Gluten Free Buckwheat Pancakes
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Yield: 8 pancakes
Thick, fluffy pancakes that use a half and half blend of Buckwheat Flour and GF All-Purpose Flour. Paired with pure maple syrup, fresh raspberries, and powdered sugar.
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Ingredients
Dry Ingredients
- ¾ cup buckwheat flour sifted
- ¾ cup high quality gluten free all-purpose flour containing xanthan gum sifted, (I tested with King Arthur's Measure for Measure)
- 3 tablespoon granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 2 cups buttermilk
- 3 tablespoon unsalted butter melted
- 1 large egg
- 1 teaspoon pure vanilla extract
- vegetable oil for cooking
Optional Toppings:
- (raspberries, pure maple syrup, powdered sugar)
Instructions
- Sift flours together over a large mixing bowl.
- Add in the remaining dry ingredients (granulated sugar, baking soda, and salt.) Whisk until well-incorporated.
- Melt butter in a microwave 10-20 seconds, and then add to bowl with the dry ingredients. Add in beaten egg, vanilla extract, and 1 cup of buttermilk. Stir until just barely combined. (It's okay to still see flour because we're not done yet. Don't overwork the batter.)
- Add in remaining cup of buttermilk. Stir until fully combined. Note: The batter will be quite thick, but it should still drip from a spoon. If batter is too thick, gradually add in another ¼-1/2 cup of buttermilk. It drinks it up.
- Heat 1-2 tbsp. of vegetable oil in a skillet over medium-low heat.
- Use a ¼ cup measurement to scoop pancake batter and pour out onto the pan. Cook pancake until the edges begin to firm up and bubbles on the top begin to pop. You can use a spatula sometimes to take a peak of the color on the underside. Flip. Cook several minutes, until lightly browned and cooked through. For thick pancakes: Use a spatula to gently press down on the pancake a few times as it cooks. This helps the middle to cook.
- Serve with toppings of choice.
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