Fluffy gluten free buttermilk pancakes are a weekend staple! Inspired by a classic Alice Waters recipe, these pancakes are unbelievably light and tender, the perfect vehicle for fruit and, of course, lots of maple syrup.
Pancakes are a weekend favorite in my house, and I'll bet they're in regular rotation in your kitchen, too! There are so many ways to make pancakes, and while I love my oat flour pancakes recipe, I also love that this version adds buttermilk for tang and tenderness. And, they're gluten-free, making them a highlight of a Saturday morning.
The unique thing about this recipe is that you separate the eggs and whip the whites separately. While this is an extra step, it helps to give the pancakes a wonderful lightness. This recipe is a great base to get you started - you can add fruit, chocolate, or anything that you like. It's inspired by an Alice Waters recipe and never fails to please. We made this recipe all the time when we moved to Morocco in 2014 as a way to connect to our American roots during our time there.
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Why Make These Pancakes? Lemme Tell You ...
There's a lot to love about a good gluten-free pancake recipe. Here's why you'll love this one:
- Simple ingredients list. You need just 6 ingredients to make these pancakes, and you'll probably have most of the items in your pantry and fridge already. You can make a buttermilk substitute by mixing 2 tablespoons of vinegar into 2 cups of milk and letting it stand for 10 minutes before using. This is an easy way to make these dairy-free, too, by using dairy-free milk!
- Naturally gluten-free. Just one gluten-free flour is needed in this recipe - oat flour! Oat flour is a wonderful gluten-free flour that mimics whole wheat flour in flavor and performance. You can also substitute your favorite 1:1 all-purpose gluten-free flour blend with good results.
- Flavorful and tender. These are the pancakes you've been looking for: gluten-free, tender, and so flavorful.
Ingredients Needed
Here's a glance at the simple ingredients list! Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions.
- Butter - I use unsalted butter; for a dairy-free version, use dairy-free butter or melted coconut oil.
- Gluten free flour - My homemade gluten free flour blend is wonderful here, mimicking all-purpose flour. You can also use a single-origin gluten-free flour such as oat flour (learn how to make oat flour!), brown rice flour, or sorghum flour.
- Baking powder - Make sure the baking powder is fresh! This is especially important here, so that the pancakes rise well.
- Salt - Use fine sea salt or table salt.
- Eggs - Use large eggs or medium eggs.
- Buttermilk - If you don't have buttermilk, add 1 tablespoon to 1 cup of milk to make a homemade buttermilk substitute.
Variation Ideas & Add-Ins
- Fruit: Blueberries are the best! :) Or, add chopped strawberries, raspberries, blackberries, peaches, or nectarines. Check out my gluten free banana pancakes recipe, too.
- Coconut: Stir in some sweetened or unsweetened shredded coconut.
- Chocolate chips: Add mini chocolate chips for a little extra.
- Nuts: I love adding a handful of toasted, chopped walnuts to the batter for a bit of crunch.
How to Make Gluten Free Buttermilk Pancakes
Here's an overview in photos of how to make these little beauties:
1. Make dry mix: Whisk the dry ingredients together.
2. Combine wet ingredients: In a medium bowl, whisk the egg yolks and buttermilk.
3. Combine: Add the wet ingredients to the dry ingredients, then add the butter. Rest the batter while you separately mix the egg whites.
4. Cook: Heat a frying pan, melt some butter, and ladle ¼ cup of the batter per pancake and cook on both sides until done.
Tips & Variations to Try
- Rest the batter. All gluten-free flours benefit from a short rest after they've been incorporated into a batter. Let the batter, minus the whipped egg whites, rest for 10 minutes so that the oat flour can absorb some of the liquid.
- Use buttermilk. Yes, you can totally use a homemade buttermilk substitute! But in my opinion, real buttermilk tastes and performs the best. If you can, use buttermilk.
- Use fresh eggs. Fresh eggs will give your egg whites more height, which helps the pancakes turn out ultra-light.
- Make it refined sugar-free. I love to make these pancakes with maple syrup in the batter rather than granulated sugar. Or, leave the sugar out altogether and add fruit or more maple syrup on top.
- Throw in some spices. Add a bit of cinnamon, ginger, nutmeg, cardamom, or a combination if you wish for a bit of warming spice.
- Dairy-free. Substitute your favorite non-dairy butter and milk for the butter and milk.
- Heat. Set the pan over medium heat, let it heat for a few minutes, then flick a few drops of water on the surface. If they sizzle and disperse, the pan is ready for the pancake batter. If the pan isn't hot enough, the pancakes will cook unevenly.
- Grease. Don't skimp on greasing the pan! This will help the pancakes to flip easily.
Serving Ideas
My preference for pancakes is the og maple syrup, or melted butter and syrup. But you can dress them up a bit, too. Here are some ideas:
- Whipped cream - Top a pile of freshly cooked pancakes with softly whipped cream.
- Honey - Add a drizzle of warm honey to the pancakes instead of maple syrup.
- Nut butter - I love serving pancakes with a little peanut or almond butter for a bit of extra protein.
- Fruit - Instead of adding fruit to the pancake batter, add it to individual servings! Top pancakes with fresh fruit like blueberries, raspberries, sliced bananas, nectarines, peaches, or whatever is in season.
How to Store & Reheat Extras
Save leftover pancakes for quick on-the-go breakfasts all week long. Fully cool the pancakes before adding them to your storage bag so that they don't get soggy.
- Fridge - Store leftover pancakes in a sealable bag, with a piece of parchment between each pancake, for up to 3 days.
- Freezer - Place the pancakes in a freezer-safe, sealable bag with a piece of parchment paper in between each pancake, and freeze for up to 3 months. Defrost in the fridge before reheating.
- To Reheat - Reheat in the microwave for 30 seconds per pancake.
More Easy Pancake Recipes
Happy baking! If you make this recipe, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Gluten Free Buttermilk Pancakes
Ingredients
- 6 tablespoons unsalted butter , melted
- 1 ¾ cups gluten-free flour (210 grams)
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 2 large eggs , separated
- 1 ¾ cup buttermilk
Instructions
- Whisk the dry ingredients together in a large bowl. In a medium bowl, whisk the 2 egg yolks and the buttermilk until combined. Make a well in the center of the dry ingredients, pour in the liquid mixture, and stir until just barely mixed. Add the melted butter and mix until just combined. Let the batter rest for 10 minutes.
- In a medium bowl, using an electric mixer, whip the egg white until soft peaks form. Fold into the batter.
- Heat a griddle or frying pan over medium heat. When hot, rub with butter. Then ladle ¼ cup (for smallish pancakes) to ½ cup (for large pancakes) of the batter onto the pan. Cook until bubbles appear on the surface and the underside of the pancakes are golden brown, about 2-4 minutes. Turn them over and cook until done, about 2-4 minutes longer.
Notes
- Rest the batter. All gluten-free flours benefit from a short rest after they've been incorporated into a batter. Let the batter, minus the whipped egg whites, rest for 10 minutes so that the oat flour can absorb some of the liquid.
- Use buttermilk. Yes, you can totally use a homemade buttermilk substitute! But in my opinion, real buttermilk tastes and performs the best. If you can, use buttermilk.
- Use fresh eggs. Fresh eggs will give your egg whites more height, which helps the pancakes turn out ultra-light.
- Make it refined sugar-free. I love to make these pancakes with maple syrup in the batter rather than granulated sugar. Or, leave the sugar out altogether and add fruit or more maple syrup on top.
- Throw in some spices. Add a bit of cinnamon, ginger, nutmeg, cardamom, or a combination if you wish for a bit of warming spice.
- Dairy-free. Substitute your favorite non-dairy butter and milk for the butter and milk.
- Heat. Set the pan over medium heat, let it heat for a few minutes, then flick a few drops of water on the surface. If they sizzle and disperse, the pan is ready for the pancake batter. If the pan isn't hot enough, the pancakes will cook unevenly.
- Grease. Don't skimp on greasing the pan! This will help the pancakes to flip easily.
Amanda Clark says
Sorry that your break, your breath of pure oxygen, is nearly over. I pray you find new ways to connect w/Casa on your return.
Helen says
You will return! And perhaps DW can make these for us here in Sebastopol.