Gluten Free Buttermilk Pancakes Like from a Mix
Say goodbye to store-bought mixes with these fluffy and flavorful Gluten-Free Buttermilk Pancakes that taste just like they're straight from a pancake mix—only better! Crafted with gluten-free all-purpose flour and a touch of baking powder and baking soda for the perfect airy texture, these pancakes come together in just 25 minutes, making them an ideal choice for busy mornings or indulgent brunches. The rich buttermilk and hint of vanilla infuse each bite with a cozy, homemade flavor, while melted butter ensures a supremely tender crumb. Whether you top them with a drizzle of pure maple syrup, a handful of fresh berries, or a cloud of whipped cream, these pancakes are a crowd-pleaser that everyone—gluten-free or not—will love. Perfectly customizable and irresistibly easy, this recipe delivers pancakes that are light, golden, and simply irresistible.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 2 tablespoons Granulated sugar
- 0.5 teaspoon Salt
- 1.25 cups Buttermilk
- 1 large Egg
- 3 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- Non-stick cooking spray or neutral-flavored oil (for greasing)
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, sugar, and salt until well combined.
In a medium-sized bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix—small lumps are fine.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with non-stick cooking spray or a small amount of neutral-flavored oil.
Pour 1/4 cup of batter onto the skillet for each pancake, spreading slightly with the back of the measuring cup if needed.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancake and cook for an additional 2-3 minutes on the other side, or until golden brown.
Repeat with the remaining batter, re-greasing the skillet as needed.
Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, or a dollop of whipped cream.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 769 mg | 33% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 10.7 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 101 mg | 8% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 145 mg | 3% | |
*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.
