My (non gluten free) teenage son said these are the best pancakes he’s had in years! Our homemade gluten free pancakes are light, fluffy and so full of flavor. The secret to the fluffiness is in the buttermilk and blend of gluten-free flour we use. The best part? This family favorite breakfast can be made in only 15 minutes.
These yummy breakfast cakes first appeared in the cookbook my mom and I wrote together, Gluten-Free on a Budget, a few years back. I have adapted the recipe slightly to make it easier but 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 you!
Reasons why my 14-year old said they are the best…
- Just the right amount of sweetness: These are sweet enough to enjoy with a pat of butter or perfect with more extra sugary topping like our homemade buttermilk syrup you can find in our oat flour pancakes. I also love topping them with fresh fruit.
- Super simple: These pancakes are so easy that even kids can make them. My kids certainly can. Just make sure to help with the hot griddle. We’ve been making them since my celiac diagnosis in 2007 and they have never failed us. We have loved showing our kids how to make them now.
- Very versatile: We love using this pancake recipe to make sheet pan pancakes. My husband even swirls brown sugar butter mixture throughout the batter first for cinnamon roll pancakes. We also love using it to make pancake muffins to meal prep for busy school mornings.
Run to the pantry for just a few ingredients and let’s get cooking
- Buttermilk: This thick and creamy cultured dairy gives the gluten free dry ingredients the moisture that is needed as gluten free flours require more than normal flour for example. I have even made dairy free buttermilk with coconut milk and lemon juice and it works great as well.
- Butter: During recipe testing I found that the appropriate amount of butter gives moisture and good fat to the pancakes that amplify the flavor and make the texture great as well.
- Flours: As a seasoned gluten free recipe developer, I love combining both gluten free all-purpose flour and almond flour in pancakes as I find that the almond flour gives these pancakes a nice nutty flavor as well as browns them properly when you cook them up. The best gluten free flour to use is King Arthur as it has multiple flours and xanthan gum.
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.
See the recipe card for a full list of ingredients and quantities.
Ok let’s get cooking…
- Step 1: Toss in all the dry ingredients and give them a mix.
- Step 2: Now it’s time to add the remaining ingredients (except eggs). Just a touch more milk can be added if needed.
- Step 3: Crack in the eggs and feel free to add chocolate chips, fresh fruit or some vanilla extract at this point.
- Step 4: Time to make those hot cakes! Spread out the batter a little if needed and let them cook until golden brown.
Ready for the world’s fluffiest gluten free pancakes? Let me show you how…
- When you are making the pancakes, avoid patting the pancake down or flipping it multiple times as this will decrease fluffiness. Think, keep it light.
- If you don’t have buttermilk on hand, you can easily make buttermilk by adding adding 1 T vinegar or lemon juice to 1 C milk. Easy peasy! You can also make our gluten free pancake mix to have on hand at all times.
- 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.
- You can also add 1/2 cup gluten free sourdough starter discard for a bit of tang.
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15-Minute Fluffy Gluten Free Pancakes
Ingredients
- 1/3 cup almond flour
- 1 cup gluten free all purpose flour
- 2 tablespoon sugar
- 1/2 teaspoon baking soda
- 2 tablespoon butter
- 1 cup buttermilk
- 1/4 cup milk
- 2 eggs, large
- 1/2 teaspoon vanilla extract (optional)
- pinch of salt (optional)
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 then 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 (about 1-2 minutes) then flip the pancakes and cook on the other side (1-2 minutes)
Notes
Nutrition
Here is the original photo we used for this recipe.
Julie says
We loved these pancakes! Great flavor and easy to make!
Chandice says
Thanks Julie, I am so glad you guys loved them! 🙂