I first had these at Blackberry Farm in Tennessee, where they came out on a heavy plate with butter melting on top and a pitcher of warm maple syrup on the side. They are not regular pancakes. The batter uses four different flours: oat flour, yellow cornmeal, brown rice flour, and buckwheat flour. All gluten-free. The result is earthy, nutty, and slightly gritty in the way that real cornmeal pancakes should be.
Buttermilk and maple syrup go into the batter, so the pancakes are tender and faintly sweet before you add anything on top. I have made these dozens of times since that trip and I have never gone back to a regular pancake mix. The crust comes out golden from the griddle, with a crunch you do not get from wheat flour alone.
How to Make Blackberry Farm Griddle Cakes
Whisk Wet and Dry Separately
Whisk the egg, buttermilk, and maple syrup in a small bowl. In a large bowl, combine the oat flour, cornmeal, rice flour, buckwheat flour, baking powder, baking soda, and salt. 
Add the wet to the dry and whisk until just combined. The batter will be slightly thicker than regular pancake batter. Lumps are fine. Overmixing makes them tough.
Cook on a Well-Greased Griddle
These stick more than wheat-flour pancakes. Use butter or oil generously on the griddle. Medium heat. Pour about 60ml (1/4 cup) per pancake.
Wait until bubbles form across the entire surface before flipping, about 3-4 minutes. The second side takes 2 minutes. They should be golden brown with a slight crunch on the outside.
Blackberry Farm Griddle Cakes
- Total Time: 15 minutes
- Yield: Serves 8
- Diet: Gluten-Free
Description
Light and tender gluten-free pancakes, perfect for a weekend brunch. A touch of maple syrup adds the perfect sweetness.
Ingredients
- 1 large egg
- 2 cups (473 ml) buttermilk
- 0.25 cups (59 ml) pure maple syrup
- 1 cups (237 ml) gluten-free oat flour
- 1 cups (237 ml) yellow cornmeal
- 1 cups (237 ml) brown rice flour
- 0.25 cups (59 ml) buckwheat flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- Butter
Instructions
- 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.
- Whisk buttermilk mixture into dry ingredients, then allow the batter to sit for five minutes.
- Heat a large nonstick or cast-iron skillet over medium heat; lightly brush with butter.
- Working in batches, pour batter by ¼-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.
Notes
- For a smoother batter, blend the dry ingredients briefly before whisking them with the wet ingredients.
- If your buttermilk is thick, thin it slightly with a splash of milk or water for optimal pancake consistency.
- These griddle cakes freeze well! Cool completely, then store in a freezer-safe bag for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 large pancake
- Calories: 200
- Sugar: 10
- Sodium: 150
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Carbohydrates: 30
- Fiber: 3
- Protein: 5
- Cholesterol: 50
Frequently Asked Questions
Where do I find oat flour?
Health food stores or the gluten-free aisle of most supermarkets. You can also make it by blending rolled oats in a food processor until fine. Use certified gluten-free oats if coeliac is a concern.
Can I use regular flour instead?
You can replace all four flours with all-purpose flour, but you lose the earthy, nutty texture. If gluten-free is not a requirement, try at least keeping the cornmeal for the crust.
Can I make the batter ahead?
Mix the dry ingredients ahead and store. Add the wet ingredients the morning you cook. The baking powder and soda start working as soon as they hit liquid, so mix and cook within 10 minutes.
