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The Fluffiest Gluten Free Buttermilk Pancakes

This is the only gluten free buttermilk pancakes recipe you’ll ever need. They’re absolutely perfect: tall, soft and super fluffy, and with the most amazing flavour thanks to the tangy buttermilk.
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Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Course: Breakfast
Cuisine: American
Servings: 6

Ingredients

  • 2 cups cup-for-cup gluten free flour blend
  • 4 tbsp granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1¾ cups buttermilk room temperature
  • 2 large eggs room temperature
  • 3 tbsp melted unsalted butter plus extra for buttering the pan or griddle
  • ½ tsp vanilla bean paste or 1 tsp vanilla extract

Instructions

Making the pancake batter:

  • In a large bowl, whisk together the gluten free flour blend, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together the buttermilk, eggs, melted butter and vanilla.
  • Add the wet ingredients to the dry, and whisk well until you get a smooth, thick batter with no flour clumps. Your final pancake batter should be fairly thick but it should be able to easily (yet slowly) run off a spoon or a ladle.

Cooking the pancakes:

  • Pre-heat a frying pan or griddle over medium heat, then reduce the heat to medium-low. Lightly butter the pan or griddle and wipe away any excess butter with a clean paper towel.
  • Dollop the batter onto the pre-heated pan or griddle, and try to get your pancakes as circular as possible. I recommend using about ⅓ cup of batter per pancake – you can portion it out using a ⅓ cup measure, eyeball it, or even use a ⅓ cup ice cream scoop. Depending on the size of your pan or griddle, you can cook 2-3 pancakes at once (or more, if using a large pan or griddle).
  • Cook the pancakes for about 2½-3 minutes on medium-low heat or until you see bubbles appearing on the top surface, the edges are set (not sticky to the touch) and the bottom is a golden brown color. Then, flip the pancakes and cook them for 2½-3 minutes more or until the other side is golden brown as well. Transfer the cooked pancakes to a platter or wire rack and continue with the rest of the batter. The recipe makes 10-12 pancakes, depending on their size.
  • The pancakes are best served warm, immediately after cooking, with maple syrup, fresh fruit or other toppings of choice, but they stay soft and fluffy for a few hours afterwards.