Gluten Free Buttermilk Pancakes Recipe

Whisk dry ingredients

In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, baking soda, sugar, and salt until evenly combined and aerated.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and uniform.

Mix wet into dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or whisk until just combined. The batter should be thick but pourable — small lumps are fine. Do not overmix to avoid gummy pancakes.

Rest the batter

Let the batter rest for 5–10 minutes at room temperature to allow the gluten-free flour to hydrate and the leavening to begin working. If it thickens too much, stir in 1–2 tablespoons of additional buttermilk to reach desired consistency.

Place a large nonstick skillet or griddle over medium heat and allow it to preheat for 5 minutes. The surface should be hot enough that a drop of water sizzles and evaporates, but not so hot that it smokes.

Brush the griddle lightly with about 1 teaspoon of neutral oil or melted butter per 4–6 pancakes. Wipe off excess so the surface is evenly coated.

Using a 1/4-cup measure, pour batter onto the hot griddle spaced about 2 inches apart. If you want to add berries, scatter a few onto each pancake now.

Cook until bubbles form on the surface and edges look set, about 2–3 minutes. The bottoms should be golden brown when you lift an edge with a spatula.

Flip and cook the second side until golden and cooked through, 1–2 minutes more. Adjust heat as needed to prevent over-browning; medium-low may be required for thicker pancakes.

Transfer cooked pancakes to a warm plate and keep loosely tented with foil, or hold in a 200°F (95°C) oven while you finish the rest.

Stack pancakes and serve immediately with maple syrup and optional fresh berries or fruit. Offer extra butter and a pinch of flaky salt if desired.

If you do not have store-bought buttermilk, make a quick substitute by stirring 2 tablespoons of white vinegar or lemon juice into 2 cups of whole milk (or dairy-free milk) and let sit 5 minutes before using.

Use a gluten-free flour blend labeled for baking (one-to-one) that contains xanthan gum. If your blend has no binder, add 1/2 teaspoon xanthan gum to the dry ingredients.

For larger batches, keep pancakes warm on a wire rack set over a baking sheet in a 200°F (95°C) oven to prevent sogginess.