Mornings just got a whole lot brighter with these incredibly fluffy Gluten Free Buttermilk Pancakes! As a food lover and the creator behind this blog, I know how important it is to start the day with something both comforting and satisfying. My goal is to share easy, delicious recipes that bring comfort and smiles to your table. These pancakes are the perfect example – simple to make, utterly delicious, and completely gluten-free. No more settling for bland pancakes; these are the real deal! They’re so good, you might just find yourself making them every weekend.
Table of Contents
Table of Contents
Whether you’re new to gluten-free cooking or a seasoned pro, this recipe is designed to impress. Trust me; this recipe is a winner! It’s the kind of dish that makes you feel like you’ve got it all together, even if your morning has been a bit chaotic. Let’s get cooking!
Why You’ll Love These Gluten Free Buttermilk Pancakes
Quick & Easy: Ready in under 30 minutes!
Perfect Texture: Incredibly fluffy and light.
Gluten-Free: Deliciously adapted for gluten-free diets.
Family-Friendly: A guaranteed hit with everyone.
Versatile: Delicious with a variety of toppings—fresh fruit, maple syrup, or even a dollop of whipped cream!
Ingredients
Here’s what you’ll need to create these fantastic Gluten Free Buttermilk Pancakes:
PrintFluffy Gluten Free Buttermilk Pancakes
A cloud-like gluten-free pancake made with buttermilk for a tender texture. Perfect for family brunch or Sunday mornings, these easy-to-make delights can be topped with fruit, syrup, or whipped cream for a cozy breakfast.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 6 large pancakes 1x
- Category: Gluten-Free
- Method: Cooking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
2 cups plain gluten-free flour blend
4 tablespoons caster sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon xanthan gum or substitute with 1 teaspoon guar gum (if flour blend does not already contain xanthan gum)
½ teaspoon salt
1¾ cups buttermilk, room temperature
2 large/medium eggs, room temperature
3 tablespoons unsalted butter, melted (plus extra for greasing)
½ teaspoon vanilla bean paste or 1 teaspoon vanilla extract
Instructions
Whisk dry ingredients: In a bowl, combine gluten-free flour, caster sugar, baking powder, baking soda, xanthan gum (if using), and salt.
Mix wet ingredients: In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla.
Combine wet and dry: Add wet ingredients to dry and mix until smooth (do not over-mix).
Let batter rest: Allow batter to sit for 5–10 minutes for maximum fluffiness.
Cook pancakes: Heat a greased griddle or pan to medium. Pour ¼ cup batter per pancake. Cook until bubbles form on surface and edges are golden, 4–5 minutes. Flip and cook for another 3–4 minutes until golden and cooked through.
Notes
Use a digital scale for precise homemade flour blends.
Adjust buttermilk quantity if batter is too thin; add 1–2 tablespoons at a time.
For extra flavor, add chopped nuts or blueberries to the batter.
Store leftovers in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 large pancake with 2 tablespoons maple syrup
- Calories: 220
- Sugar: 3g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 4.5g
- Carbohydrates: 12g
- Fiber: 0.7g
- Protein: 3g
- Cholesterol: 50mg
240 g (2 cups) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour that doesn’t have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale for best results.)
50 g (4 tbsp) caster/superfine or granulated sugar
1 tsp baking powder
1 tsp baking soda
½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)
½ tsp salt
400 g (1¾ cups) buttermilk, room temperature (My buttermilk was slightly on the thicker side. If yours is runnier, you can reduce the amount of buttermilk slightly, and then add more until you reach the correct batter consistency, check the blog post for photos.)
2 US large/UK medium eggs, room temperature
3 tbsp melted unsalted butter, plus extra for buttering the pan or griddle
½ tsp vanilla bean paste (or 1 tsp vanilla extract)
Step-by-Step Instructions
It’s that easy! Now, wasn’t that simple? I told you; this recipe is perfect for those busy mornings or lazy weekends. It’s time to gather your family around the table and enjoy a stack of these golden, fluffy delights .
Tips & Variations
Here are a few tips and variations to make your gluten free buttermilk pancakes even better:
Mix-Ins: Add chocolate chips, blueberries, or even a sprinkle of cinnamon to the batter for extra flavor.
Spice it up: Add a pinch of nutmeg or cardamom to the dry ingredients for a warm, spiced flavor.
Make it Vegan: Substitute the butter with vegan butter and use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes) in place of the eggs. Use a plant-based buttermilk (like almond milk with a splash of apple cider vinegar).
Serving Suggestions
The best part? Customizing your pancakes to match your mood! Here are some ideas:
Classic: Maple syrup and a pat of butter.
Fruity: Fresh berries, sliced bananas, or a drizzle of homemade fruit compote.
Decadent: Whipped cream and a sprinkle of chocolate shavings.
Savory: Serve with a fried egg, bacon, and a drizzle of maple syrup for a sweet and savory experience. Or see my recipe for cheesy ground beef casserole for a savory brunch option.
Nutrition Facts
(Nutrition facts will vary based on ingredients and toppings. This is an estimation.)
Calories: Approximately 200-250 per pancake (without toppings)
Carbs: 25-30g
Protein: 5-7g
Fat: 8-12g
Conclusion
There you have it—a foolproof recipe for the most delightful Gluten Free Buttermilk Pancakes. This recipe is perfect for any occasion, from a quick weekday breakfast to a leisurely weekend brunch. I hope you and your loved ones enjoy this recipe as much as my family does. So, don’t wait! Gather your ingredients, fire up the griddle, and treat yourself to a stack of these amazing pancakes. Feel free to save this recipe, print it, or share it with your friends and family and create your own pancake memories!
Frequently Asked Questions
Here are some common questions about making delicious gluten free pancakes:
Can I use a different gluten-free flour blend? Yes, but results may vary. Make sure it’s a blend designed for baking and follow the package instructions.
How can I store leftover pancakes? Store cooked pancakes in an airtight container or zip-top bag in the refrigerator for up to 3 days.
Can I freeze these Gluten Free Buttermilk Pancakes? Absolutely! Place cooled pancakes in a freezer-safe bag, separating layers with parchment paper. Reheat in the toaster or microwave.
What if I don’t have buttermilk? You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk. Let it sit for 5 minutes before using.