When I was growing up, pancakes were reserved for Sunday morning breakfasts. If we didn’t get pancakes and bacon, there was a good chance that there would be a Dunkin Donuts German Chocolate donut on the other side of a well-behaved hour at church. Either way, Sunday mornings were a treat. I’m not sure exactly when the tide turned, I lost all sense of reason, and my kiddos started thinking that pancakes could be an any-day-of-the-week request.
Pancakes are one of those treats that I was worried about missing out on when I had to start eating gluten-free. Thankfully, if you have good gluten-free flour, you can substitute it into just about any of your favorite pancake recipes and notice very little change. It’s almost too easy to make gluten-free pancakes – which is probably why my kids seem to think every day of the week is potentially a pancake day.
If you’re smart, make extra and freeze them and then pop them into your toaster or microwave for a super-quick breakfast on rushed mornings. (For us, every morning seems to be a rushed morning… O, summer vacation, where are you??)
This recipe is super simple and very delicious. I try to order buttermilk from our milkman at least once a month. I think buttermilk is the secret ingredient in everything good. Buttermilk has a nice, slightly acidic tang to it as well as a creamy richness that does double-duty when added to homemade favorites like biscuits or pancakes. The acidity works with the baking soda to help the pancakes and biscuits rise while the creaminess adds richness to the batter. If you don’t have buttermilk on hand, plain yogurt is a better alternative than substituting milk. Top with fresh berries and a little maple syrup! Enjoy!