The Best Recipe for Gluten-Free Buttermilk Pancakes

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Gluten-Free Buttermilk Pancakes

This recipe for gluten free pancakes is easy and delicious. Though I prefer to use buttermilk, it works equally well with regular milk, or even almond milk or other milk substitutes. I often double or triple the recipe to feed my hungry crew.

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Recipe card, ingredients, and instructions updated on 5/26/21

It’s Shrove Tuesday. Or Pancake Day. Or Fat Tuesday.  According to Christians, it’s the last day to party it up, or use up the fats and sugars before a more restrictive and presumably reflective Lenten season begins with Ash Wednesday. On this day we always eat pancakes so I thought I’d share my recipe for gluten-free pancakes.

My husband’s family always had pancakes for dinner on Shrove Tuesday, which is an English tradition. After we married it was a tradition that I was happy to adopt–because who doesn’t like pancakes for dinner, right?

Growing up, we never celebrated Pancake Day, but my mother always made pancakes from scratch. It was always a treat when we had them for dinner–we kids thought we were getting away with something (it does have the word cake in the name after all). But what I didn’t realize was that it was  a treat for her too because they were SO EASY to make. Truly.

What is the best flour for gluten free pancakes?

You make your pancakes from scratch, right? No? Please go to your pantry and toss out your gluten-free pancake mix right now. Go on…I’ll wait….I know that was hard, but I’m going to teach you the easiest and best recipe for gluten-free buttermilk pancakes you will ever try. No mix required. I prefer to use a gluten-free flour blend because it’s easier than mixing gluten free flours. But if you prefer, you can use 1/2 cup of brown rice flour, 1/4 cup of tapioca flour, and 1/4 cup of potato starch instead of the blend.

Gluten-Free Buttermilk Pancakes

How to Make Gluten Free Pancakes from Scratch

This recipe for gluten-free buttermilk pancakes is based my great grandmother’s recipe (not the gluten-free part…I’ve adapted it obviously), and according to those who knew her she was a terrible cook. But she could make these pancakes. And if Edna Mae could…anybody can.

Here’s what you’ll need for this gluten free pancake recipe:

  • gluten-free all purpose flour blend (I prefer Bob’s Red Mill 1 to 1)
  • sugar
  • baking powder
  • sea salt
  • ground cinnamon
  • xanthan gum (omit of your blend already contains it)
  • egg
  • buttermilk

Spray a non-stick griddle or large skillet with gluten-free cooking spray. Heat over medium low heat.

In a large mixing bowl combine the flour, sugar, baking powder, salt, cinnamon and xanthan (if using). Whisk to combine. Add the egg, buttermilk and melted butter and whisk until smooth. If the batter seems excessively thick add 1/4 cup of milk and whisk again.

Pour batter by 1/4 cupfuls onto hot griddle. Cook for about 3-5 minutes on the first side. Flip when bubbles begin to form around the edges. Cook on the remaining side for about 5 minutes more, turning down the heat if browning too quickly. Low and slow is the key to perfect gluten-free pancakes. Serve with butter and real maple syrup.

Oh! And if you absolutely must have a “mix” in your pantry for emergency situations, you can quadruple the dry ingredients and put in an air tight container to use later. When you are ready to make pancakes, use about 1 1/4 cups of dry mix to one cup of buttermilk and add 1 egg. Easy peasy!

Gluten-Free Buttermilk Pancakes

Do gluten free pancakes taste different?

Depending on the recipe, gluten free pancakes can taste a little different. But mostly they can have a different texture. When undercooked, gluten free pancakes can be a bit gummy so it’s important to cook slowly over medium low heat.

Love Pancakes? Try These Other Delicious Gluten Free Breakfast Ideas:

If you make this recipe for gluten free pancakes, or any other recipe from my blog, drop a comment below and be sure to tag me on Instagram, and use the hashtags #agirldefloured #deflouredrecipes! Thank you!

Gluten-Free Buttermilk Pancakes

Gluten-Free Buttermilk Pancakes

Alison Needham
This recipe, passed down in my family for generations, is easy and delicious. Though I prefer to use buttermilk, it works equally well with regular milk, or even almond milk or other milk substitutes. I often double or triple the recipe to feed my hungry crew.
Prep Time 5 mins
Cook Time 8 mins
Total Time 13 mins
Course Breakfast
Cuisine American
Servings 12 pancakes
Calories 80 kcal

Equipment

  • Cast Iron Griddle

Ingredients
  

Instructions
 

  • Spray a non-stick griddle or large skillet with gluten-free cooking spray. Heat over medium low heat.
  • In a large mixing bowl combine the flour, sugar, baking powder, salt, cinnamon and xanthan (if using). Whisk to combine. Add the egg, buttermilk and melted butter and whisk until smooth. If the batter seems excessively thick add ¼ cup of milk and whisk again.
  • Pour batter by ¼ cupfuls onto hot griddle. Cook for about 3-5 minutes on the first side. Flip when bubbles begin to form around the edges. Cook on the remaining side for about 5 minutes more, turning down the heat if browning too quickly. Low and slow is the key to perfect gluten-free pancakes.
  • Serve with butter and real maple syrup.

Notes

I prefer to use a gluten-free flour blend because it’s easier than mixing gluten free flours. But if you prefer, you can use 1/2 cup of brown rice flour, 1/4 cup of tapioca flour, and 1/4 cup of potato starch instead.
Gluten free pancakes are notorious for being undercooked and gooey in the middle. The key to prevent this is to cook the pancakes for longer at a lower temperature.

Nutrition

Serving: 2pancakesCalories: 80kcalCarbohydrates: 11gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 21mgSodium: 214mgPotassium: 43mgFiber: 1gSugar: 4gVitamin A: 119IUVitamin C: 1mgCalcium: 79mgIron: 1mg
Keyword gluten free buttermilk pancakes, gluten free pancake recipe, recipe for gluten free pancakes
Tried this recipe?Let us know how it was!

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17 Comments

  1. Julie Adlen says:

    The pancakes came out great – only problem was too much salt. I used Authentic Foods Muli Blend 2 gf flour. The slow cooking is what made the difference for me. Usually GF pancakes come out to raw or too gummy in the middle. This method of 8 minutes per batch yielded nicely cooked and colored pancakes. I don’t know if it is a misprint, but 1/4 tsp of salt is all that is needed. And I did add some vanilla powder. Thanks for the great recipe.

  2. These are absolutely amazing!! I also followed your recipe for French Apple cake which is officially now one of my all time favourites! Thank you so much for your amazing recipes. 🙂

  3. I thought I was going bonkers when I quit gluten. I went through three days of physical pain and mood swings, crying, and stomach ache . I feel better now. I completely gave up trying to find gluten free bread. Your pancakes look real good. Maybe if I keep out the sweetener, I can use them as toast?

    1. Hi Shelly! So glad you are starting to feel better. And I’m afraid that I don’t think the pancakes would work as toast. They are soft and pliable…like a pancake. Have you tried Udi’s or Canyon Bakery for bread?

  4. I totally Love these! I used vanilla flavored almond milk and wow! Can’t wait to try more of your recipes.

  5. Lori Vickerye says:

    The flavor is great but couldnt get them to cook properly, they were gummy and kept sticking to pan, I tried spray and oil, coooked til they almost burned! Is is one of these crazy things with gluten free that certain flours work better than others? Im really getting frustrated with GF cooking! And im a baker so!

    1. Hi Lori! What flour blend did you use? Also, gluten-free pancakes need to be cooked at a lower temp and for longer than their glutenous counterparts. I know that there is a HUGE learning curve involved with gluten-free cooking…you’ll get there! 🙂

  6. Hi,
    My son was just diagnosed with celiac and I am going up the g-free learning curve. I used Cup4Cup
    Flour to make g-free buttermilk pancakes. What flour do you recommend??

  7. Thank you for a great recipe. We followed to a tee with one exception, I added a half teaspoon of baking soda and cut the salt in half. Just felt intuitive. My wife couldn’t believe they were gluten free. I added blueberries but, strong suggestion, if you do that, cook the pancakes twice as long at a higher temp.

    Great job!

    1. Thanks for your comment and for your recommendations. I posted the recipe as written by my grandmother, however you are right in reducing the amount of salt. I usually double the recipe, but don’t double the salt. I’ve amended the recipe to reflect this. We also love to add blueberries and/or chocolate chips. Yum!

  8. I loved these! Made them today and they were delicious! Thanks for sharing! Can’t wait to try other recipes you offer!

  9. Thanks for this recipe which I have to try after my own disaster. I am dealing with not just going gluten free but with altitude issues. It’s just 4350 feet but I figured out it has ruined my old recipes. Then, last year I discovered I am gluten intolerant so I became gluten free. I would love to make the thin crepe pancakes (but gluten free), what I knew as a kid to be French Pancakes, sort of sweet, and thin and you roll them up with powdered sugar and jelly. Can’t figure it out though. Do you have a recipe for crepes or ideas on which flour might be best.

  10. Thank you so much for posting this recipe. I was wondering, do you ever have trouble with your batter activating and rising/thickening when making GF pancakes? It seems to do that continually with me. If I add more liquid though, they lose their rise (from the baking powder) and just turn super flat and rubbery. What can I do about this? Do you think my baking powder is bad? I don’t stir it to much…Never had this happen with regular pancakes.

  11. Lauren Plante says:

    I’ve been making this recipe for years now and came back to print a new copy. My kids make the batter now and it gets a little messy in the kitchen! Ha ha!
    I makes my own cup-for-cup flour blend with 2 cups rice flour, 1 cup tapioca starch, and 1 tsp xanthan gum. We add blueberries or chocolate chips sometimes and these pancakes are always delicious! I have shared your recipe many times. Thank you!

    1. Thank you so much for your feedback, Lauren! I’m glad it’s become a favorite for your family too! 🙂

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