Gluten Free Pancake Recipe - Fluffy Buttermilk Pancakes

This Gluten Free Pancake Recipe is so easy to make. It makes the best soft, thick, and fluffy buttermilk pancakes. So good that your family won't even notice they're gluten-free.

Served with Berry Maple Syrup for a special occasion breakfast.

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Gluten Free Pancake Recipe Ingredients

Dry Ingredients:

• High quality gluten free all purpose flour containing xanthan gum. I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag).
• Light brown sugar
• Baking powder
• Baking soda
• Salt

Wet Ingredients:

• 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.
• Eggs
• Pure vanilla extract
• Neutral oil, plus more for pan-frying, or butter. I used canola oil. Refined coconut oil would be a great healthy replacement.

Gluten Free Pancake Recipe:

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

• Sift the gluten free flour over top of a large mixing bowl. Add in the remaining dry ingredients: baking soda, baking powder, brown sugar, and salt. Whisk until well-combined.
• In a separate medium-sized bowl, whisk the wet ingredients (eggs, buttermilk, vanilla extract, and vegetable oil) until smooth.
• Pour the wet ingredients into the dry, and stir until just combined. Do not over-mix. The batter will be thick and smooth, not runny. For thin pancakes: add in additional tbsps of buttermilk until you reach your desired consistency.
• Warm the additional vegetable oil in a griddle or frying pan over medium-low heat. Once warm, use a ¼ cup measuring cup to scoop the pancake batter and pour onto the pan. Leave at-least 1-2 inches of space in-between the pancakes.
• Cook the pancakes until the edges begin to firm up and the bubbles on the surface begin to pop. Use a spatula to check the color of its underside. Flip the pancake once golden brown, and cook on the remaining side for a few more minutes until cooked through. For thick pancakes: use a spatula to gently press down on the pancake a couple of times as it cooks. This helps ensure the middle cooks through.
• Serve warm. Optional: Serve with my Homemade Berry Maple Syrup.

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 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, except replace the milk for almond milk, and then let stand for 10 minutes.

Equipment

You only need basic kitchen tools to make Gluten Free Buttermilk Pancakes. I recommend:

• A cast iron skillet or griddle or nonstick frying pan.
• A spatula
• A sifter eliminates lumps from the flour

How to Store Gluten Free Buttermilk Pancakes:

Gluten Free Pancakes need to be stored in an airtight container in the refrigerator, and they're best enjoyed within 2 to 3 days.

To freeze: flash-freeze the gf pancakes in a single layer on a cookie sheet for 30 minutes. Then, stack the pancakes in a gallon bag, or divide into servings.

To reheat frozen gluten free pancakes: place the pancakes in the microwave with a wet paper towel for 25-30 seconds, or until warmed through. You may also warm them in a skillet.

Gluten Free Pancake Recipe Notes

• Sift the gluten-free flour for this recipe! Sifting will remove any clumps in the flour, preventing lumps in your pancakes and making them fluffy. If you make this recipe with unsifted flour, the pancakes may turn out more dense.
• For thinner, flatter pancakes: add ⅓ cup of buttermilk.
• To help cook middles of thick pancakes: press down gently on the pancakes a couple of times with a spatula while cooking.
• 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.
• I prefer to cook my pancakes in canola oil instead of butter because it gives them a crispy exterior. If you prefer to use butter, keep an eye on them as butter tends to brown them quicker. You want to be sure the inside has enough time to cook.

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