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Gluten-Free Buttermilk Pancakes

Delicious pancakes that use no expensive gluten-free flours!

Quick Facts

Prep Time: 10 minutes
Cook Time: 3 minutes
Yield: 6 servings

Ingredients

  • 1-1/2 cups Argo® Corn Starch
  • 2 tablespoons sugar
  • 1 tablespoon Argo® Baking Powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/3 cup butter OR margarine, melted
  • 1 cup buttermilk
  • 1/2 teaspoon pure vanilla extract

Directions

  1. Stir all ingredients together and let sit for 10-15 minutes.
  2. Lightly grease a griddle or skillet with cooking spray. Heat over medium-high heat until hot. Pour 1/4 cup batter onto preheated griddle and cook to desired level of browning, about 2 to 3 minutes per side.
  3. Serve hot OR cool, and freeze in resealable bag for toasting later.
  4. For lemon-blueberry pancakes: stir in 1 teaspoon freshly grated lemon peel plus 1 cup fresh blueberries to basic recipe.
  5. For pumpkin pie pancakes: stir in 1/4 cup canned pumpkin plus 1/2 teaspoon pumpkin pie spice to basic recipe.
  6. For banana flavored pancakes: stir in 1/4 cup mashed banana to basic recipe.
  7. For cornmeal pancakes:  omit vanilla extract and stir in, 3 tablespoons cornmeal plus 2 teaspoons paprika.