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.
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
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
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.
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.
Keywords: gluten-free pancakes, gluten-free pancake mix, pancakes, fluffy pancakes