Gluten-Free Buttermilk Pancakes (Dairy-Free Option)

Pancakes for the Perfect Start to Any Day

One of our favorite brunch places in Buenos Aires is this New York-style coffee shop called Birkin, and each time we go there, my husband Juan never fails to order their gluten-free pancakes (which come slathered with peanut butter and maple syrup).

He’s a big fan of their pancakes, but to be honest, he’s a big fan of ALL pancakes (as long as they come gluten-free, and are fluffy and light).

This week, Juan has been telling me everyday that he wants to eat pancakes for breakfast. His persistence finally paid off, so I promised him that we’ll be making some tomorrow morning since (i) it’s the weekend (so why not?), and (ii) we have some gluten-free flours we need to use up (might as well make it clean-out-the-cupboard weekend too. LOL.).

I have to agree with him that there are few things which beat starting off the morning with freshly made pancakes.

And these fluffy buttermilk pancakes cannot get any better! Juan enjoys his stack of pancakes with all kinds of berries (raspberries, blueberries and strawberries), , complete with a generous drizzle of golden maple syrup to top it all off.

Why This Recipe Works:

• Simple Ingredients: The ingredients needed for this gluten free buttermilk pancakes recipe are easily accessible at the local grocery store (nothing fancy required!)
• Easy to Make: Preparing the batter is as simple as mixing the dry ingredients with the wet ingredients and then cooking the pancakes in a skillet! Pancakes for breakfast doesn’t get much easier than this!
• Totally Gluten-Free with Dairy-Free Option: The best part is that these pancakes are made with gluten-free flour, which means that they are 100% gluten-free and even those with Celiac disease or gluten intolerances can enjoy them. You can also use dairy-free buttermilk if you wish to keep this recipe dairy-free.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free buttermilk pancake recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Gluten-Free Flour Blend: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) as that will result in a fluffier final texture. I do NOT recommend using gluten-free flour blends that are made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture. If you are not Celiac or gluten-intolerant, you may use regular flour instead.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients to better bind together. If your gluten-free flour blend doesn’t already include xanthan gum, make sure to add it in.
• Buttermilk: I used store-bought buttermilk (or make your own buttermilk by combining 2 cups regular milk with 2 tablespoons lemon juice or apple cider vinegar, then let the mixture stand for 5 minutes before using). If you are lactose-intolerant, or if you simply wish to go with a dairy-free option, you can make a homemade dairy-free buttermilk (simply combine 2 cups of dairy-free milk with 2 tablespoons lemon juice or apple cider vinegar and mix well).
• Baking Powder: Since baking powder is the only leavening agent here, and helps the pancake batter to rise and create fluffy pancakes, make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Eggs: Eggs help to bind the pancake batter ingredients together. I personally have not made this without eggs, so I don’t know how it would turn out. (If you do make this without eggs, please let me know how it goes in the comments below, I’d love to know!)
• Oil: I like using sunflower oil because I always have a bottle of it on hand. However, you may use another type of vegetable oil (such as olive oil, canola oil, avocado oil or coconut oil) or dairy-free butter instead. Alternatively, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
• Maple Syrup: In my opinion, no stack of pancakes is complete without a generous drizzle of maple syrup. You may also use agave nectar or honey if you prefer. If you are diabetic or insulin-resistant, I highly recommend using maple-flavored monkfruit sweetener (a maple syrup substitute that is low glycemic index and will not cause your blood sugar to increase as much).
• Berries: I love pairing these amazing pancakes with fresh berries (such as blueberries, strawberries, raspberries, or blackberries), but go ahead and use other fresh fruit that you like.

How to Make Gluten-Free Buttermilk Pancakes (Step by Step):

1. Whisk Dry Ingredients

In a medium sized bowl whisk the gluten-free all-purpose flour and baking powder.

2. Add Buttermilk and Eggs

Add the buttermilk and beat the batter for about 2 minutes with an electric mixer.

Next, add the eggs and mix everything for about 1 -2 minutes or until you get a smooth but thick batter.

3. Cook Pancakes

Heat up a large nonstick skillet or griddle over medium high heat, and then brush with cooking oil or spray with nonstick spray. Pour ¼ cup of batter into the pan or the hot griddle to make a 3.5-inch sized pancake.

Cook the batter for about 2 minutes until you see air bubbles rise to the surface of the batter and the top surface of the batter is no longer glossy.

Flip the gf buttermilk pancakes on to the other side and cook for another 1-2 minutes until golden brown on the bottom.

4. Garnish and Serve

Serve these delicious buttermilk pancakes hot with maple syrup, powdered sugar or whipped dairy-free cream, garnish with your favorite berries.

Dish by Dish Tips/Tricks:

• Make Smaller Pancakes: If you prefer, you can make smaller pancakes (so you can get 10 pancakes instead of 6).
• Optional Add-Ins: Feel free to add chocolate chips to the batter before cooking the pancakes if you want.
• Optional Toppings: Feel free to sprinkle powdered sugar or top with whipped cream or peanut butter for an extra decadent treat.

Recipe FAQs:

Other Gluten-Free Pancakes You’ll Love:

• Soft Fluffy Gluten-Free Pancakes (Dairy-Free)
• Coconut Flour Pancakes (Gluten-Free, Dairy-Free)
• Banana Pancakes (Gluten-Free, Dairy-Free)
• Corn Flour Pancakes (Gluten-Free, Dairy-Free)
• Sweet Potato Pancakes (Gluten-Free, Dairy-Free)

Gluten-Free Breakfast Recipes:

• Easy French Toast (Gluten-Free, Dairy-Free)
• French Toast Sticks (Gluten-Free, Dairy-Free)
• Crispy Waffles (Gluten-Free, Dairy-Free)

Gluten-Free Brunch Recipes to Enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Buttermilk Pancakes (Dairy-Free Option)

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• Author: Felicia Lim
• Total Time: 25 minutes
• Yield: 3 servings 1x
• Diet: Gluten Free

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Description

Easy gluten-free buttermilk pancakes that are a cinch to whip up. They taste amazing with a drizzle of maple syrup and fresh berries, and are a great breakfast or dessert. Dairy-free option too.

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups gluten free all-purpose flour blend
• 1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already has it)
• 2 cups buttermilk
• 1 1/2 teaspoons baking powder
• 2 eggs, beaten
• 1 tablespoon cooking oil or non-stick cooking spray (for greasing skillet)
• 1 tablespoon maple syrup, for drizzling
• 1/2 cup fresh berries, for garnishing

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Instructions

1. Whisk Dry Ingredients: In a medium sized bowl whisk the gluten-free all-purpose flour and baking powder.
2. Add Buttermilk and Eggs: Add the buttermilk and beat the batter for about 2 minutes with an electric mixer. Next, add the eggs and mix everything for about 1 -2 minutes or until smooth.
3. Cook Pancakes: Brush a large nonstick skillet with cooking oil or spray with nonstick cooking spray. Heat up the skillet over medium-high heat until hot and then and pour in ¼ cup of pancake batter to make a 3.5-inch sized pancake. Cook the batter for about 2 minutes until you see air bubbles rise to the surface of the batter and the top surface of the batter is no longer glossy. Flip the pancake on to the other side and cook for another 1-2 minutes until golden brown on the bottom.
4. Garnish and Serve: Serve hot with maple syrup, powdered sugar or whipped dairy-free cream, garnish with your favorite berries.

Notes

Gluten-Free Flour Blend: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) as that will result in a fluffier final texture. I do NOT recommend using gluten-free flour blends that are made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients to better bind together. If your gluten-free flour blend doesn’t already include xanthan gum, make sure to add it in.

Buttermilk: I used store-bought buttermilk. However, if you are lactose-intolerant, or if you simply wish to go with a dairy-free option, go ahead and make your own dairy-free buttermilk (simply combine 2 cups of dairy-free milk with 2 tablespoons lemon juice and mix well). Let the mixture stand for 5 minutes before using.

Baking Powder: Since baking powder is the only leavening agent here, and helps the pancake batter to rise and create a fluffier texture, make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Eggs: Eggs help to bind the pancake batter ingredients together. I personally have not made this without eggs, so I don’t know how it would turn out. (If you do make this without eggs, please let me know how it goes in the comments below, I’d love to know!)

Oil: I like using sunflower oil because I always have a bottle of it on hand. However, you may use another type of vegetable oil (such as olive oil, canola oil, avocado oil or coconut oil) or dairy-free butter instead. Alternatively, if you are not lactose-intolerant, go ahead and use regular butter instead.

Maple Syrup: In my opinion, no stack of pancakes is complete without a generous drizzle of maple syrup. You may also use agave nectar or honey if you prefer. If you are diabetic or insulin-resistant, I highly recommend using maple-flavored monkfruit sweetener (a maple syrup substitute that is low glycemic index and will not cause your blood sugar to increase as much).

Berries: I love pairing these gf buttermilk pancakes with fresh berries (such as blueberries, strawberries, raspberries, or blackberries), but go ahead and use your favorite fruits.

Storing/Freezing: To store, place any leftover gf buttermilk pancakes in an airtight container and store for up to 3 days. Reheat the pancakes in a pan before eating. To freeze, wrap the pancakes in various layers of plastic wrap (separating each pancake with parchment paper) and freeze for up to 2 months. Let frozen pancakes thaw completely overnight in the refrigerator before reheating in a pan and eating.

• Prep Time: 5 mins
• Cook Time: 20 mins
• Category: Breakfast
• Method: Stovetop
• Cuisine: American