Looking for amazing American-style Buttermilk Pancakes + gluten free too? These ones are the best! Easy to make, they are light, soft and perfectly fluffy.
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Vanilla Buttermilk Pancakes + Gluten Free Too! But Are they as good as ‘normal’ ones?
These buttermilk pancakes are GOOD! Really really good. Not only are they gluten free, but they are light, fluffy, soft, slightly sweet and perfectly laced with rich vanilla.
I would thoroughly recommend that you take the opportunity to whip up a batch. Indeed, with Pancake Day (Shrove Tuesday) coming up, you need no other excuse to indulge in a pile. Not that you need much of an excuse anyway… these gluten free pancakes make the perfect weekend brunch, mid-week breakfast, after-school snack, anytime dessert, or just because they’re delicious!
And YES… These pancakes are at least as good as any glutenous American Pancakes and more than worth the time it takes to make them.
What’s the best way to eat Buttermilk Pancakes?
Because these pancakes are thick American-style buttermilk pancakes, they are not made for rolling. They are best served stacked high and fresh (although they freeze and reheat reasonably well for a quick breakfast).
You can top them any which way, but they are just perfect piled with fresh fruit and drizzled with a little Maple Syrup. If you want to really hit the dizzy heights of decadence, melt some chocolate together with milk for an amazingly speedy, totally heavenly home-made chocolate sauce… And yes. I’ve given you the recipe for that too!
Whenever I make chocolate sauce, I always wonder why people buy the stuff? It is so incredibly quick to make and tastes way better than anything you buy in a bottle. Deep, dark and almost sinful, it contrasts beautifully with the vanilla in the pancakes and fruitiness of the berries…
Of course, that’s just my favourite way to serve gluten free buttermilk pancakes. I’m sure they would be equally incredible with a fruit coulis, honey, other fruit, banana, nuts, home-made chocolate hazelnut spread or anything else! Whatever floats your boat will be perfect…
Are Gluten Free Buttermilk Pancakes easy to make?
Without a doubt yes… If my daughter could make them single-handed when she was just 10, then you can too! They are (like any pancakes) a little time-consuming, but that comes from the frying and flipping, which simply can’t be rushed.
If you haven’t made American pancakes before, it may take a few tries to work out your best technique to get a reasonable shape and to flip them without getting the top batter stuck on the spatula.
Top Tips for making Buttermilk Pancakes
tip 1
The trick to avoiding batter sticking to the spatula is to wait until the bubbles in the batter rise to the surface and pop, before trying to turn them.
TIP 2
It is equally important to let the batter stand for 5 to 10 minutes before cooking your gluten free pancakes. The wonderful thing about baking powder is that it goes through two activation stages. First when it gets wet and then when it gets hot. Letting the batter stand gives your pancakes extra rise and fluffiness!
TIP 3
Although I have given a recipe for a flour blend unique to getting these pancakes perfect (and they are best that way), they should nonetheless work well with other white gluten free flour blends, including my home-mixed Gluten Free Alchemist Blend A.
TIP 4
Keep them warm in the oven at low temperature, but always wrapped in a clean tea-towel so that they stay fluffy and don’t get ‘soggy’.
TIP 5
These Vanilla Buttermilk Pancakes (gluten free) should absolutely not be reserved for Pancake Day. They are way too moreish. I am testimony to the fact that it is rather too easy to scoff at least five of these in one hit.
TIP 6
Make sure you hide the scales for a few days after eating a stack, but never feel guilty about eating them!
Other Delicious Pancakes You’ll Love on Gluten Free Alchemist
- Banana Buttermilk Pancakes
- Cherry Pancakes
- Super-Easy Blender Pancakes
- Oat Crêpes
- Blinis
- Belgian Waffles
- We also have a Gluten Free Batter index.
And for everything else… check out our Gluten Free Recipe Book.
Have you Made my Gluten Free Vanilla Buttermilk Pancakes?
Tell me about it! I’d love to know what you think of them and to see your pics. Grab your phone and tag me on Instagram, Facebook, Twitter or Pinterest! If you love the recipe, don’t forget to ‘star rate’ it too! Thank you
What did I use to Make these Pancakes? (AD)
Vanilla Buttermilk Pancakes + Gluten Free (with Berries & Chocolate Sauce)
Key equipment
- whisk (preferably electric)
- small saucepan or microwave and glass bowl
- silicone/wooden spoon
- griddle or flat-bottomed skillet
- hob
- mixing spoon
- spatula (heat proof)
- Plate to keep the pancakes warm
- clean tea towel
Ingredients
Buttermilk Pancakes
- 100 g white rice flour
- 50 g potato starch flour
- 30 g sorghum flour
- 30 g tapioca OR sub the 4 flours above for an equal amount of your usual white GF flour blend (210g)
- 30 g soft light brown sugar
- 2 tsp GF Baking Powder
- 1 tsp bicarbonate of soda
- ½ tsp xanthan gum
- pinch fine sea salt
- 2 large eggs (UK large)
- 570 ml buttermilk 2 x 284 ml pots
- 55 g unsalted butter melted
- 1 tsp vanilla bean paste
Chocolate Sauce
- 115 g dark chocolate chopped
- 60 ml milk
- ½ tsp vanilla extract
To serve
- Berries/Bananas/Fruit/Nuts
Instructions
- Weigh and mix together the flours, sugar, baking powder, bicarbonate of soda, xanthan gum and salt, making sure any lumps are completely broken down. Set aside.
- In a large bowl, beat together the eggs, buttermilk, melted butter and vanilla bean paste until light and airy.
- Add and beat in the flour mix until you have a smooth thick batter. Set aside and leave to stand for 5 to 10 minutes.
- Meanwhile place the chocolate and milk into a small glass bowl and gently heat in the microwave (medium setting for 20 second bursts, stirring between each) or place in a small non-stick pan over a low heat, stirring very frequently until fully melted and combined.
- Remove from the heat and stir in the vanilla extract. Set aside while you make the pancakes.
- Heat a griddle or flat bottomed skillet until medium-hot and very lightly grease the base (carefully wipe the base with a little sunflower/vegetable oil on a piece of kitchen roll).
- Drop a spoonful of batter onto the pan and gently spread into a pancake shape about 10 cm/4 inches in diameter.
- When bubbles surface and pop at the top of the pancake, use a spatula to carefully turn it over and cook the other side. Both sides should be golden brown.
- Set aside in a pile, wrapped in a clean tea towel (place in the oven on very low heat to keep warm until ready to eat).
- Serve with fresh fruit and drizzled fresh chocolate sauce.
Notes
Nutrition
© 2019-2022 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Vanilla Buttermilk Pancakes + Gluten Free Too! Shared With :
- Fiesta Friday #315 with Angie and Zoale
- Full Plate Thursday #471 with Miz Helen’s Country Cottage
- What’s For Dinner #239 with The Lazy Gastronome
- Cook Blog Share with Lost In Food
- Creative Muster #371 with Fluster Buster and Adoring Creations
This post was originally published on 15th February 2015 and updated on 14th February 2020
Previously Shared (2015) with Alphabakes with Caroline Makes & The More Than Occasional Baker; Family Foodies with Vanesther at Bangers & Mash & Lou at Eat Your Veg
I have just found your site, having recently been diagnosed with eosinophilic oesophagitis and having to go gluten and dairy free. Is it possible to switch out the buttermilk for non dairy milk? If so should I add a bit of vinegar too?
Hi Helen. Sorry to hear about your diagnosis.
I don’t see why not… You could either make some DF buttermilk (as you say by adding a little vinegar or lemon juice to it) or try using DF yoghurt instead (the runnier drinking yoghurt type texture, or if thicker a combination of yoghurt with a little milk to loosen).
I haven’t tried myself, but it should work xx
What a wonderful recipe! I am going to make these for my little boys tomorrow. I love how there is no buckwheat as one of my boys can not have it. and love how they can be frozen as make extra to take away when we go camping.
I was wondering if the butter can be subbed for sunflower oil? I have run out of butter 🙁
Thank you Beckyn
I don’t see why not… Although I have not tried. Possibly add a little less than stated though. You can probably get away with about 30g (butter has quite different qualities). Or use DF spread or coconut oil.
Let me know how you get on x
I’ve never made Buttermilk pancakes so this is great + my nephew who has to have gluten free will love his Auntie even more 🙂
Always nice to be an extra-loved Auntie! Enjoy x
Your pancakes look delicious and your presentation is just beautiful! Hope you are having a really good week and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
Thank you Helen. That’s such a lovely comment. Always good to share. You have a good week too x
I love buttermilk pancakes and these look amazing! Thanks for sharing with #CookBlogShare. Michelle
Thank you Michelle. You’re welcome x
I adore buttermilk pancakes and yours look exceptionally fluffy and gorgeous. Pinned:)
Me too Monika! Buttermilk definitely brings a light fluffiness. Makes the best pancakes xx
Beautiful pancakes! They sound delicious. Thanks for sharing at the What’s for Dinner Party!! Have a great weekend.
Thanks Helen x
These pancakes are definitely too good to be reserved only for Pancake Day – I could eat these any day! They look so delicious and your photography is beautiful. Thanks for linking up with the Family Foodies pancake party 🙂
These look great, I love pancakes and you're right, they shouldn't just be saved for Shrove Tuesday! Thanks for sharing with Alphabakes.
Thanks Caroline. You're welcome x
Beautiful photographs, Kate 🙂 I forgot to make pancakes on pancake day, so I'll have to make up for it soon…
Thanks Aimee. I'm working on better photos right now!
I love buttermilk pancakes and usually serve mine with berries and maple syrup. Love the chocolate saue – so indulgent. Thanks for entering AlphaBakes.
I would normally serve them with maple syrup too, but the chocolate sauce was an amazingly delicious change!
They look magnificent!! Because we always have this type of pancake for breakfast I forget that they can be made into the most incredible desert. The berries and chocolate sauce look so delicious…I want to eat a pile right now!!!
They look magnificent!! Because we always have this type of pancake for breakfast I forget that they can be made into the most incredible desert. The berries and chocolate sauce look so delicious…I want to eat a pile right now!!!
Thanks Vicki. I could eat a pile every morning…. they were that good!
Stunning pictures. I want to eat them all!
Thanks so much for joining in with #FoodYearLinkup
Thanks Charlotte. You're welcome!
I'am so so so glad Ihave found Your blog 🙂
Thank you and welcome Kimberly. Good to have you along x
Thank you Felix. The buttermilk definitely made them extra delicious!
I'm obsessed with pancakes right now! Just made a lentil pancake loaf this weekend that I'm still dreaming about. Stopping by from #recipeoftheweek! Thanks for sharing 🙂
Thanks Giselle. Always happy to share! I've just checked out your pancake loaf. Looks great! May just have to give that a try too x
they really do looks super… I love a thicker softer pancake like this and it's so rare to get a really light and fluffy gluten free one. love your photo's and all those amazing toppings!
Thanks Dom. These are definitely light and fluffy. Loaded with fruit and sauce was definitely one of those ecstatic eating experiences!
These are so lovely! You've done Fat Tuesday proud. 🙂
Thanks Joanne. Fat Tuesday is such a great name….. just looked up its origins, because I'd never heard PD being called it before! But now I know, it will definitely stick!
These are beautiful! Great photos! Perfect way to celebrate pancake day!!!
Thanks Liz. I think we may need to have pancake day every week now we have discovered these!
These pancakes look amazing. I love the photography. #TastyTuesdays
Thank you Angela.
wow those look so good and so decadent – I love maple syrup for breakfast but this looks like a dessert to me with that dreamy chocolate sauce
Thank you Johanna. Even FG liked them!
Hi, I found this on FoodGawker and was hoping I could get your permission to post the recipe on my instagram recipe page (@foodie_recipes) as it looks delicious and perfect for shrove tuesday tomorrow! I will tag you in the photo and put your website address on the post! Hope this is okay, thanks 🙂 x
Hi Liv. I've checked out your page. Thanks for the request. Happy for you to share this recipe with a link to Gluten Free Alchemist. Best wishes x
These look so delicious I want to reach into the screen and grab one! Absolutely scrummy. Now that my daughter spotted these I HAVE to make some. Thanks for linking to #CookBlogShare
Thank you Lucy. Daughters can be very persuasive!
Wow they look sensational. I love pancakes and these ones look wonderfully fluffy. The drizzle of chocolate sauce is so tempting
Thanks Katie. Way too tempting! I really need to benefit from Lent this year, just to make up for the big pile of pancakes I ate yesterday!
Oh I can see these are gorgeous. My mouth is watering. Your photography is better and better so are your recipes. I love those gorgeous berries on top and that rich chocolate sauce..yum!
Thanks Alida. I'm really trying to improve my photos right now….. Sometimes it's just having the time to do it properly!!