Buttermilk pancakes with syrup

Buttermilk Pancakes for the win

This Buttermilk Pancake recipe is the only Pancake recipe you need to know. There are some good pancake recipes out there but this one is the best Pancake recipe and it’s gluten free to boot!

My Mr. couldn’t believe these were gluten free and devoured them eagerly.  They are soft, a little bit fluffy, and have amazing flavor and texture.

Buttermilk pancakes with a pool of syrup

Never go back to dull pancakes

Have you ever gotten pancakes that look amazing only to take a bite and get the overwhelming taste of baking soda? Yeah, I hate it when that happens. I set out to create a gluten free pancake that was still fluffy without it’s flavor getting compromised. These pancakes have the fluffy lift you want in a pancake without the huge amount of baking soda and baking powder. They are wonderfully balanced and have a slightly sweet and creamy flavor to them.

They reheat well and can be frozen  to use at a later date.  I like to make a double or triple batch and freeze some for a quick breakfast option. I even like them cold, straight from the fridge as I run out the door in the a.m.. But they are best hot off the griddle with some melting butter and syrup drizzled over the top.

Try making these veggie Hashbrowns or some cheese scrambled eggs to make this a full brunch.

A fork full of Buttermilk pancakes

What’s your favorite pancake topping? Mine is the traditional butter and maple syrup.

Gluten free Buttermilk Pancakes from A Stray Kitchen
Watch this video on YouTube.

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A counter top skillet makes cooking  pancakes a breeze, especially if you are cooking other things to go with it, the stove top can be full of hash-browns, bacon, and eggs, while the skillet is cooking up your perfect pancakes.

I highly recommend using Bob’s Red Mill 1 to 1 gluten free flour blend with this recipe. You are welcome to try your favorite flour blend but results will vary.


Buttermilk pancakes

Gluten free buttermilk pancakes that are fluffy, golden, and delicious.

  • Author: Alycia Louise
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: Breakfast
  • Cuisine: American


Units Scale
  • 2 cups Bob’s Red Mill 1 to 1 gluten free flour
  • 3 TBS Sugar
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 2 cups Buttermilk
  • 2 Eggs
  • 3 TBS Butter (melted)


  1. Combine all the dry ingredients in a large bowl and whisk together. Push the flour mixture to the edges of the bowl, creating a well in the center, then add the remaining ingredients and slowly whisk together until smooth.
  2. Heat a non-stick  skillet over medium high heat. Once the skillet is hot, scoop approx 1/4 cup of batter onto the skillet. If possible repeat until skillet is full but not crowded. Let bubbles form and pop as the bottom cooks. When the top looks a little solid and the bubbles have popped it is ready to flip. Let the pancake brown on the other side before removing from the skillet.
  3. Serve immediately or you can heat your oven to it’s lowest bake setting and place finished pancakes on a baking sheet and hold them in the warm oven until ready to serve.

Keywords: Breakfast, Brunch, Gluten free, Pancakes

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Alycia Louise
Alycia has worked in the food industry for over 10 years. She lives in the PNW with her husband and three dogs. Her likes include coffee, rainy days and horror movies.
Articles: 251

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