Name: Blackberry Farm Griddle Cakes
Yield: Makes 6 servings
Ingredients: 1 large egg; 2 cups buttermilk; 1/4 cup pure maple syrup; 1 cup gluten-free oat flour; 2/3 cup yellow cornmeal; 1/3 cup brown rice flour; 1/4 cup buckwheat flour; 1 tablespoon baking powder; 1 teaspoon baking soda; 1 teaspoon kosher salt; 1/4 cup (1/2 stick) unsalted butter, melted; Vegetable oil (for skillet); Ingredient info: Gluten-free oat flour, buckwheat flour, and brown rice flour can be found at natural foods and specialty foods stores and some supermarkets.

Fast-track this recipe by tripling the dry ingredients and storing them in a jar. At breakfast time, scoop out 2 1/4 cups. All the other measurements stay the same.

Ingredients

Makes 6 servings

1 large egg

2 cups buttermilk

1/4 cup pure maple syrup

1 cup gluten-free oat flour

2/3 cup yellow cornmeal

1/3 cup brown rice flour

1/4 cup buckwheat flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1/4 cup (1/2 stick) unsalted butter, melted

Vegetable oil (for skillet)

Ingredient info: Gluten-free oat flour, buckwheat flour, and brown rice flour can be found at natural foods and specialty foods stores and some supermarkets.

Preparation

Step 1
Whisk egg, buttermilk, and maple syrup in a small bowl. Whisk oat flour, cornmeal, rice flour, buckwheat flour, baking powder, baking soda, and salt in a large bowl.
Step 2
Whisk buttermilk mixture into dry ingredients, then whisk in butter until no lumps remain.
Step 3
Heat a large nonstick or cast-iron skillet over medium heat; lightly brush with oil. Working in batches, pour batter by 1/4-cupfuls into skillet. Cook until bottoms are browned and bubbles form on top of griddle cakes, about 3 minutes. Flip and cook until griddle cakes are cooked through, about 2 minutes longer.

Leave a Review

Reviews (10)

These are so delicious. Just perfect!
- debkane
- Asheville, North Carolina
- 4/17/2014
Excellent Recipe. I have made these a few times. I add halved blueberries before flipping on the griddle. If you are making this for 2 (half recipe) it is a quick and easy to remember prep: Wisk 1 small egg (or 3/4 large egg), 1/8 cup maple syrup, 1 cup buttermilk. Wisk in 1 heaping cup of the dry mix. Wisk in 1/4 stick of melted butter. Half recipe will make about a dozen small griddle cakes.
- bt2129
- Irving, TX
- 3/25/2014
Made this with what I had and loved the crunchy texture. Used 2/3 c. cornmeal, 1/4 c. semolina, 1/2 c. buckwheat, 1/2 c. whole wheat, 1/4 c. white flour. also added some blueberries before I flipped them over the first time and chopped pecans. Also used 2 T. of orange juice (masks the whole wheat taste) and used 2 T less of the buttermilk (made from buttermilk powder and water).
- nissadb
- Knoxville, TN
- 10/6/2013
I made the recipe for two friends that can only eat gluten free. These are the best griddle/pancakes on the planet. Don't be fooled that you should make them regardless of your dietary restrictions. Yummy is an understatement. We added vanilla and cinnamon to the recipe and tasted good too.
- debbeach
- Syosset, NY
- 7/18/2013
I have made these several times already, and am now going to try them on a camping trip. They are absolutely top rate, without any of the sacrifice so often associated with gluten free cooking. YUM! I make exactly as is.
- Gangi
- Portland, OR
- 7/10/2013
In previous reviews, people were saying that the batter was a little thick. So I made my best attempt at converting this recipe into weigh-able parts (hoping for a better result...which I got). I found a website that indicated what 1 CUP of each of the specific flours weighs. And then did a little math... Here's what I came up with. Brown rice = 1.9 oz Buckwheat = 1.5 oz Cornmeal = 3.01 oz Oat Flour = 4.2 oz
- notyucky
- Portland, OR
- 7/9/2013
We all loved these- my husband, my infant, my toddler, and I. I'm excited to mix the dry ingredients to give as a gift to my GF brother-in-law. Warning: the batter is very thick, but when I tried to thin it (by adding more buttermilk and a little water) the pancakes became mushy on the inside. Better, I think, would be to leave the batter as is and just make smaller pancakes (and try to spread them a bit thin as you pour them onto the griddle). The texture and flavor are fabulous.
- jotadito
- San Rafael, CA
- 5/27/2013
OMG! Best pancakes ever! My 9 year old loved them and said this was the only way I should make pancakes. A couple of comments about these cakes. The batter does tend to get thick, and I would probably thin it out next time. Normally it would not be an issue, but I did have a hard time flipping the cakes. A bit of trial and error to get the timing right. Also, the pan cannot be superhot. Ultimately I turned mine down to 5 (out of 10) to prevent burning. These cakes are super tender, which is why they were hard to flip. You are not going to be able to make a large pancake. Keep them to the small to medium size and they will be perfect. But the flavor and texture... oh... I can't wait to make these again!
- mark_dasp
- Mc Farland, WI
- 5/20/2013
I made these last Saturday and they were great! Yay for gluten free pancakes! It made a ton of pancakes though. I've been taking pancake sandwiches for breakfast every day this week. Two toasted pancakes smeared with tomato-jalapeno jam with crisped ham,a fried egg and smoked cheddar in between. Delicious!
- jfain
- Columbus, Oh
- 5/2/2013
Yum! I couldn't wait to try these since I am gluten free. They had great taste and texture. The cornmeal added a nice little crunch and the maple syrup gave it just the right amount of sweetness. I had to thin the batter out a little after the first couple of pancakes since they were too thick. Also tried the batter in the waffle maker and it didn't work too well, so will stick to pancakes next time. I used coconut oil instead of butter, but other than that stuck to the recipe. Will definitely make these again. The recipe makes a lot of pancakes.
- Anonymous
- Boulder, CO
- 4/25/2013