Fluffy, Gluten Free Buttermilk Pancakes are a weekend staple! Inspired by an Alice Waters recipe, these pancakes are unbelievably light and tender, the perfect vehicle for fruit and of course, lots of maple syrup.

Easy Gluten Free Buttermilk Pancakes Recipe

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 typically make a simple Fannie Farmer Cookbook-based version for my girls with whole wheat flour, I also like to make a gluten-free version for myself. These gluten-free buttermilk pancakes are always 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 does help 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.

Why You’ll Love Gluten Free Buttermilk Pancakes

There’s lots to love about a good gluten free pancake recipe. Here’s why you’ll love this recipe:

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 in 2 tablespoons of vinegar into 2 cups of milk and letting it stand for 10 minutes before using.
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.

A hand holds a fork over a plate of pancakes.

Ingredients Needed for Gluten-Free Pancakes

Make sure to check the recipe card for the full ingredient amounts and instructions.

Butter: You can use salted or unsalted butter.
Oat Flour: Or sub gluten-free 1:1 all-purpose flour (I like Bob’s Red Mill).
Baking Powder: To help the pancakes rise.
Salt: I use fine sea salt.
Eggs: Eggs help bind the batter.
Buttermilk: To give the pancakes a beautiful fluffiness.

How to Make Buttermilk Pancakes

Make the batter. 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.
Beat the egg whites. In a medium bowl, using an electric mixer, whip the egg white until soft peaks form. Fold into the batter.
Cook the pancakes. 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.

Storage Options

Store leftover pancakes in a zip-loc bag, with a piece of parchment between each pancake, for up to 3 days. Reheat in the microwave. You can also freeze leftover pancakes: 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 using.

Tips for Success

This is an easy recipe, but I do have a few tips to help it turn out perfectly!

Rest the batter. Oat flour, and gluten-free flours in general, benefit from a short rest after they’ve been incorporated into a batter. Let the batter, minus the egg white, 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.

Substitution Options

It’s easy to make substitutions! Here’s how:

Oat Flour – Substitute sorghum flour or use a 1:1 all-purpose gluten-free flour blend.
Make Dairy-Free – Use a non-dairy milk of choice and stir in 2 tablespoons of vinegar. Let the mixture stand for 10 minutes then use in the recipe. Use a non-dairy butter for the butter.