My (non-gluten-free) teenage son declared these the best pancakes he’s had in years. These homemade gluten free pancakes are light, fluffy and packed with flavor. The secret to their texture is a combination of tangy buttermilk and a carefully chosen blend of gluten-free flours. Even better: this family favorite can be on the table in about 15 minutes.
These pancakes first appeared in the cookbook my mom and I wrote together, Gluten-Free on a Budget. I’ve simplified the original recipe a bit, and since then many readers have told me they’ve never had better pancakes. That’s an honor, and I’m excited to share this easy, dependable recipe with you.
Why my son said they’re the best
- Balanced sweetness: These pancakes have just enough sweetness to be delicious with a pat of butter, yet they hold up beautifully to sweeter toppings like buttermilk syrup or fresh fruit.
- Super simple: The method is straightforward so kids can help make them (with adult assistance at the hot griddle). We’ve been making them since my celiac diagnosis in 2007 and they’ve never failed us.
- Very versatile: This batter adapts well to sheet-pan pancakes, cinnamon-roll–style swirl variations, or pancake muffins for make-ahead breakfasts.
Pantry basics you’ll need
- Buttermilk: Its acidity and thickness give moisture and lift to the gluten-free flours. You can make a dairy-free substitute by mixing coconut milk with lemon juice if desired.
- Butter: A small amount of butter adds richness, helps browning, and improves texture.
- Flours: I like combining gluten-free all-purpose flour with almond flour. The almond flour adds subtle nuttiness and helps the pancakes brown. A reliable all-purpose blend that includes xanthan gum (like King Arthur) works best.
Combining gluten-free flours in the right proportions produces much better results, whether you’re making pancakes, waffles or cinnamon rolls.
See the recipe card below for exact ingredient quantities.
Let’s get cooking
- Step 1: Combine all dry ingredients and mix well.
- Step 2: Add the melted butter, buttermilk and milk (reserve a little milk to adjust thickness if needed).
- Step 3: Whisk in the eggs. Fold in mix-ins like chocolate chips or fresh fruit, and add vanilla if you like.
- Step 4: Heat a skillet or griddle to medium-high. Scoop batter onto the hot surface and gently spread if needed. Cook until edges look set and the pancake is golden, about 1–2 minutes per side.
Tips for the fluffiest pancakes
- Avoid pressing pancakes down or flipping them repeatedly — keep things light to preserve the airy texture.
- No buttermilk? Make a quick substitute by adding 1 tablespoon vinegar or lemon juice to 1 cup milk and letting it sit a few minutes.
- For extra richness and moisture, try adding ½–1 cup sour cream to the batter — it will boost fluffiness and tenderness.
- For a slight tang, you can stir in ½ cup gluten-free sourdough starter discard.
15-Minute Fluffy Gluten Free Pancakes
Ingredients
- ⅓ cup almond flour
- 1 cup gluten free all-purpose flour
- 2 tablespoon sugar
- ½ teaspoon baking soda
- 2 tablespoon butter
- 1 cup buttermilk
- ¼ cup milk
- 2 eggs, large
- ½ teaspoon vanilla extract (optional)
- pinch of salt (optional)
Instructions
- In a mixer or a bowl, whisk together all dry ingredients until evenly combined.
- Stir in melted butter, buttermilk and milk. Whisk in the eggs. The batter should be fairly thick; add a little more milk if needed.
- Heat a skillet or griddle over medium-high heat and lightly grease.
- Use an ice cream scoop or a measuring cup to portion batter onto the hot griddle. If desired, gently spread the batter to form rounds.
- Cook until the edges look set and the bottoms are golden, about 1–2 minutes, then flip and cook the other side 1–2 minutes more. Serve warm.
Notes
You can store made pancakes in an airtight container or zipper bag for 2 days at room temperature, or 3–4 days refrigerated. For longer storage, freeze cooled pancakes in freezer bags for up to 3 months and reheat in the microwave or toaster.
Nutrition
| Calories: 161 kcal
| Carbohydrates: 19 g
| Protein: 5 g
| Fat: 8 g
That photo above is the original image used for this recipe.