Fluffy Gluten-Free Buttermilk Pancakes
Learn how to make fluffy gluten-free buttermilk pancakes that rival the wheat flour version. Easy recipe with pro tips, substitutions, and secrets for golden-brown perfection.
There’s something magical about waking up to pancakes—that warm, buttery aroma drifting through your kitchen, the promise of a slow morning before the day gets crazy. But if you’re gluten-free, you know pancakes used to feel like one of those things you had to give up, right? Well, I’ve got great news: these fluffy gluten-free buttermilk pancakes are so tender and pillowy that nobody at your table will miss the wheat flour version.
The secret? Buttermilk. It’s honestly the MVP of this gluten-free breakfast game, creating that perfect tangy richness and helping your pancakes rise beautifully without any weird gummy texture. I’ve tested this recipe dozens of times, and I promise you’ll get fluffy, golden-brown pancakes every single time you make them.
Whether you’re newly gluten-free or just feeding hungry mouths before school or weekend activities, these classic breakfast pancakes are about to become your new weekend tradition—and maybe even a weekday shortcut when you’re feeling generous.
Table of Contents
Ingredients
| Ingredient | Measurement | Notes |
|---|---|---|
| Plain gluten-free flour blend | 240 g (2 cups) | Used Doves Farm Freee or mix your own; no xanthan gum needed if pre-mixed |
| Caster or granulated sugar | 50 g (4 tbsp) | Creates tender crumb |
| Baking powder | 1 tsp | Essential for rise |
| Baking soda | 1 tsp | Reacts with buttermilk |
| Xanthan gum | 1/2 tsp | Omit if your flour blend already contains it |
| Salt | 1/2 tsp | Balances sweetness |
| Buttermilk, room temperature | 400 g (1 3/4 cups) | May be thicker or runnier; adjust for consistency |
| Large eggs, room temperature | 2 | Room temp ensures even mixing |
| Melted unsalted butter | 3 tbsp | Plus extra for greasing the pan |
| Vanilla bean paste or extract | 1/2 tsp paste or 1 tsp extract | Adds depth |
Instructions
Step 1: Whisk Dry Ingredients Together
In a large mixing bowl, whisk together your gluten-free flour blend, sugar, baking powder, baking soda, xanthan gum, and salt until everything’s evenly combined. Taking time here ensures your leavening agents spread throughout the batter, so your fluffy gluten-free buttermilk pancakes will rise evenly and stay beautifully golden.
Step 2: Combine Wet Ingredients
In a separate bowl or jug, whisk together the buttermilk, eggs, melted butter, and vanilla until smooth and well blended. This is where you’re creating the tangy, rich base that makes these classic breakfast pancakes so special.
Step 3: Mix Wet into Dry
Pour the wet ingredients into the dry and whisk well until you get a smooth, thick batter with no flour clumps. You might notice the batter starting to bubble slightly—that’s the baking soda and buttermilk reacting together, which is exactly what you want for your gluten-free pancakes to rise beautifully.
Step 4: Check Your Batter Consistency
Your final pancake batter should be fairly thick but still able to slowly run off a spoon or ladle, piling up on itself rather than spreading flat. If it’s too thick, add buttermilk a tablespoon at a time; if it’s too thin, whisk in a bit more gluten-free flour until you reach that perfect consistency.
Step 5: Preheat Pan or Griddle
Heat a frying pan or griddle over medium heat, then reduce to medium-low—this is key to getting fluffy gluten-free buttermilk pancakes that cook through without burning. Medium-low heat ensures your pancakes stay beautifully golden while cooking all the way through to that soft, pillowy center.
Step 6: Butter the Cooking Surface
Lightly butter your preheated pan or griddle, then wipe away excess with a clean paper towel to prevent sticking. You’ll want to do this before each new batch to keep your pancakes from sticking and getting those perfect caramelized edges.
Step 7: Dollop Batter Onto Pan
Use about 1/3 cup of batter per pancake (a 1/3 cup measure or ice cream scoop works great here) and try to make them as circular as possible. You can cook 2–3 pancakes at once, depending on your pan size, so don’t crowd them—they need a little breathing room.
Step 8: Watch for Bubbles
Cook for about 2½–3 minutes over medium-low heat until you see bubbles appearing on the top surface and the edges look set (no longer sticky to the touch). The bottom should be a gorgeous golden brown color, as light and fluffy as a cloud from the rising action.
Step 9: Flip and Cook Second Side
Flip your pancakes gently and cook for another 2½–3 minutes until the other side is also golden brown. Be patient here—rushing the second side can result in underdone centers, so let them cook until they’re set all the way through.
Step 10: Transfer and Keep Warm
Transfer the cooked pancakes to a platter or wire rack (I line mine with paper towels to absorb condensation), then continue cooking the remaining batter in the same way. This recipe makes 10–12 pancakes, so you’ll have plenty for seconds or leftovers.
Substitutions for Fluffy Gluten-Free Pancakes
Different Gluten-Free Flour Blends
If you don’t have Doves Farm Freee flour, any quality all-purpose gluten-free flour blend will work beautifully in these classic breakfast pancakes. Just check whether your blend already contains xanthan gum (most do), and omit the 1/2 tsp if it’s included—too much can make your pancakes gummy.
Non-Dairy Milk Alternative
Swap buttermilk for a non-dairy option by mixing 1 3/4 cups unsweetened plant-based milk with 1 tablespoon lemon juice or apple cider vinegar, then let it sit for 5 minutes. This creates a vegan-friendly version of fluffy gluten-free buttermilk pancakes that’s just as tender and tangy as the original.
Regular Milk Instead of Buttermilk
If you’re out of buttermilk, mix 1 3/4 cups whole milk with 1 tablespoon lemon juice or white vinegar and let it curdle for 5 minutes before using. It won’t be exactly the same, but your pancakes will still turn out soft and delicious—just slightly less tangy than these buttermilk pancakes.
Egg-Free Option
Replace the 2 eggs with 1/2 cup unsweetened applesauce or 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water). Your gluten-free breakfast pancakes will still rise beautifully, though they might be slightly less fluffy—but honestly, they’re still delicious.
Dairy-Free Butter
Use melted dairy-free butter or coconut oil in place of regular butter for a completely vegan version of these fluffy gluten-free pancakes. The flavor will be slightly different, but you’ll still get that golden, crispy exterior and tender interior that makes these classic breakfast pancakes so special.
Want something for weekend brunch guests? Try our easy gluten-free chocolate dessert recipe, which uses the same foolproof baking techniques that make these classic breakfast pancakes so reliable.
Troubleshooting Tips
Pancakes Aren’t Fluffy or Are Dense
Dense pancakes usually mean either overmixing the batter or using a gluten-free flour blend that’s already high in xanthan gum. Whisk everything together just until smooth, omit extra xanthan gum if your flour already has it, and make sure your buttermilk and eggs are room temperature for the best rise in your fluffy gluten-free buttermilk pancakes.
Pancakes Are Sticking to the Pan
Make sure you’re buttering the pan or griddle before each batch and that your heat isn’t too high—medium-low is the sweet spot. If they’re still sticking, try using a non-stick pan or griddle, which makes cooking gluten-free breakfast pancakes so much easier and more forgiving.
Bottoms Are Burning Before Tops Cook Through
This happens when your heat is too high or you’re leaving them on the pan too long. Reduce the heat to medium-low and check at the 2-minute mark—your pancakes should have bubbles on top and set edges before you flip them. This prevents the bottom from over-browning while your fluffy gluten-free buttermilk pancakes cook through.
Pancakes Are Gummy or Undercooked Inside
You might be using too much xanthan gum, or your pan isn’t hot enough when you add the batter. Check your flour blend to make sure it doesn’t already have xanthan gum, preheat your pan properly, and cook these gluten-free pancakes on medium-low for the full 2½–3 minutes per side.
Batter Seems Too Thick or Too Runny
Buttermilk consistency varies by brand, so don’t be afraid to adjust! Add more buttermilk a tablespoon at a time if your batter is too thick, or whisk in a bit more gluten-free flour if it’s too thin. Your batter should slowly drip off a spoon but hold its shape—perfect for creating those classic breakfast pancakes with beautiful edges.
Storage & Make-Ahead Tips
Storing Cooked Pancakes
Keep leftover pancakes in an airtight container in the fridge for up to 3 days, and they’ll reheat beautifully without drying out. You know what I love? Having these fluffy gluten-free buttermilk pancakes ready to go on busy mornings—just pop one in the toaster or microwave for 30 seconds, and breakfast is done.
Freezing Your Gluten-Free Breakfast Pancakes
Cool your pancakes completely, then layer them between parchment paper in a freezer bag and freeze for up to 3 months. Man, oh man—this is a game-changer for busy families because you can make a big batch on Sunday, freeze them, and have homemade pancakes ready in minutes on rushed mornings.
Make-Ahead Batter Strategy
You can mix your dry ingredients the night before and store them in an airtight container at room temperature. Just whisk the wet ingredients in the morning and combine them—you’ll have fluffy gluten-free buttermilk pancakes on the table in 15 minutes flat.
Serving Suggestions & Pairings
Classic Breakfast Plate
Serve your fluffy gluten-free buttermilk pancakes with butter, maple syrup, and a side of crispy bacon or turkey sausage for a traditional cozy breakfast. Add fresh berries (blueberries are perfection), whipped cream, or a drizzle of honey for something a bit fancier—these classic breakfast pancakes can handle any topping you throw at them.
Protein-Packed Morning
Pair your gluten-free pancakes with a Greek yogurt dollop and a handful of granola or chopped nuts for extra protein that keeps you satisfied all morning. This combo works especially well for busy families since it turns your fluffy gluten-free buttermilk pancakes into a more balanced breakfast.
Seasonal Twists
Top these pancakes with fresh strawberries and whipped cream for spring, peaches with cinnamon for summer, or apple compote for fall. You could even add chocolate chips, banana slices, or dulce de leche to your gluten-free breakfast pancakes for weekend indulgences.
Variations & Dietary Adjustments
Kid-Friendly Fun Version
Let little ones help mix the batter and choose their own toppings—they’re way more excited about pancakes they helped make! You can also mix mini chocolate chips or colorful sprinkles into your fluffy gluten-free buttermilk pancakes batter for extra fun, though the classic version is honestly all the celebration you need.
Spiced Vanilla Pancake Variation
Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon nutmeg to your dry ingredients for a warm, cozy version of these classic breakfast pancakes. Well… if you’re craving fall vibes year-round, this simple tweak transforms your fluffy gluten-free buttermilk pancakes into something that feels like a hug in breakfast form.
Whole Grain Gluten-Free Version
Replace 1/2 cup of your gluten-free flour blend with rolled oats (ground into flour) for added nutrition and a slightly nuttier flavor. Your gluten-free breakfast pancakes will have more texture and fiber, making them even more satisfying for your family’s morning table.
Vegan & Dairy-Free Pancakes
Use plant-based milk mixed with lemon juice (instead of buttermilk), swap eggs for applesauce, and use dairy-free butter—and you’ve got completely vegan fluffy gluten-free pancakes. Nobody will know they’re missing dairy, I promise you that with these classic breakfast pancakes.
FAQs About Gluten-Free Buttermilk Pancakes
Is gluten-free flour okay for pancakes?
Absolutely! Gluten-free flour works beautifully for pancakes when you use a quality flour blend with the right ratio of starches and binders. These fluffy gluten-free buttermilk pancakes prove that you don’t need wheat flour to get that light, tender texture people love.
What is the best binder for gluten-free pancakes?
Buttermilk is honestly the MVP because it creates that perfect tangy richness while helping your pancakes rise and stay tender. The combination of buttermilk with baking soda creates lift, making these classic breakfast pancakes fluffy without needing eggs to do all the heavy lifting.
What happens if you use buttermilk instead of milk in pancakes?
Buttermilk reacts with baking soda to create lift and tenderness, while regular milk doesn’t have that same chemical reaction. That’s why these gluten-free buttermilk pancakes are so much fluffier and more tender than versions made with regular milk—the buttermilk transforms your breakfast.
Can gluten-free people have buttermilk?
Yes! Buttermilk is naturally gluten-free, so these fluffy gluten-free buttermilk pancakes are safe for anyone avoiding gluten. Just make sure you’re using pure buttermilk without any additives, and you’re all set for classic breakfast pancakes.
What does buttermilk do to gluten when baking?
Buttermilk’s acidity reacts with baking soda to create lift and tenderness in baked goods, and it also tenderizes the crumb. Even though you’re not using gluten in these pancakes, buttermilk still creates that perfect tender, fluffy texture in your gluten-free buttermilk pancakes.
Best way to reheat frozen gluten-free breakfast pancakes?
Pop them straight from the freezer into your toaster for a quick, crispy-edged reheat, or microwave for 30 seconds for a softer texture. Either way, your fluffy gluten-free buttermilk pancakes will taste almost as good as fresh—honestly, sometimes I make them specifically so I can have them ready for rushed mornings.
Final Tips for Success
Why These Pancakes Are Different
These fluffy gluten-free buttermilk pancakes work so well because buttermilk creates the perfect chemical reaction with baking soda, resulting in lift and tenderness that wheat flour pancakes need gluten to achieve. Pair that with a quality gluten-free flour blend, room-temperature eggs, and medium-low heat, and you’ve got a recipe that’s honestly foolproof.
A Personal Moment
I remember the first time I made these—I was convinced gluten-free pancakes would be dense and disappointing. But when I flipped that first batch and saw all those beautiful bubbles on top, I knew I was onto something special. Now my kids request these fluffy gluten-free buttermilk pancakes for every weekend breakfast, and honestly, that makes me happier than any recipe review ever could.
Your Gluten-Free Kitchen Confidence
Whether you’re new to gluten-free cooking or a seasoned pro, these classic breakfast pancakes prove that you can create restaurant-quality breakfast at home without wheat flour. Trust the process, don’t overmix, and remember that buttermilk is your secret weapon—your kitchen skills are exactly what you need to nail these fluffy gluten-free buttermilk pancakes.
Gluten-Free Buttermilk Pancakes
Equipment
- Large mixing bowl
- Separate mixing bowl or jug
- Whisk
- Frying pan or griddle
- Measuring cups
- Measuring spoons
- 1/3 cup measure or ice cream scoop
- Paper towels
- Spatula
- Platter or wire rack
Ingredients
Dry Ingredients
- 240 g (2 cups) Plain gluten-free flour blend Used Doves Farm Freee or mix your own; no xanthan gum needed if pre-mixed
- 50 g (4 tbsp) Caster or granulated sugar Creates tender crumb
- 1 tsp Baking powder Essential for rise
- 1 tsp Baking soda Reacts with buttermilk
- ½ tsp Xanthan gum Omit if your flour blend already contains it
- ½ tsp Salt Balances sweetness
Wet Ingredients
- 400 g (1 3/4 cups) Buttermilk, room temperature May be thicker or runnier; adjust for consistency
- 2 large Eggs, room temperature Room temperature ensures even mixing
- 3 tbsp Melted unsalted butter Plus extra for greasing the pan
- ½ tsp Vanilla bean paste or 1 tsp vanilla extract Adds depth
Instructions
- In a large mixing bowl, whisk together your gluten-free flour blend, sugar, baking powder, baking soda, xanthan gum, and salt until everything’s evenly combined. Taking time here ensures your leavening agents spread throughout the batter, so your fluffy gluten-free buttermilk pancakes will rise evenly and stay beautifully golden.
- In a separate bowl or jug, whisk together the buttermilk, eggs, melted butter, and vanilla until smooth and well blended. This is where you’re creating the tangy, rich base that makes these classic breakfast pancakes so special.
- Pour the wet ingredients into the dry and whisk well until you get a smooth, thick batter with no flour clumps. You might notice the batter starting to bubble slightly—that’s the baking soda and buttermilk reacting together, which is exactly what you want for your gluten-free pancakes to rise beautifully.
- Your final pancake batter should be fairly thick but still able to slowly run off a spoon or ladle, piling up on itself rather than spreading flat. If it’s too thick, add buttermilk a tablespoon at a time; if it’s too thin, whisk in a bit more gluten-free flour until you reach that perfect consistency.
- Heat a frying pan or griddle over medium heat, then reduce to medium-low—this is key to getting fluffy gluten-free buttermilk pancakes that cook through without burning. Medium-low heat ensures your pancakes stay beautifully golden while cooking all the way through to that soft, pillowy center.
- Lightly butter your preheated pan or griddle, then wipe away excess with a clean paper towel to prevent sticking. You’ll want to do this before each new batch to keep your pancakes from sticking and getting those perfect caramelized edges.
- Use about 1/3 cup of batter per pancake (a 1/3 cup measure or ice cream scoop works great here) and try to make them as circular as possible. You can cook 2–3 pancakes at once, depending on your pan size, so don’t crowd them—they need a little breathing room.
- Cook for about 2½–3 minutes over medium-low heat until you see bubbles appearing on the top surface and the edges look set (no longer sticky to the touch). The bottom should be a gorgeous golden brown color, light and fluffy from the rising action.
- Flip your pancakes gently and cook for another 2½–3 minutes until the other side is also golden brown. Be patient here—rushing the second side can result in underdone centers, so let them cook until they’re set all the way through.
- Transfer the cooked pancakes to a platter or wire rack (I line mine with paper towels to absorb condensation), then continue cooking the remaining batter in the same way. This recipe makes 10–12 pancakes, so you’ll have plenty for seconds or leftovers.
