Gluten-Free Classic Buttermilk Pancakes
Light, fluffy, and perfectly golden — these classic buttermilk pancakes use a carefully balanced gluten-free flour blend to deliver the exact texture and flavor you remember. Tangy buttermilk tenderizes the batter while a touch of vanilla rounds it all out.
30 min
Total Time
8
Servings
easy
Difficulty
10 min
Prep Time
20 min
Cook Time
30 min
Total Time
Ingredients
- 1.5 cups gluten-free 1-to-1 flour blend
- 2 tablespoons sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1.25 cups buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- 1
Whisk together the GF flour blend, sugar, baking powder, baking soda, and salt in a large bowl.
- 2
In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth.
- 3
Pour the wet ingredients into the dry and stir gently until just combined — a few small lumps are fine. Over-mixing makes pancakes tough.
- 4
Let the batter rest for 5 minutes while you heat a nonstick griddle or skillet over medium heat. Lightly grease with butter.
- 5
Pour about 1/4 cup batter per pancake. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
- 6
Flip and cook another 1–2 minutes until golden brown underneath.
- 7
Serve immediately with maple syrup, fresh berries, or whipped cream.
Tips & Notes
- •Buttermilk substitute: stir 1 tablespoon lemon juice into 1.25 cups milk and let sit 5 minutes.
- •For extra fluffy pancakes, separate the eggs and fold in whipped whites at the end.
- •Keep cooked pancakes warm on a baking sheet in a 200°F oven while you finish the batch.
Recipe Variations
- →Add 1/2 cup blueberries or chocolate chips to the batter.
- →Swap buttermilk for oat milk + 1 tbsp apple cider vinegar for a dairy-free version.