Gluten-Free Fluffy Buttermilk Pancakes with Maple Syrup
Inspired by techniques from NYT Cooking, America's Test Kitchen and King Arthur Baking.
Tall buttermilk pancakes made with a 1:1 gluten-free flour blend and gluten-free baking powder; the 10-minute rest lets the flour hydrate so they cook up fluffy, not gritty.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Free sugars
30.4 g per serving
60.8 % of the 50 g daily maximum · 121.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 2 medium bowls
- whisk
- rubber spatula
- 30 cm non-stick frying pan or griddle
- 60 ml measure or small ladle
- thin wide spatula
- wire rack set in a baking tray
- kitchen paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 640 kcal |
| Protein | 12 g |
| Carbohydrate | 97.2 g |
| of which sugars | 37 g |
| of which free sugars | 30.4 g |
| Fat | 22.8 g |
| of which saturates | 11.8 g |
| Fibre | 1.7 g |
| Salt | 1.86 g |
Protein per 100 kcal
1.9 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
