Best Gluten Free Buttermilk Pancakes recipe, the only recipe you’ll ever need for classic buttermilk pancakes that are light and fluffy. Just 77 calories per pancake!
(Gluten Free, Dairy Free, Low-Sugar)
Pour on that maple syrup, guys. Just have at it. These Gluten Free Buttermilk Pancakes are the epitome of best breakfast ever.
Perfectly light and fluffy, which says a lot about gluten free pancakes.
We’ve gotten this recipe down perfect.
Would you believe me if I said I’ve been eating pancakes for two weeks straight now? Yeah.
It’s been a very happy two weeks. Like, really happy.
This is very similar to the recent mini muffin recipe streak, so be prepared for more decadent pancake recipes coming your way. Like our gluten-free cinnamon apple pancakes!
These fluffy gluten free buttermilk pancakes have started a breakfast obsession I have no control over.
It all started with purchasing a real grown-up whisk that I am very proud of. Then, I found a gluten-free flour blend that makes me seriously happy. I’ve tried, made, and tasted too many gluten-free flour blends to count; it was nice to finally find one that works for me.
Tip: This recipe can be made with different flours, if your heart desires. Texture will vary.
Once I had that grown-up whisk in my hand, I just knew I needed to make some pancakes–along with every other baked good I may be craving.
Just look at those drips of maple syrup. Just look at it. #IsThisRealLife
There is another thing that makes me very happy: FRESH BERRIES AGAIN! Well, decent berries at least. This winter tundra is finally making its way out of here.
At the same time, we are already making vacation plans for almost every weekend this summer. PLUS, yesterday we purchased our tickets to go back to Ireland and Scotland at the end of this year.
I am not complaining.
Let’s take in this beautiful summer with a huge stack of gluten-free buttermilk pancakes piled with fresh berries and served with a mimosa.
Because only the best breakfasts include mimosas . . . right??
Bethany @ Athletic Avocado says
I’m a stickler for plain and simple yet fluffy pancakes. Yay for making the classic gluten-free!
I used to LOVE blueberry pancakes growing up. Made myself a blueberry batch the other day and realized I preferred the plain buttermilk pancakes with the fresh fruit on the side. LOL so I guess I’m a stickler for plain and simple pancakes now too. 😉
These were amazing!! Definitely the fluffiest gluten-free pancakes that I have ever made!
So glad you enjoyed them! This is the only way we make pancakes in our house. My husband can even make them now! 🙂
what about using Whole Wheat flour? How much would I use for this recipe? My son is dairy free, but not gluten free and I have whole wheat flour at home I could use. Thanks!
I don’t know why not! The flour I use is a 1-1 ratio gluten-free flour so I think that it should work! 🙂
Do you know if these freeze and reheat in the microwave well? My nephew is gluten free and dairy free, and tired of eggs for breakfast. It would be nice to be able to make him a couple of batches. Thank you.
Yes they do! You have to wrap them in a wet paper towel to make sure they don’t get crisp on the edges but they freeze and reheat pretty decent.
Do you have any substitute for the egg?
These pancakes were great!!! My husband couldn’t even tell they were gluten free 🙂 Thank you so much! (I used real buttermilk and subbed in some lactose free milk to create the right consistency – so good! )
Yay! So glad you enjoyed them. 🙂
The batter was super thick and these would never cook all the way through 🙁 pretty typical of a GF pancake recipe but I was hoping this one was different after all of the good reviews.
I apologize these didn’t turn out how you expected. Yes, the batter is not thin by any means but it should be thin enough that it easily spreads when adding to the pan. Might I suggest adding 1 TBS of milk at a time until it reaches your desired consistency? Many factors can result in thicker batter but it can easily be fixed with a couple extra TBS of milk most of the time. Cheers!
WHERE IS THE PRINT BOX> I DON”T NEED 4-8 SHEETS I ONLY NEED THE RECIPE TO PRINT > THANKS>>>> >>>>
Go to the recipe card. There is a small picture in the upper right hand corner of the recipe card. Click on the PRINT Recipe and you’ll get a print friendly version of the recipe show up.
Do you think I could use coconut milk?
Yes 100%! 🙂
Great recipe!! I have been making my kids delicious, real buttermilk pancakes with white flour for years. I made these today and my kids all ate them, even my picky 7-yr-old! They noticed they were different (obviously), but still enjoyed them and said they were really good! Yayayay!!! The only changes I made were whole wheat flour and coconut sugar, only because that’s what I had on-hand. Yum! Yum! Thank you for this great recipe!!!
Hi! I’m so excited for these! I tried making them but my batter came out super thin. I kept adding more flour but to no avail. Still tasted great! But more like a crepe. The flour I used was Bobs Red Mill Gluten Free all purpose Baking Flour, not your 1-1 mentioned. Do you think that might be the difference? Would love to know your tips- I’ve been dairy free gluten free for over 12 weeks now and this is my first time biting into a pancake! 🙂
Interesting! Yeah it mighttttt of had something to do with the flour you used. We actually get complaints that it’s a little thick of batter for some people lol never that it’s too thin. My family prefers the batter thicker though so if it’s ever too thick we just advise to add a little extra liquid to it to thin it out.. I’m curious if it was made again if it would come out differently. Either way, SO glad we could help and get you into being able to eat pancakes again! <3
Hi! It was the flour! I bought the exact kind you listed and remade the pancakes and they were DELICIOUS!!! I’m so grateful, thank you so much!!
Yay! So glad it worked! I absolutely love the 1-1 baking flour it is my FAVORITE. 🙂
georgie @ georgieeats says
Looks UH-mazing!!! I need to try these ASAP… Pinned!
Samantha Command says
Made these this morning and they taste great! My only issue (with all gluten free pancakes I make) is that my pancakes never get that beautiful browned color. They stay light in color and get like crispy bubbles. I cook on a griddle
Any idea why this happens?
Mmmm so I’m not sure WHY exactly but if I’m honest I am not the greatest pancake flipper/maker in my household. It is my husband R who does all that. LOL I make the recipe and he cooks the pancakes. Actually, this recipe is the one he makes almost every Sunday. 🙂
So when I make them, they also don’t get perfectly browned… but when my husband makes them, they do. He tells me you’ve got to be patient and allow the one side to perfectly cook almost all the way before flipping. He also adds a little bit of butter/coconut oil for each pancake before pouring into the pan so perhaps that also helps?
Sorry that I’m not too much help! Just know you are not alone with this issue LOL 😉
Absolutely, the worst pancake recipe I have ever used.
So sorry that you did not like this recipe. May I ask what about it you didn’t like? Perhaps we can figure out where it went wrong for you.
It is one of our more popular recipes and we can see many families making it over the weekends (our family included). 🙂
I currently only have either coconut milk or unsweetened cashew milk on hand…which one would you recommend I use?
Either will work.. this is a very forgiving recipe.. use any kind of milk or milk alternative out there.
Just updating my last comment. Since I didn’t get a reply in time of me wanting to try this recipe, I went ahead and tried this recipe with original coconut milk. I’ve tried multiple pancake recipes in the past…all which were pretty awful. I’m delighted to say, I think I found a keeper! Coconut milk worked great! I might try cashew milk next time, just to see what I like best…and eventually I’ll try the original Almond milk 🙂
Thanks for this recipe!
Tried this recipe on a couple different occasions and each time it failed horribly. Over the times we tried: beating egg whites till they’re fluffy, sifting flour, adding milk (doubling in fact), cast iron pan over a stove top, cast iron pan over a grill… every time the “batter” came out solid like cookie dough. I thought maybe my baking soda or baking powder was old, but I baked a gluten free cake and it came out delicious so I know that’s not the problem. We spread the dough thin and it still never cooked. Spent 2 hrs one time cooking them on lower heat, who has time for that? Over it.
What type of gluten-free flour are you using??
Followed the recipe exactly and the pancakes were crumbly. They cooked on one side and then when I tried to flip them they would crumble and turn into scrambled pancakes. I gave up halfway through the batter.
What type of flour did you use? Sounds like an ingredient issue.
The dough was as sticky as glue it seemed like. whenever I tried flipping it it stuck to my spatula!!
help please..I just want good pancakes
What brand of flour did you use? It’s also important that you make sure the pan is greased as well. It
Shelley J says
If Dairy is not an issue can you substitute the Almond milk and apple cider vinegar for actual butter milk?
Katie Hale says
D. Ayers says
Great flavor and texture! I cook these up, cool and then freeze them. Pop them in the toaster or microwave. My go to pre-bike ride breakfast. Easy on the stomach and loaded with carbohydrates.