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.