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Shortstack of pancakes with syrup being drizzled on top
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Gluten-Free Pancakes (Fluffy Buttermilk)

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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: fluffy pancakes, gluten-free pancake mix, gluten-free pancakes, pancakes
Servings: 18 servings
Calories: 72kcal
Author: Chandice

Ingredients

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