Buttermilk pancakes

Buttermilk pancakes with syrup poured over them

Easy gluten free buttermilk pancakes that are fluffy, golden, and delicious.


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