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You are here: Home / Gluten Free Bread recipes / Quick Bread / Pancakes / Light and Fluffy Gluten Free Buttermilk Pancakes

Light and Fluffy Gluten Free Buttermilk Pancakes

March 9, 2018 By Jeanine Friesen 9 Comments

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Making Light and Fluffy Gluten Free Buttermilk Pancakes from scratch isn’t difficult. Whip up a batch of these gluten free fluffy pancakes in minutes. Once you’ve had them, prepackaged pancake mixes will be a thing of the past.

A stack of pancakes drizzled with syrup

I tend to get into a routine and just continue with it. Some may call it getting “stuck in a rut”, but if it’s not something bad – is it really a rut? Sunday morning pancakes are part of our weekend routine. I like to have brunch with pancakes, maple syrup, fresh local cheese curds, fresh seasonal fruit, and whatever else I can find.

This may be kind of selfish, because I’ve figured out that if I feed my family brunch, I don’t need to feed them again until supper. Bonus – only two meals to cook instead of three!

Small stack of pancakes with butter and syrup

Tips to make the perfect Light and Fluffy Gluten Free Buttermilk Pancakes:

  • Before you commit to a pan full of pancakes, cook only 1 pancake. This will help you determine if your frying pan/griddle is the right temperature.
  • If your pancakes are pale in colour, yet there are bubbles staying on the surface, your frying pan temperature is too low. Turn the heat up a bit, wait a few minutes, and try again.
  • If your pancakes are dark golden brown, yet there are NO bubbles staying on the surface yet, your frying pan temperature is too high. Turn the heat down, wait a few minutes, and try again.
  • Although I often substitute buttermilk with the milk/lemon juice mixture, with these pancakes I think you should go ahead and buy real buttermilk. The homemade substitute isn’t as thick and tangy as store-bought buttermilk, so the consistency won’t be the same if you use a substitute.

Tall stack of pancakes with butter and syrup

Alternate toppings for your Light and Fluffy Gluten Free Buttermilk Pancakes:

  • Brown Sugar Butter Syrup
  • Homemade Blueberry Syrup with Honey
  • Sweet Cherry Pie Filling
  • Summer Berry Sauce
  • Roasted Raspberries and Blueberries with Vanilla Bean
  • Vanilla Butter Syrup

A cut stack of gluten free pancakes

 

Looking for more gluten free pancake recipes?  How about:

  • Easy Gluten Free Pumpkin Pancakes
  • Gluten Free Apple Puff Pancakes
  • Fluffy Gluten Free Blueberry Pancakes

Light and Fluffy Buttermilk Pancakes recipe:

Light and Fluffy Gluten Free Buttermilk Pancakes

Light and Fluffy Gluten Free Buttermilk Pancakes

Yield: 16 pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Making Light and Fluffy Gluten Free Buttermilk Pancakes from scratch isn't difficult. Whip up a batch of these fluffy pancakes in minutes. Once you've had them, prepackaged pancake mixes will be a thing of the past.

Ingredients

Dry Ingredients:

  • 1 1/4 cup brown rice flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca starch
  • 2 Tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum

Wet Ingredients:

  • 1 cup warm buttermilk
  • 1 cup warm milk
  • 2 large eggs
  • 1/4 cup melted unsalted butter
  • 1 teaspoon pure vanilla extract

Instructions

  1. In a large mixing bowl, whisk together the dry ingredients. Set aside.
  2. In a medium mixing bowl, whisk together the wet ingredients. You want your buttermilk and milk to be warm, but not hot. You can let it sit on the counter for an hour before making your pancakes, or microwave for 30 seconds to get rid of the chill. If it is cold, your butter will solidify when you add it to the wet ingredients.
  3. Make a well in the center of your dry ingredients. Pour the wet ingredients in, and using a wooden spoon, stir until the dry ingredients are fully incorporated. You don't want to over stir though, it is okay for the batter to still have some lumps. If you over stir, your pancakes will be flat and heavy.
  4. Heat a non-stick frying pan over medium-high heat, or a griddle to about 350 degrees F.
  5. Spoon about 1/4 cup of batter per pancake, spreading slightly with the back of the spoon if necessary. Be sure to allow enough room for the pancakes to grow while they are cooking, and for you to easily flip them.
  6. Once the bubbles appear on the top of the pancake, and they are no longer popping (about 2 minutes), you can carefully flip the pancake. Do NOT push down on the pancake with the spatula though, that will flatten all your air bubbles.
  7. Continue to cook on the second side until golden brown.
  8. Repeat until you've used up all the batter. Serve hot with maple syrup, fresh fruit, or your favourite pancake toppings.

Notes

Adapted from Divas Can Cook

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© Jeanine Friesen
Cuisine: American / Category: Breakfast
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Gluten Free Buttermilk Pancakes

 

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Filed Under: Gluten Free Bread recipes, Nut-Free, Pancakes, Soy-Free, Vegetarian Tagged With: Breakfast, gluten-free, Pancakes

« Easy Gluten Free Morning Glory Muffins
Gluten Free Carrot Cake Cupcakes »

Comments

  1. Helen Lough says

    March 18, 2018 at 5:12 pm

    I really enjoy your recipes.Thank you.

    Reply
  2. Christine says

    March 19, 2018 at 8:05 am

    When I need to go to my “happy place”, I come to your website. 🙂 Every single thing I make of yours is amazing! Thank you for being such a talented cook and sharing the love with us!

    Reply
  3. Rebecca says

    September 20, 2018 at 9:26 am

    Excellent recipe! Thanks for sharing.

    Reply
  4. Bev says

    September 21, 2018 at 9:31 am

    Any way to convert this to waffles?

    Reply
  5. Tina says

    October 13, 2018 at 8:56 am

    I have a potato allerg. Any idea what I can use as a substitute for the potato starch?

    Reply
    • Jeanine says

      October 13, 2018 at 9:07 am

      You can try arrowroot powder, Tina.

      Reply
      • Tina says

        October 18, 2018 at 12:47 pm

        Thank you

        Reply

Trackbacks

  1. Easy Gluten-Free Breakfast Recipes – Mama Knows Gluten Free | Good Cookery says:
    August 17, 2018 at 1:30 am

    […] Light and Fluffy Gluten-Free Buttermilk Pancakes by Faithfully Gluten Free […]

    Reply
  2. Easy Gluten Free Pumpkin Pancakes - Faithfully Gluten Free says:
    September 9, 2019 at 11:18 am

    […] oil the pan before you begin cooking your pancakes. Since pumpkin pancakes are more moist than buttermilk pancakes, a little extra oil may be needed to ensure they release from the pan […]

    Reply

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