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+ servings
Syrup poured over a stack of gluten-free pancakes after a wedge has been cut out.

Fluffy Gluten-Free Pancakes

Foolproof, fluffy gluten-free buttermilk pancakes made with a handful of pantry staple ingredients. Vegan option included!
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Yield:4 servings

Equipment

  • large mixing bowl
  • whisk
  • griddle or large frying pan
  • butter or neutral oil
  • scoop with release handle or batter dispenser, or measuring cup
  • Spatula
  • Large plate

Ingredients

Wet Ingredients for Gluten-Free Pancakes

  • 1 large egg or 1 flax egg
  • 2 tablespoons granulated white sugar or coconut sugar
  • 2 tablespoons neutral-tasting oil avocado oil, refined coconut oil, etc.
  • 1 teaspoon pure vanilla extract
  • ¾ cup buttermilk plus more as needed, see Notes

Dry Ingredients for Gluten-Free Pancakes

  • 1 cup all-purpose gluten-free flour with xanthan gum, see Notes
  • 1 tablespoon fresh baking powder
  • 1 large pinch salt

Suggested Toppings (All Optional)

  • butter
  • pure maple syrup
  • fresh fruit strawberries, bananas, blueberries
  • whipped cream

Instructions

  • Crack 1 large egg directly into large mixing bowl. Add 2 tablespoons granulated white sugar, 2 tablespoons neutral-tasting oil, and 1 teaspoon pure vanilla extract. Whisk vigorously until ingredients are fully incorporated.
    Large egg, coconut sugar, baking powder, and salt in a large glass mixing bowl.
  • Once ingredients are combined, add 1 cup all-purpose gluten-free flour , 1 tablespoon fresh baking powder, and 1 large pinch salt. Continue whisking until dry ingredients are fully incorporated and combined with wet ingredients.
    Dry ingredients added to wet ingredients in large glass mixing bowl.
  • Add ¾ cup buttermilk to mixture and whisk until incorporated. For thinner pancakes, add 1 additional tablespoon buttermilk and whisk until incorporated. If batter is still too thick, add another 1 tablespoon buttermilk only if needed to achieve desired consistency. Set batter aside.
    Buttermilk added to pancake batter ingredients in large glass mixing bowl.
  • Heat griddle over medium heat. When surface is warm, add butter or neutral oil to grease griddle. Let butter melt completely (or heat oil until shimmery). Tilt griddle or pan to distribute butter or oil across entire surface.
  • When butter is melted (or oil is hot), pour pancake batter onto griddle, using ¼ cup prepared batter per pancake. Be careful not to overcrowd griddle or pan as batter will spread slightly.
  • Let pancakes cook undisturbed until top of batter begins to bubble and pancakes begin to puff up. Carefully slide spatula under each pancake, then flip pancakes over and continue cooking 2 to 3 minutes or until bottom of pancakes are golden brown.
  • Transfer fully-cooked pancakes to large plate and set aside. Repeat process with remaining pancake batter, adding butter or oil to griddle or skillet when needed.
  • Once all pancake batter has been cooked, divide pancakes between serving plates. Top with butter, maple syrup, or fresh fruit as desired and serve warm with preferred sides.

Notes

  • Use the spoon and level method to measure your dry ingredients. Spoon the flour into your measuring cup, without packing it down. Once the cup's full, level the top of the flour with the back of a knife.
  • Gluten-Free Flour: This recipe needs a gluten-free flour that includes xanthan gum. If yours doesn't, you'll need to add ¼ teaspoon xanthan gum for every 1 cup of flour you use.
  • Buttermilk: If you don't have or can't use buttermilk, use ¾ cup milk of choice (whole, skim, almond, oat, etc.) and 1 teaspoon white vinegar to replace the ¾ cup buttermilk.
  • Make it Vegan: Replace the traditional egg with 1 flax egg. Instead of buttermilk, use ¾ cup vegan milk of choice and 1 teaspoon white vinegar. Cook your pancakes in a neutral oil rather than butter, or use a vegan butter. Make sure, too, that your sugar is 100% vegan and not filtered with bone char.
  • Make it Dairy Free: Replace the buttermilk with ¾ cup non-dairy milk of choice and 1 teaspoon white vinegar. Use a neutral oil or dairy-free butter to cook the pancakes.
  • Make-Ahead: The dry ingredients can be mixed together in advance and stored in an airtight container.
  • Freezer Option: Prepare the pancakes as instructed. Let the fully-cooked pancakes cool to room temperature, then place them on a baking sheet, making sure not to stack or overlap them. Place the baking sheet in the freezer for 30 minutes. After 30 minutes, transfer the pancakes to a freezer-safe sealable bag or airtight container and freeze up to 3 months. Reheat frozen pancakes in the toaster, or defrost the pancakes in the fridge overnight and reheat them in the microwave or oven until warmed through.

Nutrition

Serving Size: 1serving | Calories: 235kcal | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 408mg | Potassium: 80mg | Total Carbs: 33g | Fiber: 2g | Sugar: 8g | Net Carbs: 31g | Vitamin A: 142IU | Calcium: 305mg | Iron: 3mg
Recipe By:Cheryl Malik