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.Jump to Recipe
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.
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)
- baking powder
- sea salt
- ground cinnamon
- xanthan gum (omit of your blend already contains it)
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!
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
- Cast Iron Griddle
- 1 cup gluten-free all purpose flour blend I prefer Bob’s Red Mill 1 to 1
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon xanthan gum omit of your blend already contains it
- 1 large egg
- 1 cup of buttermilk shaken
- 2 tablespoons melted butter
- ¼ cup milk or more to thin if needed
- 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.