These buttermilk pancakes are fluffy, quick to whip up, and delicious. Enjoy them plain or customize the recipe using one of our favorite mix-ins!
This is our family’s favorite gluten free pancake recipe- it’s especially delicious with blueberries or apples & cinnamon. *yum* You’ll love how quickly it comes together with just a few pantry staples. Let’s get started!
Gather Your Ingredients
- 1 cup gluten-free baking flour (I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour)
- 1 Tbsp cane sugar
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 egg (beaten)
- 1 cup buttermilk
- 2 tsp unsalted butter (melted)
If you’d like to make a large batch, here is what you’ll need to double the recipe:
- 2 cups gluten-free baking flour
- 2 Tbsp cane sugar
- 4 tsp baking powder
- 1 heaping tsp fine sea salt
- 2 eggs (beaten)
- 2 cups buttermilk
- 4 tsp unsalted butter (melted)
How to Make This Gluten Free Pancake Recipe
1. First, combine the dry ingredients (gluten free flour, cane sugar, baking powder, and sea salt) in a large bowl.
2. Next, make a well in the center of the dry ingredients. Pour in the beaten egg, buttermilk, and melted butter. Whisk the batter until it’s smooth.
3. If you are adding any additional ingredients (blueberries, strawberries, etc.) gently fold them into the batter.
4. Using a 1/3 cup measurer, pour the pancake batter onto a pre-heated griddle or skillet. Keep the heat to medium-low as the pancakes cook. When the bubbles star to pop and the edges appear “set” (compared to the centers of the pancakes,) it’s time to flip!
5. Check the pancakes after a minute or two after the first flip to check for even brown-ness. Remove from heat and enjoy!
Change It Up- Try These Delicious Additions!
Blueberry Pancakes
1 cup fresh blueberries or 1 cup frozen wild blueberries
Double recipe: 2 cups
Fold the blueberries into the batter gently during step 4 so they don’t burst.
Apple Pancakes
These apple varieties are best for pancakes:
- Honeycrisp
- Braeburn
- Jonagold
1 large or 2 small apples, 1 tsp. ground cinnamon
Double recipe: 2 large or 4 small apples, 2 tsp. ground cinnamon
Peel & core the apples. Finely dice or grate the apples and then toss them in a bowl with 1 tsp. of cinnamon. Gently add the apple mixture to the pancake batter in step 4.
Banana Pancakes
1 banana (mashed)
Double recipe: 2 bananas (mashed)
During step 3, when you add the wet ingredients to the dry ingredients, add the mashed banana. Top finished pancakes with a bit of honey rather than maple syrup.
Strawberry Pancakes
1 cup fresh or frozen strawberries
Double recipe: 2 cups
Core and dice strawberries. Gently fold them into the mixture during step 4.
Raspberry Pancakes
1 cup fresh or frozen raspberries
Double recipe: 2 cups
Gently fold raspberries into the batter during step 4.
Chocolate Chip Pancakes
3/4 cup semi-sweet chocolate chips
Double recipe: 1.5 cups
Add chocolate chips to the batter during step 4.
Peanut Butter & Jelly Pancakes
3/4 cup peanut butter chips
Double recipe: 1.5 cups
Add peanut butter chips to the batter during step 4. Top the pancakes with your favorite flavor of jam or jelly instead of syrup.
Buttermilk Pancakes
These buttermilk pancakes are fluffy, quick to whip up, and delicious. Enjoy them plain or customize the recipe using one of our favorite mix-ins!
Ingredients
- 1 cup gluten-free baking flour (I use Bob's Red Mill Gluten Free 1-to-1 Baking Flour)
- 1 Tbsp cane sugar
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 egg (beaten)
- 1 cup buttermilk
- 2 tsp unsalted butter (melted)
- If you'd like to make a large batch, here is what you'll need to double the recipe:
- 2 cups gluten-free baking flour
- 2 Tbsp cane sugar
- 4 tsp baking powder
- 1 heaping tsp fine sea salt
- 2 eggs (beaten)
- 2 cups buttermilk
- 4 tsp unsalted butter (melted)
Instructions
1. First, combine the dry ingredients (gluten free flour, cane sugar, baking powder, and sea salt) in a large bowl.
2. Next, make a well in the center of the dry ingredients. Pour in the beaten egg, buttermilk, and melted butter. Whisk the batter until it's smooth.
3. If you are adding any additional ingredients (blueberries, strawberries, etc.) gently fold them into the batter.
4. Using a 1/3 cup measurer, pour the pancake batter onto a pre-heated griddle or skillet. Keep the heat to medium-low as the pancakes cook. When the bubbles star to pop and the edges appear "set" (compared to the centers of the pancakes,) it's time to flip!
5. Check the pancakes after a minute or two after the first flip to check for even brown-ness. Remove from heat and enjoy!
Notes
Blueberry Pancakes
1 cup fresh blueberries or 1 cup frozen wild blueberriesDouble recipe: 2 cups
Fold the blueberries into the batter gently during step 4 so they don't burst.
Apple Pancakes
These apple varieties are best for pancakes:
- Honeycrisp
- Braeburn
- Jonagold
1 large or 2 small apples, 1 tsp. ground cinnamonDouble recipe: 2 large or 4 small apples, 2 tsp. ground cinnamon
Peel & core the apples. Finely dice or grate the apples and then toss them in a bowl with 1 tsp. of cinnamon. Gently add the apple mixture to the pancake batter in step 4.
Banana Pancakes
1 banana (mashed)Double recipe: 2 bananas (mashed)
During step 3, when you add the wet ingredients to the dry ingredients, add the mashed banana. Top finished pancakes with a bit of honey rather than maple syrup.
Strawberry Pancakes
1 cup fresh or frozen strawberriesDouble recipe: 2 cups
Core and dice strawberries. Gently fold them into the mixture during step 4.
Raspberry Pancakes
1 cup fresh or frozen raspberriesDouble recipe: 2 cups
Gently fold raspberries into the batter during step 4.
Chocolate Chip Pancakes
3/4 cup semi-sweet chocolate chipsDouble recipe: 1.5 cups
Add chocolate chips to the batter during step 4.
Peanut Butter & Jelly Pancakes
3/4 cup peanut butter chipsDouble recipe: 1.5 cups
Add peanut butter chips to the batter during
