Fluffy Gluten Free Buttermilk Pancakes
These gluten free buttermilk pancakes are the ones you make when you want a stack that actually tastes like real pancakes: light, tender, and a little tangy. They come together in about 25 minutes with ingredients you likely already have in the pantry.
No gummy centers, no cardboard texture. The buttermilk does exactly what it does in the classic version, it makes the crumb soft and helps the pancakes puff up on the griddle.
Why These Pancakes Work
These pancakes stay fluffy because I use a gluten free flour blend that already contains xanthan gum. The gum gives the batter just enough structure to trap the bubbles created by the baking powder and buttermilk, so you get a real lift.
The flavor plays off that buttermilk tang, which is never sour or overwhelming. It rounds out the sweetness and makes the pancakes taste richer, even though the ingredient list is short and straightforward.
Ingredients
- 1 ½ cups gluten free all-purpose flour: choose a blend that includes xanthan gum, like Bob’s Red Mill 1 to 1 or King Arthur Measure for Measure
- 2 tablespoons granulated sugar: just enough to add a subtle sweetness
- 2 teaspoons baking powder: make sure it’s fresh for the best puff
- ½ teaspoon baking soda: helps react with the buttermilk for extra height
- ½ teaspoon kosher salt: brings the flavor forward
- 1 ¼ cups buttermilk: the acid is what gives these their tender crumb
- 1 large egg: at room temperature so it blends in smoothly
- 2 tablespoons unsalted butter, melted and cooled slightly: plus more for the skillet
- 1 teaspoon vanilla extract: adds a soft, round flavor
Variations / Substitutions
- No buttermilk: stir 1 tablespoon of white vinegar or lemon juice into 1 ¼ cups milk and let it sit for 5 minutes, then use as directed
- Dairy free: use a plain, unsweetened dairy-free milk with the same vinegar method, and replace the butter with melted coconut oil or a good vegan butter
- Add ins: fold ½ cup fresh blueberries or a handful of mini chocolate chips into the batter right before cooking
- Extra protein: whisk a scoop of plain collagen peptides into the dry ingredients for a boost that won’t change the texture
Fluffy Gluten Free German Pancakes are another breakfast you’d probably love if you enjoy these pancakes.
How to Make Fluffy Gluten Free Buttermilk Pancakes
Step 1: Whisk the Dry Ingredients
Whisk the 1 ½ cups gluten free flour, 2 tablespoons sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt together in a large bowl. You want an even mix with no pockets of white powder stuck at the bottom.
The flour blend should look uniform, with tiny specks of leavening throughout. Give the bowl a last stir with the whisk to make sure nothing settled.
Step 2: Stir the Buttermilk Mixture
In a separate medium bowl or a large liquid measuring cup, whisk the 1 ¼ cups buttermilk, 1 large egg, 2 tablespoons melted butter, and 1 teaspoon vanilla until the egg is fully blended in and the mixture looks smooth.
The liquid will be thin and pale yellow, with small ribbons of melted butter floating on the surface. It should smell lightly sweet and tangy.
Step 3: Fold the Batter Together
Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold everything together just until you no longer see dry pockets of flour. A few small lumps in the batter are completely fine.
The batter will be thick and will look slightly bubbly almost immediately. The more you stir, the tougher the pancakes become, so stop the moment the flour is absorbed.
Step 4: Cook the Pancakes
Place a large nonstick skillet or griddle over medium low heat and brush it lightly with butter. For each pancake, scoop about ¼ cup of batter onto the hot surface, leaving a few inches between them. Cook for about 3 to 4 minutes, until bubbles form and pop on the top and the edges look dry and set.
The underside should be a deep golden brown. Slide a thin spatula under each pancake, flip gently, and cook the second side for another 1 to 2 minutes, until golden and the center feels springy when you press it lightly.
Step 5: Stack and Drizzle with Syrup
Stack the pancakes on warm plates, lay a pat of butter on top, and pour a generous ribbon of warm maple syrup over the stack. Serve right away while the butter melts into the layers.
The pancakes should be tall and airy, with the syrup pooling at the base of the stack. Repeat with the remaining batter, buttering the skillet again between batches.
A Few Pancake Tips
- Let the batter sit for 5 minutes after mixing if you have the time. That short rest gives the leavening a chance to start working and leads to a lighter texture.
- Keep the cooked pancakes warm in a 200°F (95°C) oven on a wire rack set inside a baking sheet. The rack keeps their bottoms from getting steamy.
- Flip each pancake only once. A second flip presses out the air and leaves you with dense discs.
- If the batter thickens up too much while you cook the remaining pancakes, stir in a tablespoon of buttermilk at a time until it loosens.
Pancake cook times by heat level:
| Heat level | First side | Second side |
|---|---|---|
| Medium low (best) | 3-4 mins | 1-2 mins |
| Low (gentle rise) | 4-5 mins | 2 mins |
Storing and Freezing Pancakes
- Refrigerate: stack the cooled pancakes between sheets of parchment paper and store in an airtight container for up to 3 days. Reheat them in a toaster or toaster oven so the outsides get a little crisp.
- Freeze: arrange cooled pancakes in a single layer on a baking sheet and freeze until solid, then transfer to a zip top bag for up to 2 months. Reheat straight from frozen in the toaster.
What to Serve with Pancakes
Crispy bacon or breakfast sausage brings a salty, savory counterpoint to the sweet syrup. Fresh berries, like blueberries or sliced strawberries, add a pop of brightness that cuts through the richness of the butter, and a spoonful of lightly sweetened whipped cream turns the whole plate into something that feels like a weekend.
Frequently Asked Questions
What’s the best gluten free flour blend for these pancakes?
Any blend that already contains xanthan gum works well. Brands like Bob’s Red Mill 1 to 1, King Arthur Measure for Measure, or Cup4Cup give consistent results.
Why did my pancakes turn out dense?
The most common reasons are overmixing the batter or using baking powder that’s past its prime. Stir just until the flour disappears and test your leavener by dropping a bit into hot water, if it doesn’t fizz vigorously, start with a fresh can.
Can I prepare the pancake batter the night before?
It’s better to mix it right before cooking. The baking powder and baking soda start reacting as soon as they hit the buttermilk, so overnight rest will leave you with flat batter and thin pancakes.
Fluffy Gluten Free Buttermilk Pancakes Recipe
Ingredients
Method
- Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry and fold just until no flour pockets remain.
- Heat a buttered nonstick skillet over medium low, drop ¼ cup batter per pancake, cook 3-4 minutes until bubbles form, flip, and cook 1-2 minutes more.
- Stack, top with butter and syrup, and serve immediately.
Notes
