Go Back

The Fluffiest Gluten Free Buttermilk Pancakes

This is the only gluten free buttermilk pancakes recipe you’ll ever need. They’re absolutely perfect: tall, soft and super fluffy, and with the most amazing flavour thanks to the tangy buttermilk.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 6

Ingredients
  

  • 2 cups cup-for-cup gluten free flour blend
  • 4 tbsp granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1¾ cups buttermilk room temperature
  • 2 large eggs room temperature
  • 3 tbsp melted unsalted butter plus extra for buttering the pan or griddle
  • ½ tsp vanilla bean paste or 1 tsp vanilla extract

Instructions
 

Making the pancake batter:

  • In a large bowl, whisk together the gluten free flour blend, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together the buttermilk, eggs, melted butter and vanilla.
  • Add the wet ingredients to the dry, and whisk well until you get a smooth, thick batter with no flour clumps. Your final pancake batter should be fairly thick but it should be able to easily (yet slowly) run off a spoon or a ladle.

Cooking the pancakes:

  • Pre-heat a frying pan or griddle over medium heat, then reduce the heat to medium-low. Lightly butter the pan or griddle and wipe away any excess butter with a clean paper towel.
  • Dollop the batter onto the pre-heated pan or griddle, and try to get your pancakes as circular as possible. I recommend using about ⅓ cup of batter per pancake – you can portion it out using a ⅓ cup measure, eyeball it, or even use a ⅓ cup ice cream scoop. Depending on the size of your pan or griddle, you can cook 2-3 pancakes at once (or more, if using a large pan or griddle).
  • Cook the pancakes for about 2½-3 minutes on medium-low heat or until you see bubbles appearing on the top surface, the edges are set (not sticky to the touch) and the bottom is a golden brown color. Then, flip the pancakes and cook them for 2½-3 minutes more or until the other side is golden brown as well. Transfer the cooked pancakes to a platter or wire rack and continue with the rest of the batter. The recipe makes 10-12 pancakes, depending on their size.
  • The pancakes are best served warm, immediately after cooking, with maple syrup, fresh fruit or other toppings of choice, but they stay soft and fluffy for a few hours afterwards.