Gluten-Free Pancakes (Fluffy Buttermilk)

Gluten-free pancakes are light, fluffy and so full of flavor! The secret to the fluffiness is in the blend of gluten-free flour we use. This family favorite breakfast can be made in only 20 minutes. 

Gluten-Free Pancakes

These yummy breakfast cakes first appeared in the cookbook my mom and I wrote together, Gluten-Free on a Budget, a few years back. Since then, we have had so many people tell us they have never had better pancakes. Truly an honor for us and so exciting to now share them here with all of you!

You are going to love how fluffy these hotcakes are! They are just sweet enough to enjoy with a pat of butter or perfect with more sweetness like you can find in our buttermilk syrup we usually use on our oatmeal pancakes. 

Ok so we do use a few different gluten-free flours to get the perfect taste and texture in these pancakes. I don’t want it to seem overwhelming though.

It really takes less than two minutes more than using one all-purpose gluten-free flour and the end result is SO much better. When you combine gluten-free flours in the proper proportions for each recipe, like we do in our gluten-free waffles or gluten-free cinnamon rolls, you get a truly incredible end product. 

Storing gluten-free flour

I buy individual flours and gluten-free baking products like brown rice flour, white rice flour, potato starch and xanthan gum on Amazon (you can find ALL our favorite gluten-free baking products HERE). I then store them separately in these airtight containers and label them. 

It is then so easy to just pull out the jars and measure and bake according to the recipe you are making. I always store nut and coconut flours as well as flax meal and chia, those with the most fat content, in the freezer to keep them as fresh as possible. 

Can you make this into gluten-free pancake mix?

You can absolutely make this into gluten-free pancake mix and store it in airtight containers. Simply combine all dry ingredients in an airtight container or mason jar and store at room temperature for up to 3 months on the shelf. 

If you would like to make and store them in gallon freezer bags, the mix will freeze for up to 1 year. You just need to pull it out of the fridge 30 minutes prior to assembling and you are good to go!

What if I don’t have buttermilk?

No worries, we’ve been there. You can easily make buttermilk by adding adding 1 T vinegar or lemon juice to 1 C milk. Easy peasy!

How to make the pancakes…

In a stand mixer, combine all dry ingredients and mix well. 
Add melted butter, buttermilk, milk, and whisk in eggs. A little more milk can be added if needed, but the batter should be fairly thick. 

Pro Tip: At this point, my husband would suggest adding 1/2-1 cup of sour cream to the recipe. He swears it increases the “fluffiness and moistness” making them extra special. I like them either way so I will leave the choice up to you. Pro Tip: The batter may be a bit thick so feel free to add 1-2 tablespoons of milk to thin it out just a bit but it should be fairly thick when you scoop it out. 

*Feel free to add chocolate chips, fresh fruit or some extract that you like at this point.*

Heat a skillet or griddle to medium/high heat. Using an ice cream scoop, scoop batter onto the hot griddle. 

Use the back of the scoop to spread out the batter a little bit. Let the pancakes cook until the edges appear done and it is nicely browned. 

Flip the pancakes and cook on the other side. Avoid patting the pancake down or flipping it multiple times as this will decrease fluffiness. 

Can you make these dairy-free pancakes?

You can make these dairy-free by using a dairy-free butter alternative like Earth Balance sticks or coconut oil in place of butter. You will also need to replace the buttermilk with full-fat coconut milk and 1 T lemon juice.

Use the coconut milk in place of the other 1/4 C milk as well if you need it to thin the batter out. I don’t recommend almond milk as it doesn’t have as much of the fat you will need to make these great. 

Also, my friend Chrystal has some delicious dairy-free gluten-free blueberries muffins and these paleo blueberry pancakes are great options as well. If you don’t mind dairy but don’t want carbs, these keto pancakes are a great option as well. 

How do you store them?

You can store made pancakes in an airtight container or ziploc bag for 2 days at room temperature. They will store for 3-4 days if you keep them in the refrigerator. 

Can they be frozen?

You can make up the pancakes, bring them to room temperature then store them in plastic freezer bags for up to 3 months. Simply open and remove the number of pancakes you want then heat them up in the microwave or in the toaster. 

If you love this recipe, please let us know below. Consider leaving a comment, a rating or sharing on social media. We are so grateful for wonderful readers like YOU! Here are some other great recipes…

BEST Gluten-Free Chocolate Chip Cookies

French Toast Bites

BEST Gluten-Free Waffles

Also, you can find over 100 delicious gluten-free recipes like this in our cookbook, Gluten-Free on a Budget. Even my mom’s coveted flaky pie crust recipe is even included! Get your copy HERE.

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Gluten-Free Pancakes (Fluffy Buttermilk)

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Gluten-free pancakes that are light, fluffy and so full of flavor! They are going to be a new family favorite recipe whether you eat gluten-free or not... They are THAT good! Plus, they can be made in only 20 minutes.

PRINT RECIPE

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Course: Breakfast

Cuisine: American

Keyword: fluffy pancakes, gluten-free pancake mix, gluten-free pancakes, pancakes

Servings: 18 servings

Calories: 72kcal

Author: Chandice

Ingredients

• 1/3 C almond flour
• 1/3 C brown rice flour
• 1/3 C tapioca starch
• 1/4 C sorghum flour
• 1 T coconut flour
• 2 T sugar
• 1/4 tsp. gelatin
• 1/2 tsp. xanthan gum
• 1/2 tsp. baking soda
• 2 T butter
• 1 C buttermilk
• 1/4 C milk
• 2 eggs

Instructions

• In a stand mixer, combine all dry ingredients and mix well
• Add melted butter, buttermilk, milk, and whisk in eggs
• A little more milk can be added if needed, but the batter should be fairly thick
• Heat a skillet or griddle to medium/high heat
• Using an ice cream scoop, scoop batter onto the hot griddle
• Use the back of the scoop to spread out the batter a little bit
• Let the pancakes cook until the edges appear done and it is nicely browned
• Flip the pancakes and cook on the other side
• Avoid patting the pancake down or flipping it multiple times as this will decrease fluffiness
• Top with your favorite fruit and our buttermilk syrup

Notes

I buy individual flours and gluten-free baking products like brown rice flour, white rice flour, potato starch and xanthan gum on Amazon (you can find ALL our favorite gluten-free baking products HERE). I then store them separately in these airtight containers and label them. It is then so easy to just pull out the jars and measure and bake according to the recipe you are making. I always store nut and coconut flours as well as flax meal and chia, those with the most fat content, in the freezer to keep them as fresh as possible.

You can absolutely make this into gluten-free pancake mix and store it in airtight containers. Simply combine all dry ingredients in an airtight container or mason jar and store at room temperature for up to 3 months on the shelf. If you would like to make and store them in gallon freezer bags, the mix will freeze for up to 1 year. You just need to pull it out of the fridge 30 minutes prior to assembling and you are good to go!

You can make these dairy-free by using a dairy-free butter alternative like Earth Balance sticks or coconut oil in place of butter. You will also need to replace the buttermilk with full-fat coconut milk and 1 T lemon juice. Use the coconut milk in place of the other 1/4 C milk as well if you need it to thin the batter out. I don't recommend almond milk as it doesn't have as much of the fat you will need to make these great.

Pro Tip: My husband would suggest adding 1/2-1 cup of sour cream to the recipe. He swears it increases the "fluffiness and moistness" making them extra special. I like them either way so I will leave the choice up to you. 

Pro Tip: The batter may be a bit thick so feel free to add 1-2 tablespoons of milk to thin it out just a bit but it should be fairly thick when you scoop it out. 

You can store made pancakes in an airtight container or ziploc bag for 2 days at room temperature. They will store for 3-4 days if you keep them in the refrigerator.

You can make up the pancakes, bring them to room temperature then store them in plastic freezer bags for up to 3 months. Simply open and remove the number of pancakes you want then heat them up in the microwave or in the toaster.

Nutrition

Calories: 72kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 76mg | Potassium: 43mg | Fiber: 1g | Sugar: 2g | Vitamin A: 95IU | Calcium: 26mg | Iron: 0.3mg

This post was originally published on March 20, 2019 but has since been updated with additional tips and tricks. 

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