Gluten Free Pancake Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 12
  • 1 cup brown rice flour
  • 1/3 cup potato starch (not flour)
  • 3 tablespoons tapioca starch/flour
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1/4 cup add-ins (chocolate chips, chopped fruit, nuts, etc)
  1. Preheat the oven to 350 degrees F. Lightly grease a 12 cup muffin tin.
  2. In a large bowl, whisk together all the dry ingredients.
  3. In a smaller bowl, whisk the wet ingredients together.
  4. Pour the wet ingredients into the dry ingredients, and stir until just combined.
  5. Fill each muffin cup to 2/3 full, and sprinkle the add-ins on top.
  6. Bake in preheated oven for 18-20 minutes, or until the tops bounce back when gently pressed.
  7. Let muffins stand for 5 minutes before removing to a wire cooling rack. Serve warm, or allow to cool completely before storing in an air-tight container. Pancake Muffins can be frozen for 2-3 weeks.
Recipe by Faithfully Gluten Free at