Fluffy pancakes that taste just like the kind you get in an old-fashioned diner, but without the gluten!
Last weekend we took the kids on a little vacation and stopped by a diner for a late-night dinner. I had researched our options on the Find Me Gluten Free app and found a place called Smitty’s that had great reviews and lots of gluten free menu options. GFHubs opted for an omelet, while I couldn’t resist the stack of pancakes-I’m a sucker for all things breakfast.
Since then, I haven’t been able to stop thinking about those fluffy pancakes you can always find at a diner and I knew I had to recreate them so we can have them at home any time we want.
I found a recipe on Creations By Kara and made a few gluten free tweaks. The results were incredible. Proclaimed “The Best Gluten Free Pancakes I’ve Eaten” by GFHubs himself, these will win over you and whoever else you decide to share them with, whether they eat gluten free or not.
The texture is just like what you find in a diner, and the flavor is just as delicious. Serve with your favorite syrup and you have a real winner. This is a recipe you will be coming back to again and again.
*gluten-free *oat-free *soy-free *corn-free *nut-free (if you’e not using Mama’s almond blend)
- 1 1/2 cups buttermilk made by measuring 1 1/2 T vinegar into 2-cup liquid measurer, then filling to 1 1/2 cup mark with 1% milk. Let sit 5 minutes until slightly thickened (it should not be as thick as store bought buttermilk. If it is, you may have to add a little extra milk)
- 2 large eggs
- 3 T oil (I use avocado oil)
- 1/2 T vanilla
- 1/2 tsp salt
- 1 1/2 cups gluten free flour mix (I used Mama’s Almond Flour Blend)
- 1/2 tsp xanthan (omit if flour mix already has some)
- 2 T sugar
- 4 tsp baking powder
- In a large bowl, make buttermilk by stirring together the vinegar and milk. Let stand for a few minutes until it has thickened a little. It should not be as thick as store bought so if it ends up that way, add a tablespoon or two of milk.
- Whisk in eggs.
- Whisk in oil and vanilla.
- Add remaining ingredients and whisk with a fork until combined. There may be a few small lumps and that’s ok. The batter will look too thin, and that’s exactly how you want it. It will thicken just a bit as it stands and the secret to diner pancakes is a fairly thin batter.
- Let the batter sit while you heat your griddle. I set mine just below 325°.
- Another secret to diner style pancakes: Cook on an ungreased surface. This might not work on some skillets, but if you have a non-stick electric griddle then resist the urge to grease it!
- Fill a 1/3 cup measuring cup with your batter, and pour directly onto the ungreased griddle. Repeat until you have filled the griddle, leaving an inch between pancakes so you have room to flip them (mine only fit 4-5 at a time) and cook about 1 minute until bubbles have formed and begun to pop, and underside is a golden brown.
- Flip quickly as the tops will still be a bit soft. Cook another 45 seconds or so until they are set and the other side is a golden brown. Don’t overcook!
- Remove to a plate and serve with your favorite syrup or toppings.