Brown-rice flour and potato starch are a great investment if you plan on baking gluten-free for the long haul. Xantham gum helps these buttermilk pancakes hold their structure in the absence of gluten.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, whisk together flour, potato starch, sugar, baking powder, baking soda, salt, and xantham gum, if using, until well combined. In a small saucepan, gently heat buttermilk over low until warm to the touch. Transfer to a large liquid-measuring cup; whisk in eggs and melted butter. Make a well in center of flour mixture; stir in buttermilk mixture until lumpy and just combined (do not overmix). Let stand 10 minutes.

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  • Meanwhile, preheat oven to 200 degrees and place a rimmed baking sheet fitted with a wire rack inside. Heat a large nonstick skillet over medium; lightly brush with oil.

  • Working in batches, add heaping quarter-cups of batter to skillet, spreading lightly with the bottom of the cup. Cook until bubbles form on surface, edges have set, and undersides are golden brown, about 4 minutes. Flip and continue cooking until other sides are golden brown, 2 to 3 minutes more. Transfer to prepared sheet in oven to keep warm while you cook remaining pancakes. Serve with room-temperature butter and a drizzle of maple syrup.

Cook's Notes

Gluten-free all-purpose baking mixes can be substituted for the brown-rice flour and potato starch, if desired, but will yield a flatter, less fluffy pancake. If using a mix, opt for Bob's Red Mill or Cup4Cup.

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