Gluten-free pancakes can be easy and delicious with this Gluten-Free Buttermilk Pancake Recipe.
Saturday morning pancakes are a tradition at our house. I have been making pancakes for breakfast almost every Saturday for close to twenty-five years. It is a tradition that we love.
Years ago, long before I went gluten-free, my favorite pancake recipe came from an old Martha Stewart cookbook called Favorite Comfort Foods.
The recipe is a fairly classic buttermilk pancake recipe, but it does call for more buttermilk than many recipes do.
Since it is a favorite pancake recipe it was one of the first recipes that I worked to get right when I went gluten-free.
In fact, I have made several gluten-free versions of this recipe. It is the recipe I used for my homemade gluten-free pancake mix recipe. The one I am sharing today is the easiest to make with fairly basic gluten-free ingredients.
Can I use a gluten free blend for making pancakes?
Technically you can use a gluten-free blend for making pancakes, including this recipe, but for the best results use individual flours. Not all gluten-free blends are the same. The ingredients vary and can produce totally different results in a recipe.
I have found that the taste and texture of most gluten-free pancakes are better without any gums in them. Most gluten-free flour blends contain gums and those gums change the pancake.
When you use individual gluten-free flours you can control the ratio of the flours and you can leave out the gums.
You can find more of my thoughts on gluten-free flour blends in my post about using gluten-free flour blends in place of regular flour.
Can I use this batter to make other recipes?
Can I freeze gluten-free pancakes?
Yes, gluten-free pancakes freeze well and are easy to reheat. Cook, let cool completely and freeze.
- white or brown rice flour
- 1/2 cup potato starch
- 1/3 cup tapioca starch
- baking powder
- baking soda
This gluten-free buttermilk pancake recipe is a tried and true family favorite. I hope it becomes a favorite of yours as well.
- 1 ½ cups white rice flour, brown rice flour, or a mix of the two
- ½ cup potato starch
- 1/3 cup tapioca starch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons sugar
- 2 eggs
- 3 cups buttermilk
- ¼ cup butter, melted
- In a bowl combine dry ingredients.
- In another bowl or glass measuring cup whisk together eggs, buttermilk, and butter.
- Whisk wet ingredients into dry ingredients. Batter will still be slightly lumpy.
- Ladle batter on to hot griddle or pan using about 1/3 cup per pancake or ½ cup for larger pancakes.
- Cook for about 2 minutes or until bubbles on top starts to pop.
- Flip over and cook 1-2 minutes more or until done.
- Serve with your favorite pancake toppings.
Amount Per Serving: Calories: 469Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 87mgSodium: 878mgCarbohydrates: 79gFiber: 3gSugar: 13gProtein: 12g
Nutritional values are approxomite and aren't always accurate.