Buttermilk Pancakes {GF}

I am beyond excited to be sharing this recipe with you. I have been on a quest to turn all of my favorite meals gluten-free since my doctor told me I had to ditch wheat. I didn’t realize how easy the task was going to be until I started doing research. Gluten-free foods have come so far since I was standing across from my coworker (at-the-time) as she sat in her chair lamenting over her failed adventures in gluten-free baking. (This was circa 2013 or 2014.)

Six or seven years and a lot of research and experimentation later, really good gluten-free recipes are plastered across the internet. One of my favorite websites is Gluten-Free on a Shoestring. Nicole takes every day foods and makes them affordable and gluten-free. It was Nicole’s website where I learned how to make Gluten-Free Bread Flour. (More on that later.)

I didn’t have the highest expectations for this recipe. All the other recipes I’d made by subbing gluten-free flour for all-purpose flour had turned out more dense than the non-gluten versions. There was an obvious difference in texture and taste.

But this recipe was obviously different right away. It seems that sifting the flour into the measuring cup might have been the magic answer to recreating gluten-free fare tasting almost exactly like the non-gluten answer. These pancakes tasted exactly like my Mom’s buttermilk pancakes I ate growing up. And in case I was crazy, I asked Sis to try them after she commented on how good they looked.

She said the same thing. We agreed that no one would know the pancakes were gluten free by taste or texture alone.

The pancakes were slightly thinner than I would have liked them to be (but honestly replicated the pancakes I grew up eating), so I would like to recreate them again and use a tad more sifted flour in the recipe.


  • 2 c. sifted gluten free all purpose flour (recommend rice based blend)
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 T. sugar
  • 2 eggs, slightly beaten
  • 2 c. buttermilk
  • 2 T. melted butter or vegetable oil
  • 1 tsp. pure vanilla extract (optional)


  1. Sift flour to get 2 cups of sifted flour and place in a large bowl.
  2. Add to the bowl, baking soda, salt and sugar.
  3. In a separate bowl, whisk together eggs, buttermilk, melted butter or vegetable oil and vanilla extract (if using).
  4. Add dry ingredients into wet ingredients and stir just until combined.
  5. Ladle a serving spoon size amount of batter per pancake onto hot lightly greased griddle or pan.
  6. Cook pancake until it bubbles form; flip.
  7. Cook until browned on other side.
  8. Serve with butter, maple syrup and/or your favorite pancake toppings

Recipe rating: 

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