New classic buttermilk pancakes


The chickpea flour cookbookWhether it’s an early weekday morning, a lazy Sunday, or a few hours past midnight, sometimes all you want is a stack of fluffy buttermilk pancakes. My chickpea flour rendition is sure to hit the spot.

  • Yield: 18 3-INCH) PANCAKES


  • 2 cups (240 grams) chickpea flour
  • 1¾ teaspoons baking soda
  • ¾ teaspoon fine sea salt
  • 2 large eggs
  • 1 2cups buttermilk
  • 1 tablespoon fresh lemon juice
  • 1½ tablespoons natural cane sugar
  • ½ teaspoon vanilla extract
  • Cooking spray or vegetable oil, for cooking
  • Pure maple syrup, for serving
How to Make It
  1. Preheat the oven to 250°F.
  2. In a large bowl, whisk together the flour, baking soda, and salt
  3. In a medium bowl, whisk the eggs; whisk in the buttermilk, lemon juice, sugar, and vanilla. Add to the flour mixture, whisking until just blended.
  4. Heat a large nonstick griddle or skillet over medium heat. Spray it with cooking spray or brush with vegetable oil. For each pancake, pour about ¼ cup batter onto the griddle. Cook the pancakes until bubbles appear on top. Turn each pancake over and cook for about 1 minute, until golden brown. Transfer to a heatproof plate and keep warm, covered, in the oven.
  5. Repeat with the remaining batter, spraying the griddle and adjusting the heat as necessary between batches. Serve with maple syrup.

Leave A Reply

%d bloggers like this: