The Best Gluten Free Buttermilk Pancakes Recipe
These Gluten Free Buttermilk Pancakes are truly the perfect stack. The texture of the pancake is light and fluffy, while still being able to hold up on your fork without breaking apart.
The pancake batter is incredibly easy to make, gluten-free friendly and sure to be a household favorite. It pairs well with the classic toppings, butter and maple syrup, however, you can also get creative and add your favorite mix-ins and toppings.
There’s nothing better than a nice stack of buttermilk pancakes. This recipe is the best homemade pancake recipe I have ever made.
It uses simple ingredients and is an easy process. You will love adding these Gluten Free Buttermilk Pancakes to your weekend brunch.
Ingredient Notes
- Gluten Free All Purpose Flour (or regular All Purpose Flour) – You can use either flour at the same 1:1 ratio.
- Baking powder
- Baking soda
- Buttermilk or Kefir – Either will work in this recipe and will yield the same result.
- Butter – I use salted butter, however, you can use unsalted then add salt to taste.
- Eggs
- Granulated sugar – Regular Cane Sugar / Coconut Sugar will also work in this recipe.
- Vanilla extract – Adds a great flavor to make these classic buttermilk pancakes.
- Maple Syrup – Use for topping along with fresh fruit, nuts or anything else that your heart desires.
What is the best flour to use for Gluten-Free Buttermilk Pancakes?
My personal favorite is the King Arthur Gluten-Free All Purpose Flour. However, I have also used the Cup4Cup Gluten Free Flour and Bob’s Red Mill Gluten Free Flour.
However, you can also make your own blend of gluten-free flour if you have a favorite recipe to use. With that, make sure it has xantham gum to help bind the ingredients together.
Why is buttermilk so important in this pancake recipe?
The buttermilk in this recipe is what makes these pancakes so fluffy. When you use buttermilk AND let the batter rest, your pancakes are going to be so fluffy, light and delicious.
To get a little more technical, the acid in the buttermilk kickstarts the baking soda which will create that extra height in the pancakes.
Step by Step How to Make Gluten-Free Buttermilk Pancakes
The full-detailed instructions are written out in the recipe card below. Use these images to help guide you as needed when following the directions.
Frequently Asked Questions
Yes! You can make your own buttermilk right at home. Measure the buttermilk according to instructions and remove 2 tbsp of the buttermilk. Add in 2 tbsp of fresh lemon juice and mix. Let sit for about 5 minutes then add it into the batter.
The other alternative that you can use is kefir! Substitute for the same amount and you’ll still get a fluffy and delicious pancake.
Yes – add anything you want from nuts, nut butter and fruits. My favorite mix-ins are blueberries, chocolate chunks or bananas. However, be careful when adding frozen fruit as that could add too much liquid and affect the consistency of the batter.
It is ideal to rest the batter so that the pancakes come out light, fluffy and thick. This is a key step and I don’t recommend skipping it.
I like to keep it simple and top the pancakes with butter and maple syrup but can also be enjoyed with honey, fresh fruit, nut butter and nuts. My Whipped Honey Cinnamon Butter is also a great option if you want something classic with a slight twist.
Store in an airtight container for 3-5 days in the fridge or in the freezer for up to 1 month.
The Best Gluten Free Buttermilk Pancakes Recipe
Ingredients
- 2 cups Gluten-Free All Purpose Flour, or regular all purpose flour (if you don't need it to be gluten-free friendly)
- 1 1/2 tsp Baking Soda
- 1 1/2 tsp Baking Powder
- 1/4 cup Granulated Sugar
- 2 large Eggs, room temperature
- 2 cups Buttermilk, room temperature
- 1/4 cup Salted Butter, melted and cooled
- 2 tsp Vanilla Extract
Instructions
- Add the granulated sugar to a large mixing bowl
- Gently whisk the eggs, then add it to the bowl. Also add in the buttermilk, melted butter and vanilla extract.
- Whisk until combined
- Add in the flour, baking soda and baking powder.
- Gently fold the dry ingredients into the wet. Be careful to not over mix the batter as it could make the pancakes dense.
- Allow the batter to rest for 30 minutes. This is key to getting the pancake texture to be incredibly fluffy!
- Turn the stovetop to medium heat and grease your sauté pan
- After resting, scoop about 1/4-1/3 cup of batter into a circular shape on the pan. I usually do 2-3 pancakes at a time.
- Flip your pancakes when bubbles start to form through. The pancakes are done when it gets to that perfect golden color on both sides.
- Repeat until all the batter is used
- Top with your favorite butter (I also love to use a whipped honey cinnamon butter) as well as maple syrup
- Serve and enjoy!
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You can’t beat a stack of buttermilk pancakes for breakfast. Although, we prefer to have breakfast for dinner at least once a week. These pancakes were fantastic and I plan to keep your recipe in my file for more delicious pancakes.
These pancakes are absolutely perfect! They are so light and fluffy and have the perfect flavor!
Made these for my two kids on Sunday morning and they LOVED them!!! Also felt great knowing they were healthy too! Thank you so much
Thanks for posting this recipe. My sister wanted it for her diabetic husband. All boxed pancake mixes are high in sugar. Will let you know how he likes it.
Hope you love it!