Fluffy 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