These fluffy gluten-free buttermilk pancakes are melt-in-your-mouth and ready in under 30 minutes! They’re refined sugar-free, and the best part, unlike those fancy breakfast cafes, there’s no upcharge for gluten-free!
I’m not going to lie, I was a little nervous about this recipe. Pancakes are the all-American breakfast, and although I have converted many South Asian childhood gluten-rich favorites to gluten-free versions like my Cardamom Cake and Almond Halwa, I wasn’t so sure I’d pull this one off.
Plus, I wanted them to be fluffy, too! I am happy to report that these check all the boxes! They’re melt-in-your-mouth soft and fluffy – the very word that came out of my resident taste tester’s (my fifteen-year-old) mouth! He told me these were the best he’d ever had! Now that’s something!
What You’ll Need
Melted Butter: Butter adds richness to the pancakes. Melting it helps to combine it with ease.
Gluten-free flour: Use a 1:1 gluten-free baking flour that has xanthan gum.
Baking powder & soda: As leavening agents.
Salt: Just a touch to balance out the sweetness.
Buttermilk: Get premade buttermilk or make some from scratch. I have the hack down below. Both work!
Egg: Whisked.
Maple syrup: This adds a hint of sweetness to the pancakes.
How To Make The Best Gluten-Free Pancakes
Melt the butter. To start, melt your butter in a non-stick skillet. This is the same pan we’ll be cooking the pancakes in. This saves an extra dish to wash, and we use up any butter left over in the pan!
Prepare dry ingredients. Combine all the dry ingredients in one bowl. This helps an even distribution.
Prepare the wet ingredients. Whisk the egg and the rest of the wet ingredients in another bowl.
Add the wet to the dry. Combine the two.
Cook. Heat the skillet and scoop the pancake batter into the pan. Cook on one side for 2-3 minutes or until golden brown, and then with a wide spatula, flip the pancake to the other side for another 2 minutes.
How to Make Buttermilk From Scratch
If you can’t get your hands on buttermilk, just add 2 tablespoons of vinegar or lemon juice to the milk and let it rest for 5-10 minutes. You will see it curdle. Once it does, your buttermilk is ready to use!
Storage
Store these pancakes in the fridge in an airtight container or zip-top bag for up to 5 days.
Alternatively, you can batch-prep them for a quick breakfast and freeze them. To freeze, store cooled pancakes with parchment paper between them in a zip-top bag. These should keep for months.
When ready to eat, thaw them on the countertop and microwave until heated through.
If you try this recipe, I’d appreciate it so much if you could leave a review and rate it ⭐️⭐️⭐️⭐️⭐️ in the comments below! I love hearing feedback, and the recipe rating helps others decide if they want to make this recipe. You can also share your creations and tag me on Instagram @eatdrinkpure
This recipe was first published in September 2016 but has been refreshed with improved photos and clearer, more detailed instructions for your benefit.
Fluffy Gluten Free Buttermilk Pancakes (no sugar)
Ingredients
- 2 tbsp butter melted
- 1 cup gluten free flour See note 1
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 2 tbsp maple syrup
- 1 egg whisked
Instructions
- If making the buttermilk from scratch, pour milk and vinegar into a bowl or measuring jug and let rest for 5-10 minutes.
- In a skillet, over medium-low heat, melt the butter. While that's melting, prepare the dry ingredients.Combine flour, baking powder, baking soda, and salt in a bowl, and set aside.
- Next, whisk the egg and add the buttermilk, maple syrup, and the melted butter to it and stir to combine. Then add the dry ingredients to the wet and stir to combine.
- On medium heat, heat the skillet you used to melt the butter and scoop the batter with a 1/4 cup measuring cup, onto it. Let the pancake cook till golden brown or once you see bubbles appear, about 2-3 minutes. With a wide, flat spatula and with a quick, deft movement, flip the pancake and cook it on the other side. Another 2 minutes.Cook the pancakes in batches of two or three, and once done, enjoy with a pat of butter, a drizzle of maple syrup, and fresh berries.
Notes
- Get 1:1 gluten-free baking flour like Bob’s Red Mill or King Arthur’s for best results.
Really delicious. Cant believe it’s gluten free!
So glad you enjoyed!
I have the exact recipe but it calls for regular sugar. Will have to try the coconut sugar instead. What a great substitution. I usually add 1 tsp vanilla extract and/or a dash of ground cinnamon for aroma, but the coconut sugar may do the job on its own.
Hey Alison! yes I have made it with regular sugar and that is what the original recipe calls for but I liked the coconut sugar, it gives a nice aroma. Much like brown sugar would. Just a word of caution, the batter ends up being drier since coconut sugar tends to soak up the moisture. The results are the same:)