Name: Gluten Free Buttermilk Pancakes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 cups gum-free gluten free flour blend; 1/4 teaspoon xanthan gum; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon kosher salt; 3 tablespoons granulated sugar; 1 teaspoon vanilla powder (optional); 2 eggs (at room temperature, beaten); 1 cup buttermilk (at room temperature); 2 tablespoons unsalted butter (melted and cooled); Neutral oil (for greasing)

Why You’ll Love Gluten Free Buttermilk Pancakes Recipe

These pancakes have the comforting taste and texture of traditional buttermilk pancakes without the gluten. The buttermilk helps create a tender crumb, while the balanced mix of baking powder and baking soda gives them a nice rise. The batter comes together quickly with simple ingredients, and the recipe is easy enough for busy mornings but delicious enough for a relaxed weekend breakfast. They also pair well with butter, syrup, fresh fruit, or any favorite pancake topping.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups gum-free gluten free flour blend
1/4 teaspoon xanthan gum
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
3 tablespoons granulated sugar
1 teaspoon vanilla powder, optional
2 eggs, at room temperature and beaten
1 cup buttermilk, at room temperature
2 tablespoons unsalted butter, melted and cooled
Neutral oil, for greasing

Directions

In a large bowl, whisk together the gluten free flour blend, xanthan gum if using, baking powder, baking soda, salt, sugar, and vanilla powder if using.

In a separate bowl or measuring cup, whisk together the beaten eggs, buttermilk, and melted butter.

Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth. It should be thick but still pourable, not stiff.

Heat a griddle to 350°F or place a large nonstick pan over medium heat. Lightly grease the surface with neutral oil.

Use about 1/4 cup of batter for each pancake. Pour the batter straight down onto the pan, then gently spread it into a 4-inch round. Leave enough space between pancakes so they do not crowd the pan.

Cook until bubbles appear and break across the surface and the outer edges look set and no longer shiny, about 3 minutes.

Flip each pancake and cook for about 1 minute more, or until the other side is browned. Press gently with a spatula as they finish cooking to help the second side brown evenly.

Transfer the cooked pancakes to a plate and repeat with the remaining batter, lightly greasing the pan between batches. Serve warm.

Servings and timing

This recipe makes 8 servings and takes about 25 minutes total. That includes a few minutes for mixing the batter and about 15 to 20 minutes for cooking the pancakes in batches, depending on the size of your pan or griddle.

Variations

For extra flavor, add a little cinnamon to the dry ingredients. You can also stir in fresh blueberries, mini chocolate chips, or sliced bananas after mixing the batter. If you do not have vanilla powder, vanilla extract works well as a substitute. For a slightly richer finish, serve the pancakes with salted butter and warm maple syrup. You can also make them dairy-free by using a suitable buttermilk substitute and plant-based butter, though the flavor and texture may vary slightly.

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, place them in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container with parchment between layers. They can be frozen for up to 2 months.

To reheat, warm them in a skillet over low heat, in the microwave in short intervals, or in a toaster for slightly crisp edges. If reheating from frozen, the toaster or oven works especially well.

FAQs

Can I make these pancakes without xanthan gum?

Yes. Since the recipe uses a gum-free gluten free flour blend, the small amount of xanthan gum is optional and helps with texture. The pancakes can still work without it, though they may be a bit more delicate.

Can I use vanilla extract instead of vanilla powder?

Yes. You can replace the vanilla powder with 1 teaspoon of vanilla extract.

Why does the recipe call for room temperature ingredients?

Room temperature eggs and buttermilk blend more smoothly into the batter and help the pancakes cook more evenly.

How do I know when the pancakes are ready to flip?

They are ready when bubbles break through the surface and the edges look set and no longer glossy.

Can I make the batter ahead of time?

It is best to cook the batter soon after mixing so the leavening ingredients stay active. For the fluffiest pancakes, make the batter fresh.

What is the best pan for cooking these pancakes?

A nonstick skillet, nonstick griddle, or well-seasoned flat pan works best for even cooking and easy flipping.

Can I add mix-ins to the batter?

Yes. Blueberries, chocolate chips, chopped strawberries, or bananas can all be added. Fold them in gently after the batter is mixed.

Why are my pancakes not browning well?

The pan may not be hot enough, or it may need a light coating of oil. Pressing gently with a spatula after flipping can also help the second side brown better.

Can I double the recipe?

Yes. This recipe doubles well if you are cooking for a crowd. Just be sure not to overcrowd the pan while cooking.

What toppings go well with these pancakes?

Classic maple syrup, butter, fresh berries, whipped cream, fruit compote, nut butter, or a dusting of powdered sugar all taste great with these pancakes.

Conclusion

These gluten free buttermilk pancakes are a simple and satisfying breakfast recipe that delivers soft texture, rich flavor, and dependable results. With pantry-friendly ingredients and easy steps, they are a great option for both everyday mornings and special breakfasts. Serve them fresh and warm with your favorite toppings for a comforting stack everyone can enjoy.

Gluten Free Buttermilk Pancakes Recipe