Gluten-Free Fluffy Buttermilk Pancakes with Maple Syrup
By Joe
Source: NYT Cooking, America's Test Kitchen and King Arthur Baking.
Tall buttermilk pancakes made with a 1:1 gluten-free flour blend and gluten-free baking powder; the 10-minute rest lets the flour hydrate so they cook up fluffy, not gritty.
Always check the labels of the products you use.
Method
- 1
Warm the oven. Heat the oven to 100 °C (80 °C fan) and put the wire rack and tray inside. This keeps the first pancakes warm without drying them while you cook the rest.
- 2
Mix the dry ingredients. Whisk the gluten-free flour, sugar, baking powder, bicarbonate of soda and salt in one bowl so the raising agents are evenly spread.
- 3
Mix the wet ingredients. In the second bowl, whisk the buttermilk, soured cream, eggs and melted butter until smooth.
- 4
Combine and rest. Make a well in the dry ingredients, pour in the wet mixture and fold gently with the spatula until just combined, leaving lumps and a few streaks of flour. Rest for 10 minutes. Resting matters even more with gluten-free flour: it gives the rice and starch in the blend time to hydrate, so the pancakes are not gritty, and lets the bubbles start to form.
- 5
Heat the pan. Heat 1 tsp oil in the pan over medium heat until shimmering, then wipe it out with kitchen paper to leave only a thin film. Too much oil gives blotchy, greasy pancakes.
- 6
Cook. Pour in 60 ml batter per pancake, 4 at a time. Cook for 2-3 minutes until the edges look set, the base is golden and bubbles on top are starting to burst. Flip and cook for 1-2 minutes more, until golden underneath and the centre springs back when pressed.
- 7
Keep warm. Move the pancakes to the rack in the oven and repeat with the remaining batter, adding a little oil when the pan looks dry. You should get about 16 pancakes, 10 cm across.
- 8
Serve. Stack 4 pancakes on each plate and top with a little butter and the maple syrup.
Storage
Cool, then refrigerate for up to 2 days or freeze, layered with baking paper, for up to 1 month. Reheat in a toaster or a 180 °C oven until hot. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
30.4 g per serving
60.8 % of the 50 g daily maximum · 121.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 2 medium bowls
- whisk
- rubber spatula
- 30 cm non-stick frying pan or griddle
- 60 ml measure or small ladle
- thin wide spatula
- wire rack set in a baking tray
- kitchen paper
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 640 kcal |
| Protein | 12 g |
| Carbohydrate | 97.2 g |
| of which sugars | 37 g |
| of which free sugars | 30.4 g |
| Fat | 22.8 g |
| of which saturates | 11.8 g |
| Fibre | 1.7 g |
| Salt | 1.86 g |
Protein per 100 kcal
1.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
