Pancakes: The Perfect Start to Any Day

There’s something truly magical about waking up to the aroma of freshly made pancakes. For my husband, Juan, it’s a dream come true! One of our most cherished brunch spots in Buenos Aires is Birkin, a charming New York-style coffee shop. Without fail, every time we visit, Juan’s order is consistently their gluten-free pancakes, generously slathered with peanut butter and sweet maple syrup.

He’s an absolute pancake enthusiast, though I must clarify – his enthusiasm is specifically for pancakes that are not only gluten-free but also perfectly fluffy and delightfully light. This past week, his daily request for pancakes finally led to a promise: we would make them this weekend! After all, what better way to celebrate a leisurely Saturday or Sunday morning than with a stack of golden goodness? It was also the perfect excuse to finally use up some gluten-free flours lingering in our cupboard. Call it a “clean-out-the-cupboard” weekend – mission accomplished!

I wholeheartedly agree with him; few things compare to starting the day with warm, homemade pancakes. And these fluffy buttermilk pancakes are simply the best! Juan loves to adorn his stack with an abundance of fresh berries – plump raspberries, juicy blueberries, and sweet strawberries – all finished with a lavish drizzle of golden maple syrup. It’s a simple pleasure that brings so much joy.

Why This Gluten-Free Buttermilk Pancake Recipe Works:

• Simple, Accessible Ingredients: You won’t need to hunt for exotic items or specialized flours to make these delicious pancakes. All the ingredients required for this gluten-free buttermilk pancakes recipe are readily available at your local grocery store. This makes gluten-free baking approachable and less intimidating for everyone, ensuring a stress-free cooking experience.
• Effortlessly Easy to Make: Preparing the pancake batter is astonishingly simple. It involves just a few easy steps: combining the dry ingredients, mixing in the wet ingredients, and then cooking the pancakes to golden perfection in a skillet. It’s a quick and straightforward process that means you can have warm, fluffy pancakes on your plate in no time, even on a busy weekday morning.
• Completely Gluten-Free with a Dairy-Free Option: The most significant advantage of this recipe is its commitment to inclusivity. These pancakes are crafted using gluten-free flour, making them 100% safe and enjoyable for individuals with Celiac disease, gluten intolerances, or anyone choosing a gluten-free lifestyle. Furthermore, we’ve provided clear instructions for a dairy-free buttermilk alternative, ensuring that those with lactose intolerance or dairy allergies can also indulge in these delightful pancakes without compromise.
• Guaranteed Fluffy & Tender Texture: Thanks to the magical combination of buttermilk and baking powder, these pancakes consistently turn out incredibly fluffy, light, and tender. Buttermilk adds a subtle tang and helps activate the leavening agents, resulting in a superior texture that rivals traditional pancakes.
• Versatile for Any Meal: While perfect for breakfast or brunch, these gluten-free buttermilk pancakes are also fantastic as a quick snack, a light lunch, or even a comforting dessert. Their versatility makes them a go-to recipe for any time you crave something sweet and satisfying.

Ingredients You’ll Need for Fluffy Gluten-Free Buttermilk Pancakes:

Preparing these delightful gluten-free buttermilk pancakes is simple, and it all starts with gathering your ingredients. Here’s a quick visual overview to help you get started.

(For exact measurements and detailed instructions, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes, Substitutions, and Expert Tips:

Here are some detailed notes and potential substitutions to ensure your gluten-free buttermilk pancakes turn out perfectly every time:

• Gluten-Free Flour Blend: The type of gluten-free flour blend you use makes a significant difference in the final texture of your pancakes. I highly recommend using a good-quality gluten-free all-purpose flour blend that primarily consists of lighter flours or starches, such as rice flour, tapioca starch, corn starch, or potato starch. These blends tend to produce a much fluffier and lighter final texture, mimicking traditional wheat flour pancakes. Avoid blends that heavily feature denser flours like garbanzo bean flour, as these can result in a heavier, gummier, or denser pancake. If you are not Celiac or gluten-intolerant, you can easily substitute with an equal amount of regular all-purpose wheat flour.
• Xanthan Gum: This ingredient is a crucial binder in gluten-free baking. Xanthan gum acts as a replacement for gluten, providing elasticity and helping the ingredients bind together, preventing crumbly textures. Many commercial gluten-free flour blends already include xanthan gum, so check your package. If your blend does not list it, be sure to add the specified amount to your dry ingredients for optimal results.
• Buttermilk: Buttermilk is key to achieving that signature tangy flavor and incredibly tender, fluffy texture. Its acidity reacts with the baking powder, producing carbon dioxide bubbles that make the pancakes light and airy. I typically use store-bought buttermilk. However, making your own is very easy: simply combine 2 cups of regular milk (dairy) with 2 tablespoons of lemon juice or apple cider vinegar, then let the mixture stand for 5-10 minutes until it slightly curdles. For a dairy-free option, combine 2 cups of your preferred dairy-free milk (such as almond, soy, or oat milk) with 2 tablespoons of lemon juice or apple cider vinegar, mix well, and let it sit for 5-10 minutes before using.
• Baking Powder: As the primary leavening agent in this recipe, baking powder is vital for helping the pancake batter rise, creating those desirable fluffy pancakes. Ensure your baking powder is fresh and active. If you are Celiac or highly gluten-intolerant, always make sure to use certified gluten-free baking powder to avoid any cross-contamination.
• Eggs: Eggs play multiple roles in pancake batter: they act as a binder, provide richness, and contribute to the overall structure and moisture. I personally have not tested this recipe without eggs, so I cannot guarantee the results for an egg-free version. (If you do attempt to make this recipe without eggs, please share your experience and how it turned out in the comments below – I’d love to hear from you!)
• Oil: I typically use sunflower oil because it’s a staple in my pantry and has a neutral flavor. However, feel free to substitute with another light-flavored vegetable oil, such as light olive oil, canola oil, avocado oil, or even melted coconut oil (ensure it’s melted if solid). For a richer flavor, you can also use melted dairy-free butter. If you don’t have lactose intolerance, regular unsalted butter is also a fantastic option for a classic taste.
• Maple Syrup: In my opinion, a stack of perfectly cooked pancakes is simply incomplete without a generous cascade of authentic maple syrup. Its rich, caramel notes perfectly complement the tangy pancakes. If you prefer, you can also use other natural sweeteners like agave nectar or honey. For those managing blood sugar levels, such as diabetics or individuals with insulin resistance, I highly recommend opting for a maple-flavored monk fruit sweetener. This excellent alternative offers a similar taste profile but is low glycemic, helping to prevent significant spikes in blood sugar.
• Berries: Fresh berries are a quintessential pairing for pancakes, adding a burst of natural sweetness and vibrant color. I adore using a mix of blueberries, strawberries, raspberries, or blackberries. However, don’t limit yourself! Feel free to experiment with other fresh fruits like sliced bananas, peaches, or even a mixed fruit compote.

How to Make Fluffy Gluten-Free Buttermilk Pancakes (Step by Step):

Making these gluten-free buttermilk pancakes is a breeze. Follow these simple steps for a perfect batch every time!

1. Whisk Dry Ingredients

In a spacious medium-sized bowl, combine the gluten-free all-purpose flour blend and baking powder. Whisk them thoroughly to ensure they are well combined and evenly distributed. This step is crucial for an even rise and consistent texture in your pancakes. If your flour blend does not contain xanthan gum, add it here and whisk again.

2. Add Buttermilk and Eggs

Next, pour the buttermilk into the dry ingredient mixture. Using an electric mixer, beat the batter for approximately 2 minutes. This helps to start developing the texture and incorporating air. Then, add the beaten eggs to the bowl. Continue to mix for another 1-2 minutes until you achieve a smooth, thick, and lump-free batter. Be careful not to overmix, as this can sometimes lead to tougher pancakes, even with gluten-free flour.

3. Cook Pancakes to Golden Perfection

Place a large nonstick skillet or griddle over medium-high heat. Lightly brush the surface with cooking oil or spray with nonstick spray. Once hot, pour approximately ¼ cup of batter into the pan for each pancake, aiming for a consistent 3.5-inch size. Cook the pancakes for about 2 minutes on the first side. You’ll know they’re ready to flip when you see air bubbles rising to the surface of the batter and the edges appear set and slightly dry, with the top surface no longer looking glossy. Carefully flip the gluten-free buttermilk pancakes to the other side and cook for another 1-2 minutes until they are beautifully golden brown on the bottom and cooked through.

4. Garnish and Serve Immediately

Once cooked, transfer these delicious buttermilk pancakes to plates. Serve them hot, adorned with a generous pour of maple syrup, a dusting of powdered sugar, or a dollop of whipped dairy-free cream. Don’t forget to garnish with your favorite fresh berries or other preferred toppings for a truly indulgent experience.

Dish by Dish Tips & Tricks for Perfect Gluten-Free Pancakes:

• Vary the Size: If you’re cooking for kids or simply prefer smaller, more manageable portions, you can easily make smaller pancakes. Instead of ¼ cup of batter, use 2-3 tablespoons per pancake to yield more servings (e.g., 10 pancakes instead of 6). They cook even faster!
• Creative Add-Ins: Elevate your pancakes with fun additions! Feel free to stir in chocolate chips (dairy-free if needed) into the batter just before cooking. Other great options include a handful of fresh blueberries, finely diced apples, shredded coconut, or a pinch of cinnamon or nutmeg for a spiced flavor.
• Decadent Toppings: Beyond maple syrup and berries, the topping possibilities are endless! Sprinkle with powdered sugar, top with a generous dollop of whipped cream (dairy-free coconut cream for a dairy-free option), or spread with creamy peanut butter, almond butter, or hazelnut spread for an extra decadent treat. A drizzle of chocolate sauce or a scoop of dairy-free ice cream can also turn these into an impressive dessert.
• Don’t Overmix: While it’s important to combine ingredients well, overmixing gluten-free batter can still lead to denser pancakes. Mix just until the ingredients are incorporated and the batter is smooth. A few small lumps are perfectly fine.
• Rest the Batter: For even fluffier results, consider letting your pancake batter rest for 5-10 minutes before cooking. This allows the gluten-free flours to fully hydrate and the leavening agents to begin working their magic.

Recipe FAQs:

Other Gluten-Free Pancakes You’ll Love:

• Soft Fluffy Gluten-Free Pancakes (Dairy-Free)
• Coconut Flour Pancakes (Gluten-Free, Dairy-Free)
• Banana Pancakes (Gluten-Free, Dairy-Free)
• Corn Flour Pancakes (Gluten-Free, Dairy-Free)
• Sweet Potato Pancakes (Gluten-Free, Dairy-Free)

More Delicious Gluten-Free Breakfast Recipes:

• Easy French Toast (Gluten-Free, Dairy-Free)
• French Toast Sticks (Gluten-Free, Dairy-Free)
• Crispy Waffles (Gluten-Free, Dairy-Free)

Gluten-Free Brunch Recipes to Enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Buttermilk Pancakes (Dairy-Free Option)

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  Author: Felicia Lim
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  Total Time: 25 minutes
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  Yield: 3 servings
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  Diet: Gluten Free

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Description

Easy gluten-free buttermilk pancakes that are a cinch to whip up. They taste amazing with a drizzle of maple syrup and fresh berries, and are a great breakfast or dessert. Dairy-free option too.

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Ingredients

Units

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• 1 1/2 cups gluten free all-purpose flour blend
• 1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already has it)
• 2 cups buttermilk
• 1 1/2 teaspoons baking powder
• 2 eggs, beaten
• 1 tablespoon cooking oil or non-stick cooking spray (for greasing skillet)
• 1 tablespoon maple syrup, for drizzling
• 1/2 cup fresh berries, for garnishing

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Instructions

1. Whisk Dry Ingredients: In a medium-sized bowl, whisk together the gluten-free all-purpose flour blend and baking powder. Ensure they are well combined. If your gluten-free flour blend doesn’t include xanthan gum, add it now and whisk again.
2. Combine Buttermilk and Eggs: Pour the buttermilk into the dry mixture. Using an electric mixer, beat the batter for about 2 minutes until it begins to smooth out. Then, add the beaten eggs and mix for another 1-2 minutes until you achieve a thick, smooth, and uniform batter. Avoid overmixing to keep the pancakes tender.
3. Cook Pancakes to Golden Perfection: Heat a large nonstick skillet or griddle over medium-high heat. Lightly grease the surface with cooking oil or nonstick cooking spray. Once hot, pour approximately ¼ cup of batter for each pancake (about 3.5 inches in diameter). Cook for about 2 minutes, or until you see small air bubbles forming on the surface and the edges look set. Carefully flip the pancake and cook for an additional 1-2 minutes, or until the bottom is golden brown and cooked through. Repeat with the remaining batter.
4. Garnish and Serve Hot: Transfer the cooked pancakes to plates. Serve them immediately while hot, drizzled generously with maple syrup, dusted with powdered sugar, or topped with whipped dairy-free cream. Finish with a scattering of your favorite fresh berries for a burst of color and flavor.

Notes

Gluten-Free Flour Blend: For the fluffiest results, opt for a high-quality gluten-free all-purpose flour blend that contains lighter starches like rice flour, tapioca starch, corn starch, or potato starch. Avoid blends heavy in bean flours (like garbanzo bean flour) as they can lead to a denser texture and sometimes an off-putting flavor. If you are not gluten-intolerant, regular all-purpose flour can be used as a 1:1 substitute.

Xanthan Gum: This ingredient is vital in gluten-free baking as it replaces the elasticity and binding properties of gluten. If your chosen gluten-free flour blend does not already list xanthan gum as an ingredient, make sure to add the specified amount to your dry ingredients. This will help ensure your pancakes hold together and have a pleasant texture. You can find it here.

Buttermilk: Buttermilk is essential for the tender crumb and tangy flavor of these pancakes. While store-bought buttermilk works perfectly, you can easily make your own. For dairy buttermilk: combine 2 cups of regular milk with 2 tablespoons of lemon juice or apple cider vinegar and let it sit for 5-10 minutes until it slightly curdles. For a dairy-free option: mix 2 cups of dairy-free milk (such as almond, soy, or oat milk) with 2 tablespoons of lemon juice or apple cider vinegar, and let it stand for 5-10 minutes until it thickens slightly.

Baking Powder: Ensure your baking powder is fresh for maximum leavening power. It’s the sole agent responsible for the lift and fluffiness of these pancakes. If you have Celiac disease or a gluten intolerance, always opt for certified gluten-free baking powder to prevent cross-contamination.

Eggs: Eggs are crucial for binding the batter, adding moisture, and contributing to the rich flavor and structure of the pancakes. I have not personally tested this recipe with egg substitutes, so I cannot guarantee the outcome for an egg-free version. If you do try an egg substitute, please share your results in the comments!

Oil: I prefer sunflower oil for its neutral flavor, but other light-tasting vegetable oils such as light olive oil, canola oil, avocado oil, or melted coconut oil will also work well. For a buttery flavor, you can use melted dairy-free butter or regular unsalted butter if you are not dairy-free.

Maple Syrup: A drizzle of pure maple syrup is the classic topping. Alternatives include agave nectar or honey. For those monitoring sugar intake, a maple-flavored monk fruit sweetener is an excellent low-glycemic option that won’t significantly impact blood sugar levels.

Berries: Fresh berries like blueberries, strawberries, and raspberries are fantastic with these gf buttermilk pancakes. Feel free to use any fresh fruit you love, such as sliced bananas, peaches, or even a mixed fruit compote.

Storing/Freezing: To store leftover gf buttermilk pancakes, cool them completely, then place in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or toaster. To freeze, wrap individual pancakes in plastic wrap, separating with parchment paper, then place in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.

• Prep Time: 5 mins
• Cook Time: 20 mins
• Category: Breakfast
• Method: Stovetop
• Cuisine: American