The Ultimate Gluten-Free Buttermilk Pancake Recipe

Making gluten-free buttermilk pancakes from scratch is challenging. I have toiled at making good pancakes, either they were runny and difficult to flip, the texture was off, or the flavour wasn’t quite right…but now we have perfected the ultimate gluten-free buttermilk pancake recipe, to share with you.

Now, we have shared pancake mix reviews, the best French Toast recipe and bread pudding pancake recipe; but there is nothing like being able to whip up buttermilk pancakes, on the fly. All the ingredients for the ultimate gluten-free buttermilk pancake recipe are available in your gluten-free pantry.

The Ultimate Gluten-Free Buttermilk Pancake Recipe

Ingredients:

• 3 large eggs or 2 extra large eggs
• 1 tbsp of gluten-free vanilla extract (you can use 1-1 1/2 tsp gluten-free vanilla bean paste)
• 1 1/2 C of buttermilk*
• 1/8 c melted butter
• 1 1/2 tbsp of baking powder
• 2 cups of Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
• 1 Tsp baking soda
• 3 tbsp of sugar
• Pinch of salt

*Pro Tip: By adding 1 1/2 tsp of white vinegar to milk, you can make your own buttermilk.

Directions:

To Make The Buttermilk

• Pour milk into a bowl or measuring cup, and add white vinegar.
• Mix well.
• Allow to sit for 5 minutes, and then use in the recipe.

For the Pancakes:

• Preheat oven to 250°F.
• Prepare a rimmed cookie sheet with a rack or lined in parchment, and set aside.
• In a heatproof microwavable container, melt butter in the microwave and set aside.
• In a bowl, mix together the baking powder, baking soda, sugar, salt, and flour.
  Whisk the dry ingredients together, as this aerates the flour the same way sifting does, but without the mess.
• In a separate bowl, mix together the eggs, vanilla extract, buttermilk, and melted butter.
• Combine the wet ingredients into the dry, and stir well. There can be some small lumps in the batter.
• Allow the batter to rest, covered for a minimum of 15 to 30 minutes.

Pro Tip: The longer it can rest the better. This is one of our best gluten-free baking tips because gluten-free flour does not absorb liquid the same way. By allowing it to sit, the liquid will get absorbed and you will get a lighter and better bake, or pancake in this case.

• Using either gluten-free cooking spray or a bit of butter grease your non-stick pan or griddle.
• Pour out the batter to make the desired size of pancake you want.

Pro Tip: This recipe will give you about 12 pancakes made with 1/3 cup of batter or 10 made with 1/2 cup of batter.

• Allow to cook until the top of the pancake is evenly covered with bubbles, and those bubbles are popping. Then flip.

Pro Tip: If you want to place add-ins, like blueberries, sliced banana, gluten-free chocolate chips, or crumbled bacon, add them in once the pancake is 1/2 way through its first cook before flipping.

• Turn pancakes, and cook until the bottom is set and golden.
• Place cooked pancakes on the prepared pan, in the warm oven, as you finish cooking the rest of the pancakes. This will keep them all warm.
• Serve with your favourite maple syrup or flavoured syrup.

Enjoy

The Ultimate Gluten-Free Buttermilk Pancake Recipe

Print Recipe/Tips

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 large eggs or 2 extra large eggs
• 1 tbsp of gluten-free vanilla extract (you can use 1-1 1/2 tsp gluten-free vanilla bean paste)
• 1 1/2 C of buttermilk*
• 1/8 c melted butter
• 1 1/2 tbsp of baking powder
• 2 cups of Bob's Red Mill Gluten Free 1 to 1 Baking Flour
• 1 Tsp baking soda
• 3 tbsp of sugar
• Pinch of salt

*Pro Tip: By adding 1 1/2 tsp of white vinegar to milk, you can make your own buttermilk.

INSTRUCTIONS/NOTES/TIPS

To Make The Buttermilk:

• Pour milk into a bowl or measuring cup, and add white vinegar.
• Mix well.
• Allow to sit for 5 minutes, and then use in the recipe.

For the Pancakes:

• Preheat oven to 250°F.
• Prepare a rimmed cookie sheet with a rack or lined in parchment, and set aside.
• In a heatproof microwavable container, melt butter in the microwave and set aside.
• In a bowl, mix together the baking powder, baking soda, sugar, salt, and flour. Whisk the dry ingredients together, as this aerates the flour the same way sifting does, but without the mess.
• In a separate bowl, mix together the eggs, vanilla extract, buttermilk, and melted butter.
• Combine the wet ingredients into the dry, and stir well. There can be some small lumps in the batter.
• Allow the batter to rest, covered for a minimum of 15 to 30 minutes.
• Pro Tip: The longer it can rest the better. This is one of our best gluten-free baking tips because gluten-free flour does not absorb liquid the same way. By allowing it to sit, the liquid will get absorbed and you will get a lighter and better bake, or pancake in this case.
• Using either gluten-free cooking spray or a bit of butter grease your non-stick pan or griddle.
• Pour out the batter to make the desired size of pancake you want.
• Pro Tip: This recipe will give you about 12 pancakes made with 1/3 cup of batter or 10 made with 1/2 cup of batter.
• Allow to cook until the top of the pancake is evenly covered with bubbles, and those bubbles are popping. Then flip.
• Pro Tip: If you want to place add-ins, like blueberries, sliced banana, gluten-free chocolate chips, or crumbled bacon, add them in once the pancake is 1/2 way through its first cook before flipping.
• Turn pancakes, and cook until the bottom is set and golden.
• Place cooked pancakes on the prepared pan, in the warm oven, as you finish cooking the rest of the pancakes. This will keep them all warm.
• Serve with your favourite maple syrup or flavoured syrup.

Did You Try This Recipe or These Tips?

How did it go? Let us know in the comments. Tag us on Instagram at @Gluten_Free_Foodee..