Sunday, July 22, 2012

Light and Fluffy Gluten Free Pancakes


Light and Fluffy Gluten Free Pancakes recipe by Barefeet In The Kitchen


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.)
(printable recipe)

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!

FREEZER MEAL: Let the pancakes cool completely, before storing them in an airtight ziploc bag. Reheat the frozen pancakes in the microwave.

Light and Fluffy Gluten Free Pancakes recipe by Barefeet In The Kitchen

ONE YEAR AGO TODAY: Pineapple Orange Julius Smoothie (and one of my favorite kid pictures!)

26 comments:

  1. These look dreamy...I just had my buttered English muffin and I'm wishing I were at your house. I see a GF cookbook in your future. By the way, were you nominated for Babble's top 100 Mom bloggers? Because if you weren't, we have to fix that for next year.

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  2. These pancakes look "light and fluffy" indeed! Congratulations on finding the perfect GF combination. Lovely!

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  3. Very nice pancakes. Love light and fluffy pancakes and your look perfect. I love those awesome reviews from the men.

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  4. I just made these with blueberries and I wanted to THANK YOU SO MUCH for the awesome recipe!!! I have been trying to find a light, fluffy, delicious GF pancake for quite some time with no success. And then I found this recipe and it is truly wonderful!!!! My GF life is going to be so much easier now that I can eat delicious pancakes whenever I want to! You should win an award for these....seriously that good! Thanks :)

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    1. I am thrilled that you enjoyed these so much! Thank you for coming back to tell me. Have a blessed afternoon!

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  5. God bless you and thank you so much for this recipe, We love pancakes and I've been GF for 3 weeks now due to allergies. I have gotten a little discouraged because I've had so many failures dear hubby said "why are you wasting your time and don't ask me to sample because I think you've ruined pancakes for me for a while, lol" Well, just let me say these were so good and after one bite, I was so excited I was smiling ear to ear! I didn't even ask hubby to try, but just kind of teased him with my yum's and sighs, he finally gave in and said let me try a bite, well one bite turned into 3 more pancakes please, and he said these are great! You made my day, now I've gotten excited again and willing to keep on trying to make some of my other favorites GF. Thanks again!!!!!!

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  6. Thank you so much. I had to adapt your recipe using corn flour and generic GF plain flour, and the pancakes we still delicious.

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  7. Rosanna Draper-BellNovember 4, 2012 at 10:17 AM

    Was recently diagnosed Celiac and look constantly for recipees. These pancakes were so light and fluffy and super easy to make. I added a tablespoon of flax flour. I have been having a lot of fun baking gluten free but truly appreciate recipees that have already been tried and true. I look forward to more help in my quest for a GF recipees. Thank you so much for sharing.

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  8. I am so glad I found your blog site. These pancakes look fabulous.

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  9. Love these!!! And so did my family! I was so tired of trying new 'fabulous' pancakes that turned out flat and tastless. Thank you so much for this!

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  10. This batter was way too wet for me. I added extra flour and while it was still thin the pancakes came out really well.

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  11. Made these today with an added 1/2c canned pumpkin and a tsp of pumpkin pie spice for pumpkin pancakes and they were fantastic! Thanks so much for the gluten free recipes :)

    Donna

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  12. I am vegan as well as trying to be GF. I subbed So Delicious coconut milk, Smart Balance, and a flax egg and also added approx. 1/4c pumpkin puree. They turned out great...thank you for a great starting point!

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    1. What is flax egg? My grandson is allergic to gluten and eggs!
      Thanks!

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    2. Here's a link with instructions on how to make an egg substitute out of flax. I hope it helps! http://bonzaiaphrodite.com/2011/10/how-to-make-a-flax-egg-for-vegan-baking-the-right-way/

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  13. I've been making almost vegan and vegan pancakes for awhile and have a hard time with them because they are usually mushy in the inside, until i nuke them! But these are spot on, I'm impressed! Having a great time making a batch of them. Only thing I did differently, I used white rice flour. I feel the need for more sugar, but the toppings more than compensate. Just one question - you did say to be exact with the flour but does that mean to pack it in, or just spoon it in and level it off without packing it?

    Thanks for the recipe!

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    1. I spoon the flour into the measuring cup and then level it off. I do not pack the flours in or tap them down. I'm glad the pancakes worked out for you!

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  14. I have been gluten free for about 2 weeks now and have been craving pancakes. What a joy to find a recipe that is simple and delicious! Thank you for this, my pancake crazing is now more than satisfied :)

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  15. I have been trying to find a good recipe for months..I used corn starch instead of potato starch, added 3/8 tsp of guar gum, used stevia instead of sugar, almond milk instead of buttermilk, and added 1 tbsp of flax meal (just trying to improvise with what I had in stock haha) and they were marvelous! Thank you!

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  16. These pancakes are absolutely fabulous!! Thanks for sharing.

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  17. Oh my Gods. These were far and away the BEST pancake I've made since I was diagnose gluten, corn and soy intolerant. These were simply orgasmic (especially in comparison to yesterday's attempt). I used Bob's Red Mills AP flour. I loved that the pancake batter did what it was supposed to do and rose a bit. And the pancakes were fluffy! They were good plain and with jam. I am so glad I found you!

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  18. Stumbled onto this and had been craving pancakes ALL morning! Made my bf go get buttermilk and syrup! Ha. I also used the red mill ap, but cut it with a 1/4 cup coconut flour to tone down the bean taste... Super yummy! Had to use a little water to thin them out a bit, but lip smacking good with cinnamon, and vanilla thrown in the mix. Thanks so much!

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  19. I made these this morning and they were wonderful! I used sweet rice flour (starch) instead of tapioca because that's what I had on hand, and it came great. Thanks for the recipe :)
    -Dana

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  20. The pancakes were a hit!!

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