Gluten-Free Buttermilk Pancakes
Fluffy buttermilk pancakes made with an all-purpose gluten-free flour blend, ready in about 13 minutes. The notes show how to turn the dry ingredients into a make-ahead mix.
Yield12 pancakes
Prep5 min
Cook8 min
Total13 min
Ingredients
- 240 ml (1 cup) all-purpose gluten-free flour blend
- 30 ml (2 Tbsp) granulated sugar
- 10 ml (2 tsp) gluten-free baking powder
- 2.5 ml (1/2 tsp) fine sea salt
- 1.25 ml (1/4 tsp) ground cinnamon
- 0.625 ml (1/8 tsp) xanthan gum (omit if blend already contains it)
- 1 large egg
- 240 ml (1 cup) buttermilk, shaken
- 28 g (2 Tbsp) unsalted butter, melted
- 60 ml (1/4 cup) milk, or more as needed to thin
Method
- Lightly coat a griddle or large skillet with gluten-free cooking spray. Heat over medium-low.
- In a large bowl, whisk the flour, sugar, baking powder, salt, cinnamon, and xanthan gum (if using).
- Add the egg, buttermilk, and melted butter; whisk until smooth. If the batter is excessively thick, add 60 ml (1/4 cup) milk and whisk again.
- Portion 60 ml (1/4 cup) batter per pancake onto the hot surface. Cook 3–5 min until bubbles form around the edges; flip.
- Cook 5 min more on the second side, lowering heat if browning too quickly. Serve warm.
Notes
- Use gluten-free cooking spray to grease the griddle.
- Variation: replace the flour blend with 120 ml (1/2 cup) brown rice flour (or certified gluten-free oat flour), 60 ml (1/4 cup) tapioca flour, and 60 ml (1/4 cup) potato starch.
- To prevent undercooked centers, cook pancakes slightly longer over lower heat.
Storage
- For a “mix”: quadruple the dry ingredients and store airtight. To use, combine about 300 ml (1 1/4 cups) dry mix with 240 ml (1 cup) buttermilk and 1 egg.
Read labels and use packaged or processed ingredients that are certified gluten-free.
