These gluten free buttermilk pancakes have a beautiful golden brown crust that is soft and fluffy on the inside with that slight tanginess you will love from the buttermilk.
They are the perfect addition to any breakfast table and are great served with a simple topping or your favorite syrup.
Pancakes are the most requested breakfast in my home for any special mornings, such as a birthday breakfast, Christmas morning, or Father's Day treat.
They are great topped with maple syrup, whipped cream, or just simply a little butter.
Some of our favorite gluten free breakfast recipes are these gluten free American pancakes, gluten free granola, and giant pop tart.
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⭐ Why we love this recipe
- Easy to make - With only a few simple ingredients and directions they are really simple to make, with step-by-step instructions and tips to make them perfect every time.
- Great texture - The buttermilk reacts with the baking soda and powder, making the pancakes light and fluffy while still being moist and don't dry out as quickly.
- Golden brown color - The acidity in the buttermilk helps create a beautiful golden brown crust while remaining soft and fluffy on the inside.
- Gluten free - Uses only gluten free ingredients without compromising on flavor or texture.
📋 Ingredients Notes
- Buttermilk - When buttermilk is combined with baking soda it causes a chemical reaction where bubbles form due to the gases. You will see this happen during the mixing process. This causes the pancakes to rise with a fluffy texture. Be sure to use full fat buttermilk as semi skimmed or skimmed buttermilk will not be as thick as full fat buttermilk and result in a runny pancake batter.
- Gluten free all purpose flour - I used a shop-bought Gluten free flour blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize, and Buckwheat flour. I have had reports that others have used King Arthur Flour Gluten-Free Measure for Measure Flour, Bob's Red Mill Gluten-Free 1-to-1 Baking Flour, Cup4Cup Gluten-Free Flour with my recipes that have worked well.
- Butter - I used unsalted butter. If you only have salted butter, you can omit the salt from the recipe. Melt the butter slightly before making the the pancakes and allow it to cool.
- Eggs - I used large eggs at room temperature.
- Baking powder and baking soda - these two leaveners combined with the buttermilk give the pancakes a light and fluffy texture.
See the recipe card below for ingredient measurements.
⚡ Substitutions & Variations
- Skimmed Buttermilk - I tested with skimmed buttermilk, and this isn't as full-fat buttermilk. I used 400 grams of flour with skimmed milk. I haven't tested with homemade buttermilk yet, but I would add the homemade buttermilk gradually until the right consistency is achieved for a thick, pourable pancake batter.
- Chocolate Chips - Add 200 grams of chocolate chips for a sweet addition.
- Lemon Zest - For a fresh citrus flavor, add 1-2 tablespoons of lemon zest and top the finished pancake with homemade lemon curd.
🥣 Step by Step Instructions
Below is a brief step-by-step process with photos of how to make gluten free buttermilk pancakes.
See the recipe card below for more detailed recipe instructions.
Step 1: Melt the butter and set aside to cool. I like to melt the butter in a small bowl in the microwave on short bursts.
In a large bowl mix flour, sugar, baking powder, baking soda, salt and xanthan gum.
Step 2: Add buttermilk, eggs, vanilla extract, and melted butter into the dry ingredients and mix well until the batter is smooth and lump free.
The batter will be thick but still pourable. If the batter is too thick, add a little extra buttermilk.
Tip: Leave the mixture to rest for at least 15-30 minutes this will result in fluffier pancakes. Letting the pancake batter sit will allow the flour to absorb the wet ingredients.
Step 3: Brush your non-stick pan with a little oil or butter and set to medium heat. Don't have the pan too hot as the pancakes will cook too fast and will look ready on the outside but won't be cooked on the inside.
Step 4: Pour in the desired amount of pancake mix and cook for 2-3 minutes on each side. (I use a small ladle to measure out my pancake mixture.)
Tip: They will form small bubbles on the top when the pancake is ready to be flipped.
Step 5: Once the bubbles have formed flip to cook on the otherside. the pancake should be a golden brown when flipped.
Step 6: Once the pancake is golden brown on each side it is ready. Serve with your favorite topping and syrup.
💡 Pro Recipe Tips
- Tip #1: Use full-fat buttercream. I have tested this recipe with skimmed buttercream and it requires approx 100g more flour as the skimmed buttercream is not as thick. I have not tested with homemade buttercream.
- Tip #2: Leave the mixture to rest for at least 15-30 minutes this will result in fluffier pancakes. Letting the pancake batter sit will allow the flour to absorb the wet ingredients.
- Tip #3: The buttermilk pancakes will form small bubbles on the top when the pancake is ready to be flipped. You can also take a sneak peek to check if it is golden brown by gently lifting the edge of the pancake to check before flipping it over.
❔ Recipe FAQs
Once the pancakes are completely cooled store in an airtight container or wrap them in a food bag for up to 2 days.
Yes, Store in an airtight food bag once completely cooled for up to 2 days. Reheat in the microwave for 10-20 seconds, or toast for a crispy edge.
I haven't tested this recipe with homemade buttermilk but as this will be thinner than full fast buttermilk. I would add the homemade buttermilk gradually until the right consistency is achieved for a thick, pourable pancake batter.
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📖 Recipe
Gluten Free Buttermilk Pancakes
Nutritional information is meant as a guideline and all information is approximate.
Ingredients
Ingredients for gluten free buttermilk pancakes
- 50 grams Unsalted butter
- 300 grams Gluten free all purpose flour
- 50 grams Sugar
- ¼ teaspoon Salt
- 2 teaspoons Baking powder Be sure to use gluten free baking powder as some brands may contain gluten.
- 1.5 teaspoons Baking soda
- ¼ teaspoon Xanthan gum Omit if the flour blend already contains xanthan gum.
- 450 grams Full fat Buttermilk
- 3 large Eggs Room temperature
- 1 teaspoon Vanilla extract
Instructions
How to make gluten free buttermilk pancakes
- Melt the butter and set aside to cool. I like to melt the butter in a small bowl in the microwave on short bursts.
- In a large bowl mix flour, sugar, baking powder, baking soda, salt and xanthan gum.
- Add buttermilk, eggs, vanilla extract, and melted butter into the dry ingredients and mix well until the batter is smooth and lump free.
- Leave the mixture to rest for at least 15-30 minutes this will result in fluffier pancakes. Letting the pancake batter sit will allow the flour to absorb the wet ingredients.
- The batter will be thick but still pourable. If the batter is too thick, add a little extra buttermilk.
- Brush your non-stick pan with a little oil or butter and set to medium heat. Don't have the pan too hot as the pancakes will cook too fast and will look ready on the outside but won't be cooked on the inside.
- Pour in the desired amount of pancake mix and cook for 2-3 minutes on each side. (I use a small ladle to measure out my pancake mixture.) They will form small bubbles on the top when the pancake is ready to be flipped.
- They will be golden brown on each side when ready.
- Serve with your favorite topping and syrup.
Notes
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- Tip #1: Use full-fat buttercream. I have tested this recipe with skimmed buttercream and it requires approx 100g more flour as the skimmed buttercream is not as thick. I have not tested with homemade buttercream.
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- Tip #2: Leave the mixture to rest for at least 15-30 minutes this will result in fluffier pancakes. Letting the pancake batter sit will allow the flour to absorb the wet ingredients.
-
- Tip #3: The gluten free buttermilk pancakes will form small bubbles on the top when the pancake is ready to be flipped. You can also take a sneak peek to check if it is golden brown by gently lifting the edge of the pancake to check before flipping it over.
Nutrition
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
Amanda says
We love these gluten free buttermilk pancakes as they are so light and fluffy. I hope you love them too. Thank you for visiting!