gluten free pancakes with nutella

i told you about cup 4 cup already.  how unbelievably regular flour-like it is.  how it even smells like regular flour.  how it made the most delicious banana bread ever.  but this weekend i made pancakes with it for the 2nd time. the first pancakes i made were ina's banana sour cream pancakes, and my go to pancake recipe in a pinch, and they are really awesome too.  but these...these blew our butts out.  in fact mike came at me with a look like an animal, somewhat breathless, muttering..."more".

these pancakes are good you guys.  i know what you're saying.."it's just a fucking pancake jenny. settle down."  and you're is JUST a pancake, but it's a gluten free pancake that doesn't taste like a grainy, hippie cake or a hockey puck.  and that, in my book, is IMPORTANT.

the recipe comes from gwyneth paltow's first cookbook, my father's daughter.  it is her dad's pancake recipe and it is worth all your effort, which, if you play your cards right, is almost no effort at all. 

the recipe says to make the batter the night before, and while it's not necessary, my god it makes things so much easier the next morning.  i mean, make a batter (20 minutes) right before bed and wake up to pancakes?   a delicious gift to tired people who like to eat yummy food. 

and if you were hesitant about spending the money on cup 4 cup flour, this recipe alone is worth all the pennies (roughly 2000) you'll drop on it.  really.  

so...without further is the recipe, marginally adapted by yours truly. 


bruce paltrow's world famous pancakes- adapted 


makes 3 dozen pancakes

  • 3 cups,  cup 4 cup all purpose flour.  but use regular all purpose flour if gluten isn't an enemy of your gut. 
  • 1/4 cup plus 2 tablespoons sugar
  • 1 tablespoon plus 1/2 teaspoon baking powder
  • 2 teaspoons fine salt
  • 3 cups buttermilk (if you don't have 3 cups of buttermilk on hand you can do what i did and mix your milks.  i used a combination of buttermilk, heavy cream and coconut milk- NOT the culinary kind but the cereal kind. but use any kind of milk that you want.  
  • 6 tablespoons butter, melted and cooled, plus more butter for cooking
  • 6 organic large eggs (i used 5 but by all means use 6 if you have 6.  but if you only have 5 don't fucking beat yourself up.)
  • up to 1 cup milk, as needed to thin batter
  • nutella or (rolls eyes) maple syrup. 



1. Whisk the dry ingredients together in a large bowl. (i sift the flour and baking soda first and then whisk in the sugar and salt) 

2. Whisk together the buttermilk, butter and eggs together in another bowl.

3. Add the wet ingredients to the dry ones whisking just enough to combine (small lumps are okay). Let the batter sit, covered, overnight.  (it was unclear to me if this meant on the counter or in the fridge.  i went with the fridge but i am sure on the counter is fine too so long as it's not 85 degrees in your house.)

4. The next morning, heat up your griddle or favorite nonstick pan and slick it with a little butter.

5. Add enough milk to the batter to thin it to the right consistency—the thicker the batter, the thicker and heavier your pancakes; the thinner the batter, the more delicate your pancakes—neither is wrong. ( i am a thick pancake girl so i added about 3 tablespoons of coconut milk to the batter in the AM) 

6. Cook the pancakes on the griddle, flipping them after bubbles appear on the surface of the uncooked side.

7. Let cook 2-3 minutes more, then remove, and eat with lots of nutella. or...maple syrup if that's your thing.  but if you've never had nutella on a pancake you are really missing out.