FREE RECIPE: Big Buttermilk Pancakes
Elizabeth Barbone

February 16, 2010


Here's one of my favorite pancake recipes. It makes huge pancakes that are cooked in brown butter. The edges are delightfully crunchy while the center is tender. If you don't want a pancake the size of a dinner plate, just use less batter to make smaller pancakes.


Dry Ingredients

1 1/2 cups white rice flour

1/2 cup cornstarch

2 Tablespoons granulated sugar

1 teaspoon baking soda

1 teaspoon salt

1/4 teaspoon xanthan gum

Wet Ingredients

2 cups buttermilk

4 Tablespoons melted butter, plus softened butter for the skillet.

1 teaspoon vanilla extract

2 large eggs

1. In a medium mixing bowl, whisk together dry ingredients.

2. Add wet ingredients and stir batter until smooth. (You don't need an electric mixer for this recipe. The batter can be mixed using a wooden spoon--or electric mixer. It is up to you!)

3. Allow the batter to sit for 5 minutes.

4. While the batter is resting, heat an 8" nonstick skillet. Melt about 1 tablespoon of butter on the skillet. (This recipe uses way more butter in the skillet than a regular pancake recipe.)

5. Melt the butter until it is golden brown.

6. Scoop about 1/2 cup (Did I mention this recipe makes really big pancakes?) of the batter into the pan.

7. Cook pancakes, flipping once, until golden brown on each side.

8. Serve at once with syrup. (These pancakes don't require more butter!)

9. Repeat, using additional butter, until all batter is used.

Serves Four

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