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Gluten-Free Buttermilk Pancakes

Why This Recipe Works

Just because you need to avoid gluten doesn’t mean you can’t enjoy a leisurely Saturday morning pancake breakfast. But you can’t just take a basic traditional recipe and plug in gluten-free flour—the results will be dense and gummy. We found that using both baking powder and baking soda, something we do with traditional pancake recipes as well, was key to keeping our gluten-free pancakes light and tender and ensuring they rose properly. But that wasn’t quite enough. Instead of adding whole eggs to the batter, we separated the eggs, whipped the whites to stiff peaks, and gently folded them in. Yes, this step takes a few extra minutes, but it delivers gluten-free pancakes that are light, fluffy, and tender.

Ingredients

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10 ½ ounces (2 1/3 cups) ATK All-Purpose Gluten-Free Flour Blend (see related content)
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 ¾ cups buttermilk
2 large eggs, separated
4 tablespoons unsalted butter, melted and cooled
2 tablespoons sugar
1—2 teaspoons vegetable oil

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Instructions

Makes sixteen 3-inch pancakes; Serves 6

Buttermilk gives these pancakes a nice tang and helps ensure a light, fluffy texture. To make blueberry pancakes, sprinkle 1 tablespoon berries over surface of each pancake immediately after adding the batter to the skillet, and cook as directed. You can add raspberries or blackberries the same way, as long as you chop any large berries.

1. Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set inside rimmed baking sheet with vegetable oil spray; place in oven. Whisk flour blend, salt, baking powder, and baking soda together in large bowl. In separate bowl, whisk buttermilk, egg yolks, and melted butter until combined.

2. Using stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add sugar and whip until glossy, stiff peaks form, 2 to 3 minutes.

3. Whisk buttermilk mixture into flour mixture until batter has thickened and no lumps remain, about 1 minute. Gently fold in whipped egg whites until just combined and few streaks remain.

4. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering, 3 to 5 minutes. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan. Using 1/4 cup batter per pancake, portion batter into skillet and cook until bottoms of pancakes are brown and top surfaces start to bubble, 2 to 3 minutes. Flip pancakes and cook until second side has browned, 1 to 2 minutes longer. Serve immediately or transfer pancakes to wire rack in preheated oven (don’t overlap). Repeat with remaining batter, using remaining oil as needed.