Why You’ll Love this Gluten-Free Buttermilk Pancakes Recipe
If you’ve ever craved fluffy, delicious pancakes but needed a gluten-free option, you’re in for a treat! I absolutely love this gluten-free buttermilk pancake recipe because it doesn’t compromise on taste or texture. Each bite is light and fluffy, giving you that perfect pancake experience you’ve been dreaming of.
The addition of butterscotch chips infuses a delightful sweetness that elevates the flavor profile. Plus, I appreciate how simple the preparation is; you’ll be whipping these up in no time.
Whether it’s a lazy Sunday morning or a special occasion, these pancakes make breakfast feel like a celebration. Trust me, once you try them, you’ll be hooked, and gluten-free never tasted so good!
Ingredients of Gluten-Free Buttermilk Pancakes
When it comes to whipping up a batch of pancakes, the ingredients are everything. For these gluten-free buttermilk pancakes, you’ll need a variety of tasty elements that come together to create something truly special.
Don’t worry; I promise it’s not complicated. You might even find yourself with a few new favorite ingredients by the end of this adventure. So, let’s gather what you need and get ready to flip some deliciousness.
Ingredients:
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 2 1/2 cups gluten-free oats (pure, certified gluten-free)
- 1/2 cup sweet rice flour
- 1/2 cup light stoneground buckwheat flour
- 1 cup apple, diced
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 cup butterscotch chips
Now, here’s a little tip before you head into the kitchen: make sure to check that your oats are certified gluten-free.
It’s a small detail, but it can make a big difference if you’re strictly avoiding gluten. And don’t sweat it if you don’t have butterscotch chips on hand; you could swap them out for chocolate chips or even nuts if that’s more your style.
The beauty of pancakes is that they’re super flexible, much like my plan to eat just one… which usually turns into a stack.
How to Make Gluten-Free Buttermilk Pancakes
Alright, let’s plunge into the delightful world of making gluten-free buttermilk pancakes—your breakfast dreams are about to come true!
First things first, you’ll want to grab your 1 cup of softened butter and beat it together with 1 cup of brown sugar and 1/2 cup of sugar. Picture it: the butter and sugars dancing together in a bowl, creating a creamy, sweet concoction that’s just begging to be mixed with other ingredients. You can use a hand mixer or a sturdy whisk, but honestly, a hand mixer makes it feel like you’re a pancake pro.
Once that’s nice and blended, toss in your 2 eggs and give it another whirl until everything is well combined.
Now, we’re ready to get a little serious with the dry ingredients. In a separate bowl, mix together your 2 1/2 cups of gluten-free oats, 1/2 cup of sweet rice flour, and 1/2 cup of light stoneground buckwheat flour. This combination is where the magic happens, transforming your pancakes into fluffy delights.
Don’t forget your 1 teaspoon of cinnamon and 1 teaspoon of baking soda—these are the secret agents that elevate the flavors and give your pancakes that lovely rise. Add this dry mix to your butter-sugar-egg mixture, and then stir in 1 cup of diced apple and 1 cup of butterscotch chips. The apples add a juicy sweetness, while the butterscotch chips? Well, they just make everything better.
Mix until it’s all combined, but try not to overdo it—gentle mixing is key for fluffy pancakes.
Now, here comes the fun part: drop those pancake treasures onto greased baking sheets. You can use a cookie scoop or just a good old spoon, whatever feels right. Make sure you space them out a bit because they’ll spread as they bake.
Preheat your oven to 350°F and pop those bad boys in for about 10 to 12 minutes. Keep an eye on them as they bake—you’re looking for a beautiful golden brown color.
Once they’re ready, take them out and let them cool just a tad before you plunge in. You might think you’ll only have one, but let’s be real…you’ll probably want a stack. Enjoy every bite, and don’t forget to share (or not, I won’t judge).
Gluten-Free Buttermilk Pancakes Substitutions & Variations
Now that you’ve mastered the art of making gluten-free buttermilk pancakes, let’s explore some exciting substitutions and variations to make them your own.
If you’re looking for a different flavor, try swapping out the butterscotch chips for chocolate chips or fresh berries. For a nutty twist, add chopped nuts like walnuts or pecans.
You can also experiment with different flours; almond flour or coconut flour can add unique textures. If you want a dairy-free option, replace buttermilk with almond milk mixed with a splash of vinegar.
Sweeten your pancakes with maple syrup or honey instead of sugar for a natural touch. These variations keep breakfast interesting and allow you to cater to your preferences!
What to Serve with Gluten-Free Buttermilk Pancakes
While gluten-free buttermilk pancakes are delicious on their own, pairing them with the right accompaniments can elevate your breakfast experience.
I love serving them with a drizzle of maple syrup for that classic touch. Fresh fruit, like berries or sliced bananas, adds a revitalizing burst of flavor. For a bit of indulgence, whipped cream or a dollop of yogurt works wonders, too.
If I’m feeling adventurous, I might sprinkle some chopped nuts for crunch or even add a scoop of nut butter for extra richness. A side of crispy bacon or sausage can balance the sweetness beautifully.
With these options, you’ll create a breakfast that’s not just filling but also incredibly satisfying. Enjoy experimenting!
Additional Tips & Notes
Pairing your gluten-free buttermilk pancakes with tasty accompaniments is just the beginning of a great breakfast experience.
To enhance the flavor, consider adding a pinch of salt to the batter; it really elevates the sweetness. If you want a fluffier texture, let the batter rest for about 10 minutes before cooking. I also recommend using room temperature eggs and buttermilk for a smoother mix.
Don’t hesitate to experiment with different add-ins like blueberries or nuts for extra crunch. When serving, a drizzle of maple syrup or a dollop of whipped cream can take it to the next level.
Finally, remember to store any leftovers in an airtight container for a quick breakfast option later! Enjoy your delicious pancakes!