Gluten-Free Buttermilk Pancake Recipe

Eating oatmeal pancakes
Photo by Ira Heuvelman-Dobrolyubova / Getty Images
  • Total: 35 mins
  • Prep: 5 mins
  • Cook: 30 mins
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
204 Calories
11g Fat
18g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 Servings
Amount per serving
Calories 204
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 12%
Cholesterol 151mg 50%
Sodium 586mg 25%
Total Carbohydrate 18g 7%
Dietary Fiber 1g 5%
Protein 7g
Calcium 102mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

With this easy recipe for gluten-free buttermilk pancakes, you can enjoy the taste of light and tender classic pancakes anytime -- even when you don't have a lot of time to cook.

If you don't have buttermilk in the fridge, just add 1 tablespoon of white vinegar to the milk for an instant substitute for buttermilk.


  • 1 cup plus 2 tablespoons homemade gluten-free flour blend (please see note below)
  • 2 tablespoons sweet-rice flour
  • 2 tablespoons cane sugar
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups buttermilk OR 1 cup plus 3 tablespoons milk + 1 tablespoon white vinegar
  • 2 tablespoons light olive oil OR your favorite vegetable oil
  • 1 large room-temperature egg
  • 1/2 teaspoon vanilla extract (optional)

Steps to Make It

  1. Combine G-F flour blend, sweet-rice flour, cane sugar, G-F baking powder, baking soda and salt in a mixing bowl and whisk to thoroughly blend.

  2. Combine buttermilk, oil, egg, and vanilla in a separate mixing bowl. Whisk to combine. If you are making your own "buttermilk," pour milk into a mixing bowl. Add white vinegar and let sit for about 5 minutes. Then add olive oil, egg and vanilla extract to the milk mixture. Whisk to blend.

  3. Stir milk mixture into dry ingredients and whisk until batter is smooth. If the batter looks too thick, add more milk, 1 teaspoon at a time.

  4. Heat a skillet over medium-high heat. Lightly brush the skillet will light olive oil or canola oil.

  5. For medium-sized pancakes, use a 1/4-cup measuring cup for each pancake. Pour into heated skillet and cook until bubbles form and the bottom is golden brown. Flip and cook the second side until golden. For larger pancakes, use a 1/3-cup measuring cup to measure batter for each pancake.

  6. To freeze pancakes, allow to completely cool. Wrap each pancake separately and place in a plastic freezer bag.

Note: If you use a gluten-free all-purpose flour blend with added xanthan gum or guar gum, don't add more guar gum to this recipe. If you are using a G-F flour blend without added guar gum, add 1/4 teaspoon of your favorite guar gum to this recipe.

Pancake Variations

This basic gluten-free pancake batter goes a long way in the versatility department. Once you have portioned out the batter into a skillet, sprinkle one or more of the following ingredients on each pancake. Cover the toppings with a little extra batter so the topping won't stick to the pan after you've flipped the pancake. Let your creativity be your guide.

  • Blueberries
  • Sliced strawberries
  • Sliced bananas
  • Semisweet, milk or white chocolate chips
  • Chopped or whole pecans


  • Always make sure your work surfaces, utensils, pans and tools are free of gluten.
  • Always read product labels. Manufacturers can change product formulations without notice.
  • When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.