I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
Here to make healthy living feel thoughtful and approachable - one recipe, ritual, or gathering at a time.
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Lazy mornings, cozy weekends, or brunch with friends – these Fluffy Gluten-Free Buttermilk Pancakes check every box. Light, fluffy, and made with simple pantry ingredients, they’re the kind of recipe you’ll come back to again and again. Whether you’re serving two or a crowd, this batch-friendly recipe proves that gluten-free can absolutely deliver on both taste and texture.
This recipe brings all the weekend breakfast vibes without any of the fuss – or gluten. It’s tailored for real life :
Doubled for a bigger yield (hello, meal prep!)
Uses a 1:1 gluten-free flour blend that doesn’t sacrifice texture
Fluffy centers, golden edges, and that classic tang from real buttermilk
No rubbery pancakes. No weird aftertaste. Just reliable, crowd-pleasing results every single time.
INGREDIENTS
Gluten-Free All-Purpose Flour (like Cup4Cup or King Arthur)
Granulated Sugar
Baking Powder
Baking Soda
Salt
Buttermilk
Eggs
Butter
Vanilla Extract (optional, but recommended)
EQUIPMENT
Griddle or Cast Iron Skillet
Mixing Bowls
Measuring Cups and Spoons
Rubber Spatula or Pancake Flipper
STEP-BY-STEP INSTRUCTIONS
Mix your Dry Ingredients : In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients : In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract.
Gently Combine : Pour the wet ingredients into the dry and stir until just combined. A few lumps are okay! Over-mixing will make the pancakes dense.
Let the Batter Rest : Let it sit for 5 – 10 minutes to hydrate the gluten-free flour. It will thicken slightly.
Cook the Pancakes : Preheat your skillet over medium heat and lightly grease with butter. Scoop 1/4 cup batter per pancake and cook for 2 – 3 minutes on the first side, or until bubbles form. Flip and cook another 1 – 2 minutes until golden.
Serve Warm : Top with butter, maple syrup, or a sprinkle of flaky sea salt.
RECIPE TIPS FOR THE BEST RESULTS
Use a 1:1 gluten-free flour blend
Don’t skip the resting time – it makes the texture much better
If your batter feels too thick after resting, thin it slightly with a tablespoon or two of buttermilk
A light golden edge means your skillet is the right temperature. If they’re getting too dark too quickly, reduce the heat.
HOW TO STORE OR FREEZE
To Store : Keep cooled pancakes in an airtight container in the fridge for up to 4 days.
To Freeze : Freeze in a single layer, then store in a zip-top bag for up to 2 months.
To Reheat : Warm in a toaster oven or skillet for best texture.
FREQUENTLY ASKED QUESTIONS
Can I make this recipe dairy-free?
Yes! Use dairy-free buttermilk (almond milk + apple cider vinegar) and melted coconut oil or vegan butter instead of regular butter.
What’s the best gluten-free flour for pancakes?
A 1:1 flour like King Arthur or Cup4Cup works best here. Avoid gritty blends or those with bean flours.
Can I use almond flour or oat flour instead?
Not for this recipe. They require a totally different liquid ratio and won’t yield the same texture.
Why do gluten-free pancakes sometimes taste gummy?
Usually from over-mixing or using the wrong flour. This recipe avoids both issues!
HOSTING TIPS
Hosting brunch? Set up a DIY Pancake Bar with warm pancakes, small ramekins of toppings (berries, chocolate chips, nut butters, syrups, Greek yogurt, etc.) and carafes of hot coffee and mimosas. It feels special but is totally stress-free – just keep the pancakes warm in a 200°F oven while guests arrive.
Fluffy, golden, and gluten-free, these buttermilk pancakes are a breakfast favorite that everyone will love.
Ingredients
Scale
3 cups gluten-free all-purpose flour
4 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups buttermilk (shake before measuring)
2 large eggs
4 tablespoons butter, melted (plus more for cooking)
2 teaspoons vanilla extract (optional, but recommended)
Instructions
Whisk Dry Ingredients : In a large bowl, whisk together gluten-free flour, sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients : In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
Combine : Add wet ingredients to the dry and stir until just combined. A few lumps are okay – do not over-mix (especially with gluten-free flour).
Rest the Batter : Let sit for 5 – 10 minutes. This helps hydrate the flour and improve texture.
Cook : Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter. Pour approximately 1/4 cup of batter per pancake. Cook 2 – 3 minutes until bubbles form and edges are set. Flip and cook 1 – 2 minutes more until golden brown.
Serve : Stack and serve with maple syrup, fruit, or your favorite toppings.
For extra fluffy pancakes, reduce buttermilk by 1/4 cup and replace it with 1/4 cup full-fat Greek yogurt.
Batter thickens as it rests – thin with a splash of buttermilk if needed.
Store leftovers in the fridge up to 4 days or freeze in a single layer and reheat in toaster or oven.
Prep Time:10 minutes
Cook Time:20 minutes
Category:Breakfast / Brunch
Method:Stovetop
Cuisine:American
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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