Description
These hearty, fluffy pancakes are perfect for a delicious weekend breakfast. Try them with syrup, whipped cream, fresh fruit, peanut butter, and more!
Ingredients
Scale
- 1 1/3 cup buttermilk*
- 1 egg
- 2 Tablespoons oil*
- 1 Tablespoon sugar*
- 1 teaspoon vanilla extract
- 1/4 teaspoon maple extract (optional)
- 1 cup gluten-free quick oats*
- 1/3 cup gluten-free measure-for-measure flour*
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Instructions
- Combine Wet Ingredients. In a medium bowl, combine buttermilk, egg, oil, sugar, vanilla, and maple extract (if using). Whisk to combine until smooth.
- Add Dry Ingredients. Then, add gluten-free oats, gluten-free flour, salt, and baking soda. Gently mix until just combined.
- Let Batter Rest For 30 Minutes to let the oats absorb some of the liquid. The pancake mixture will thicken quite a bit so don’t skip this step!
- Prep The Skillet. Preheat a large skillet (or griddle pan) over medium-low heat. Lightly grease the pan with butter, oil, or spray oil. (You’ll know the skillet is hot enough to cook the pancakes when you can sprinkle a drop of water onto the pan and it sizzles.)
- Cook Pancakes. Scoop 1/4 cup batter into the pan per pancake, cooking 2-3 at a time (so you don’t overcrowd the pan). Let pancakes cook 4-5 minutes or until small bubbles form on the top of the pancake, then use a flexible spatula to flip the pancakes. Cook 2-3 minutes on the second side, or until the exterior is golden brown and the center is cooked through. Repeat until all the pancakes are cooked. (If you notice the outsides of the pancakes are browning before the centers are cooking through, reduce the heat to medium low or even low, if needed.)
- Serve & Store. Keep pancakes warm on a sheet pan in a 200 degree F oven until you’re ready to serve. Store leftover pancakes in an airtight container in the fridge 2-3 days or freeze up to 2 months.
Notes
- Buttermilk. You can make a buttermilk substitute by adding 4 teaspoons vinegar to 1 1/4 cup milk. (Almond milk, whole milk, cashew milk, oat milk, etc. will all work.) It won’t be quite as thick as traditional buttermilk, but it will give you the acidity you need for fluffy pancakes!
- Oil. Any neutral oil will work here–avocado oil, vegetable oil, etc. You can also use melted butter or melted vegan butter.
- Sugar. If desired, you can substitute brown sugar, or maple syrup instead of traditional granulated sugar.
- Oats. If you have celiac disease, make sure to buy certified gluten-free quick oats. (Old-fashioned oats require more soaking time, so quick oats work best here. Steel cut oats will not work.)
- Flour. I recommend King Arthur Measure-For-Measure Gluten-Free flour. If you use another flour blend, be sure it contains xanthan gum for the best texture.
- Cooking Tips. Different pans conduct heat differently. I prefer a non-stick pan for these pancakes, since cast iron sometimes makes the pancakes too brown too quickly. If you use a griddle pan on the stovetop or an electric griddle, just keep an eye on the temperature so the pancakes can cook all the way through. You may want to start with medium-low heat, and reduce the heat as needed.
- Prep Time: 10 minutes
- Rest Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American