15-Minute Fluffy Gluten Free Pancakes

gluten free pancakes in a stack with a piece cut out and strawberries on top with maple syrup being poured on

5 from 4 votes

15-Minute Fluffy Gluten Free Pancakes

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.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Keyword: gluten-free, pancakes

Servings: servings

Calories: 161kcal

Author: Chandice Probst

Cost: $5

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

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.

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