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Gluten-Free Buttermilk Pancakes


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  • Total Time: 25 minutes

Description

Deliciously tender buttermilk pancakes made with gluten-free flour are a breakfast everyone can get behind! Serve with maple syrup, or with mouth-watering PC® black label fruit syrup.


Ingredients

Scale
  • 1½ (375 g) PC® Gluten Free All-Purpose Flour
  • 2 Tbsp (25 mL) granulated sugar
  • 2 Tsp (10 mL) baking powder
  • ¼ Tsp (1 mL) salt
  • 2 eggs
  • 11/2 cups (375 mL) buttermilk
  • 2 Tbsp (25 mL) canola oil
  • 2 Tsp (10 mL) pure vanilla

Instructions

  1. Preheat oven to 250°F (120°C).
  2. In large bowl, whisk together flour, sugar, baking powder and salt. In another bowl, whisk together eggs, buttermilk, oil and vanilla; pour over dry ingredients. Using wooden spoon, stir until mixture is combined but still has small lumps.
  3. Spray large non-stick frying pan liberally with cooking spray.
  4. Heat over medium-high heat.
  5. Using a 1/4 cup (50 mL) dry measure, pour batter into pan, spacing pancakes well apart.
  6. Do not overcrowd pan. Cook until bubbles appear on top and edge looks set, about 3 minutes. Turn; cook until cooked through and bottoms are browned, about 2 minutes. T
  7. ransfer to rimmed baking sheet.
  8. Place in oven to keep warm while cooking remaining pancakes.
  9. Makes about 10.
  • Prep Time: 25

Nutrition

  • Serving Size: 5