven at 200 degrees or covered in foil until ready to serve.
- Store leftover pancakes wrapped individually in an airtight container in fridge for up to 5 days or in freezer for up to 3 months. Reheat before serving.
NOTES ON THE RECIPE:
Let the batter sit - That five extra minutes of your batter sitting will do your pancakes good. It gives the flour a little extra time to absorb some moisture, making your batter a little thicker and ensuring that your pancakes don't spread thin on the skillet.
Butter is better - Unless you are dairy free, I would suggest using melted butter in the batter. It yields a richer flavor and helps the pancakes turn that golden brown. I would also rub the skillet with butter in between frying up your batches of pancakes. It makes the outsides nice a crispy.
Less is more with xanthan gum - Although the recipe is written to include using a gluten free all-purpose blend, I do feel many of these blends have too much xanthan gum with creates more of a chew. If you have individual flours on hand, I do recommend using my flour blend with only the directed amount of xanthan gum. Otherwise, an all-purpose blend without xanthan gum is best. Then you can add the indicated amount.
Store separately - When storing these pancakes, it is best to wrap them individually. Gluten free products tend to break down and stick together when stored together in the fridge or freezer. Just throw some plastic wrap or wax paper in between pancakes.
