Ivy Bakery

Catering and Baking Studio

For over 15 years, Ivy Bakery has been producing baked goods made from scratch with real ingredients. 
Specializing in regional and historical desserts with options for Gluten-Free, Dairy-Free, Vegan, and Paleo.

Making the Best Gluten-Free Buttermilk Pancakes!

Here's how YOU can make delicious and EASY Buttermilk Pancakes! 
We're going to use gluten-free flour here, but you can replace it with conventional all-purpose flour if you'd prefer, they both work. 

Ready?

**As always, read through the entire recipe before starting, unless you're like me and you think you have a fully stocked pantry, but probably don't. Haha.

Makes 5 - 4" Pancakes

INGREDIENTS
01__1 cup all-purpose gluten-free flour (I like King Arthur's) or conventional flour
02__1/2 tsp raw organic honey or regular honey
03__1 tsp baking powder
04__1/2 tsp baking soda
05__1/8 tsp ground cinnamon
06__1/8 tsp pink salt or sea salt
07__1 cup buttermilk (full fat if you can find it)
08__1 egg (recipe standard is large)
09__1/2 tsp pure vanilla extract
Ghee (clarified butter) or unsalted butter for your pan

DIRECTIONS
-Place ingredients 01-09 in a bowl, that's right, all of it in a bowl. Easy!
-Use a whisk and mix all the ingredients until smooth and thick, the batter should be runny.
-Heat up your pan and melt enough ghee or butter to thin coat your pan. 
-Keep your pan on med-low heat for the entire cooking process. (you don't want burnt pancakes)
-Your batter will thicken as it sits, just make sure to stir it up each time before pouring it onto your hot pan.
-Pour 1/5th of the batter on your pan, if you have a large griddle you can make 2 or 3 at a time. Otherwise one at a time. Patience = Great Pancakes.
-Don't touch the batter, let it sit and cook until you see bubbles start to rise and pop on the surface.
-Bubble popping is your cue to flip. Slide your spatula under it gently to make sure a nice brown crust has formed, then flip quickly. 
-Don't worry if it's not a perfect circle. Delicious pancakes come in all shapes and sizes. 
**now STOP, don't touch the pan, put your spatula down, you will be tempted but don't do it, don't SQUISH your pancakes! You want them fluffy don't you?
"How will I know when they're done?" - Easy! Take a toothpick or cake tester and gently slide it through the thickest part of the pancake, if it comes out clean, it's ready.
-This can be anywhere from 2-4 minutes on each side. Don't flip your pancake more than once. 
-Once ready, plate, and repeat these steps until all your pancakes are done. 
-Cover with fresh fruit, compote, butter, powdered sugar, maple syrup, or whatever sounds good to you. 

Enjoy!

Next Recipe: 1950's Apple Upside Down Cake w. Whipped Sour Cream

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