Gluten Free Buttermilk Pancakes
These Gluten Free Buttermilk Pancakes are soft, fluffy and come together in just 15 minutes. They are the kind of breakfast that feels extra special but is easy enough for busy mornings or lazy weekends alike.
One of my favorite things about this gluten free buttermilk pancake recipe is how quick it is. From mixing bowl to plate, these pancakes are ready in about 15 minutes, which makes them perfect for weekday mornings when you still want something homemade and comforting.
If you've been disappointed by gluten free pancakes in the past, this recipe will change your mind. Gluten free pancakes can be just as fluffy, tender and satisfying as traditional ones. You just need to right balance of ingredients and technique.
The buttermilk is truly the secret here. It adds that subtle tang and creates the soft, fluffy texture that makes these pancakes feel restaurant worthy, all while using simple, minimal ingredients you likely already have on hand. If you love easy breakfasts like my Bacon and Sausage Frittata, these Overnight Blueberry Oats or these indulgent Gluten Free Cinnamon Rolls, this pancake recipe will fit right into your morning routine.
WHY YOU'LL LOVE THESE GLUTEN FREE BUTTERMILK PANCAKES
- Quick and easy: You can have fresh, hot pancakes on the table in 15 minutes with no complicated steps required.
- Soft and fluffy texture: Thanks to the buttermilk, these pancakes stay tender and light, not dense or dry.
- Minimal ingredients: Just 5 pantry staple ingredients.
- Family friendly: Make up a big batch for everyone to enjoy a stress free breakfast.
INGREDIENTS YOU NEED
- Gluten Free 1:1 Flour blend: Choose one that has xanthan gum in it like Bob Red Mills.
- Buttermilk: Use a high quality real buttermilk for best taste and fluffy pancakes.
- Sugar: Use cane sugar or any sugar substitute.
- Baking powder: Helps the pancakes rise and become fluffy.
- Eggs: Binds and keeps the batter together.
Scroll down to the recipe card below for quantities used.
HOW TO MAKE BUTTERMILK PANCAKES
Time needed: 20 minutes
These gluten free buttermilk pancakes come together in 3 easy steps.
- Mix dry ingredients and buttermilk
Mix together the flour, baking powder and sugar. Add buttermilk slowly and combine.
- Add eggs
Add eggs one at a time and mix together.
- Pour and cook
Spray pan then pour batter making medium sized pancakes. Fry for 1-2 minutes until golden, then flip and cook for another minute.
VARIATIONS
These yummy gluten free buttermilk pancakes can easily be doctored up. Here are some ways to customize them:
- Add blueberries or chocolate chips to the batter.
- Stir in a pinch of cinnamon or vanilla extract for an alternative flavor.
- Make them dairy free with a homemade dairy free buttermilk using 2 cups of a plant based milk to 2 tablespoons of lemon juice.
- Add lemon zest for a bright, fresh flavor.
- Turn them into mini or silver dollar pancakes for the kids.
EMILY'S TIPS
- Don't overmix the batter. Just like in my Gluten Free Buttermilk Biscuits and in these Gluten Free Cinnamon Rolls, the batter just needs to be mixed until incorporated to keep the pancakes tender.
- Use real buttermilk. If possible, this gives the best flavor and fluffiest texture.
- Don't forget to grease the pan. Use a cooking spray or butter so the pancake batter doesn't stick.
- Cook on medium heat. If the heat is too high, the pancakes will brown before cooking through.
- Wait for bubbles before flipping. When bubbles form and edges look set, it's time to flip.
SERVING SUGGESTIONS
These gluten free buttermilk pancakes are delicious on their own, but they also pair beautifully alongside:
- This hearty High Protein Cottage Cheese and Egg Bake
- For a savory balance, this Dairy Free Chicken Apple Sausage Casserole
- A side of crispy Oven Baked Bacon for a classic spread
- Add fresh fruit, whipped cream, maple syrup or even a little yogurt
STORAGE & REHEATING INSTRUCTIONS
- Refrigerator: Store leftover pancakes in an airtight container in the fridge for up to 4 days.
- Freeze: Place parchment paper in between each pancake then place in a freezer safe bag for up to 3 months.
- Reheating: Wrap in a wet paper towel and microwave on 20 seconds until warmed through. You can also warm up in a 300 F oven until warmed through.
RECIPE FAQ'S
A 1:1 gluten free flour blend works the best. I used Bob Red Mills for this recipe.
Yes, it's best used fresh, but it can rest for up to 30 minutes.
Look for bubbles on the surface and set edges.
Place them in a 200 F oven until ready to serve.
I hope you give these Gluten Free Buttermilk Pancakes a try! If you do give this recipe a try, please let me know!
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Gluten Free Buttermilk Pancakes
- Total Time: 20 minutes
- Yield: 6 1x
- Diet: Gluten Free
Description
These Gluten Free Buttermilk Pancakes are soft, fluffy and come together in just 15 minutes. They are the kind of breakfast that feels extra special but is easy enough for busy mornings or lazy weekends alike.
Ingredients
- 2 cups Gluten Free 1:1 flour blend, Bob Red Mills
- 2 cups buttermilk
- 2 tbsp sugar
- 1 tbsp baking powder
- 2 eggs
Instructions
- In a large bowl, stir flour, baking powder and sugar. Add the buttermilk slowly incorporating into the dry mixture.
- Add eggs, one at a time, mix until everything is combined.
- Spray the pan or grease with butter, then pour in the batter to make medium size pancakes that are 3 inches in diameter. Cook for about 1-2 minutes until golden brown, flip over and cook for another minute.
- Serve warm with your favorite toppings.
Notes
- Don't overmix the batter.
- Use real buttermilk.
- Cook on medium heat.
- Wait for bubbles before flipping.
- Variations: Chocolate chips, blueberries, vanilla, cinnamon, lemon zest, mini pancakes
- Storage: Place in an airtight container for up to 4 days.
- Freezing: Place parchment paper between each pancake then place in a freezer safe bag for up to 3 months.
- Reheating: Place in microwave or 300 F oven until warmed through.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 298 kcal
- Sugar: 16.5g
- Sodium: 111.6mg
- Fat: 4.3g
- Saturated Fat: 2.1g
- Carbohydrates: 57.7g
- Fiber: 1.4g
- Protein: 7.4g
- Cholesterol: 71mg
