Gluten-Free Fluffy Buttermilk Pancakes
Start your morning with a stack of gluten-free fluffy buttermilk pancakes that are perfectly golden and irresistibly tender. Crafted with a blend of gluten-free all-purpose flour, creamy buttermilk, and a touch of vanilla, these pancakes deliver all the comfort of traditional buttermilk pancakes—without the gluten. The secret to their light, airy texture lies in resting the batter, ensuring every bite is melt-in-your-mouth perfection. Ready in under 40 minutes, these pancakes are perfect for weekend brunch or a cozy weekday breakfast. Customize with your favorite toppings, whether it’s a drizzle of pure maple syrup, fresh fruit, or a dollop of whipped cream, for a meal that’s equal parts wholesome and indulgent.
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Recipe Information
Ingredients
- 1.5 cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 2 tablespoons granulated sugar
- 2 large eggs
- 1.5 cups buttermilk
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- as needed cooking spray or additional butter for frying
Instructions
In a large bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined.
In a separate bowl, beat the eggs until lightly frothy, then whisk in the buttermilk, melted butter, and vanilla extract until well mixed.
Pour the wet ingredients into the dry ingredients, gently folding with a spatula until just combined. Be careful not to over-mix; a few lumps are okay.
Let the batter rest for about 5 minutes to ensure the pancakes will be fluffy.
Heat a large non-stick skillet or griddle over medium heat and lightly coat with cooking spray or butter.
Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Carefully flip the pancakes and cook for an additional 1-2 minutes, until both sides are golden brown and the pancakes are cooked through.
Transfer the cooked pancakes to a warm plate and cover with a kitchen towel to keep warm. Repeat with the remaining batter, adding more cooking spray or butter as needed.
Serve the pancakes warm with your choice of toppings such as maple syrup, fresh fruits, or whipped cream.
Nutrition Facts
Calories |
1454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 2651 mg | 115% | |
| Total Carbohydrate | 206.8 g | 75% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 44.3 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 504 mg | 39% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 650 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
