This is the gluten-free pancake recipe my family comes back to over and over again. A combination of buttermilk and sour cream make these the FLUFFIEST, most flavorful gluten-free pancakes you’ll ever eat!
These gluten-free pancakes are made with easy-to-find ingredients. Add chocolate chips or blueberries if you like! They’re our favorite weekend treat and even non-GF people love them!
Trust me when I say this is truly the best pancakes recipe to add to your gluten-free baking repertoire. It’s my favorite gluten-free pancakes recipe for a slow Sunday morning, festive holiday brunch, or for a celebratory birthday breakfast!
This recipe beats any gluten free pancake mixes by a mile. Plus, it’s made with simple ingredients that create incredible pancakes with an ultra fluffy texture.
You can add any of your favorite toppings to this easy recipe, including fresh berries, whipped cream, chocolate chips, pure maple syrup, and more!
Why You’ll Love this Recipe
- The fluffiest gluten-free pancakes ever!
- Delicious buttermilk flavor
- Great rise and tender crumb
- Perfect weekend breakfast
For more gluten-free breakfast recipes, check out these gluten-free waffles, gluten-free banana bread, gluten-free crepes, gluten-free muffins, and gluten-free scones.
For more gluten-free pancakes, try these gluten-free donuts, banana pancakes, gluten-free pumpkin pancakes and buckwheat pancakes.
Ingredients You’ll Need
- Gluten-free flour: I like to use a high quality gluten-free 1:1 baking flour like King Arthur Flour for perfect gluten free pancakes. You can use basically any gluten-free all purpose flour blend in this recipe!
- Buttermilk: The acid in buttermilk helps to produce a light and tender crumb, and also adds moisture and a slight tang to the gluten-free pancakes batter.
- Sour cream: Sour cream creates a rich, moist pancake batter that is irresistible!
- Eggs: Eggs also add richness and act as a binder in the batter.
- Butter: Melted butter adds essential fats that enhance the flavor of the gluten-free pancakes.
- Baking powder/baking soda: Both baking soda and baking powder work together to create fluffy gluten-free pancakes with a high rise.
- Sugar: A bit of sweetness in the batter makes these buttermilk gluten-free pancakes extra delicious!
How to Make these Pancakes
- In a large mixing bowl, whisk together the gluten-free 1:1 baking flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, sour cream, eggs and melted butter.
- Add the wet ingredients to the dry and mix with a spoon or spatula until just combined. The batter will be lumpy, and it’s okay if there are even a few streaks of flour or air bubbles here and there. Don’t over-mix this gluten-free pancakes batter!
- Let the batter rest for 10 minutes. Preheat an electric griddle to 325F during the last few minutes of the rest time. (Or preheat a nonstick pan over medium-high heat for a few minutes. You may need to add a bit of oil to cook the gluten-free pancakes if using a skillet.)
- Using a 1/4-cup measuring cup or a baking scoop, scoop the batter onto the hot griddle or pan.
- Cook until the edges are set, the pancake starts bubbling in the center and the first side is golden brown, about 2-3 minutes.
- Flip the pancake and cook for another 1-2 minutes until cooked through. Repeat with remaining batter.
- Serve immediately and enjoy the best gluten-free pancakes!
Storage Instructions
These fluffy gluten-free pancakes are best if served immediately. If you want to keep them warm while you’re making a batch, keep them in a 175 degree F oven for 15-20 minutes.
Store any leftovers in an airtight container in the fridge.
TO FREEZE: You could also freeze these gluten-free pancakes on a baking sheet and then store in a freezer bag for up to three months. When you’re ready to eat them, thaw in the microwave for a few seconds or let thaw in the fridge overnight.
FAQs
Buttermilk contains acid that activates the baking soda in gluten-free pancakes, making them more fluffy. It also adds a slight tang to the pancakes creates a tender, moist crumb.
Bob’s Red Mill buttermilk pancake mix is not gluten-free, since the main ingredient is whole wheat flour. However, they do offer a gluten-free pancake mix, which is made from a gluten-free flour blend of rice flour and potato starch.
Gluten-free pancakes can sometimes turn out gummy because of white rice flour. This flour should be combined with a blend of other gluten-free flours to create a light, tender crumb. The flour blend I recommend for this recipe has a variety of flours besides white rice flour.
Expert Tips & Tricks
- Portioning the batter: These gluten-free pancakes spread and turn out larger than you’d think. For best results, use less batter than you usually would. I recommend using a 3 tablespoon baking scoop to portion out the batter.
- Buttermilk substitution: Don’t have buttermilk on hand? You can also use regular milk and add a tablespoon of vinegar to curdle the milk and add tang.
- 10-minute rest: Letting the batter rest for 10 minutes allows the flour to hydrate and activate the leavening for lighter pancakes. Don’t skip this step!
- Topping ideas: These gluten-free pancakes taste great with a variety of toppings, including fresh blueberries, raspberries, strawberries, bananas, or chocolate chips. Then add syrup, powdered sugar, jam, Nutella, peanut butter, etc!
More Gluten-Free Breakfast Recipes
I hope you love this gluten-free pancakes recipe as much as I do! If you try these buttermilk pancakes, be sure to leave me a comment/rating below. I’d love to hear from you!
Gluten-Free Buttermilk Pancakes
Ingredients
Dry Ingredients:
- 1 ¾ cups gluten-free 1:1 baking flour 280 grams
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 2 cups buttermilk
- ¼ cup sour cream
- 2 large eggs
- 3 tablespoon butter melted
Instructions
- In a large bowl, whisk together the gluten-free 1:1 baking flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, sour cream, eggs and melted butter.
- Add the wet ingredients to the dry and mix with a spoon or spatula until just combined. The batter will be lumpy and it’s ok if there are even a few streaks of flour here and there. Don’t overmix!
- Let the batter rest for 10 minutes. Preheat a griddle to 325F during the last few minutes of the rest time. (Or preheat a nonstick pan over medium-high heat for a few minutes. You may need to add a bit of oil to cook the pancakes if using a skillet.)
- Using a 2-3 tablespoon-size baking scoop, scoop the batter onto the hot griddle or pan. (I like to make these smaller than typical pancakes!)
- Cook until the edges are set, the pancake starts bubbling in the center and the first side is golden brown, about 2-3 minutes. Flip the pancake and cook for another 1-2 minutes until cooked through. Repeat with remaining batter.
- Serve immediately or keep warm in a 175 degree F oven for 15-20 minutes. Enjoy!
Notes
- Portioning the batter: These gluten-free pancakes spread and turn out larger than you’d think. For best results, use less batter than you usually would. I recommend using a 3 tablespoon baking scoop to portion out the batter.
- 10-minute rest: Letting the batter rest for 10 minutes allows the flour to hydrate and activate the leavening for lighter pancakes. Don’t skip this step!
- Buttermilk substitution: Don’t have buttermilk on hand? You can also use regular milk and add a tablespoon of vinegar to curdle the milk and add tang.
I’ve been craving buttermilk pancakes for the longest of time! And this recipe is awesome, I used Pamela’s 1:1 flour. The whole family loved it! Fluffiest gluten free buttermilk pancakes ever! Thank you!
Hooray! I’m so glad you enjoyed them. Thanks for the comment!
Hi! Thank you for taking the time to make a recipe for GF pancakes. I am also lactose free and I’m wondering if curdling soy milk and replacing sour cream with full fat coconut might work? Thoughts? Thank you for your time And energy – Erin