Name: Gluten Free Buttermilk Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups high quality gluten-free all-purpose flour containing xanthum gum; 2 tsp light brown sugar; 1 tsp baking powder; ½ tsp baking soda; 1 tsp salt; 2 cups + 3 tbsp buttermilk ((For flatter/thinner pancakes: 2 cups + 5 tbsps. buttermilk)); 2 large eggs; 2 tbsp. vegetable oil ((plus 1-2 more for pan-frying)); 1 tsp pure vanilla extract

Gluten Free Buttermilk Pancakes are so easy to make and oh so delicious.

There's something about making pancakes that relaxes me. Maybe it's the feeling of opportunity since I'm a morning person or maybe it's because pancakes are an excuse to eat decadently warm sweets for breakfast, or maybe its because I'm the master of pancakes in my house. Whatever it is, these pancakes taste really good.

Tender, fluffy, thick pancakes. Your friends and family won't even notice they're gluten-free.

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Looking for More Gluten Free Breakfast Ideas?

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What Makes Gluten Free Buttermilk Pancakes So Good?

High Quality Gluten-Free All-Purpose Flour containing Xanthum Gum. Tip: Sift your gluten-free flour for this recipe! Sifting will remove any clumps in your flour, preventing lumps in your pancakes and making them fluffy. If you make this recipe with un-sifted flour, your pancakes will turn out more dense and not as fluffy.
Light Brown Sugar. This adds sweetness and depth to the pancakes.
Buttermilk. The acid in buttermilk aids the baking soda to produce bubbles and makes these pancakes have a light, tender crumb. Plus, it gives them a little bit of tang.
Pure Vanilla Extract. I refuse to make pancakes without it. You cannot beat the flavor of classic vanilla.
Baking Soda. This is what makes bubbles in the pancake batter as they cook, and those bubbles are what helps to make pancakes so light and fluffy.
Pan Frying in Vegetable Oil instead of Butter (optional). I prefer to cook my pancakes in a little bit of vegetable/canola oil instead of butter because it gives them a slightly crisp exterior.
I paired these pancakes with my Homemade Berry Maple Syrup.

Berry Maple Syrup takes only a handful of ingredients and comes together in no time as you're flipping pancakes. It's perfect in the summer when there's an overabundance of berries and it's also great for special occasion/holiday breakfasts.

You can also easily make my Berry Maple Syrup seed-free by using only blueberries, which also turns out delicious.

How to Make Gluten Free Buttermilk Pancakes:

These Gluten Free Buttermilk Pancakes take only a few steps more than a boxed mix and are much healthier for you and delicious.

Step One: Sift your gluten-free flour and add to a large bowl. Add baking soda, salt, and brown sugar; whisk until well-combined.
Step Two: In a separate medium-sized bowl, whisk eggs, buttermilk, vanilla extract, and vegetable oil until smooth.
Step Three: Pour wet ingredients into dry, stir until combined. Mixture will be thick, not runny. You may add 2-3 more tbsps. of buttermilk if you want slightly flatter, thinner pancakes. Tip: Do not overmix. We want to keep air in the mixture to help with the fluffiness of the pancakes.
Step Four: Warm a griddle or frying pan over medium-low with your oil/butter of choice. I find that vegetable oil gives pancakes a nice, crisp edge on the outside, while maintaining their soft, fluffy interior. Tip: If you prefer to use butter, watch your pancakes carefully as butter tends to brown them quicker. You want to be sure the inside has enough time to cook.
Step Five: Use a ¼ cup measurement to scoop pancake batter and pour out onto the pan. Cook pancake until the edges begin to firm up and bubbles on the top begin to pop. You can use a spatula sometimes to take a peak of the color. Flip. Cook several minutes, until lightly browned and cooked through. For thick pancakes: Use a spatula to gently press down on the pancake a few times as it cooks. This helps encourage the middle to cook.
Enjoy. Store leftovers in the refrigerator. See Notes below for instructions on how to freeze.

How to Make Homemade Buttermilk:

To make one cup of buttermilk: Pour 1 tablespoon of white vinegar or lemon juice into a cup measurement. Fill the rest of the cup up with milk. Stir, and let stand for about 5 minutes. Add to recipe when ready to use.

You can also make dairy-free buttermilk using almond milk. Simply follow the same instructions as above, but replacing milk for almond milk, then let stand for 10 minutes.

Notes on Gluten Free Buttermilk Pancakes:

To freeze: Freeze in a single layer on a cookie sheet first. Once frozen, remove cookie sheet and place pancakes in a gallon bag. To reheat: Place them in the microwave with a wet paper towel for 25-30 seconds, or until warmed. You may also warm them up in the oven.
For thinner, flatter pancakes: Add 2-3 tbsps. more buttermilk.
To help cook middles of thick pancakes: Using a spatula, press down gently on them a couple of times as they're cooking.
This recipe has been tested with Great Value GF All-Purpose Flour and King Arthur Measure for Measure.
All of the dry ingredients in this recipe can be mixed together in a large batch and stored in your pantry as your own ready to go homemade pancake mix. Simply add the wet ingredients once ready to make and get cooking!