Old-Fashioned Buttermilk Pancakes
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Adapted from: Elizabeth Bahnsen, RDN via RYZE Gluten Free (ryzeglutenfree.com)
Prep Time: 10–15 minutes | Cook Time: 5 minutes | Yields: 8 medium pancakes
Real buttermilk pancakes — the kind that are golden and crispy on the outside, light and tender in the center. The key technique here is letting the batter rest 5–10 minutes before cooking, which lets the leavening activate and gives you a better rise. Optional fresh blueberries turn these into something special.
Ingredients
- 1 cup RYZE Yellow Flour Blend (or any GF all-purpose flour blend)
- 1 Tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1 cup buttermilk
- 2 Tbsp vegetable oil or melted coconut oil
- 1/4 cup water
- 1 cup fresh blueberries (optional)
Instructions
- In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In a liquid measuring cup, whisk together the buttermilk, egg, and oil.
- Add the wet ingredients to the flour mixture and stir with a wire whisk. Add water to thin the batter to your preferred consistency.
- Let the batter rest on the counter for 5–10 minutes.
- Heat a non-stick or cast iron skillet to medium heat. Stir the batter gently to release some air bubbles, then pour 1/4 cup onto the pan. With the back of a spoon, spread it into a 5–6 inch round.
- Cook until bubbles appear on top and the edges look set. Flip and cook until the second side is golden brown.
- Serve hot with real maple syrup or blueberry compote.
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