Gluten-Free Buttermilk Pancakes

A close-up of buttermilk pancakes stacked on a plate

Meaningful Eats

Gluten-Free Buttermilk Pancakes

4 servings (makes 16 4-inch pancakes)

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!

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 10

Resting Time 10

Total Time 30

Author Erin Collins

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!

Video

Notes

RECIPE 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.

Nutrition