Gluten Free Buttermilk Pancakes

Why You’ll Love These Fluffy Gluten-Free Buttermilk Pancakes

• Better than a box mix. After growing tired of gritty, dense gluten-free boxed pancake mix, I finally went the homemade route and never looked back. It’s a more affordable way to make pancakes, especially if you make them regularly, since you can make a big batch of this homemade pancake mix and store it for weeks.
• Soft and fluffy, just like the original. This recipe is the spitting image of an all-American, Bisquick-esque, soft and spongy homemade pancake. You’d never think these are gluten-free!
• Easy ingredients. This pancake recipe replaces all-purpose flour with Bob’s Red Mill 1-to-1 Baking Flour, amped up with buttermilk, for the fluffiest pancakes in all the land.

What You’ll Need

Ready for the best gluten-free version of pancakes that tastes just like the classic? The key is using simple, good-quality ingredients that won’t leave these gluten-free pancakes dense or gummy. Here’s an overview of what you’ll need. Scroll down to the recipe card for the printable recipe with amounts.

• Gluten Free Flour Blend – I use Bob’s Red Mill 1-to-1 Baking Blend, as this is one of my favorite all-around gluten-free baking flours. The next one I would recommend is King Arthur’s Measure for Measure. Of course, you can play around with other flour blends, but they may not yield the same outcome.
• Sugar – You can use granulated sugar or brown sugar. Not only for sweetness, sugar also helps these pancakes brown up into a gorgeous golden color.
• Leavening – I use a combination of baking powder, baking soda, and salt for extra lift. Don’t forget to check expiration dates!
• Buttermilk – Buttermilk contributes loads of fluffy texture and a subtle, tangy flavor to your gluten-free pancakes. You can also make homemade buttermilk. That article gives lots of details that may be helpful, but briefly, add 1 Tablespoon lemon juice or white vinegar to a measuring cup, then add milk up to the 1 cup line. Let it sit for about 5 minutes before using.
• Egg – For best results, let the egg come to room temperature before you start.
• Butter – Unsalted butter that’s been melted and cooled.
• Vanilla – For the most natural flavoring, use pure vanilla extract.
• Oil – Alternatively, cooking spray, for greasing the pan.

How to Make Gluten-Free Buttermilk Pancakes

In just 3 steps and only 16 minutes, you’ll be well on your way to the best gluten-free pancake breakfast ever. Follow the steps below, and scroll to the recipe card for printable step-by-step instructions.

• Make the batter. Start by whisking together the flour with the dry ingredients in one bowl, and the buttermilk and wet ingredients in another. Slowly add the flour mixture to the wet ingredients and stir until the pancake batter is just combined. It will still be a little lumpy, but don’t overmix! Next, cover the bowl and let the batter rest for a bit.

Make-Ahead

You can actually make this recipe ahead of time in more ways than one!

• Make the dry pancake mix ahead. Combine and store only the dry ingredients as a ready-to-go, homemade gluten-free buttermilk pancake mix! Keep the mix in an airtight container in your pantry (away from sunlight). Combine it with the wet ingredients when you’re ready to use it.
• Make the batter ahead. You can also mix the pancake batter ahead and keep it stored airtight in the fridge for up to 3 days. Just heat your pan whenever you’re ready, and cook your pancakes as usual!

Tips and Variations

• Make sure the pan is hot. Cooking with a hot enough pan is the key to pancakes that are perfectly golden and crisp on the outside. To test if your pan is at the right temperature, add a spoonful of batter. The pan is ready if your tiny “pancake” begins to sizzle and cook right away.
• Avoid too much xanthan gum. Whichever gluten-free flour you choose to use, I recommend finding a blend that doesn’t contain lots of xanthan gum. Too much, and it changes the texture of these buttermilk pancakes as they cook, and not for the better.
• Use a ladle to scoop the batter. Since the buttermilk batter in this recipe is on the thicker side, I find the best way to get nice round pancakes is to use a ladle to scoop the batter into the pan. 
• Why aren’t my pancakes fluffy? If you find that your pancakes are particularly, well, flat, this could be because your leavening ingredients have expired. Check the dates on your baking soda and baking powder just in case.
• More add-ins. Stir fresh or frozen blueberries, banana slices, or strawberries into the batter, or make chocolate chip pancakes.
• Different flavors. Make peanut butter pancakes and add a spoonful of peanut butter into the batter for extra flavor and richness. You might also like these chocolate banana blender pancakes.
• Add spices. Toss in a pinch or two of ground spices like cinnamon, cardamom, or pumpkin pie spice.

Pancake Toppings

In our house, no buttermilk pancake breakfast is complete without heaps of toppings. In addition to a generous pat of butter (or cranberry orange butter), these are just a few of our favorites. I’d love to hear your favorite way to dress your gluten-free pancakes in the comments!

• Maple syrup. A classic! Be sure to use the real, pure maple syrup if you can. You can also try something different and decadent by slathering on butter syrup.
• Fruit. Top your pancake stacks with fresh seasonal berries, bananas, chopped apples, or a compote, like the one from my blueberry crepes recipe, and a dollop of whipped cream. I also love the sweet-tart flavors of this grapefruit curd.
• Granola. Add a little crunch with gluten-free granola.
• Nuts. Sprinkle over chopped pecans, slivered almonds, walnuts, or spiced candied nuts.

Storing and Reheating Homemade Pancakes

• Refrigerate. Store the leftover buttermilk pancakes in the fridge once they’ve cooled, either wrapped in plastic wrap or in an airtight container. They’ll keep in the fridge for up to 2-3 days.
• Reheat. I’ve found that the easiest way to reheat pancakes is in the toaster! Toast the pancakes for a minute or two until they’re warmed through.
• Freeze. You can freeze cooked buttermilk pancakes for up to 3 months. Let the pancakes cool completely, and then transfer them to a freezer-safe container or bag. Alternatively, wrap the pancakes tightly in plastic wrap and then store them flat in the freezer.

Make it a Meal

I love to serve up a classic breakfast spread of pancakes paired with crispy bacon or sausage, scrambled eggs or egg muffin cups, and fresh-cut fruit or tomatoes. Here are some other easy breakfast recipes to try with your homemade buttermilk pancakes:

• Breakfast casseroles. If you are putting out a brunch spread, pair these pancakes with a hearty and wholesome gluten-free ham and cheese strata.
• Potatoes. Try these baked dill hash brown potatoes or a cheesy hashbrown casserole.
• Smoothies. If you made your pancakes ahead and need a quick and wholesome addition, try a peanut butter and jelly smoothie.
• Fruit salad. I love this fresh and juicy berry fruit salad.

More Gluten-Free Breakfast Ideas

• Gluten Free Banana Waffles 
• Gluten Free Apple Cider Donuts
• Gluten Free Banana Oatmeal Bars
• Pumpkin Spice Latte Overnight Oats
• Gluten Free Cheesy Vegetarian Breakfast Bake