Fluffy Gluten-Free Buttermilk Pancakes
Thick, tender buttermilk pancakes made with a gluten-free flour blend. A short batter rest keeps them soft instead of gritty, and they cook through without gummy centers.
- Prep time
- 15 mins
- Cook time
- 20 mins
- Total time
- 35 mins
- Servings
- 4
Good gluten free pancakes come down to two details. The first is a 10-minute rest after mixing. Rice-based flour blends absorb liquid slowly, and batter cooked right away tastes sandy. During the rest the starches hydrate, the batter thickens, and the baking soda starts reacting with the buttermilk, so the pancakes rise taller.
The second is heat. Gluten-free batter browns faster than wheat batter and can stay wet in the middle, so these cook over medium-low heat for a little longer. The center then sets before the outside gets too dark.
Use a blend that already contains xanthan gum. It holds the pancakes together when you flip them and gives them a soft, springy bite.
Published October 27, 2026
Tips for success
- In a shared kitchen, wash the griddle, spatula, whisk and measuring cups before you start, and use a fresh butter dish and syrup bottle. Wheat crumbs from a spread or a dripping syrup spout can end up on gluten-free pancakes. Don't cook these on a griddle that was just used for wheat pancakes without scrubbing it first.
- Don't skip the 10-minute rest. Unrested gluten-free batter makes thinner, grittier pancakes because the rice flour hasn't absorbed the liquid yet.
- Flour blends vary in how much liquid they absorb. If your first pancake is dense and won't spread, thin the remaining batter with buttermilk 1 tablespoon at a time.
- Press the center of the first pancake after flipping. If it feels soft or leaves an indent, lower the heat and cook each side a little longer.
Ingredient substitutions
| Instead of | Use |
|---|---|
| buttermilk | 1 1/4 cups whole milk plus 1 tablespoon lemon juice, stirred and left for 5 minutesThe acid is needed to activate the baking soda. The pancakes come out slightly less tangy and a little less tall. |
| buttermilk and unsalted butter | unsweetened plain almond or oat milk (labeled gluten-free) with 1 tablespoon lemon juice, plus 3 tablespoons melted coconut oilThis makes the recipe dairy-free. The pancakes are a bit less rich and brown less deeply. Almond milk adds a tree nut allergen. |
| gluten-free all-purpose flour blend with xanthan gum | a blend without xanthan gum plus 3/4 teaspoon xanthan gum whisked into the dry ingredientsWithout the gum the pancakes crumble and tear when flipped, so add it if your blend doesn't include it. |
Gluten-free kitchen notes
Check the label on these ingredients:
- 1 1/2 cups gluten-free all-purpose flour blend: Make sure the flour blend is certified or clearly labeled gluten-free.
- 2 teaspoons baking powder: Some baking powders use wheat starch. Check that yours is labeled gluten-free.
Avoid cross-contact. Use clean pans, utensils, cutting boards and colanders, and a toaster or oven rack that has not been used for wheat products. Store gluten-free flours separately and wipe down counters before you start.
This recipe uses gluten-free ingredients, but we cannot guarantee it is safe for everyone with celiac disease or gluten sensitivity. Read our recipe disclaimer.
Recipe
Fluffy Gluten-Free Buttermilk Pancakes
- Prep 15 mins
- Cook 20 mins
- Total 35 mins
- About 12 four-inch pancakes
Ingredients
Dry ingredients
- 1 1/2 cups gluten-free all-purpose flour blend (210 g), one that contains xanthan gum; spoon into the cup and levelCheck GF label
- 2 tablespoons granulated sugar (25 g)
- 2 teaspoons baking powder (8 g), labeled gluten-freeCheck GF label
- 1/2 teaspoon baking soda (3 g)
- 1/2 teaspoon kosher salt (2 g)
Wet ingredients
- 1 1/4 cups buttermilk (300 ml), well shaken
- 2 large eggs, room temperature
- 3 tablespoons unsalted butter (42 g), melted and cooled for 5 minutes
- 1 teaspoon vanilla extract (5 ml), pure vanilla extract
For cooking and serving
- 1 tablespoon neutral oil (15 ml), such as canola or avocado, for the pan
- pure maple syrup, for serving
Contains: Milk, Eggs. Check labels on packaged ingredients for other allergens.
Instructions
Make the batter
- 1
Heat the oven to 200°F and set a wire rack inside a rimmed baking sheet on the middle rack. You will use it to keep the finished pancakes warm.
- 2
In a large bowl, whisk the gluten-free all-purpose flour blend, granulated sugar, baking powder, baking soda and kosher salt for 30 seconds. This spreads the leaveners evenly so the pancakes have no bitter spots.
- 3
In a medium bowl, whisk the buttermilk, eggs and vanilla extract until smooth. While whisking, slowly pour in the melted unsalted butter. If the butter firms into small flecks because the buttermilk is cold, keep going. They melt on the griddle.
- 4
Pour the wet ingredients into the dry ingredients. Whisk until no dry pockets remain, about 30 seconds. The batter will be thick and slightly lumpy. Let it rest at room temperature for 10 minutes. It will thicken further and show small bubbles on the surface. If it is too thick to pour off a spoon after resting, stir in 1 to 2 tablespoons more buttermilk.
Cook the pancakes
- 5
Heat a 12-inch nonstick skillet or griddle over medium-low heat for about 5 minutes, or set an electric griddle to 350°F. The pan is ready when a drop of water sizzles and evaporates within a few seconds. Brush or wipe a thin film of the neutral oil over the surface with a folded paper towel.
- 6
Scoop 1/4 cup of batter per pancake onto the pan, leaving 2 inches between them. The batter is thick, so use the back of the measuring cup to spread each one into a 4-inch round about 1/4 inch thick. It will rise to about 1/2 inch as it cooks.
- 7
Cook for 2 1/2 to 3 minutes. They are ready to flip when bubbles have opened across the surface, the edges look dry and matte, and the underside is golden brown. Flip and cook for 1 1/2 to 2 minutes more. They are done when the second side is golden and the center springs back when pressed lightly. If the outside browns before the center sets, lower the heat slightly for the next batch.
- 8
Move the finished pancakes to the wire rack in the warm oven in a single layer so they don't steam and turn soggy. Wipe a little more neutral oil onto the pan and repeat with the remaining batter. You should get about 12 pancakes.
Serve
- 9
Serve the pancakes warm with pure maple syrup.
Storage
Cool the pancakes completely on a wire rack. Refrigerate in an airtight container for up to 3 days. To freeze, lay them in a single layer on a baking sheet until firm, about 1 hour, then move them to a freezer bag with parchment between layers for up to 2 months. Reheat from the fridge or freezer in a 350°F oven on a baking sheet for 8 to 12 minutes, or in a toaster used only for gluten-free foods.
Always check ingredient labels to confirm products are gluten-free. Not medical advice.
Frequently asked questions
Why do my gluten-free pancakes taste gritty?
The rice flour in most blends hasn't had time to absorb the liquid. Resting the batter for 10 minutes before cooking fixes most of the grittiness, and blends made with superfine rice flour help too.
Why are the centers gummy even though the outsides are brown?
The heat is too high, so the outside browns before the inside cooks. Lower the heat to medium-low, spread the batter about 1/4 inch thick, and check that the center springs back before you take the pancakes off the pan.
Can I make the batter the night before?
It's better not to, because the baking powder and baking soda lose strength as the batter sits and the pancakes come out flat. Instead, whisk the dry ingredients the night before, cover them, and mix in the wet ingredients in the morning.
Can I add blueberries or chocolate chips?
Yes. Pour the batter onto the pan, then scatter about 1 tablespoon of blueberries or chocolate chips over each pancake before flipping. Choose chocolate chips labeled gluten-free, because some are made on shared equipment.
Do I need a special flour blend for these?
Any rice-based gluten-free all-purpose blend that contains xanthan gum works. Bean-based blends can taste stronger, and single flours such as almond or coconut flour won't work as a direct swap in this recipe.
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