Gluten Free Buttermilk Pancakes
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These gluten free buttermilk pancakes are a delicious option for those with a gluten sensitivity. These light and fluffy pancakes are perfect for a lazy weekend breakfast. King Arthur’s gluten free flour blend is perfect for recipes like this. (Originally published on August 6th, 2011)
It is cup for cup which means you won’t have to guess on the quantities. Enjoy them with your favorite toppings or fresh fruits. While you can use fresh buttermilk, I love keeping a carton of dried buttermilk on hand since you’ll only need one cup of buttermilk.
Ingredients for gluten-free buttermilk pancakes
I use a basic recipe from the Saco buttermilk powder box, adding my “secret” ingredients of vanilla and almond extracts to give the pancakes better flavor. There are several great gluten-free flour blends like King Arthur’s or Bob’s Red Mill.
- Gluten free all-purpose flour
- sugar
- Saco Buttermilk Blend
- baking powder
- baking soda
- sea salt
- water
- egg
- butter
- vanilla extract
- almond extract
No buttermilk? No problem
If you run out of buttermilk it’s easy to make your own buttermilk at home. To one cup of whole milk, add one Tablespoon lemon juice or white vinegar.
How to make gluten-free pancakes
- In a large mixing bowl, whisk all dry ingredients together.
- Melt the butter. In a separate bowl, add melted butter, lightly beaten egg, vanilla and almond extracts and water.
- Add the wet ingredients to the flour mixture. Don’t over mix. Let the batter sit about five minutes.
- Pour pancake batter on a greased hot griddle, skillet or non-stick pan on medium heat. When the bubbles break on the surface of the pancakes, they are ready to flip. Pancakes are done when golden brown.
- For best results, never flip a pancake more than once. I use an electric griddle heated to 370 degrees F, because it’s easy to regulate the temperature of the griddle.
- Makes about 10 4″ pancakes. Lightly cover pancakes on a baking sheet, and keep in a warm oven until ready to serve.
- Store any leftovers in an airtight container. Pancakes can be frozen in a zip lock freezer bag as well.
What to serve with homemade buttermilk pancakes
Fresh fruit, Pure Maple Syrup or Fresh Blueberry Sauce
Looking for more gluten free breakfast options?
Spinach and Mushroom Casserole
Gluten Free Buttermilk Pancakes
Ingredients
- 1 cup gluten free flour blend
- 1 Tablespoon sugar
- 4 Tablespoons Saco Buttermilk Blend*
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 egg
- 1 cup water
- 2 Tablespoons melted butter
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
Instructions
- Whisk all dry ingredients together. Add the wet ingredients to the dry. Don’t over mix. Let the batter sit about five minutes.
- Cook on a medium high greased griddle or skillet. When the bubbles break on the surface of the pancakes, they are ready to flip.
- Never flip a pancake more than once! I use an electric griddle heated to 370 degrees F, because it's easy to regulate the temperature of the griddle
- Makes about 10 4″ pancakes
