GF Buttermilk Pancakes

One of my husband's favorite Saturday morning breakfasts in years past has been pancakes.  Finding a GF pancake that didn't seem grainy or incredibly fragile was the challenge.  Using the GF All-Purpose Baking Mix  I referred to in my earlier post in place of wheat flour, I made a long loved pancake recipe with success.

In working with GF ingredients I have learned you must combine ALL of your dry ingredients before adding your wet ingredients. By whisking your sugar, salt, baking powder, and other dry ingredients as called for by your recipe, your wet ingredients such as eggs, milk, etc. can immediately and evenly begin reacting.  

When I homeschooled our younger son I referred to cooking as "Kitchen Chemistry".  GF baking certainly qualifies.  We are used to the chemical makeup and reaction of wheat flours.  Any single GF flour or starch does not have the same properties.  Therefore you will find recipes for most GF baked goods combine several flours and starches. 

I am pleased to say these pancakes have all the qualities we enjoy.  They are fluffy, tender and flavorful.

GF Buttermilk Pancakes

1 1/4 cups GF All-Purpose Baking Mix 
2 tbsp. granulated sugar
1 tsp. GF baking powder
1/2 tsp. baking soda 
1/2 tsp. salt
1 beaten egg
1 1/3 cups buttermilk
1 tbsp. cooking oil

In a large bowl, whisk together the dry ingredients.  Combine egg, milk and oil separately; add all at once to dry ingredients, whisking till blended.  Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet.  Cook until golden brown, turning to cook other side when pancakes have a bubbly surface and slightly dry edge.  Makes about eight 4-inch pancakes.



My family enjoys these with sliced bananas, pecans and maple syrup.  Choose your favorite pancake toppings and enjoy!