Fluffy Buttermilk American Pancake Recipe-Gluten Free

This recipe has been my go to recipe for homemade pancakes for 6 plus years now! You don't need actual buttermilk for this recipe, don't let that scare you away. Usually I will make it without buttermilk, but if I happen to have it on hand this is a great way to use it up. It can be made just as well with regular flour, but I usually make mine using my gluten free flour blend and sometimes with a mix of buckwheat flour.

I hope you enjoy this recipe! If you'd like a FREE printable for this recipe head over here to our Free Printable Library.

Fluffy Buttermilk American Pancake Recipe-Gluten Free

Ingredients

• 3 eggs (whites and yolks separated)
  

• 1 2/3 cup of buttermilk (or milk with 1 tsp. of added vinegar or lemon juice)

• 3 T oil of choice.

• 1 1/2 cup of flour ( I like to use 1 cup of my gluten free flour blend, and 1/2 cup of buckwheat flour)

• 1 T of coconut sugar

• 1 tsp. of baking powder

• 1 tsp. of baking soda

• 1/2 tsp. salt
  

Directions

1. Separate the whites from the yolks into two different medium sized bowls.

2. Beat the whites until stiff.

3. Into the yolk bowl add the buttermilk (or milk with vinegar) and oil. Mix.

4. Add all the dry ingredients to the yolk bowl. Mix well.

5. Carefully fold in beaten egg whites to the pancake mixture.

6. Cook in a pan until the edges look cooked, and the inside starts to bubble, then flip.

7. Enjoy with maple syrup and copious amounts of butter!

Note: You can add in blueberries, chocolate chips, or another favourite addition to each pancake after plopping the batter in the pan if desired. Make sure to coat with batter so it doesn't burn after its flipped.