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Fluffy Gluten-Free Buttermilk Pancakes

Close-up of a stack of fluffy Gluten-Free Buttermilk Pancakes with a piece cut out, showing the soft interior and golden-brown tops.
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Make light, tender, and fluffy buttermilk pancakes using a gluten-free flour blend. This recipe delivers the classic taste without wheat.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups buttermilk
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted, plus more for the griddle

Instructions

  1. Combine the gluten-free flour blend, sugar, baking powder, baking soda, and salt in a large bowl. Whisk these dry ingredients together well.
  2. In a separate medium bowl, whisk together the buttermilk and eggs until combined.
  3. Pour the wet ingredients into the dry ingredients. Whisk until just combined. Do not overmix; a few small lumps are fine.
  4. Gently whisk in the 4 tablespoons of melted butter. Let the batter rest for 5 minutes.
  5. Heat a griddle or large non-stick skillet over medium heat. Lightly grease the surface with butter or cooking spray.
  6. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 2 to 3 minutes per side. You will see bubbles form on the surface and the edges will look set when it is time to flip.
  8. Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
  9. Serve immediately with your preferred toppings.

Notes

  • For a dairy-free buttermilk substitute, mix 1 3/4 cups of unsweetened non-dairy milk (like almond or soy) with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
  • If your gluten-free flour blend does not contain xanthan gum, add 1 teaspoon to the dry ingredients.
  • For thicker pancakes, allow the batter to rest for 10 minutes before cooking.

Nutrition

Find it online: https://spoonswirl.com/glutenfreebuttermilkpancakes/